Whether it’s sweet American-style fluffy pancakes or thin and crispy savory crepes, people across the UK will be cooking up a stack to celebrate Pancake Day. While many prefer the classic flavours of lemon and sugar, others like to experiment with more unusual combinations such as pesto and halloumi […]
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Whether it's sweet American-style fluffy pancakes or thin and crispy savory crepes, people across the UK will be cooking up a stack to celebrate Pancake Day.
While many prefer the classic flavours of lemon and sugar, others like to experiment with more unusual combinations such as pesto and halloumi pancakes.
Shrove Tuesday is the feast day before Lent starts on Ash Wednesday and is also known as Pancake Day in the UK, Ireland, Australia and Canada.
The Christian holiday started after it was thought that pancakes were a good way to use up ingredients like eggs, milk, and sugar before the fasting period of Lent.
On Pancake Day, the UK alone uses an estimated 52 million eggs - 22 million more than the average day, according to National Geographic.
Over the years, millions of people have experimented with the classic ingredients and some have opted for more savoury flavours.
Pancake Day is the busiest day of the year for Good Food, with goodfood.com getting over six million page views.
The most popular recipe is Food Director Cassie Best's traditional three ingredient Easy Pancakes, but the rise of American-style fluffy pancakes has seen them hold second and third place on the most viewed recipes on goodfood.com, and they now make up four out of the top 10 most viewed recipes on the site.
Good Food's Managing Editor Lulu Grimes, says: 'We have over 300 sweet and savoury pancake recipes on goodfood.com and every year we add more thoroughly tested recipes from the indulgent Chocolate-filled with caramelised bananas, to Eggs Benedict to the Classic crepes with lemon and sugar. This year given the popularity of air fryers we've tested a new recipe for how to make Apple pancakes in an air fryer, great for a Shrove Tuesday special breakfast, or a Pancake Day dessert served with ice cream.'
From an indulgent apple crepe cake with meringue to a potato pancake with salmon, there is certainly something to suit everyone.
If you're looking for inspiration, look no further, as FEMAIL has put together the ultimate Pancake Day recipe guides to treat friends and family.
Easy crêpes by BBC Good Food
Nail the basics with this easy crepe recipe
Prep: 5 mins
Cook: 20 mins
Makes: 8 large pancakes
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough batter to make a main course and dessert for a family of four.
Ingredients
- 175g plain flour
- 3 large eggs
- 450ml milk
- sunflower oil, for frying
Method
STEP 1
Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
STEP 2
Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven
Banana pancakes with crispy bacon & syrup by BBC Good Food
Fancy American style? Try these fluffy bacon pancakes with bacon
Prep:15 mins
Cook:25 mins
Serves 4 (makes about 10 pancakes)
Ingredients
8 rashers smoked streaky bacon (or pancetta strips)
140g self-raising flour
1 tsp baking powder
2 tbsp light soft brown sugar
2 ripe bananas, 1 mashed, 1 thinly sliced
2 large eggs
25g butter, melted, plus a little extra
125ml milk
maple syrup
Method
STEP 1
Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
STEP 2
Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
Brunch Potato Pancakes by Nanna Tate
Makes 12-15
Take it as an opportunity to use some you've saved as leftovers
Nutritional values (per 100g): Calories: 75, Protein: 3g , Carbs: 9g , Fat: 3g
Ingredients:
250g Nanna Tate Super Scrumptious Mash (or homemade / leftover mash)
75g plain flour 1 tsp baking powder
2 eggs 125ml milk
1 tbsp chopped chives 1 tsp chilli flakes (optional)
1 tsp sunflower oil Knob of butter
Salt & black pepper
Optional: Serve with Smoked salmon, pickled red onion and crème fraiche
100g smoked salmon 200ml crème fraiche
1 red onion, peeled and thinly sliced 50ml cider vinegar
50g sugar 1 tsp coriander seeds
100ml water 20g dill, finely chopped
Method:
1. To make the pickled red onion, gently warm the vinegar, sugar, coriander seeds and water together for 10 minutes on a low heat. Add the sliced red onion and let it steep for minimum of 30 minutes. Strain the red onions before serving.
