If you’re planning to make your own pancakes this Shrove Tuesday look no further. Here are 15 of our favourite mouth-watering recipes.
For the Pancakes
- 115g plain flour
- pinch of Salt
- 1 tsp (1 sachet) Baking Powder
- 25g caster sugar
- 1 large egg, beaten
- 100ml whole milk
- 100g Unicorn Chips
- 10ml vegetable oil
For the Marshmallow Sauce
- 100g Heart Marshmallows
- 100ml double cream
- Sift the flour, salt, Baking Powder and sugar into a large bowl and make a well in the centre. Add the egg and milk and gradually whisk into the dry ingredients until well blended. Stir in the Unicorn Chips.
- Heat a heavy based frying pan or griddle pan, add some of the oil and allow to heat, then drop 2 tablespoons of the batter into the pan to make each pancake.
- Cook over a medium heat until bubbles appear, this takes about 2 minutes. Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.
- Lift pancakes onto a cooling rack that is covered with kitchen towel and place more kitchen towel lightly on the top. Cook all the pancake batter and if necessary add more oil to the pan.
For the Marshmallow Sauce:
- In a saucepan gently melt the Heart Marshmallows with the cream. The sauce will thicken slightly as it cools. It can be reheated gently if needs be.
- For the vanilla custard
- 300ml (1/2 pint) double cream
- 300ml (1/2 pint) milk
- 1 vanilla pod, seeds scraped out
- 80g (3oz) sugar
- 6 egg yolks
- 4 level tbsp cornflour
- 25g (1oz) butter
For the pancakes
- 300g (10oz) plain flour
- 3 tbsp caster sugar
- 4 eggs, beaten
- 500ml (17fl oz) full-fat milk
- 80g (3oz) butter, melted and cooled
- 2 tsp vanilla extract
- sunflower oil
- 300g (10oz) raspberries
- 2 tbsp lemon juice
- 3 tbsp caster sugar
- For the topping
- 250ml (8fl oz) double cream
- 200g (7oz) fresh raspberries
- To make the custard, put the cream, milk and vanilla seeds into a saucepan and heat to just below boiling. In a bowl, whisk together the sugar, egg yolks and cornflour. Still whisking, pour on the hot milk mixture. Return to the pan and heat gently, stirring until the mixture begins to thicken and coats the back of a spoon. Pour into a bowl. Stir in the butter. Place a sheet of clingfilm directly onto the surface of the custard. Put in the fridge and chill until completely cold.
- To make the pancakes, put the flour and sugar into a bowl. Add the eggs and half the milk and whisk until smooth. Whisk in the remaining milk, butter and vanilla extract, then pour the batter into a jug.
- Heat a 20cm (8in) non-stick frying pan and brush very lightly with sunflower oil. Pour 60ml (2½fl oz) of the batter into the pan and tilt so the mixture covers the whole surface. Cook for about a minute until golden. Flip the pancake over and cook the other side for 30 seconds to 1 minute. Remove to a plate. Cook a further 19 pancakes in the same way, stacking them on top of one another as they are done. Leave until cold.
- Place a pancake on a serving dish. Spread over 1-2 tbsp of custard and place another pancake on top. Continue spreading and stacking the remaining custard and pancakes. Chill.
- To make the sauce, put the raspberries and lemon juice in a pan and heat gently until the berries have softened and collapsed. Strain the pulp through a sieve and put in a clean pan. Add the sugar and stir until dissolved. Simmer gently for 5-10 minutes until the mixture has reduced and is slightly syrupy. Leave to cool.
- To serve, whisk the cream until softly thick. Spoon over the pancake stack. Scatter over the raspberries. Pour over a little sauce and serve the rest separately.
For the pancakes:
- 200 g gluten-free self-raising flour
- 1.5 tsp gluten-free baking powder
- 1 tbsp sugar
- 300 ml milk
- 2 large eggs
- 60 g mini eggs crushed finely, plus extra to serve
- vegetable oil for frying
For the Chocolate:
- 200 g milk chocolate
- 100 ml milk
- Put your gluten free self-raising flour, sugar into a large mixing bowl and mix together.
