FEMAIL reveals the delicious pancake day recipes you can try at home

The ultimate Pancake Day recipe guide: From classic crepes to an indulgent brunch stack with eggs and ham, FEMAIL reveals how to whip up a feast at home this Shrove Tuesday

  • Brits are expected to take part in Pancake Day more than ever this year with 76% planning to whip out their frying pans for something to do in lockdown today  
  • Tesco say an extra 6.8million adults who usually give it a miss will be taking part 
  • FEMAIL reveals Shrove Tuesday recipes, from Bailey’s Souffle to vegan options

Whether you opt for classic crepes or a fluffy American-style stack, millions of Brits will be whipping up pancakes today, as is traditional on Shrove Tuesday.

Research from Tesco found 76 per cent of adults living in the UK plan to embrace Pancake Day this year, including 6.8million who normally give it a miss but want to try something new and fun in lockdown. 

To help get you started, FEMAIL has rounded up some of the best recipes you can try at home, no matter what your taste.

From an indulgent Japanese-inspired souffle pancake with Bailey’s Irish Creme to a gluten free blood orange option, there is something to suit everyone in our ultimate Pancake Day guide.  

A range of dietary requirements are catered for too, with gluten-free and vegan options on offer…  

CLASSIC & SWEET 

Classic Crêpes  

Makes 4 pancakes. Recipe by Crepe Affair 

Ingredients

  • 3 large free-range eggs
  • 125g plain flour
  • 250ml milk
  • Some unsalted butter or oil

Method

In a blender, blitz up the eggs, flour, milk and a pinch of salt.

Pour the smooth mixture into a large bowl or jug. Let it sit for a couple of minutes at room temperature.

Melt the butter (or oil of your preference) in a medium/large nonstick frying pan on a high heat. Ensure the butter coats the pan surface by tilting it.

Pour in a small amount of batter & tilt the pan so that it covers the whole base evenly

 Leave to cook for 1 minute

When it becomes easy to lift from the sides with a spatula and is turning golden underneath, flip the pancake over (the best bit – give it your best go!!)

Cook for 1 more minute on this side (until fully cooked)

Serve hot with your favourite fillings

Dressed up with sweet or savoury toppings, these French street-food staples are easy to make and can be enjoyed all year round.

Brunch Style Stack With Ham

Makes one large stack. Recipe by The Athenaeum Hotel & Residences, London

PANCAKE INGREDIENTS

  • 200g self raising flour
  • 1tsp baking powder
  • 200ml milk
  • 3 eggs
  • 25g melted butter, plus extra for frying
  • 2tbsp chopped chives, plus more to serve 

TOPPING INGREDIENTS

  • 4 eggs
  • 4 slices of thick cut ham, halved
  • 4 small handfuls of spinach leaves
  • 20g harissa paste

METHOD

Whisk all of the pancake ingredients together, minus the chives. Add some seasoning to taste and whisk until the batter is smooth.

Stir in the chives.

Melt a small knob of butter in a large non-stick frying pan over a medium to low heat.

Pour 2 tbsp of the pancake mix into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes cooking at the same time. Cook the first side for 1-2 minutes then flip and cook for 1 more minute. Continue until all the mixture is used up.

 

Heat an oven to its lowest setting, stack the cooked pancakes onto a baking trying and place in the oven. This will keep the pancakes warm while you cook the rest.

Add a little oil to a frying pan and crack in your eggs, cooking until they are done to your liking. 2-3 minutes will produce a set, firm white and a partially runny yolk. Cook a little longer for a soft yolk or for eggs ‘over easy’ flip the egg after 3 minutes to cook the yolk a little more.

To serve, stack the pancakes adding harissa paste, ham and spinach leaves between layers.

Top with the fried egg, chives, black pepper and enjoy!