2. Cook the Super Scrumptious Mash according to the pack instructions (or make 250g of your own mash) and allow to cool.
3. Sieve the flour and baking powder into the mash. Whisk the eggs and milk together and add to the potato mix with the chives and pinch of chilli flakes if required.
4. Whisk the batter until smooth. Heat a non-stick frying pan over a medium heat with a dot of butter and the oil.
5. When the fat is hot begin to cook the pancakes in batches. Add 1 tbsp of the mixture for each pancake.
6. Cook until golden usually around a minute or so, and flip to cook the other side. To make the crème fraiche dressing, combine the crème fraiche and chopped dill, season with salt and black pepper.
7. Serve the pancakes topped with the smoked salmon, pickled red onions and crème fraiche dressing.
Super Green Pancakes by The Groovy Food Company
Makes 4
Super Green Pancakes by The Groovy Food Company
Ingredients:
1 ripe avocado 350g cherry tomatoes
100g baby spinach 3 spring onions
½ a bunch of fresh coriander (15g) 1 lime
3 Sprays of Extra Virgin Olive Oil Spray 1 large egg
1 mug of self-raising flour 1 mug of semi-skimmed milk
300g cottage cheese hot chilli sauce
Method:
1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
3. Add 1 spray of The Groovy Food Company Extra Olive Oil Cooking Spray, season to perfection with sea salt and black pepper, toss to coat and put aside.
4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
5. Place a large non stick frying pan on a medium heat, Add the remaining 2 sprays of The Groovy Food Company Extra Olive Oil Cooking Spray, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Lyle's Golden Syrup Fluffy American Pancakes
For traditionalists, Golden Syrup is a great goto
INGRIDIENTS
300g Self raising flour
1 tsp Baking-powder
1 tsp Fairtrade Golden Caster
300ml of full fat milk
2 Medium eggs
1 tbsp Lyle's-golden-syrup
METHOD
Step 1
Mix the flour and baking powder, then beat the eggs, Lyle's Golden Syrup and butter until smooth, and whisk in the milk. Make a well in the flour and gradually add the egg mixture, stirring all the time to make a lovely thick, smooth batter.
Step 2
Heat a large non-stick frying pan, and brush with oil. Add a full tablespoon of batter, then repeat twice, leaving a little space for the pancake to spread.
Step 3
Cook over a low heat for 2-3 minutes until small bubbles appear on the surface. Turn and cook on the other side until golden. Keep warm and cook the rest of your pancakes in the same way.
Step 4
Serve with extra Lyle's Golden Syrup and your favourite additional toppings.
JAZZ Apple Crepe Cake with Meringue
Serves 10
JAZZ Apple Crepe Cake with Meringue
Ingredients:
3 eggs 250ml (1 cup) milk 160ml (⅔ cup)
soda water 185g (1¼ cups) plain flour ½ tsp
fine salt 1 tsp natural vanilla extract 430g
(1½ cups) caster sugar cooking oil spray, for frying
9 apples (1½ kg) 120g unsalted butter
(1 cup) water 4 egg whites
½ tsp cream of tartar
Method:
1. Combine the eggs, milk, soda water, flour, salt, vanilla and 30g (2 Tbsp) caster sugar in a large bowl and whisk until smooth. Cover with cling film, then set aside for 1 hour. Strain through a fine sieve.
2. Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side, then set aside to cool. The batter will make 12 crepes.
3. Put the apples, butter and 110g (½ cup) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (½ cup) water, then simmer for 30 minutes, until well-softened, then mash roughly with a fork.
4. Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the sides regularly with a damp brush, until the syrup reaches 119°C. At this point a drop of the syrup will form a hard ball if placed in a glass of cold water.
5. When the syrup is nearly ready begin beating the egg whites – they will need to be at soft peaks with the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold.
6. Place a crepe on a large plate then top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe the meringue on top, then scorch lightly under a hot grill or with a kitchen blowtorch.