- In a jug or smaller mixing bowl, add your eggs and milk and beat thoroughly.
- Create a well in your flour bowl and add in your wet ingredients. Whisk until smooth and consistent. Then mix in your crushed mini eggs – crushed mine in a ziplock bag with a rolling pin on a hard work surface.
- Set your hob to a low-medium heat. Brush the pan with a light coating of oil and allow to heat – test if it’s ready by spooning in one small drip of pancake batter; if it sizzles slightly, then it’s ready.
- Ladle in your pancake batter. I used a 1/4 measuring cup to do this as it’s the perfect amount of batter for 1 pancake and ensures they all come out the exact same size.
- Allow to cook until the side facing up looks like you could flip it without it splattering everywhere! This should take about 1-2 minutes at a low heat. If it’s browning on the underside before the top is looking ready to flip, then lower your heat.
- Flip it over and cook for a further 30 seconds or so and transfer to a small plate. Repeat until all the batter is used, brushing the pan with oil in between each pancake.
- For the chocolate sauce grab a saucepan and place the milk chocolate and milk in it. Turn on a medium heat and gently melt whilst stirring occasionally until smooth and shiny. If its too thick add a little extra milk, if too thin add some more chocolate!
- Pour the chocolate sauce all over your pancakes and finish with as many mini eggs as you like! Enjoy!
- 1-1/4 cups all-purpose flour
- 1/2 cup Oats (quick or old fashioned, uncooked)
- 2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 1-1/4 cups fat-free milk
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
- For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
- For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
- For chocolate chip pancakes: 1/2 cup semisweet chocolate chips
- In a large bowl, combine flour, oats, baking powder and salt; mix well. In a separate medium bowl, combine milk, egg and oil; blend well.
- Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix). Add one of the stir-in options, if desired; mix gently.
- Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Serve & enjoy!
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1½ cups buttermilk
- 2 tablespoons canola oil
- 1 tablespoon sugar
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh (or frozen) blueberries
- Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar, orange zest and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Stir in blueberries. Resist overmixing—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
- Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
- Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
- 400g strawberries, hulled
- 150g self-raising flour
- 2 tsp baking powder
- 3 tbsp light brown soft sugar
- 250g ricotta
- 2 large eggs, separated
- 2 tbsp milk
- 15g butter
- 1 tbsp sunflower oil
- 250g Greek yogurt, to serve
- 40g toasted hazelnuts, chopped
For the sauce
- 150g light brown soft sugar
- 100g butter
- 100ml double cream
- a few drops of vanilla extract
- a pinch of crushed sea salt
- To make the sauce, put all of the ingredients in a small pan and heat, stirring. Bubble for 1-2 minutes until glossy, then set aside.
- For the pancakes, chop six of the strawberries; set aside. Sift the flour and baking powder into a large bowl; stir in the sugar. Make a well in the centre of the dry ingredients.
- In a separate bowl, beat the ricotta, egg yolks and milk using an electric whisk, then whisk the mixture into the dry ingredients, along with the chopped strawberries.
- In a clean bowl, whisk the egg whites to soft peaks, then fold them into the pancake batter. Melt a knob of butter in a frying pan with 1 tablespoon of oil. Using 2-3 tablespoons of batter per pancake, cook the pancakes in batches over a medium heat for 2-3 minutes on each side. Transfer them to a plate as you go and keep warm.
- Layer the pancakes with the remaining strawberries, sliced, and Greek yogurt, using 2-3 pancakes per person. Drizzle with the salted caramel sauce and scatter with the toasted hazelnuts.
- 110g Plain flour
- A pinch of salt
- A pinch of sugar
- 1 Free range egg
- 1 Free range egg yolk
- ½ Pint milk
- 2 Tbsp The Groovy Food Company Organic Virgin Coconut Oil
Coconut Salted Caramel Topping Ingredients:
- 320g The Groovy Food Company Organic Coconut Sugar
- 30ml Water
- 250ml Coconut cream
- 120g The Groovy Food Company Organic Virgin Coconut Oil
- The seeds from 1 vanilla pod
- ½ tsp Sea salt
- Put the flour, salt and sugar into a mixing bowl.