 

Banana and Fudge Pancakes

Makes 10-12 pancakes. Serves: 4-6. Recipe by George Foreman Grill. Recommend using the George Foreman Variable Temperature Grill & Griddle

Ingredients

  • 180g plain flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 30g golden caster sugar 
  • 2 large free range eggs
  • 250ml milk
  • 3 bananas
  • 1 tsp vanilla extract
  • 150g fudge pieces

 

METHOD

Sift the flour, baking powder, salt and sugar. Separately combine the milk, vanilla extract and egg yolks, puree 2 of the bananas and combine with the liquid. Mix the 2 together.

Dice the remaining banana into small chunks and stir into the mixture, along with the fudge pieces.

In a separate bowl, whisk the egg whites to stiff peak and fold into the mixture.

Pre heat the griddle side of your George Foreman Grill and Griddle, or alternatively a large greased frying pan. Spoon some of the mixture onto the griddle in even amounts and allow to cook for 1-3 minutes until the mixture starts to bubble. Flip over and cook for a further 1-3 minutes. Repeat until all of the mixture is cooked.

Serve with maple syrup.

SAVOURY & STANDOUT INGREDIENTS

Baileys Original Irish Cream Fluffy Japanese Pancakes  

Makes 3 fluffy pancakes 

For the Baileys Original Irish Cream Crème Pâtissière

  • 1 egg yolk
  • 10 grams of sugar
  • pinch salt
  • 160ml whole milk
  • 1 tablespoon cornflour
  • 1/2 teaspoon vanilla extract
  • 50ml Baileys Original Irish Cream (0.9 Units)
  • 150ml double cream

To serve: Honeycomb, broken into bite-sized pieces, Chocolate sauce

For the pancakes

  • 2 egg yolks
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 1 tablespoon caster sugar plus 50 grams
  • 1 teaspoon baking powder
  • 60 grams ’00’ or cake flour
  • 65ml milk
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon cream of tartar
  • pinch salt

METHOD

Start by making the Baileys Original Irish Cream Crème Pâtissière (0.9 Units)

1. In a small saucepan, combine all the ingredients, except the butter and double cream and whisk to combine well.

2. Place over a medium heat and continue to whisk for about 5 – 7 minutes until the mixture thickens considerably.

3. Once thickened, remove the pan from the heat and whisk in the butter then pour into a bowl and cover with cling film. Leave to cool completely.

4. When completely cool, whisk the double cream in a bowl until soft peaks start to form then fold the cream into the Baileys Original Irish Cream custard. Set aside until needed.

When all your elements are ready to go, it’s time to make the pancakes.

1. Place the egg yolks, vanilla extract and 1 tablespoon caster sugar in a bowl and whisk to combine.

2. Sieve over the baking powder and flour and mix to combine thoroughly then add the milk and whisk into the batter. Set aside.

3. In a separate bowl add the egg whites, cream of tartar, lemon juice and salt and with a hand whisk or in the bowl of a stand mixer, whip the egg whites to stiff peaks. Once the egg whites have reached stiff peaks, add the 50 grams of caster sugar, 1 tablespoon at a time, until you have a thick, glossy meringue. 

4. Fold ⅓ of the meringue into the batter, working gently to retain as much air as possible then add the rest of the meringue and fold to combine everything.

5. Place a pan over a low heat and grease 3 crumpet rings very well with the oil. Spoon the batter into the rings until it comes about ½ way up the side of the ring then leave to cook for about 3 – 4 minutes or until the pancake has risen to the top of the ring. If you don’t have 3 crumpet rings, or your pan won’t fit 3 rings, then just cook as many as you can at a time – the pancakes can be placed in a very low oven until you’re ready to serve.

6. When the pancakes are cooked on one side, flip then over and cook for a further 2 – 3 minutes on the other side.

7. Remove the rings and repeat with the rest of the batter.

Time to assemble.

1. To serve, place a pancake on a plate, top with some of the Baileys Original Irish Cream Crème Pâtissière then place another pancake on top and repeat until you have a stack of three pancakes.