Jazz Apple Fluffy Pancake With Cinnamon Sugar
Jazz apple fluffy pancake with powdered cinnamon sugar, maple syrup and cream
Ingredients:
1 large jazz apple (diced into small pieces) 1 large egg
1 large cup of all-purpose flour (sieved) 2tsp of baking powder
pinch of salt 2tbsp of sugar
1tbsp of icing sugar 1tbsp of light brown sugar
2tbsp of unsalted melted butter 1tsp of vanilla extract
2 tsp of cinnamon powder 1 glass of milk
Maple syrup Cooking oil
Method:
1. In a bowl add your flour, baking powder, salt, sugar and 1tsp of cinnamon then stir until all dried ingredients are combined.
2. In a separate bowl add your egg, milk, vanilla, and melted butter and stir until combined well (make sure butter is a little cool so it doesn't cook the egg).
3. Once done add your wet ingredients into your dried pancake mixture until you get a nice smooth runny mixture then leave to a side.
4. In a pan add your jazz apples and a small knob of butter and cook until slightly soften. Then add your brown sugar and cook a little more until the sugar has caramelised. Then set to a side.
5. In a separate pan cook your pancakes in some oil until fluffy and golden brown. Once done stack a few on a plate generously scatter your caramelised jazz apples over the pancakes, dust over some cinnamon icing sugar add a dollop of fresh cream and finish off with a drizzle of maple syrup. Serve and enjoy while still hot.
Pesto and Halloumi Pancakes From Trewithen Dairy
Serves 1
Pesto and Halloumi Pancakes From Trewithen Dairy. Recipe created by Emilyontoast
Ingredients:
80g self raising flour 1 tsp baking powder
2 eggs 100ml milk
75g halloumi, cut into small cubes 2 tbsp pesto
Pickled red onions, to serve (optional)
Method:
1. In a mixing bowl, add the flour, baking powder, 1 of the eggs, the milk, halloumi and pesto. Season with salt and beat until you've got a smooth batter.
2. Heat a frying pan with a little oil over a medium heat and spoon in some of the pancake mix. Depending how big your pan is, you should be able to do 2-3 at once.
3. Fry for a couple of minutes before flipping over and repeating on the other side.
4. In a separate pan, fry the other egg in a little oil.
5. Stack the pancakes up and top with the fried egg and some pickled red onions. Dig in.
Matcha Pancakes by The Groovy Food Company
Makes 4
Matcha Pancakes by The Groovy Food Company
Ingredients:
1 cup all-purpose flour 1 Tbsp granulated sugar
1 Tbsp matcha powder 2 tsp baking powder
1/4 tsp salt 1 cup milk
1 large egg 2 tsp of The Groovy Food Company Light Agave
Method:
1. In a medium bowl, mix together the flour, sugar, matcha, baking powder, and salt. Add in The Groovy Food Company Light Agave Nectar, milk and egg. Mix until smooth.
2. Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/3 cup of the batter for each pancake. Flip when the bubbles are covering the surface. Cook the other side until it is golden.
3. Top with yogurt, berries and drizzle with more The Groovy Food Company Light Agave Nectar to taste. Enjoy.
Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing by Yes Peas!
Serves 2
Chickpea and Turmeric Pancakes with Crushed Peas, Roast Butternut Squash and Tahini Dressing by Yes Peas!
Ingredients:
For the pancakes:
100g chickpea (gram) flour 100g frozen peas, defrosted
1 tbsp olive oil 1 tsp turmeric
½ tsp sea salt flakes & freshly ground black pepper
Vegetable oil, for frying
For the dressing:
300g Greek yoghurt
1 tbsp tahini
4 heaped tbsp chopped fresh mint and coriander
1 garlic clove, crushed
Zest and juice of 1 lime
For the squash and pea filling:
½ butternut squash, peeled and chopped into 2cm cubes
1 large red onion, peeled and cut into wedges
1 tbsp olive oil
1 tsp cumin seeds
1 tsp garam masala
½ tsp chilli flakes
250g frozen peas, cooked
Method:
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.
3. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.
4. Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper.
5. Roast for 25-30 minutes, turning the vegetables half way through until golden and tender. Take out of the oven and mix in the peas. Keep warm.
6. To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil. Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.
7. Transfer to a plate and keep warm by covering loosely with foil. Repeat with the remaining batter until you have 4 pancakes.
8. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing. Lightly fold the pancakes over and serve immediately.
California Walnut Pancakes with Grilled Bananas by Gemtakesfoodpics
California Walnut Pancakes with Grilled Bananas by Gemtakesfoodpics
Ingredients:
1 large egg 250g self raising flour
1 tbsp icing sugar ½ tbsp cinnamon
1 tsp baking powder 1 pinch nutmeg
355 ml milk 3 tbsp butter melted
1 tsp vanilla 60g California Walnuts chopped finely
Butter for greasing pan 2 bananas sliced 1cm thick
Maple syrup to serve
Instructions:
1. Separate egg white and yolk (save yolk). Whisk egg white in a clean bowl until fluffy and shiny.
2. Add all dry ingredients (except walnuts) into a separate large bowl.
3. Add all wet ingredients including the yolk but not the egg whites. Mix together gently.
4. Fold in egg whites with a wooden spoon or spatula.
5. Heat 1 tsp butter in the frying pan and spread to cover the entire base of the pan.
6. Spoon 1 scoop of the batter into the pan and place a 2nd scoop directly into the middle of the first.
7. Sprinkle a tbsp of the chopped walnuts onto the pancake and cover with the pancake batter gently.
8. After a few minutes, bubbles will form throughout the pancake and the bottom will be golden, flip!
9. Cook for a few more minutes until fluffy. Once pancakes are done (or in a separate pan), place 1 tsp butter for greasing.
10. Place banana slices flat into the pan and fry until golden and soft (a minute or two) and then flip for the other side.
11. Serve your pancakes up with grilled bananas on top and a drizzling of maple syrup.
Nutrition Information:
Serving: 1g | Calories: 552kcal | Carbohydrates: 66g | Protein: 15g | Fat: 25g | Saturated Fat: 9.3g | Fibre: 4.5g | Sugar: 17g
Chocolate orange pancakes by Sweet Freedom
Serves: 6 little pancakes
Chocolate orange pancakes by Sweet Freedom
Ingredients:
125g oat flour 1 tablespoon melted coconut oil
150ml plant based milk 1 teaspoon apple cider vinegar
1 teaspoon baking powder 3 tablespoons CHOC SHOT Orange
pinch of salt 1 tablespoon oil to cook with
Optional toppings: extra CHOC SHOT Orange, orange pieces/dried oranges, banana discs, berries, quinoa puffs
Method:
1. Blend or whisk the pancake ingredients.
2. Heat a little oil in a pan.
3. Pour batter into the pan and cook for a few minutes on each side.
4. Repeat until all the batter has been used.
5. Go wild with your toppings and a generous drizzle of CHOC SHOT Orange!
Fluffy Pancakes With Mango Sauce by Sweet Freedom
Serves: 2
Fluffy Pancakes With Mango Sauce by Sweet Freedom
Ingredients:
1 packet mango purée (for the mango sauce)
3 tbsps fruit syrup (for the mango sauce)
3 tsps corn flour (for the mango sauce)
1/3 cup water (for the mango sauce)
150g oat flour
75g self raising flour
2 mashed bananas
2 heaped tsps baking powder
1 tsp vanilla extract
pinch of salt
enough plant-based milk to make a good batter!
