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3 Recipes We're Trying This Pancake Day

by Emma Menteath, Editorial Lead

woman pours honey over plate of pancakes with raspberries and bananas

While most celebrations are cancelled these days, Pancake Day is definitely one we'll be celebrating no matter what. Whether you're after a classic crêpe or trendy pancake cereal, we've got you covered this Pancake Day with all the inspo and recipes you need.

The real question is, do you have pancakes as a dinner substitute... or have them for pudding?

crepe on plate sprinkled with sugar and piece of lemon on side

1. The Classic Crêpe

First on our list is the classic French crêpe. One of the simpler pancake recipes, making it great for the whole family to partake in, this fool proof recipe will ensure you're flipping the perfect pancakes every time.

Ingredients:

100g plain floor
2 eggs
300ml milk
1 tablespoon sunflower oil (plus a little extra for frying)
Lemon wedges to serve (optional)
Caster sugar to serve (optional)
Cinnamon to serve (optional)


How to make It:

1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tablespoon sunflower or vegetable oil and a pinch of salt into a bowl or large jug and whisk until you have a smooth batter.
2. Set aside for 30 mins to rest if you have time or start cooking straight away.
3. Set a frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.
4. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
5. We love to serve ours with lemon wedges, cinnamon and caster sugar, but really, anything goes here. Maybe you prefer yours with banana and Nutella.

mini pancakes in bowl with butter and syrup poured over it

2. Trendy Pancake Cereal

First came banana bread, then sourdough and next our social feeds were flooded with pancake cereal. This recipe may seem complicated, but really, it's quite simple. All you need is pancake batter and something to squeeze it into tiny circles. If you've yet to try this trendy dish, Pancake Day is the perfect time to change that.

Ingredients:

100g plain flour
2 eggs
300ml milk
1 tablespoon sunflower oil (plus a little extra for frying)
1 teaspoon vanilla extract
2 tablespoons melted butter (allowed to cool slightly)

How to Make It:

1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tablespoon sunflower or vegetable oil, 1 teaspoon vanilla extract, 2 tablespoons slightly cooled melted butter and a pinch of salt into a bowl or large jug and whisk until you have a smooth batter.
2. Set aside for 30 mins to rest if you have time or start cooking straight away.
3. Pour pancake batter into a squeezable condiment/sauce bottle. (Alternatively, use a zip lock bag: cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)
4. Heat a non-stick pan or griddle over a medium-high heat. Lightly grease with a little butter or cooking oil.
5.Squeeze small dots of batter into a hot greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook for about a further 1-2 minutes, until golden on the undersides, Repeat with remaining batter, lightly greasing your pan between each batch.
6. Serve with maple syrup, honey, fruit, ice cream, frozen yoghurt, or enjoy plain!

3. Fluffy Pancakes

This easy American pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Top tip: Try adding a large handful of fresh blueberries to the batter before cooking. This way they warm up and ooze delicious fruity juices into the pancakes. Works just as well with chocolate chips.

Ingredients:

135g plain flour
1 teaspoon baking powder
2 tablespoons caster sugar
1/2 salt
130ml milk
1 large egg
2 tablespoons melted butter (allowed to cool slightly) or sunflower oil, plus extra for cooking
Maple syrup to serve (optional)
Butter to serve (optional)

How to make It:

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing.
3. Let the batter stand for a few minutes.
4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
5. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about ½ thick.
6. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
7. Serve with lashings of real maple syrup and extra butter, if you like.