2. Place some Crème Pâtissière on the top then add some crumbled-up honeycomb and drizzle with the chocolate sauce.

 

Vietnamese Savoury Pancake Bánh Xè  

 

Serves 4, takes around 45 minutes. Recipe by Chef Su Tran, Mien Tay 

 Ingredients 

Batter

  • 140g rice flour
  • 1 tablespoon cornflower
  • a teaspoon salt
  • a pinch turmeric
  • 325ml water
  • 120ml coconut milk

 

  • Dipping Sauce
  • 2 fresh limes (juiced)
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 clove of garlic (minced)
  • Minced chilli (to taste)

Filling: Prepare your filling by slicing and cooking your preference, traditionally this can include pork, chicken or pork and beansprouts

Method

 Batter

 Make the batter by combining 140g rice flour, 1 tablespoon of cornflower, a teaspoon of salt and a pinch of turmeric and slowly add in 325ml of water and 120ml of coconut milk until smooth. This can be made a few days in advance or leave for around 30 minutes. 

Make the dipping sauce by combining the juice of two fresh limes, 3 tablespoons of fish sauce, a tablespoon of sugar, a clove of minced garlic and minced chilli to taste. 

Prepare your filling by slicing and cooking whatever your preference; pork, chicken, beansprouts, prawns even bits of leftovers, whatever you like! 

 

 Cooking 

When you are ready to cook add some spring onions in your batter. 

Heat oil in a large pan, we use a wok, go as big as you like! 

Swirl the batter around, listen to the sizzle, and let it cook slightly. When it is cooked and crispy on the bottom add your filling, slide a spatula underneath and fold it in half over the top of your filling.

 To Serve You can make individual ones or ones to share, place on a plate with some lettuce leaves, nuoc cham and lots of fresh herbs, ideally Asian, but coriander, mint and basil are all OK . To eat lay out the lettuce, add some bánh xèo, add some herbs, roll up and dip in the sauce.

Topped with a sweet rum liqueur sauce  

Makes two pancakes. Recipe from Palm Beach Banana & Butterscotch Rum Liqueur

Ingredients 

For the pancakes 

  • 2 cups plain flour
  • 2 eggs
  • 1 ½ cup whole milk
  • 75g unsalted butter
  • 3 tsp baking powder
  • Pinch of salt

 

 For the topping

  • 100g dark brown sugar 
  •  100g unsalted butter 
  •  4 bananas, cut into 1cm diagonal pieces
  • 2 tbsp Palm Beach Banana & Butterscotch Rum Liqueur
  • 2 tbsp double cream (optional)
  • Vanilla ice cream to serve (optional)

 Method

 1. Sift the flower into a bowl with the baking powder and salt (this will make the pancakes grow).

 2. Beat the eggs, then mix with milk and butter. 

3. Add the dry ingredients into the wet ingredients and mix until combined. 

4. Fry the pancakes on a dry non-stick pan for 2 minutes or until golden brown on each side and set aside. Keep in a warm oven until ready to serve

 . 5. For the topping: melt the sugar and butter in a pan until combined. 

6. Add bananas and fry for 2 minutes each side. 

7. Add Palm Beach Banana & Butterscotch and toss pan to cover all bananas.

 8. To make the topping creamier, add double cream and mix until absorbed. 

9. To serve, stack the pancakes, cover with topping and add a scoop of vanilla ice cream.

GLUTEN FREE, HEALTHY & VEGAN INGREDIENTS

Kombucha Pancakes   

Makes two pancakes. Recipe by Nexba Kombucha

 Ingredients

  •  2 cups self-raising flour 
  • 2 eggs, whisked 
  • 3/4 cup oat milk
  • 3/4 cup Nexba Kombucha (we used Lemon & Elderflower but you can choose any flavour) 
  • 1 tsp vanilla essence (optional) 
  • 1-2 tbsp coconut oil, to cook

Method 

Place flour in a large mixing bowl. 

Create a well in the centre and add the whisked eggs. 

Gently mix. Add oat milk, Nexba Kombucha and vanilla essence (if using), mix well. 

Place a small amount of coconut oil in a non-stick pan and allow to melt over medium heat. 

Spoon approx. 1/4 cup of the pancake mix (you can start with any flavour) over the pan and leave to cook for 1-2 minutes or until it starts to bubble. 

Flip and cook the other side a further minute. 