Method:
1. Mix together all the pancake ingredients and leave to sit in the fridge for at least 30 minutes.
2. Defrost the mango purée packet by placing it in a bowl filled with warm water for a few minutes.
3. Pour the purée to a saucepan, add fruit syrup, combine over a medium heat.
4. Dissolve corn flour in water, make sure there are no lumps. Add it to the saucepan.
5. Stir constantly until the mixture thickens.
6. Remove from the stove.
7. Heat a frying pan on medium-high and dollop on spoonfuls of the batter forming small circles as you go.
8. Cook on one side until the edges start to firm up and then give them a flip for another couple of minutes.
9. Repeat the process until you've used up all the batter.
10. Stack pancakes on a plate and pour over the mango sauce. Add any fresh fruit or yogurt you wish!
Jazz Apple Pie Pancakes à La Mode (vegan)
Makes six to eight pancakes
Jazz Apple Pie Pancakes à La Mode (vegan)
Jazz Apple Pie Filling:
5 Jazz apples, peeled, cored, and diced 75g light brown sugar
1 tbsp lemon juice. 1 tbsp vegan butter
1 tsp ground cinnamon 1/2 tsp ground nutmeg
1/4 tsp allspice Pinch of cloves (optional)
240ml water Cornstarch slurry (1/2 tbsp cornflour + 1/2 tbsp water)
Method:
To a large, non-stick pan, add the apples, brown sugar, lemon juice, vegan butter, spices, and water.
Stir together and simmer over medium heat until the apples are softened and starting to caramelise (about 10-15 minutes), then mix together the cornflour and water and add the slurry to the apples.
Stir well until the liquid starts to thicken, adding a little extra water if needed to keep the mixture a bit saucy, then remove from the heat and set aside while making the pancake batter.
For the Pancakes:
240ml unsweetened soy milk 1 tbsp apple cider vinegar
1 tbsp vanilla extract 200g plain flour
30g light brown sugar 2 tsp baking powder
1/4 tsp salt 1/2 tbsp vegetable oil, for frying
To serve:
Vegan vanilla ice cream Maple syrup
Method:
1. Mix the soy milk and vinegar together in a bowl and set aside for 10 minutes to curdle into vegan buttermilk. Once curdled, stir in the vanilla extract.
2. In a large mixing bowl combine the flour, sugar, baking powder, and salt, and stir together. Slowly pour the wet mixture into the bowl of dry ingredients, whisking until it becomes a smooth batter.
3. Heat a non-stick pan on medium to medium low and add the vegetable oil to start. Add a large spoonful of batter, then a small spoonful of apple pie filling to the centre of the batter. Flatten it with the spoon so it will be easier to cover with the rest of the batter, then add another spoonful of batter on top of the apples, gently spreading it to cover the apples as much as possible.
4. Cook for 1-2 minutes on each side until bubbles start forming and the bottom is golden brown. (The pan will hold heat and may start cooking the pancakes more quickly, so you may need to reduce the heat a little as you go.)
5. Serve the pancakes topped with more apple pie filling, a scoop of vegan vanilla ice cream, and an extra drizzle of maple syrup.
Mini Mighty Pancakes by Sweet Freedom
Serves: 1-2
Mini Mighty Pancakes by Sweet Freedom
Ingredients:
180g flour (wholewheat, plain or gluten free)
1 1/2 tsp baking powder 1/2 tsp bicarbonate soda
2 tbsp Sweet Freedom FRUIT SYRUP 240ml plant based milk
2 tsp apple cider vinegar or lemon juice Berries for topping
Method:
1. Start by combining the milk and vinegar. Set aside for 10 mins.
2. Mix together the dry ingredients and then stir in the milk mixture and FRUIT SYRUP.
3. Heat a non-stick pan and lightly grease.
4. Pour the pancake mixture into a piping bag and pipe small pancakes onto the pan.
5. Cook for about 30 seconds on one side, or until bubbles start to form, and then flip and cook the other side.
6. Serve with berries and a generous drizzle of FRUIT SYRUP.
Matcha, White Chocolate, Raspberry and Pistachio Layered Crepe Cake by Ocado.com
Serves: 10
Patricia Trijbits – founder of Where the Pancakes Are restaurants – has created this pretty pastel Matcha, White Chocolate, Raspberry and Pistachio Layered Crêpe Cake
Ingredients:
25 tbsp unsalted butter , plus extra for for frying
600ml double cream , 150 for toppings
2 tsp matcha green tea powder, or berry/ açaí powder (optional)
150g white chocolate, finely chopped
1 tbsp runny honey
100g raspberries
25g roasted pistachios, roughly chopped
Method:
1. Wipe a 20cm frying pan with butter or oil using kitchen towel and place on a medium-high heat. Pour in 60ml of the batter mix, tilting the pan to create a thin layer. Cook for 1-2 mins, and when the underside is golden brown, flip the pancake over and cook for another 1-2 mins. Repeat to use up all the batter, then keep the pancakes in the fridge until you need them. The mix should make 12-15 pancakes.
