Savoury pancakes WRAP agree that pancakes are a great way to turn last night's dinner into an exciting meal. Take this recipe as a starting point and go wild with your leftovers! By Lyndon Gee. Ingredients 1 egg, beaten 150ml (5floz) milk 100g (3oz) flour (plain, wholemeal or gluten-free) 50g (2oz) cheese, finely diced (cheddar or any cheese, except cream cheese) 1 medium onion, finely chopped (or 100g (3 oz) any cooked vegetables) Dash of oil Pinch salt and pepper Method Beat the egg into the milk, then put the flour in a bowl and gradually stir in the milk mixture until smooth, then add the cheese and onion. Heat a nonstick pan and add the oil, then add a tablespoonful of the mixture. Cook for 2 minutes then flip over with a spatula and cook for another minute or two on the other side. The pancakes should be about 8 cm (3in) in diameter and only 3-4 mm (1/8in) thick. You should be able to cook 2 or 3 in a large pan at the same time. Chef musings on pancakes Keep warm: between two hot plates until needed. Chopping: The ingredients need to be finely chopped to ensure even cooking. Use up: Cooked vegetables such as broccoli, carrots and peas. Odds and ends of cheese or cooked meat. Variations: Add cooked vegetables such as leeks and ham. Try different flours such as buckwheat flour. Use fruit and sprinkle with sugar and spice. Extra flavour: Add fresh herbs such as chives, basil or tarragon. Add smoked ham or chorizo, or add smoked paprika or a little crushed garlic. Freezer advice: For best results, cool down quickly (ideally within an hour), place in an airtight container, label and then pop in the freezer. Store with greaseproof paper between each pancake, you can then take out as many as you need at a time. Defrost in the fridge, ideally overnight, and use within 24 hours after defrosting. Reheat in microwave or covered in foil in the oven, heating thoroughly until piping hot. Suitable for vegetarians. A vegan version can be made with egg substitute and soy, rice or almond milk available from health food shops. Allergy advice: Can be made using gluten-free flour, soya milk and lactose-free egg substitutes. Thanks to WRAP's Love Food Hate Waste for their great contributions!