With Pancake Day just around the corner (13 February) it’s time to roll up your sleeves and get flipping! From classic favourites to innovative twists, discover the perfect stack to flip your way into pancake perfection…
As the annual celebration of indulgence approaches, it’s time to dust off your skillet and get ready to whisk up a storm. Whether you’re a traditionalist craving the comforting simplicity of a fluffy stack dripping with syrup or an adventurous foodie seeking bold flavours and creative toppings, we’ve curated a collection of irresistible recipes to satisfy every pancake craving.
Get ready to whisk, flip, and indulge in pancake paradise!
Simple Banana Pancakes
1 banana (ripe)
5 ml extra virgin olive oil
In a bowl, mash the banana very well until quite smooth. Add the eggs and beat gently with a fork for about 30 seconds.
Heat olive oil in a pan over medium heat. Add 1/4 cup of the batter at a time to form pancakes, cooking for about 1-2 minutes per side.
Serve with a sprinkle of cinnamon if desired.
For those who like it sweet: Add blueberries or chocolate chips into the batter.
Vanilla Protein Pancakes
200 ml cow’s milk
120 grams wholemeal flour
1/2 tsp baking powder
40 grams vanilla protein powder
5 ml extra virgin olive oil (for the pan)
250 grams berries (mixed fruits, can be fresh or frozen)
2 tsps sugar free syrup (to serve, see method)
For a healthy twist to Pancake Day recipes, try these vanilla protein hotcakes. In a mixing bowl, combine the milk and egg. Whisk in the flour, protein powder and baking powder and continue to stir until just combined. Add more or less milk depending on consistency and preference.
Heat a pan over medium-low heat. Add half of the oil to the pan and allow it to melt. Spoon the batter into the pan in 1/4 cup portions. Cook pancakes for about two to three minutes per side or until golden brown and cooked through. Repeat with the remaining batter adding more oil to the pan as needed.
Divide pancakes between plates, top with fruit (100-150g each) and a drizzle of the sugar-free syrup. (I recommend 2/3 of the pancakes for Surinder, 1/3 for Kay).
Cottage Cheese Pancakes
120 grams cottage cheese (fat free option if available)
2 eggs (large)
1 tsp baking powder
40 grams oats (rolled or quick)
1 tsp extra virgin olive oil (for cooking)
1 tsp vanilla extract (optional)
60 grams blueberries (or any other type of fresh berries)
100 grams plain Greek yoghurt (fage or another high protein variety)
1 tbsp maple syrup (optional, for the end – or use honey)
Unlock the secret to irresistible Pancake Day recipes with this delectable twist! To start with, add the cottage cheese, eggs, vanilla (if using) and oats to a blender. Blend until smooth. Mix in the baking powder.
Heat a small amount of the oil over medium-low heat. Add 2-3 tbsp of the batter at a time, cooking for about three to four minutes per side or until golden brown. Repeat with the remaining batter and oil.
Add the pancakes to a plate, top with the berries and spoons of Greek yoghurt. You can drizzle over 1 tbsp of maple syrup or honey here if you like.
Crispy Bacon and Maple Syrup Pancakes
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg (separated and whites whisked to stiff peaks)
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
Toppings of your choice
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg yolk, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing, fold in the whites. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. 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 1cm/½in thick.
Scotch Pancakes With White Chocolate Namalaka, Amarena Cherries, Pictachio and Caramel Sauce
Ingredients (for pancake mix)
1 tbsp of butter, melted
180g of plain flour
1 tsp baking powder
1 pinch of Sea Salt
220ml of milk
1 large egg
1 tsp bicarbonate of soda
Place the dry ingredients in a bowl and make a well in the centre. Add the milk, butter and egg and whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes.
Place a large non-stick frying pan over a high heat. Once smoking, add a tablespoon of oil and turn down to medium heat. Add a large tablespoon of the pancake batter and gently spread into a neat circle with the back of the spoon.
Leave to cook for 2–3 minutes, or until nicely browned on the bottom, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches.
The first pancake might stick, but once the pan has settled at the right temperature, the rest will be fine. Add a touch more oil if they begin to stick again.
For Opalys and Vanilla Namelaka:
180g Whole UHT milk
2 Vanilla pods
5g Powdered gelatin
20g Water for the gelatin
330g OPALYS 33 % Valrhona white chocolate
350g UHT cream 35%
Bring the milk to the boil with the scored vanilla pods. Infuse the pods for approx.
2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose. Add the rehydrated gelatin.
Slowly pour over the melted chocolate. Mix to form a perfect emulsion.
Add the cold liquid cream.
Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
For Salted Caramel Sauce:
85g of unsalted butter
150g of caster sugar
250ml of double cream
1/2 tsp vanilla extract
1 tsp flaky sea salt
Place a large heavy saucepan over medium heat and add the butter
When the butter has melted, add the sugar and stir frequently until the mixture is a deep golden brown caramel.
Remove from the heat and immediately whisk in half of the double cream (the mixture will bubble up furiously and may splatter so be sure to wear an oven mitt).
Stir in the rest of the cream, vanilla extract and salt and mix until the caramel is smooth. Set aside to cool slightly.
For Amarena Cherry Compote
50g of cane sugar
3g of pectin
250g of Morello cherry purée
10ml of water
1/2 vanilla pod, seeds scraped out
50g of Amarena cherries, chopped
10g of lemon juice
Mix the sugar and pectin and set aside.
Add the cherry purée, water, scraped vanilla seeds and Amarena cherries to a pan and slowly bring to a boil. Whisk in the sugar and pectin mixture and the lemon juice, then allow to re-boil for a few minutes.
170g of caster sugar
140g of unsalted butter, melted
340g of plain flour, sifted
1/2 tsp baking powder
450ml of skimmed milk
1 tsp vanilla essence
120ml of maple syrup
150g pecan nuts, chopped
Whisk the eggs and sugar together in a large mixing bowl.
Add the butter, flour, baking powder, milk and vanilla essence. Mix all ingredients to make sure there are no lumps.
Place a dry crêpe pan over a medium heat. Once hot, pour in half a ladle of batter, immediately tilting the pan with your other hand to spread the batter evenly.
Cook until the edges begin to colour and you notice small bubbles appear all over the surface, and then flip the pancake.
Cook for a few moments on the other side and then slide onto a plate.
If you would like to serve straight away, keep warm until all the pancakes are cooked.
To serve the pancakes, top with chopped pecan nuts and drizzle with maple syrup.