I had a juice day booked out in my diary for tomorrow but when I realised it was Shrove Tuesday I had to think again! It’s one of my favourite days, a time when you can have pancakes not only for breakfast but also for lunch and dinner with no wagging fingers.
My oldest is four so I think he might be old enough to give something up for Lent this year but he’s definitely old enough to learn about this tradition that has us using up all rich foods before the fasting season of Lent.
I’m a big pancake foodie and love them in all shapes and sizes. I’ve sourced some recipes here that I like to use and there should be one for everyone. Thick, thin, fruity, plain, gluten free, savoury or even fun pop styles.
I like to invite friends over for a flipping competition and lay out little bowls full with everything from the traditional lemon and sugar to syrup, Nutella, fruit and various sprinkles.
Happy Pancake Day!
Delia Smith’s Pancakes with Sugar and Lemon
For the pancake mixture
- 110g/4oz plain flour, sifted
- pinch of salt
- 2 eggs
- 200ml/7fl oz milk mixed with 75ml/3fl oz water
- 50g/2oz butter
- caster sugar
- lemon juice
- lemon wedges
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
- Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
- To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Nigella’s Homemade Instant Pancake Mix
For the pancake mix
- 600 grams plain flour
- 3 tablespoons baking powder
- 2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 40 grams caster sugar (or vanilla sugar)
For the batter – to each 150g / 1 cup of pancake mix, add and whisk together
- 1 large egg
- 250 ml semi skimmed milk (or full fat)
- 1 tablespoon melted butter
For the pancake mix:
- Mix all the ingredients together and store in a jar.
- When ready to make the pancakes, proceed as follows: Heat a flat griddle or pan with no oil.
- Spoon drops of 1½-2 tablespoons of batter onto the hot griddle or into the pan and, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
Should make about 15 pancakes, each about 8cm in diameter.
Nigella’s Homemade Instant Pancake Mix
Lorraine Pascale’s Blueberry Pancakes with Crisp Prosciutto and Maple Syrup
- Little bit of oil for frying
- 1x pack of procuitto
- 250g plain flour
- 15g baking powder
- Pinch of salt
- 1 tsp sugar
- 300ml sour cream
- 100ml warm water
- 200g of blueberries
- Turn on the oven to low. Put some oil in a frying pan and fry the proscuitto until it just starts to crisp. Dry them on kitchen towel and set aside. Turn off the heat and keep the oil in the pan
- Put the flour, baking powder, salt and sugar in to a mixing bowl (not in a small measuring jug the way I just did!). In a measuring jug mix the sour cream and water and make a large hole in the middle of the flour mixture, pouring the sour cream mixture into the centre. Stir the liquid mix first then gradually draw in the flour, beating hard. Doing it this way will avoid any lumps forming. Then get a whisk and give it a good airing.
- If lumps do start appearing, pull up your sleeve, turn the radio on to loud and beat the mixture like mad for a good couple of minutes to make the mixture smooth.
- Heat the frying pan of oil back up over a low to medium heat and then pour from a low height four blobs about 9cm wide in to the pan. Cook them slowly and until they are golden brown then flip them over. Once they are cooked ( you can tell from they way they look on the sides, they should be nicely firm and set) place them on a baking tray in the oven to keep toasty whilst you make the others.
- Once they are all cooked, pile them high with the crispy proscuitto in between. Pour maple syrup all over them and dig in!
Jamie Oliver’s Coconut Pancake with Pomegranate Jewels (with a dollop of yoghurt and zingy citrus zest)
- 1 free-range egg
- 1 cup self-raising flour
- 1 teaspoon baking powder, optional
- 1 cup milk
- 8 tablespoons desiccated coconut
- 20 g butter
- 1 pomegranate
- Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Fill the same cup with milk and add that too, with a tiny pinch of sea salt. Use a whisk to mix everything till smooth. Mix about 8 tablespoons of desiccated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.
- Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a mixing bowl and hold the pomegranate, seed-side down, above the bowl. Use a wooden spoon to tap the back of the pomegranate so the seeds fall into the bowl. Do this with both sides until all the seeds are in the bowl. Fill the bowl with water, then pick out any white bits that float to the top, then drain away the water.
- Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2-3 pancakes in the pan. Cook the pancakes for 1-2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over them. Cook the pancakes for another minute or so, till golden on both sides. ??When they are done, transfer them to a plate and cover with foil to keep warm.
- Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. To serve, top your coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Grate over the zest of a lime and an orange.
Bruce Paltrow’s World Famous Pancakes
makes 3 dozen pancakes
- 3 cups unbleached, all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 2 teaspoons fine salt
- 3 cups buttermilk
- 6 tablespoons butter, melted and cooled, plus more butter for cooking
- 6 organic large eggs
- up to 1 cup milk, as needed to thin batter
- real Vermont maple syrup, warmed
- Whisk the dry ingredients together in a large bowl.
- Whisk together the buttermilk, butter and eggs together in another bowl.
- Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.
- The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter.
