Karen Wright: Flippin' delicious chicken and mushroom pancakes

How do you like your pancakes? Sweet or savoury? When I was a child, we always topped ours with sugar and lemon juice and rolled them up.

My husband, though, swears the only way to eat them is with sugar and orange juice and not rolled at all! These days there are American style pancakes served with maple syrup and bacon and all manner of other toppings.

Also do you flip your pancake, or do you toss it? Who would have thought the humble pancake could be so controversial?

I like to toss the pancakes as there is an element of risk involved and it is a bit of a laugh. There are pancake day races too...so much fun to be had with pancakes!

Growing up in Featherstone, pancakes were eaten all through the year as part of the main meal. With stew or with corned beef hash they were served as an alternative to Yorkshire pudding.

Savoury pancakes are my favourite. In France where pancakes are called crepes a cheese and ham, crepe is often on a restaurant menu. With cooking, you can get as creative as you like, and a filled pancake is so easy to make.

This week my recipe suggestion is chicken and mushroom pancakes. I made a filling using left over cooked chicken.

The first thing to do is cook a handful of sliced mushrooms in butter, add a bit of Dijon mustard, a splash of soy sauce and some salt and pepper. Add the cooked chicken and then enough cream to loosen the mixture.

Make your pancakes and then fill and roll them. Lay them in an ovenproof dish and scatter with grated cheese and bake for about 20 minutes until piping hot. Or you could cover with a cheese sauce or a mushroom sauce. For a vegetarian option what about feta cheese and spinach?

Flip it or toss it, however you decide, I wish you Bon Appetit.

Make a night of it, enjoy it and remember, Easter is just 40 days around the corner....good times start here!