- Gradually whisk in the egg, egg yolk and milk until smooth and combined.
- Cover with cling film and leave to rest in the fridge for 30 minutes.
- Heat a pancake/crepe pan to a medium heat. (Make sure the pan it fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes.)
- Dip a piece of kitchen paper into the oil and wipe around the pan.
- Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
- Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base)
Carefully flip it over and finish cooking the pancake for a further 30 seconds.
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- 50g/1¾oz plain flour
- small pinch salt
- 1 medium free-range egg
- 150ml/5fl oz milk
- 2 tsp vegetable oil or melted butter, plus extra for frying
For the topping
- 100g/3½oz white chocolate, broken into small pieces
- 200g/7oz mixed frozen berries
- Put the flour and salt in a large bowl. Make a well in the centre, pour in the milk and crack in the egg. Using a whisk, gradually incorporate the flour into the wet ingredients until you have a smooth batter. Add the vegetable oil and mix thoroughly.
- Heat a large frying pan over a medium heat. Add a little oil and use kitchen paper to smear it all over the base of the pan. Add a small ladleful of batter and swirl it around the pan to create a thin, even layer. Cook for 1-2 minutes, or until the batter is a little darker and set in the middle (to check, lift the edge of the pancake and check the underside is lightly golden-brown). Flip it over and cook the other side for 30-40 seconds. Transfer to a warm plate and cover with a clean tea towel to keep it warm. Cook the remaining batter in the same way to make 3 more pancakes.
- For the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Alternatively, melt the chocolate in short bursts in a microwave.
- Put a pancake on each serving plate and divide the frozen berries between them. Drizzle the melted chocolate over the top and serve immediately. The heat of the pancakes and chocolate will thaw the berries quickly, but you want them to be chilled (it’s the contrast of temperatures that makes it so special).
- 125g (4oz) spelt flour
- pinch salt
- 1 egg
- 300ml (1/2 pint) milk
- 50g (2oz) sugar
- 8 clementines
- 3 cardamom pods, seeds only
- 1 pomegranate, seeds only
- 40g (1 1/2oz) butter
- 4 tbsp crème fraîche (optional)
- Put the flour in a medium-sized bowl and add a pinch of salt. Make a well in the centre and crack in the egg. Beat the egg and gradually incorporate some of the flour. Slowly pour in the milk, incorporating more of the flour as you go. Once all the milk has been added, give the batter a good whisk to ensure there are no lumps. Set aside.
- Put the sugar, juice from two clementines, 100ml (3 1/2fl oz) water and the cardamom seeds in a small pan. Slowly bring to the boil then simmer for 10 minutes. Remove from the heat and strain. Discard the cardamom seeds.
- Peel the remaining clementines, removing as much pith as you can. With a serrated knife, slice across the body of each clementine into four or five slices. Place in a bowl with the pomegranate seeds and pour the syrup over the top.
- Melt a small knob of butter in a non-stick frying pan over a medium heat. Using a ladle, spoon in enough mixture to cover the pan. Cook until lightly golden, about 20-30 seconds, then flip over and cook the other side. Keep warm by covering with a clean kitchen towel while you cook the rest. Serve 2-3 pancakes per person with a spoonful of the clementine and pomegranate on top and a dollop of crème fraîche if liked.
- 400g (13oz) rhubarb, trimmed and cut into 2.5cm (1in) pieces
- 1 orange, zested
- 1 tbsp caster sugar
- 1 tsp vanilla essence
- 4 tbsp soured cream
- 4 tsp maple syrup
- Firstly, prepare a batch of pancakes.
- In a pan, combine the rhubarb, orange zest, caster sugar and vanilla essence. Cook over low-medium heat for 5-10 minutes, or until tender.
- To serve, divide the topping between 4 pancakes and top with the soured cream and maple syrup.
