5 Delicious Pancake Ideas for Pancake Day

Pancake Day, also known as Shrove Tuesday, is a traditional feast day marking the start of Lent, the 40 days leading up to Easter. Who needs an excuse to eat pancakes, though? So, we’ve put together 5 tasty recipes for you to try this pancake day.

Ham and cheese pancakes

Pancakes don’t always need to be sweet. Why not jazz up your lunchtime sandwich and tuck in to a warm, hearty ham and cheese crepe?

  • 150ml of whole milk
  • 75g plain flour
  • 1 medium egg
  • Pinch of salt
  • Vegetable oil for frying
  • 200g of grated cheddar or gruyere cheese
  • 300g of sliced ham, sliced into thin strips or torn.
  • 8tbsp crème fraiche

1.    In a large mixing bowl, sieve the flour and add the salt. Make a well in the centre. In another bowl whisk the egg and milk together. Slowly pour the milk mixture into the well of the flour and whisk together. The batter should have a similar consistency to single cream, add more milk if it is too thick.

2.    Heat a frying pan over a medium heat until hot and brush with the oil. Using a small ladle, add some of the batter mix to the pan, swirling it around until it lightly coats the bottom of the pan. Cook for a few minutes, then flip onto the other side. The pancake should be golden on both sides.

3.    Once all the pancakes are cooked, heat a large dry frying pan over a medium heat. Place one of the pancakes into the pan. Spread a thin layer of crème fraiche over the pan cake (1tbsp). Sprinkle 2-3tbsp of grated cheese, until there is a thin layer of cheese over the pancake. Add the ham, as much or as little as you’d like. Leave over the heat for a few minutes.

4.    Fold the pancake in half and then in half again and serve.

American style pancakes with streaky bacon and maple syrup

These pancakes are a breakfast favourite in the States but now you can treat yourself for this delicious brunch idea.

  • 8 rashers of smoked streaky bacon
  • 140g self-raising flour
  • 1tsp baking powder
  • Pinch of salt
  • 2 large eggs
  • 25g melted butter plus extra for frying
  • 125ml milk
  • Maple syrup

1.    Turn the grill on high. Place the bacon rashers on a baking tray lined with foil. Cook until the bacon is golden and crisp, approximately 7 minutes. Once cooked, turn the grill off but leave the tray inside to keep the bacon warm.

2.    In a medium mixing bowl, sieve the flour and add the baking powder and salt. Make a well in the centre and ad the eggs, melted butter and milk. Whisk until the batter is smooth and lump free.

3.    Add a little butter to a large frying pan. Once sizzling, ladle the pancake batter in small dollops, leave a little space between each one because they will spread out. The idea is to have a few small, fluffy pancakes, rather than one large one. Cook on one side for 2 minutes, then flip the pancakes over and cook for a further 1-2 minutes, until the pancakes are golden and fluffed up.

4.    Place the pancakes on a plate. Keep them warm with the bacon while you make the rest of the pancakes.

5.    Once ready, layer the pancakes and top with the bacon and a drizzle of maple syrup.

Easy vegan pancakes

If you’re a vegan but you’d love to celebrate Pancake Day this year, then this easy recipe is for you. Simply, add your favourite toppings for a vegan-friendly treat.

  • 150g plain flour
  • 300ml of plant milk such as almond or rice
  • 1 tbsp of sunflower oil plus extra for frying
  • Pinch of salt

1.    In a large mixing bowl, add the flour, milk and 1tbsp of oil  plus a pinch of salt. Whisk into a smooth batter, until it has a similar consistency to single cream, if it’s too thick add more milk until it feels right. Allow to rest for 30 minutes.

2.    Heat a large frying pan over a medium heat. Once hot, add 1 tbsp of oil and swirl until the pan has a thin layer, tip out any excess.

3.    Using a ladle, pour a ladleful of pancake batter into the pan and swirl until you have an even layer over the bottom of the pan. Cook for 2 minutes or until the edge of the pancake begins to curl. Flip the pancake over.

4.    Cook for a further minute until golden brown. Remove and serve on a plate. Keep cooking the batter mix until you have used it all up. Top with your favourite fruits or alternative toppings.

Easy traditional pancakes

If it’s your first-time making pancakes or perhaps you just enjoy the more traditional type, then this recipe is simple but delicious.

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1tbsp of vegetable oil and a little extra for frying
  • Pinch of salt
  • Large lemon
  • Caster sugar

1.    In a large mixing bowl, add the flour, eggs, milk, oil, and salt and whisk until you have a smooth batter.

2.    Set aside for 30 minutes to allow it to rest. If you don’t have time, you can start cooking straight away.

3.    Wipe a large frying pan with oiled kitchen paper.

4.    Heat the pan over a medium heat. Use a ladle to tip one ladle of batter into the pan. Swirl until the batter coats the bottom of the pan with an even layer.

5.    Cook the pancakes for 1 minute on each side until they are golden. Place them in a warm oven until you have cooked all the batter.

6.    Squeeze lemon juice over the pancakes with a sprinkling of caster sugar for a traditional favourite.

Brunch pancakes with fried egg

These savoury pancakes are a perfect for a Pancake Day brunch.

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1tbsp of vegetable oil and a little extra for frying
  • Pinch of salt
  • 400g spinach
  • 400g mushrooms (we recommend chestnut)
  • 175g of crumbled stilton
  • 4 large eggs
  • Knob of butter

1.    Follow the traditional pancake recipe (minus the lemon and sugar) to make the pancakes for this recipe. Alternatively, you can buy ready made crepes from the supermarket.

2.    Heat a large frying pan over a medium heat, add the spinach and cook until wilted – be sure to keep tossing it so it doesn’t burn. Tip the spinach into a sieve and allow to cool until you can touch it. Squeeze out any excess moisture with your hand and leave to one side. In the same frying pan, melt the butter and once hot add the mushrooms, season with salt and pepper if desired. Fry the mushrooms until they are soft and golden in colour. Stir in the spinach and cheese, cook for 30 seconds until the cheese starts to melt. Set to one side.

3.    In a clean frying pan, add a little vegetable oil and once hot crack the eggs. Turn the heat down and fry until the white is set but the yolk is still runny.

4.    On a plate, place a warm pancake and top with the spinach and cheese mixture as well as the mushrooms. Top with a fried egg and serve immediately.

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