2. To make the ganache, heat 300ml of the cream and the 25g butter in a small pan set over a medium heat, until hot.
3. If you're using one of the matcha or berry powders, put the powder into a mixing bowl, add 1 tbsp of the hot cream and stir until you have a thick paste. Add the chocolate to the bowl, then pour over the remaining hot cream and add the honey. Leave to stand for 1 min, then stir gently until the chocolate has melted. Or, if you're not using matcha or berry powder, simply put the chocolate into a mixing bowl, add the hot cream and the honey, and stir to combine until silky smooth.
4. Allow the ganache to cool a little, then chill in the fridge for 4-5 hrs (or overnight) until very thick and beginning to set. Remove from the fridge, add 150ml of double cream and use a balloon whisk to beat the mixture by hand until it's thick and can hold its own shape.
5. To assemble the cake, place a pancake onto a serving plate or cake stand, then use a spatula or the back of a spoon to spread over 1-2 tbsp of the ganache. Repeat to use all the pancakes, then chill for 15 mins to firm up. Meanwhile, to make your topping, whip the remaining 150ml of double cream to soft peaks.
6. Remove the cake from the fridge, spoon the whipped cream onto the top, then decorate with the raspberries and scatter over the pistachios. Cut into wedges and serve, or cover and chill for a few hours until serving.
Buckwheat Pancake Cannelloni by Ocado.com
Serves 4
A twist on Italian cannelloni swaps out pasta tubes for thin, rolled up pancakes stuffed with a creamy, cheesy mix of spinach, lemon and thyme
Ingredients:
6 eggs 300g buckwheat flour
1 tsp salt 400ml whole milk
800g spinach, washed 400g crème fraîche
1 lemon, zested 1 small handful thyme springs
200g gruyère, beaufort or cheddar 1 pinch nutmeg, grated
100g butter
Method:
1. Beat together 3 of the eggs. Place the flour and salt in a bowl and stir in the eggs. Mix the milk with 200ml water and slowly drizzle into the flour, beating until you have a batter the consistency of single cream. Cover with cling film and place in the fridge for at least 1 hr.
2. Meanwhile, make the filling. Put the spinach in a large pan(you will probably have to do half at a time), cover with a lid and place over a medium-high heat for about 5 mins, stirring a few times, until the spinach has collapsed and wilted down. Drain the spinach in a sieve, pushing with the back of a wooden spoon to squeeze out every last drop of liquid that you can. Put the spinach on a board, roughly chop and then transfer to a bowl.
3. Whisk the crème fraîche with the remaining 3 eggs, lemon zest, thyme and two-thirds of the cheese. Season with salt, pepper and a generous grating of nutmeg. Mix half of this through the spinach and set aside.
4. Preheat oven to 180°C/160°C fan/gas 4. Melt half the butter and stir into the batter. Melt 1tsp of the remaining butter in a heavy-based frying pan over a medium-low heat and, when hot, add one-eighth of the batter. Swirl it around the pan so that it is evenly coated, then allow to cook until bubbles appear on the surface, about 2 mins. Toss the pancake and cook for 1-2 mins on the other side. Continue with the remaining batter to make a stack of pancakes, laying baking parchment between each.
