This year Shrove Tuesday – more commonly known as Pancake Day – falls on 13th February. If you fancy flipping up a storm for your family (and you!), here are some simple yet delicious Pancake Day recipe ideas that can be enjoyed as a snack, a desert, or a tasty breakfast. You may also want to check out our beginner’s guide to Easy Peasy Pancakes, as well as our Perfect Pancake Making Tips – the simple way to get perfect pancakes, every time!
Perfect pancakes by BBC Good Food
This easily halved or doubled batter recipe makes first-class pancakes for both sweet and savoury fillings.
Total time: 30 mins
100g plain flour
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Yogurt Pancakes by Yeo Valley
Prefer thicker American-style pancakes? These fun pancake faces made with natural yogurt are certain to be a hit with the kids.
Total Time: 45-50 mins
100g (4oz) self-raising flour
30g (2 tbsp) caster sugar
1 egg, beaten
75ml Natural Yogurt
15-30ml (1-2 tbsp) Whole Milk
A little vegetable oil to fry
Yogurt or fromage frais and fresh fruit, such as strawberries or raspberries.
1. Sieve the flour into a bowl and mix in the caster sugar. Add the beaten egg and natural yogurt and enough milk to make a thick batter, the consistency of double cream.
2. Heat a little oil in a heavy-based, non-stick frying pan over a medium to high heat. Drop tablespoons of the mixture into the pan and cook until bubbles appear on the surface. Turn the pancakes over and cook on the other side.
3. Keep the pancakes warm in a clean tea towel whilst cooking the remaining mixture. Serve with yogurt or fromage frais and fruit.
Milk-Free, Egg-Free Pancakes by The Milk-Free Kitchen, republished on geniuskitchen.com
These milk- and egg-free pancakes ideal for young toddlers or those suffering from an allergy.
Total Time: 20 mins
Prep Time: 5 mins
Cook Time: 15 mins
128g white flour
3 tbsp white sugar
2 1/4 tsp baking powder
1/4 tsp salt
2 1/2 tbsp margarine
1 eggs or 2 tbsp water
1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
2. Melt 2 1/2 tbsp margarine in frying pan until melted.
3. Be sure to tip the pan side to side to coat/grease all over.
4. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
6. It’s OK if this batter is lumpy.
7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
8. Cook pancakes until the tops are bubbly and the bottoms browned.
9. Turn the pancakes over to cook other side (approximately four minutes per side).
10. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.