I’ll take any reason to celebrate at the minute, so Pancake Day seems as good a reason as any to whip up something delicious for the fam
These pancake recipes have you covered for breakfast lunch and dinner, so stack em high and dive in.
Pancake recipes – RICOTTA PANCAKES WITH NUTELLA® HAZELNUT SPREAD AND WARM STRAWBERRY SAUCE
- 1 cup low fat ricotta
- ½ cup reduced fat milk
- 3 eggs, whites and yolks separated
- ¾ cup flour
- 1 tsp baking powder
- pinch of salt
- oil spray
- 7 oz (200g) strawberries, hulled & thinly sliced
- 1 tsp sugar
- 120g Nutella® – 1 heaped tsp (15g per portion)
- Put the ricotta, egg yolks and milk into a bowl and mix well. Sift in the flour, baking powder and salt and combine until you have a smooth batter. Place the egg whites in a clean bowl and beat until soft peaks form and then gently fold into the ricotta mixture.
- Spray a large non-stick pan with oil and drop in 2 tablespoons of batter per pancake. Cook for about one minute until golden and then flip over and cook for another minute. Remove from pan and keep in warm oven until ready to serve.
- Combine the strawberries and sugar in a small saucepan and gently heat for 3-4 minutes until syrupy. When ready to serve, spread 1 heaped tsp (15g) of Nutella® chocolate hazelnut spread onto each pancake and top with the strawberry sauce.
Pancake recipes – Peachy Pancakes with Ice Cream and Salted Caramel Sauce
These pancakes are topped with warmed sliced South African peaches, vanilla ice cream and a yummy salted caramel sauce.
Preparation: 15 minutes. Cooking: 20 minutes. Serves: 4
- 4 South African peaches or nectarines, pitted and sliced
- 30g caster sugar
- 1tsp vanilla extract
- 125g plain flour
- Pinch salt
- 2 medium eggs
- 250ml milk
- 1tbsp vegetable oil
- Salted caramel sauce:
- 80g butter
- 80g light or dark muscovado sugar
- 80g golden syrup
- Generous pinch sea salt flakes
- Vanilla ice cream, to serve
Put the sliced South African peaches or nectarines into a saucepan with the sugar, vanilla extract and 150ml water. Heat and simmer gently for 5-6 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.
Heat a small pancake pan or heavy-based frying pan and add a few drops of oil. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether, adding a few drops of vegetable oil each time. Keep them in a warm place as you cook them.
To make the salted caramel sauce, put the butter, muscovado sugar and syrup into a saucepan and heat gently until melted, then simmer for 1 minute. Remove from the heat and add the sea salt. Taste and check, adding a little more salt if needed. Serve the pancakes, topped with the peaches, scoops of ice cream and the salted caramel sauce.
Cook’s tip: Make pancakes all year long – not just on Shrove Tuesday!
Pancake recipes – Fried ‘egg’, crispy ‘bacon’ and spinach vegan pancakes
1 cup flour
2 Tbsp organic sugar
1 Tbsp baking powder
½ Tsp salt
1 cup non-dairy milk
1 Tbsp apple cider vinegar
1 Tsp Vanilla
1/3 Cup Sweet Potato Peeled and Chopped into small chunks
2 Tbsp Nutritional Yeast
1 Tbsp Corn Starch
1 Tbsp Plant Based Milk
1 Tbsp Sunflower Oil
1/4 Cup Water
1 Tsp Black Salt (Kala Namak) (adds eggy taste)
1/2 Tsp Turmeric
1/4 Cup Plant-Based Milk
1/4 Cup Rice Flour
1/4 Cup Plant Based Yoghurt (preferably with no added Sugar)
1 Tsp Black Salt (Kala Namak)
THIS Isn’t Bacon Rashers
1 Cup SpinachWedge of lemon
- Combine dry ingredients in a large bowl and combine wet ingredients in a separate bowl
- Pour wet mixture into dry mixture bowl, whisk until smooth and rest batter for 5 minutes
- Pour 1/2 cup of batter onto a non-stick pan over medium heat. When the top starts to bubble, flip until it turns slightly golden in places. Repeat with rest of batter.
- Boil peeled sweet potato chunks in a pan until completely soft, drain, mash into a pulp and stir in rest of egg yolk ingredients
- Add all egg white ingredients into a bowl and whisk.