5. Spread a couple of spoonfuls of the crème fraîche mix over the base of a small oven dish. Spread one-eighth of the spinach mix along one edge of each pancake, then roll up and place in the oven dish, seam down. Once you have rolled all the pancakes, spoon over the remaining crème fraîche mix, sprinkle over the rest of the cheese and bake for 15-20 mins until golden on top. Leave to cool for a moment before serving with a green salad
Mushroom and Pancetta Pancakes Stack with Fried Egg by European Mushrooms
Serves 4
Mushroom and Pancetta Pancakes Stack with Fried Egg by European Mushrooms
Ingredients:
For pancakes:
80g closed-cup mushrooms, roughly chopped 150g plain flour
150ml milk 2 eggs
Pinch of salt 1 tsp baking powder
To serve:
40g pancetta cubes 1 courgette, spiralised
1 lemon, juice and zest 1 tbsp chilli flakes
1 garlic clove, very finely sliced Handful of hazelnuts toasted
Handful of parsley
Method:
1. Heat a sauté pan with a little oil. Fry the pancetta with the garlic until both are crisp and golden. Add the courgette spirals, lemon juice and zest and set aside.
2. Make up the pancake batter by whisking together the mushrooms, flour, milk, egg, salt and baking powder.
3. Heat up a non-stick pan with a little butter. Pour in a ladleful of the mixture into the pan to create a 10cm wide pancake. Fit as many as you can in the pan. Cook gently on a low heat until bubbles form on the surface and the underside is golden. Flip until golden on the other side. Repeat until you finish the batter (about 8).
4. Top the pancakes with the pancetta and courgette mix, sprinkle with chilli flakes, hazelnuts and parsley. Serve immediately or stack them up for more pancakes and top with a fried egg
Jazz Apple Dutch Baby Pancake Recipe
Jazz Apple Dutch Baby Pancake Recipe
Preparation time: 5 minutes Cooking time: 25 minutes
Ingredients:
2 JAZZ™ apples 30g butter, melted (plus extra for greasing)
4 free range eggs 3 tbsp caster sugar (divided)
1 tsp vanilla extract A pinch salt
60g plain flour 30ml milk
½ tsp baking powder ½ tsp grated nutmeg
½ tsp cinnamon Icing sugar, to taste
Method:
1. Preheat the oven to 220C/200 fan/gas 7.
2. Melt the butter and whisk with the eggs, milk, vanilla extract, 1 tbsp caster sugar and a pinch of salt.
3. In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring.
4. Mix until the batter is smooth, then set aside for 30 minutes.
5. While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices.
6. Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre.
7. Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190C/170C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned.
8. Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating.
Sweet potato pancakes with halloumi & chilli jam by Waitrose
Preparation time: 15 minutes + cooling
Cooking time: 20 minutes
Total time: 35 minutes + cooling
Serves: 4
For a spicy alternative, try these halloumi and chilli pancakes
Ingredients
400g sweet potatoes, scrubbed and diced
2 British Blacktail Medium Free Range Eggs, separated
¼ tsp ground cinnamon
2 tbsp Tracklements Fresh Chilli Jam
250g pack essential Halloumi
2-3 tbsp mild olive oil
40g watercress, large stalks removed
Method
1. Cook the sweet potatoes in a saucepan of lightly salted water until tender, about 10-12 minutes. Drain thoroughly, return to the pan and mash until smooth. Turn into a bowl and leave to cool slightly.
2. Beat the egg yolks and cinnamon into the mash. Whisk the egg whites in a thoroughly clean bowl until peaking. Stir a third into the mash to lighten it. Add the remainder and fold in using a large metal spoon. Combine the chilli jam in a small bowl with 2 tbsp water. Pat the halloumi dry on kitchen paper then cut into 8 slices.
3. Heat 1 tbsp of the oil in a frying pan. Add 4 large spoonfuls of the sweet potato mixture (about half) and flatten down slightly. Fry for about 2 minutes until firm enough on the undersides to be able to turn them with a fish slice. Cook for a further 1-2 minutes until just firm. Transfer to a plate and keep warm. Cook the remainder to make a total of 8 pancakes, adding a dash more oil to the pan if necessary.
4. Once the pancakes are cooked, add a little more oil to the pan and cook the halloumi for 1-2 minutes on each side until crisp and golden.