Repeat this process for the remaining pancake batter. Stack, serve & enjoy!

 

Pink Lady Apple and Maple Syrup Crepes 

Recipe by Pink Lady Apples 

 Ingredients 

  • 600ml almond milk
  • 250g plain flour
  • 75ml maple syrup
  • 1 Pink Lady® apple 
  • 2 ½ tbsp buckwheat flour
  • 2 tbsp ground flaxseed
  • 30ml rapeseed oil
  • pinch salt

Method 

1. Mix together the flours, ground flaxseed and salt.

2. Make a well in the centre and add in the maple syrup and oil. Add about half of the almond milk and mix to a smooth batter, then gradually add more milk, a little at a time, stirring in-between until you have a smooth, runny batter.

3. Grate the apple and add it to the batter, mixing well.

4. Heat a frying pan or hot plate with a little oil on medium heat. 

5. Spoon a ladle-full of the batter into the pan and spread around with a pancake spreader or the back of the spoon. Because of the grated apple these won’t be as thin as normal crêpes, but you should still be able to get them thin enough to roll up with a filling.

6. Cook until golden brown and then turn over and cook on the other side until nicely coloured.

7. Keep cooked pancakes between two tea towels on a plate while you cook the rest

Spinach vegan pancakes with fried ‘egg’ and crispy ‘bacon’ 

Makes one stack. Recipe by THIS 

Method

 Pancakes

1. Combine dry ingredients in a large bowl and combine wet ingredients in a separate bowl

2. Pour wet mixture into dry mixture bowl, whisk until smooth and rest batter for 5 minutes

3. 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.

The ‘Eggs’

1. Boil peeled sweet potato chunks in a pan until completely soft, drain, mash into a pulp and stir in rest of egg yolk ingredients

2. Add all egg white ingredients into a bowl and whisk.

 3. 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

1. Heat 1 tbsp oil in a frying pan, fry THIS isn’t Bacon rashers for 2 minutes each side

2. Wilt the spinach in a small saucepan with 2 tbsp water

3. Layer the pancakes on top of each other, top with spinach, the egg, THIS Isn’t Bacon and drizzle with lemon

 

Buckwheat and Blood Orange Pancakes

Makes about 12 x 10cm pancakes. Prep 10 mins. Cook 10-15 mins 

Recipe by Jenny Chandler of Borough Market

Buckwheat is not a true cereal, but a seed related to rhubarb. It does, however, behave like a grain and is especially good for making noodles and pancakes. These are more American pancake than French galette and work just as well with savoury ingredients – such as grated cheese, ham, leek or smoked salmon – as they do sweet. 

 Ingredients 

  • 125g wholegrain buckwheat flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1 egg
  • 250ml whole milk
  • 20g unsalted butter
  • Runny honey, to serve
  • 1 punnet of blueberries, washed
  • 2 blood oranges, segmented

 Method

1. Mix the buckwheat flour, baking powder, cinnamon and a pinch of salt together in a large bowl. Make a well in the centre.

2. Separate the egg, taking care not to break the yolk. Place the white in a clean bowl (ready to whisk up in a minute) and tip the yolk into the well in the flour. Break up the yolk with a fork, add the milk and then stir until the batter is just combined. Beat the white into soft peaks and fold into the pancake batter.

3. Heat a large frying pan and add about a quarter of the butter. Once the pan is hot and the butter bubbling, add a large serving spoon of the mixture to the pan 

4. You should be able to fry two or three pancakes at a time. Keep the heat at a medium temperature and turn each pancake when its surface is covered in bubbles. Fry for 2 mins more, until browned.

5. Keep the pancakes on a pre-heated plate and cover with foil or a napkin, while you finish frying the rest of the batter. Wipe the frying pan with a paper towel and then add another tiny knob of butter between batches. Serve the pancakes warm, with a good spoonful of honey, a few blueberries and orange segments

Cottage Cheese Protein Pancakes

Serves 4. Recipe by Simon Wood

Ingredients

• 250g cottage cheese

• 3 large free range eggs

• 150g all-purpose flour

• 1 teaspoon baking soda

• Oil Spray or a little oil

• Greek Yoghurt

• Chia Seeds

• Fresh Blueberries and Dark Fruits

METHOD 

In a blender blitz together the cottage cheese and eggs to create a batter.