- Add enough milk to the batter to thin it to the right consistency””the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes””neither is wrong.
- Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side.
- Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.
David Eyre’s Pancake Recipe
Serves 2 to 4
- 1/3cup all-purpose flour
- 1/2cup whole milk
- 2eggs, lightly beaten
- Pinch of nutmeg
- 4tablespoons (one half stick) of unsalted butter
- 2tablespoons confectioners’ sugar
- Juice of half a lemon
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
- Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
- Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.
David Eyre’s Pancake
Smitten Kitchen’s Blueberry Yoghurt Multigrain Pancakes
Makes 12 to 14 4-inch pancakes
- 2 large eggs
- 1 cup plain, full-fat yogurt
- 2 to 4 tablespoons milk
- 3 tablespoons butter, plus extra for buttering skillet
- ?1/2 teaspoon lemon zest
- ?1/2 teaspoon vanilla extract
- 1/2 cup (62 grams) whole wheat flour
- 1/2 cup (68 grams) all-purpose flour
- 1/4 cup (32 grams) barley or rye flour
- 2 tablespoons sugar
- 1 tablespoons plus
- 1 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup blueberries, rinsed and dried
- Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
- Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
- Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favourite for pancakes.
- Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter.
- When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.
Serve in a big stack, with fixings of your choice.
My New Roots Gluten-Free Banana Bread Pancakes
- 1/3 cup walnuts
- 2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity)
- 1 tsp. baking soda
- pinch sea salt
- 1 very ripe banana
- 1 tsp. vanilla extract
- 1 tsp. olive oil
- 2/3 cup nut milk
- 2 tsp. maple syrup
- For garnish:
- maple syrup
- 1 banana, sliced
- a handful of walnuts, chopped
- extra-dark chocolate, grated (for a special treat!)
- In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.
- Add all wet ingredients to the food processor and blend to combine.
- Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.
- Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).
- Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat – they are banana bread pancakes after all.
Hugh Fearnley-Whittingstall’s Perfect Pancakes Recipe
Prep 10 mins
Cook 30 mins
- 250g plain white or fine wholemeal flour
- Pinch of sea salt
- 2 medium eggs, lightly beaten
- About 600ml whole milk
- A little sunflower oil
- Caster sugar and a squeeze of lemon, to serve
- Sift the flour and salt into a bowl and make a well in the centre. Pour in the eggs, add about 50ml of the milk and start to whisk, gradually incorporating the flour into the wet ingredients in the centre. When you have a thick batter forming in the middle, add a bit more milk and whisk in a bit more flour.
- Keep going in this way until all the milk has been added, all the flour is incorporated, and you have a smooth batter, about the consistency of single cream. One of the mistakes people make with pancakes is to leave the batter too thick. So if your batter is still more double than single cream, whisk in a little more milk. You can also make the batter by whizzing everything up in a food processor. Either way, let it rest for at least 30 minutes, then check the consistency again. If it’s thickened up a bit, add a dash more milk to bring it back to the right consistency.
- To cook the pancakes, heat a non-stick frying pan or crÃªpe pan, around 20cm in diameter, over a medium heat. When it’s hot, swirl 1 tablespoon of oil around the pan, then tip out the excess. Add a small ladleful (around 50ml) of batter – just enough to coat the base of the pan – and swirl it around quickly until it covers the base. Cook for a minute or so, until lightly coloured underneath, then flip over and cook for a minute more. Depending on the pan, you may need to loosen the edges of the pancake with a palette knife before you flip.
- Almost without exception, the first pancake will be a bit rubbish. Don’t worry, this is normal; the next one will be much better. Dole them out as you make them, so they can be eaten hot – sprinkled with caster sugar and lemon juice.
No. 2 Pencil Pancake Pops
Makes about 20 bite size pancakes
- 1/2 cup all-purpose flour
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of kosher salt
- 1/2 cup of fat-free plain greek yogurt
- 1-2 tablespoons of milk, depending on the thickness of the yogurt you use
- 2 tablespoons of melted and cooled butter
- 1 egg, lightly beaten
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add greek yogurt, butter, and lightly beaten egg to the same bowl. Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt.
- Start by melting your butter, preheating your electric non-stick griddle, and having your lollipop sticks handy. I use the Wilton six inch lollipop sticks purchased from Michaels.
- Now, let’s make the pancake batter. Add flour, sugar, baking powder, baking soda, and kosher salt to a large bowl and whisk together. Then add non-fat plain greek yogurt, melted and cooled butter, egg, and milk. Stir just until combined. You will have a very thick and creamy pancake batter.
- Scoop out a heaping teaspoon of pancake batter
- Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy of the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!
- Space the rest of the pancake pops out, so you have room to add the sticks.
- They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn.
- To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. The lollipop stick was warm, but it wasn’t too hot to handle. Just be careful not to touch the griddle!
- A hot and delicious perfectly cooked pancake pop. Pile them up on a platter with fresh blueberries and maple syrup, and enjoy!
- They are delicious fresh off the griddle, or at room temperature dipped in hot maple syrup.