5. Place the pancakes on warmed serving plates and pile the halloumi on top. Place a handful of watercress over each and serve drizzled with the chilli jam.
Japanese Atsuyaki Thick & Fluffy Pancakes by the Japan Centre
If you really want to impress, try making the Japanese Atsuyaki Thick & Fluffy Pancakes by the Japan Centre
INGRIDIENTS
- 450g Japanese pancake mix
- 3 eggs
- 150ml milk
- 150g plain yoghurt
- 30g melted butter
Suggested Toppings: butter, maple syrup, fresh fruit, whipped cream
You will also need:
A circular metal mould open on both ends, about 10cm in diameter, and 5cm in height
METHOD
1. In a large bowl, combine the eggs, milk, yogurt, and melted butter. Mix with a hand mixer until frothy and completely combined.
2. Add the pancake mix to the mixture and mix until combined. Be careful not to over mix or the pancakes may become tough.
3. Prepare some parchment paper. Using the mould as a guide, cut out 6 circles of parchment paper. Lightly butter one side of each circle.
4. Preheat a frying pan on medium heat. Place one of the parchment circles in the centre, and then place the mould on top.
5. Add the pancake mix until the mould is about two thirds full.
6. Place a lid on the frying pan and reduce the heat to medium low heat. Allow the pancake to cook for about 10 mins, until small bubbles start to form across the entire surface of the pancake. Remove the lid and lift the mould and parchment to check for colour and cook more if needed until golden brown.
7. When the first side is finished, place a circle of parchment on top of the mould. Then using the lid or a small plate, flip the pancake onto it and place the uncooked side onto the frying pan. Remove the parchment on top from the cooked side. Cook for a further 5 mins until done. Test for doneness with a toothpick or small knife and if it comes out clean it is finished.
8. Remove from the frying pan and repeat the cooking process 2 more times to make a total of 3 pancakes.
Funfetti Rainbow Pancakes by Aldi
Sure to be a hit with kids and grown-ups, this Instagram friendly stack will go down a treat
INGRIDIENTS
For the pancakes
- 200g Self Raising Flour
- 1 tsp Baking Powder
- 15g Caster Sugar
- 250ml Semi Skimmed Milk
- 3 Medium Eggs
- 1 tsp Vanilla Essence
- 5ml each Red, Green, Blue and Yellow Food Colouring
- 20g Sprinkles
- Sunflower Oil
For the sauce
- 125g Icing Sugar
- 1 tsp Vanilla Essence
- 125ml Evaporated Milk
- Extra Sprinkles
METHOD
1. To make the batter, mix the eggs, milk, and vanilla essence together in a bowl.
2. In another bowl, whisk together the flour, baking powder and sugar. Make a well in the middle of the flour, add the milk mixture gradually, mixing into the flour until you have a smooth batter. Divide the mixture into 4 and colour each one with a different food colour. Add 5g of sprinkles to each and mix.
3. Grease a non-stick frying pan with some oil and put a teaspoon full of each coloured batter in and swirl to make a round pancake.
Cook for a minute or so until set, then flip and cook the other side. Do this with the remaining pancakes until all the batter has been used up – keep the cooked ones warm while you make the sauce.
4. Sieve the icing sugar and add the evaporated milk and vanilla essence and whisk until you have a smooth sauce.
5. Serve the pancakes stacked and drizzled with the sauce and sprinkled with extra sprinkles
Tequila Rose-infused Pink Pancakes
Instagrammer Ginger Natalie has shared her pink pancake recipe - which is topped with Tequila Rose, marshmallows, whipped cream and berries
Ingredients:
- Tequila Rose
- Pink food colouring
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt 2 tbsp caster sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
- Marshmallows, strawberries and whipped cream to decorate
Method:
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter - let it stand for a few minutes.
- Add a drop of pink food colouring and mix, add more if needed until desired shade of pink Heat a non-stick frying pans over a medium heat and add a knob of butter.
- When melted, add a ladle of batter.
- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick
- Stack the pancakes then decorate with whipped cream, strawberries, marshmallows and drizzle over Tequila Rose
