Pancake Day Recipes

Shrove Tuesday, or Pancake Day, is upon us and we are really excited to get our frying pans out and have pancake flipping sessions around the kitchen! It’s the one day in the year where no one can judge you for eating an entire stack for breakfast…. we think. Historically speaking, Shrove Tuesday was the last day to use up eggs and fats before the fasting for Lent began (40 days before Easter). This year we will be celebrating the day with sweet and savoury options, varying from crêpes to American-style pancakes, plus a variety of delicious toppings!

Sugar & Lemon crêpes

 Ingredients

• 125g plain flour
• 1 pinch salt
• 1 egg
• 1 tbsp melted butter
• 300ml whole milk
• Butter, lemon and sugar, to serve

Method

Sift the flour and salt in a large mixing bowl. Make a well in the centre of the bowl and add the egg, some melted butter and milk. Whisk the ingredients all together to form a thin batter. Heat a small frying pan and add some butter to prevent the mixture from sticking. Pour in the batter and cook at medium heat for one or two minutes, flipping the crêpes with a spatula to make it cook on both sides. Once placed on a plate, sprinkle with sugar and lemon juice.

Spinach and Courgette crêpes

Ingredients

• 500ml coconut  milk
• 3 eggs
• 220g buckwheat flour
• 1 tbsp melted coconut oil, plus extra for frying
• pinch of salt
• 2 large handfuls of spinach
• 1 tbsp fresh basil leaves
• 1 large courgette, grated

For the filling

• 1 fennel, sliced
• 3 tbsp olive oil
• 400g tinned chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 avocado, peeled and sliced

Method

Starting with the fillings, drain the chickpeas and add the tahini sauce, olive oil and salt, mix to create a mixture. Separately, bake the fennels for 30-40 minutes, till tender and crisp. To make the pancake batter, add all the remaining ingredients to a bowl, and blend on a high speed. In a small  pan, add coconut oil, and gently drop in the mixture. Cook for a few minutes on each side. Once on a plate, add the chickpea mixture, the fennel seeds and the avocado, and serve with a sprinkle of olive oil and pepper.

Ricotta Pancakes with Blueberry Sauce

Ingredients 

• 125g plain flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup ricotta
• 1 large egg
• 2 large egg whites
• squeezed lemon juice
• 2 teaspoons lemon zest

For the Blueberry sauce

• 1/2 tablespoons squeezed lemon juice
• frozen blueberries
• 2 tablespoons sugar

Method

Starting with the filling, pour the frozen blueberries in a pot with some water. Once defrosted, add the sugar and mix until it gets smooth and thick. Leave on a side. To make the pancake batter, drop in a bowl all the ingredients, including the ricotta and blend at a high speed. Take a small pan, add some oil, and gently drop in the mixture. Cook for a few minutes on each side. Once placed on a plate, add the remaining fresh ricotta and the warm blueberry compote. Serve immediately.

Quinoa Pancakes with Bacon and Maple Syrup

 Ingredients

• 1 X 250g Quinoa
• 2 eggs
• 1 tsp baking powder
• 20g cornflour
• 30g caster sugar
• 50g melted butter
• 2 tsps lime zest
• 1 tsp vanilla extract
• To serve
• 8 – 12 rashers of streaky bacon
• Maple syrup

Method

Add eggs, flour, baking powder to a bowl and whisk together until smooth. Heat your quinoa in the microwave and then add it to the mixture together with the sugar, butter, lime and vanilla. Leave it to rest for 1 hour. Take a small pan, add some oil, and gently add in the mixture. Cook for a few minutes on each side. Then set aside and fry the bacon until crisp. Serve with the pancakes and maple syrup.

We have willingly tested all these recipes, and they simply taste delicious! Pancakes are the perfect dish to bring together friends and family… and if you have some leftovers, wrap them up and make a long day at the office a little more endurable.