Add the baking soda to the flour and sift over the cheese and egg batter and blend thoroughly; allow the batter to rest in the fridge for 10 minutes.

Heat a large non-stick frying pan over medium heat.

Spray your pan with an oil spray or adda little oil and then drop ½ a ladle of the batter into the pan, cook on one side for 2 to 3 minutes until bubbles are forming on the surface then flip over and cook for a further 3 minutes.

Serve with Greek Yoghurt, Chia Seeds, Blueberries and dark fruits.

Tips for a perfect stack of pancakes – no matter what your taste

Jamie Robinson, Executive Chef at Tesco, has pulled together his ultimate tips and tricks for achieving perfect pancakes this Shrove Tuesday. 

He told FEMAIL: ‘A little twist to give your pancakes great texture is to replace half of the flour with cornmeal. Not only will this help you achieve that perfect golden pancake colour, but it will also give a lovely bite to the finished product.

‘To achieve the light and fluffy finish that American pancakes are famous for, try adding a little baking powder to your mix as this will help your pancakes to rise. 

‘When adding the eggs, make sure you separate your yolks and whites, putting whites into one bowl and yolks into another. 

‘Add the flour, baking powder and milk to the yolks, gently whisking the mixture all together, then carefully fold the whisked whites into the mix at the end. This will help to make the mixture super light.

‘I love a rich American pancake and so my secret is to add an extra egg yolk to the recipe. To balance out the richness I also opt for butter milk instead of normal milk, as it is slightly more sour so helps to strike the right balance of flavours.

‘If you are looking to whip up some vegan pancakes, replace the egg with a banana and the milk with a vegan alternative. Adding bananas into the mix will give your pancakes a lovely, velvety finish.   

‘When it comes to cooking, I always use a spray oil as it allows you to have more control and add smaller quantities at a time to the pan. I also make sure not to overheat my pan and keep the heat to medium, as I want the pancakes to cook evenly throughout, without burning them on the outside.

‘A trend I have noticed is the use of American pancakes in savoury dishes. 

‘If you prefer sweet over savoury, try adding some spring onion, five spice and Chinese pork belly as toppings for a flavoursome combination. Don’t be shy with spices either and make sure to add lots of herbs for some extra flavour – I love to add chives to mine. You can also use pancakes to replace the classic burger bun. Get creative, the possibilities are endless!

 Shake it all about

‘I like to whisk my eggs separately, then pour all of the mix into a clean and empty bottle. Shake the bottle well until all the ingredients are incorporated. This is a quick and mess free way of making the batter and I find shaking is an easier method for achieving the smooth consistency required, rather than whisking it manually.’

Avoid oily pancakes

‘Always use an oil spray rather than oil from the bottle. It’s easier to control the amount added and saves you from a greasy pancake, which you want to avoid.’

Watch the heat

‘Be careful not to heat the pan too much – make sure you use medium heat as hot pan will burn your pancakes.’

Less sugar, more zest

‘I never add sugar to my mix. Instead, I prefer to add little sprinkle on top with a squeeze of lemon – the sharpness of the citrus and sweetness of the sugar just works so well.’

Easy adds

‘That being said, there are quick and easy additions you can make to the batter itself if you really want to pack a punch. I love adding orange or lemon zest for a citrus zing – adding the zest (rather than juice) will give you a more fruity, floral flavour rather than sour. I also like adding a touch of cocoa powder for a truly chocolate treat.

Showstopper twists and alternatives

‘Social media has led to an ‘over the top’ trend. Loaded pancakes with toasted marshmallow and chocolate sauce topped with a crumbled shortbread are really popular right now.’

Make a meal of it

‘For a little twist, try a savoury pancake this year by topping yours with red onion jam and goat’s cheese before baking it in the oven. Finish with pumpkin seeds and a crisp salad on side.’

 

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