- 250g (8oz) plain flour
- 450ml (3/4 pint) Koko coconut dairy-free milk alternative
- 2 tbsp sunflower oil, plus extra to oil the pan
- lemon juice, to serve
- sugar, to serve
- Measure the flour into a bowl. Pour in the coconut dairy-free milk alternative slowly, making sure you have no lumps. Stir in the oil. Allow to sit for five minutes.
- Meanwhile place a 23cm (9in) frying pan over a medium-high heat. Oil the surface using a little sunflower oil on a kitchen towel or a sprayable sunflower oil. When the pan is nicely hot, pour in the pancake batter until the dollop is about two-thirds the size of the pan.
- Quickly pick up the pan and swirl it around so the batter spreads across the surface. Fry until well browned (about two minutes), then use a fish slice to loosen the pancake. Flip it over and fry for two more minutes.
- Place the finished pancakes on a plate. Repeat the process until the batter is used. Serve hot with a squeeze of lemon juice and a sprinkling of sugar.
- 250g plain flour
- 2½ tbsp caster sugar
- 3 eggs
- 450ml semi-skimmed milk
- 1 tbsp melted butter
- 1½ tsp vanilla extract
- sunflower oil, for frying
- 6½ tbsp lemon curd
- ¼ tsp cornflour
- 2½ lemons, 2 zested and juiced, ½ sliced to decorate
- 750g low-fat Greek yogurt
- Put the flour, 1½ tbsp sugar and a pinch of salt in a mixing bowl and stir to combine. Make a well in the centre and add the eggs. Pour in 100ml milk and whisk until you have a thick, smooth batter. Whisk the butter, vanilla extract and remaining milk into the batter until combined.
- Set a 27cm nonstick frying pan over a medium heat and lightly brush with sunflower oil. Spoon a small ladle of batter into the pan, swirling it so the mixture covers the surface in a thin, even layer. Cook for about 1 min until the edges start to curl and the underside turns golden. Flip and cook for 1 min more until golden, then transfer to a plate. Repeat to make all the pancakes (you should have 20-25 in total), brushing the pan with more oil if necessary. Leave to cool completely.
- Put the remaining sugar in a small bowl with the juice of 1 lemon, stir until dissolved, then set aside. Put 5 tbsp of the lemon curd in a small saucepan and heat gently. Meanwhile, mix the cornflour in a small bowl with a splash of the lemon juice and stir until smooth, then add in the remaining lemon juice and stir into the lemon curd. Simmer gently for 2 mins, stirring constantly, then set aside to cool to room temperature.
- Stir the remaining lemon curd into the yogurt along with half the lemon zest. Put one of the pancakes on a serving plate, drizzle with about ¼ tsp of the lemon-sugar syrup and spread with 1½ tbsp of the yogurt. Repeat with the remaining pancakes, syrup and yogurt, layering them until you have completed stacking the cake. Chill for 30 mins to firm up slightly.
- Remove the pancake cake from the fridge 15 mins before serving, then drizzle with the lemon curd sauce and top with slices of lemon and the remaining zest (you may not need it all). Serve in slices, with any leftover lemon curd sauce and yogurt.
- 1 tablespoon ground flaxseed
- 1 cup unsweetened non-dairy milk
- 1 teaspoon white or apple cider vinegar
- 1 cup buckwheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 medium banana, mashed (about 1/2 cup)
- 1 tablespoon avocado oil (or other neutral oil like canola)
- 1 x 60g bar of Conscious Chocolate’s Orange and Tangerine (to be melted for the topping)
- In a small bowl, add flaxseed and 2 1/2 tablespoons water to make a flax egg; stir. Set aside for 5 minutes.
- In a medium bowl, add non-dairy milk and vinegar; stir. Set aside for 5 minutes.
- In a medium bowl, add buckwheat flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir.
- To the bowl with the milk and vinegar mixture, add flax egg, mashed banana and oil. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients; stir until just combined. Let the batter sit for 5 minutes.
- On a greased griddle or skillet, add 1/4-cup dollops of the batter. Cook for 5 minutes on each side, until lightly browned. Repeat until all of the batter is used up.