- Heat some oil in a frying pan to medium/high, fry 2 tbsp of egg white mixture for 30 seconds to 1 minute. Add 1 tbsp of egg yolk mixture to the middle of egg white, cover with lid for 2 mins. Repeat with rest of mixture.
Toppings and Serve
- Heat 1 tbsp oil in a frying pan, fry THIS isn’t Bacon rashers for 2 minutes each side
- Wilt the spinach in a small saucepan with 2 tbsp water
- Layer the pancakes on top of each other, top with spinach, the egg, THIS Isn’t Bacon and drizzle with lemon (and a vegan mayo or make your own vegan hollandaise below)
Pancake recipes – Crepe Suzette
The perfect crepe is a thing of utter joy. Light, buttery and a blank canvas to smother on your savoury or sweet toppings of choice. We love the retro-classic Crepe Suzette to round-off a meal: thin pancakes bathed in a boozy orange sauce. James Strawbridge has the ultimate Crepe Suzette recipe that’s guaranteed to knock your socks off. Don’t forget the generous dollop of Cornish clotted cream to serve!
For the pancakes
- 140g plain flour
- Pinch of salt
- 200ml Trewithen Dairy Whole Milk
- 2 eggs
- 25g Trewithen Dairy Salted Butter, melted, plus a little extra for greasing
For the sauce
- 3 tbsp caster sugar
- 250ml freshly squeezed orange juice (2-3 oranges)
- zest of 1 orange
- 1 tsp lemon juice
- 1 tbsp Grand Marnier
- 50g unsalted butter, cubed into small pieces
Sift the flour into a bowl with the salt and make a well in the middle. Add 100ml of water to the milk and mix. Break the eggs into the well and whisk slowly, while adding the milk and water mixture. Whisk until smooth and then set the batter aside to rest for 30 mins, before whisking in the melted butter.
Heat the pan over a medium heat and lightly grease it with melted butter. Using a ladle, pour about 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. Cook the pancake on both sides until golden and then slide it out of the pan and stack on a warm plate with baking parchment in between. Repeat to use up all the batter, then keep the pancakes warm while you make the sauce.
Put the caster sugar into a non-stick frying pan over a low-medium heat. Allow the sugar to melt slowly without stirring, until it turns to a caramel liquid. Immediately slide the pan off the heat and add the orange juice, taking care as it may spit as it hits the hot caramel. Add the orange zest, lemon juice and Grand Marnier and return to the pan to a low heat to re-melt the caramel into the liquid. Add the butter to the sauce and bring to the boil. Simmer gently until glossy and reduced slightly to a syrupy consistency.
To serve, fold the warm pancakes into quarters and arrange in a dish. Pour over the orange sauce and top with a generous helping of Trewithen Dairy Cornish clotted cream – delicious!
Pancake recipes – Dutch Baby Pancake With Caramelised Apple, Toffee Sauce & Trewithen Dairy Cornish Clotted Cream
Sometimes called a German pancake, a Bismark or a Dutch Puff, our version of these pillowy, puffed up, golden pancakes is filled with hot, sticky caramelised apples and toffee sauce, topped with a good dollop of Trewithen Dairy Cornish Clotted Cream.
Dutch babies, similar to sweetened Yorkshire Puddings have in fact nothing to do with Holland, they originate from the German-American community known as the Pennsylvanian Dutch and are served all over America simply with lemon and sugar.
This recipe makes one Dutch Baby, perfect if you’re celebrating Pancake Day on your own, however you can increase the recipe as many times as you like depending on how many you want to make.
For the pancake
- 1 large egg
- 1 tsp caster sugar
- 50ml Trewithen Dairy Whole Milk
- 35g plain flour
- ½ tsp vanilla paste
- pinch of crushed sea salt
- 10g Trewithen Dairy Salted Butter
For the caramelised apple
- 1 large eating apple
- 15g Trewithen Dairy Salted Butter
- 2 tsp light soft brown sugar
- ¼ tsp ground cinnamon
For the toffee sauce
- 30g Trewithen Dairy Salted Butter
- 35g dark muscovado sugar
- 25g Trewithen Dairy Cornish Clotted Cream
- icing sugar for dusting
- Trewithen Dairy Cornish Clotted Cream
- 1 tsp chopped, toasted hazelnuts, optional
For the pancake, heat the oven to 220C/Fan 200C/Gas 7 and place a small (15cm) ovenproof frying pan, sponge tin, cake tin or round ovenproof dish on the middle shelf of the oven.
