5 Brilliant Pancake Day Recipes

Pancake Day, or Shrove Tuesday, falls on Tuesday 21^st February this year, and we’ve put together our top 5 brilliant recipes for sweet pancakes that the whole family will love.

Traditionally, Shrove Tuesday is the last opportunity to use up eggs and milk before the beginning of lent, but even if you aren’t planning on giving anything up for lent it’s a great opportunity to get the whole family in the kitchen helping to make scrummy pancakes together.

1) Banana Pancakes

• 120g plain flour
• 1tbsp baking powder
• 1/2tsp ground cinnamon
• 1 ½ large ripe bananas
• 1 large egg, beaten
• 177ml whole milk
• Banana slices and maple syrup to serve

• In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
• In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients.
• Heat a large non-stick pan over medium heat, with a knob of butter.
• Using a ⅓ cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, then flip and cook on the other side until risen and cooked through.
• Repeat until you have 8 pancakes.
• Serve with banana slices and maple syrup.

2) Rainbow Pancakes

• 200g self raising flour
• 1 ½ tsp baking powder
• Pinch of salt
• 1 tbsp golden caster sugar
• 3 large eggs
• 25g melted butter
• 200ml whole milk

• Mix the self-raising flour, baking powder, golden caster sugar and salt together in a large bowl.
• Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk.
• Whisk together until all ingredients are combined, then separate into bowls and add food colouring.
• Heat a large non-stick pan over medium heat, with a knob of butter.
• Using a ⅓ cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes for 1-2 mins, then flip and cook on the other side for a further 1-2 mins.

3) Buttermilk Pancakes

For a luxurious twist on a classic American pancake, give these buttermilk pancakes a go – they will not disappoint! Fluffy and light, they are sure to be a hit with the whole family. Serve with fresh berries and maple syrup. Ingredients:

• 100g plain flour
• 2tsp baking powder
• Pinch of salt
• ½ tsp bicarbonate of soda
• 1 tbsp golden caster sugar
• 2 large eggs, separated
• 284ml tub buttermilk
• 25g butter, melted

• Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl.
• Whisk the egg whites until stiff.
• Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth.
• Carefully fold the egg whites into the batter until evenly mixed.
• Heat a large non-stick frying pan, and add a knob of butter.
• Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter.
• When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.

4) Peanut Butter Pancakes

The unbeatable combination of salty and sweet makes these peanut butter pancakes incredible. Top with fresh maple syrup, peanut butter, peanuts and chocolate chips for an extra indulgent yummy treat. Ingredients:

• 120g plain flour
• 2tbsp caster sugar
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• ¼ tsp salt
• 300ml buttermilk
• 1 large egg, lightly beaten
• 65g peanut butter
• 28g butter, melted

• In a medium bowl, whisk the flour, sugar, baking powder, bicarbonate of soda, and salt.
• In a small bowl, combine the buttermilk, egg, peanut butter, and melted butter.
• Pour the buttermilk mixture over the flour mixture, and stir until just mixed (it’s okay if there are a few lumps, make sure you don’t overmix).
• Heat a medium non-stick pan over medium heat. Coat the pan with a knob of butter, and pour ¼ cup of the pancake batter into the pan. Cook, turning once, until cooked through, 2 to 3 minutes per side.

5) Lemon & Blueberry Pancakes

For a fruity pancake recipe, we love this combination of lemon and blueberries. The result is light, fluffy and full of flavour. Serve with whipped ricotta and maple syrup. Ingredients:

• 200g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of salt
• 250g milk
• 180g ricotta
• 2 eggs
• Juice and zest of 1 lemon
• 1 tbsp syrup
• ½ tsp vanilla essence
• 150g blueberries
• Butter for frying

• In a bowl, mix all the dry ingredients together.
• In a separate bowl, stir the wet ingredients together. Combine the two and stir just until combined (be careful not to overmix or you will end up with dense pancakes).
• Melt a knob of butter in a large non-stick pan and fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.