- Serve with maple syrup, sliced banana, berries and nuts but essentially melt a bar of Conscious Chocolate gently in a ban marie set up and pout over the stacked pancakes for full effect.
- 180g plain flour
- 1 tsp baking powder
- 2 medium eggs, beaten
- 50ml milk
- 4 tbsp honey
- 225g cottage cheese
- 100g raspberries, chopped, plus extra to serve
- 2 tbsp unsalted butter
- 4 tbsp raspberry jam
- 100g natural yogurt
- 1 tsp icing sugar, to dust
- Sieve the flour and baking powder into a bowl. Whisk in the eggs, milk, honey and cottage cheese. Stir in the raspberries.
- Put a little butter in a nonstick frying pan set over a medium-low heat. When it starts to sizzle, spoon 3 tbsp batter into the pan to create a small round pancake. Depending on the size of your pan, you will be able to cook 2-3 pancakes at the same time.
- Fry for 3-4 mins until the underside is golden, then flip over and fry for another 3-4 mins, until golden and cooked through. Repeat with the remaining batter, until you have 12 pancakes.
- Serve in stacks of 3 pancakes with 1 tbsp of jam spooned over, a dollop of yogurt, a few berries and a dusting of icing sugar.
(makes 1 serving)
- 4 x egg whites
- 3 x flat Tbsp of Oats
- 3 x Tbsp of Full Fat Cottage Cheese
- Seeds of 1 Vanilla Pod
- 10 x Raspberries
- 12 x Blueberries
- 1 tsp of coconut oil
- Large pinch of Cinnamon
- Blend the egg whites with the Vanilla Pod seeds and the cinnamon until frothy.
- Add the oats and blueberries and blend again. Now fold in the cottage cheese.
- Take 5 of your raspberries and mush them to a pulp (the longer you do this the more juice you will create).
- Heat a little of the coconut oil in a frying pan add approx. a quarter of the mixture to the pan and fry each pancake until golden brown on each side.
- Repeat this until you run out of mixture, this should make 4 pancakes. Scatter the other 5 raspberries and pour over the raspberry jus and tuck in!
(makes 1 serving)
- 1 handful of Sweet Potato
- 1 Banana
- 3 eggs
- Juice of 1/2 a Lemon
- Splash of Soya milk
- 1 Tbsp of Full Fat Greek Yoghurt
- 1 tsp of Coconut Oil
- Pinch of cinnamon
- Peel and cube the potato and boil until cooked through and soft.
- Mash the potato together with half of the banana.
- In a blender beat the eggs for a minute then add the mash, a splash of soya milk and the cinnamon.
- Now make the pancakes with your batter and squeeze the lemon juice over the pancakes (optional).
- Slice your remaining half a banana finely and place over the pancakes with a tablespoon of Greek yoghurt.
Makes 6 pancakes
- 6 heaped tsp of smooth peanut butter
- 1 large banana
- 2 eggs
- 120g self-raising flour
- 50ml milk (or 50g, if you don’t have a measuring jug)
- 2 tbsp icing sugar (plus extra for dusting)
- Mixing bowl
- Non-stick frying pan
Place 6 individual tsp mounds of peanut butter on the plate and place in the freezer for at least 15 minutes.
Whilst the peanut butter firms up in the freezer, mash the banana in the mixing bowl using a fork then mix in the eggs and icing sugar, followed by the flour and milk. Ensure everything is combined – it will be a little lumpy because of the banana.
Place the frying pan over a medium flame and allow it to heat up, then spoon in the first 3 pancakes (2 tbsp batter for each).
Once bubbles start to appear, place one mound of the firmed up peanut butter into the centre of each pancake and cover with another tbsp of batter.
Flip the pancakes and leave to cook for about a minute before placing on a plate.
Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, dust with icing sugar and serve.
Tip: You can omit the peanut butter, or use chocolate spread or Biscoff spread for different flavoured pancakes
Recipe from the Easy Peasy Baking campaign.