In a medium size jug or bowl, whisk (or use a stick blender) the egg, caster sugar, milk, flour, vanilla paste and salt together to a very smooth batter.
Using oven gloves, remove the frying pan from the oven and add the butter to the pan. Swirl the pan a few times to melt the butter, then immediately pour in the batter.
Return to the oven and bake for 12-15 minutes until puffed up and golden.
Meanwhile for the caramelised apple, peel, core and slice the apple 1cm thick. Melt the butter in a small pan, then stir in the sugar and cinnamon. Add the apples and cook for 4-6 minutes, stirring occasionally until just beginning to soften. Remove from the heat and set aside.
For the toffee sauce, place the butter, sugar and clotted cream in a small pan and heat over a medium heat, stirring, until the butter and cream have melted and the sugar has dissolved.
To serve, dust the edges of the pancake with icing sugar, then spoon the caramelised apples into the centre of the pancake, then pour over the toffee sauce. Top with a generous spoonful of clotted cream and sprinkle with chopped, toasted hazelnuts.
Prep: 10 minutes. Cook: 15 minutes. Serves 4
- 100g plain flour
- 1 tsp baking powder
- 1 large egg
- 200ml milk
- 1 small carrot, grated
- 1 ripe banana, mashed
- 75g California Walnuts, chopped
- 2 tbsp oil
To serve: sliced strawberries, bananas and 4 tbsp maple syrup
Place the flour and baking powder in a large bowl and make a well in the centre. Add in the egg and whisk gently to combine, gradually adding the milk to give a batter. Mix in the carrot, banana and half the walnuts.
Heat a little oil in a large non-stick frying pan and add ¼ of the batter, swirling around to give a pancake approx. 18cm in diameter, cook for 1-2 minutes each side, repeat to make 4 pancakes.
Serve filled with sliced strawberries, banana, the remaining walnuts and drizzle over the maple syrup.
Make smaller pancakes and then serve 3 per person in a stack scattered with fruit, walnuts and maple syrup.
Prep: 15 minutes. Cook: 8 minutes. Serves 4
- 125g plain flour
- 1 tsp baking powder
- 1 medium egg
- 2 tbsp maple syrup + extra to serve
- 284ml tub buttermilk
- 50g California Walnut Pieces, chopped + extra to serve
- Oil for shallow frying
- 1 ripe banana, sliced (100g)
- For the walnut butter:
- 50g butter, softened
- 2 tbsp maple syrup
- 25g California Walnut Pieces, chopped
To make the walnut butter, whisk the butter and maple syrup together until pale, stir in the walnuts and set aside.
Place the flour and baking powder in a medium bowl and mix to combine. In a jug, beat the egg and maple syrup into the buttermilk and whisk into the flour mixture, stir in the walnuts.
Heat a little oil in a non-stick frying pan and add 4 tablespoons of batter to make 4 pancakes. Cook for 2 minutes each side and repeat to make 8 pancakes.
Serve topped with walnut butter, banana, a drizzle of maple syrup and extra walnuts.
Try making the pancakes a little in advance and just reheat gently in the oven before serving. Honey works just as well as maple syrup or serve with fresh berries or even bacon.
BOOZY BUTTERSCOTCH BANANAS
- 1tbsp ARLU Original Rum
- 4 bananas
- 100g unsalted butter
- 100g dark muscovado sugar
- Pinch of sea salt
- 2tbsp double cream
- Cut bananas into 1-2cm slices
- Melt together butter and sugar
- Add bananas and cook for 3-4 minutes
- Stir in rum, salt and cream
- Serve with pancakes and ice cream
- 50ml Didsbury Gin Blood Orange and Ginger
- 3 large oranges
- 200g caster sugar
- 200ml water
- Knob of butter
- Zest 2 oranges and set aside
- Peel all oranges and cut into rounds
- Heat caster sugar and water on a medium heat. Stir occasionally until all sugar has dissolved
- Add orange slices and allow to boil until light brown
- Add zest, butter and gin
- Cook until sticky
- Serve with pancakes and chopped pistachios
STRAWBERRY & LEMON DRIZZLE
- 50ml Didsbury Gin Strawberry and Sicilian Lemon
- 200g icing sugar
- 1 lemon
- Zest lemon
- Combine zest, icing sugar and gin
- Drizzle over pancakes, serve with fresh strawberries