The ultimate Pancake Day recipe guide

• 125g plain flour 
• Pinch of salt
• 1 tbsp caster sugar (omit for savoury crepes)
• 2 free-range eggs, beaten

• 25g melted butter, plus extra for cooking
• 250ml semi-skimmed milk
• 3 tbsp cold water
• Sugar to dust

1. For delicious light chocolatey crêpes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter.

2. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream

 3. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

4. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. 

Cook for 2 minutes or until the underside is golden, then flip and cook on the other size for a minute or so. Remove to a warm plate and repeat.

5. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven 

6. Serve with generous helpings on Bonne Maman topping

 Ingredients 

• 250g plain flour
• ½ tsp baking powder
• 1 tsp Bioglan Superfoods Superberries powder
• ¼ tsp salt
• 600 ml unsweetened non-dairy milk (we used soy)

•  2 tbsp neutral oil (sunflower/vegetable/mild olive/rapeseed etc) or melted coconut oil
• 1 tbsp maple syrup (optional)  

Berry Compote: –

• 400g mixed frozen berries, 2 tbsp water, 3 tbsp sugar

Method

1. Place the flour, Superberries, baking powder and salt in a large bowl. Whisk in the milk a little at a time to avoid lumps. 

Continue to whisk until it is all incorporated and the mixture is smooth, then whisk in the oil and maple syrup (if using). 

Set the batter aside to rest while you make the sauces.

2. When you are ready to cook the crepes, place a non-stick frying pan over a medium-high heat. 

Add a small knob of vegan spread or coconut oil then wipe out the pan with kitchen roll; you just want it to be lightly greased.

 3. Add a ladleful of the batter and swirl the pan to coat. Cook for a couple of minutes until the underside of the pancake is golden, then carefully flip it over and continue to cook for about 30 seconds, until lightly browned. The pancakes will shrink a little as they cook.

4. Slide the pancake onto a plate and repeat the greasing and cooking until you have used all of the batter.

5. Make the berry compote. Place the berries, water and sugar in a pan over a medium heat and bring up to a simmer. Allow to simmer gently for 5-10 minutes until the berries are soft. Taste and add more sugar as needed.

6. To serve, top the crepes with the berry compote. Enjoy!

INGREDIENTS

• 150g plain flour
• 1/2tsp salt
• 1tbsp baking powder
• 1tbsp caster sugar

• 225ml semi skimmed milk
• 1 eggs lightly beaten
• 30g melted and left to cool slightly Buttery Taste Spread

METHOD 

1. Sift the flour into a large bowl, and then add the salt, baking powder and caster sugar. Mix them all together thoroughly.

2. Pour in the milk, beaten egg and cooled melted Benecol Buttery spread.

3. Whisk well until the batter is completely smooth. If you have any lumps remaining, they will soon disappear. Let the batter stand for a few minutes before using.

4. Heat a non-stick frying pan over a medium heat. Most non-stick pans won’t need to be greased, but if yours does, just add a little cooking oil.

 5. When the pan is hot, add a ladle of the thick batter to the pan. If your pan is big enough, you can cook 2 or even 3 pancakes at the same time.

6. Leave it for a minute or so, until you start to see bubbles forming on the top of the pancake.

7. Then flip the pancake over carefully, and cook for another minute until the pancake is golden brown on both sides.

8. Repeat until you’ve used all of the batter. You can keep the pancakes warm in a low oven if you want to serve them all at the same time, but they taste best when you eat them fresh from the pan! 

• 450g Japanese pancake mix
• 3 eggs
• 150ml milk
• 150g plain yoghurt
• 30g melted butter

Suggested Toppings: butter, maple syrup, fresh fruit, whipped cream

You will also need:

A circular metal mould open on both ends, about 10cm in diameter, and 5cm in height

 1. In a large bowl, combine the eggs, milk, yogurt, and melted butter. Mix with a hand mixer until frothy and completely combined.

2. Add the pancake mix to the mixture and mix until combined. Be careful not to over mix or the pancakes may become tough.

3. Prepare some parchment paper. Using the mould as a guide, cut out 6 circles of parchment paper. Lightly butter one side of each circle.

4. Preheat a frying pan on medium heat. Place one of the parchment circles in the centre, and then place the mould on top. 

5. Add the pancake mix until the mould is about two thirds full.

6. Place a lid on the frying pan and reduce the heat to medium low heat. Allow the pancake to cook for about 10 mins, until small bubbles start to form across the entire surface of the pancake. Remove the lid and lift the mould and parchment to check for colour and cook more if needed until golden brown.

7. When the first side is finished, place a circle of parchment on top of the mould. Then using the lid or a small plate, flip the pancake onto it and place the uncooked side onto the frying pan. Remove the parchment on top from the cooked side. Cook for a further 5 mins until done. Test for doneness with a toothpick or small knife and if it comes out clean it is finished.

8. Remove from the frying pan and repeat the cooking process 2 more times to make a total of 3 pancakes. 

 Ingredients

• 2 JAZZ™ apples
• 30g butter, melted (plus extra for greasing)
• 4 free range eggs
• 3 tbsp caster sugar (divided)
• 1 tsp vanilla extract

• A pinch salt
• 60g plain flour
• 30ml milk
• ½ tsp baking powder
• ½ tsp grated nutmeg
• ½ tsp cinnamon
• Icing sugar, to taste

1. Preheat the oven to 220C/200 fan/gas 7.

2. Melt the butter and whisk with the eggs, milk, vanilla extract, 1 tbsp caster sugar and a pinch of salt.

3. In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring.

4. Mix until the batter is smooth, then set aside for 30 minutes.

5. While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices.

 6. Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre.

7. Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190C/170C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned.

8. Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating.

 Ingredients

Burnt butter with dark & rich honey

• 100g salted butter 
•  100g Rowse dark & rich squeezy honey
• Zest of 1 orange

 Pancake batter

• 100g plain flour
• 100g fine semolina
• 1tsp fast action yeast
• 1/2 tsp baking powder
• 1tsp sugar
• 300ml warm water

1. Whisk the yeast with 100ml of the warm water until dissolved add the sugar and whisk again.  Pour this mixture into the flour, semolina and baking powder then add in the remaining water.  Whisk thoroughly and leave in a warm kitchen for 15 mins covered with a cloth.

 2. Heat up a non-stick frying pan or pancake pan over a medium flame, using a small ladle pour in 1 ladle of the mixture into the centre of the pan.

Watch the bubbles develop and wait until all the batter has dried completely on top of the pancakes, remove from heat and leave to cool completely before stacking these pancakes. 

3. When you have finished cooking your 8/10 pancakes, wipe the pan out of any residue and put the butter in the pan, allow to turn a nutty brown colour before switching off the heat and adding in the honey and orange zest.

4. Serve on a round plate and put the burnt honey butter in the centre.

INGRIDIENTS  

For the pancakes

• 200g Self Raising Flour
• 1 tsp Baking Powder
• 15g Caster Sugar
• 250ml Semi Skimmed Milk
• 3 Medium Eggs
• 1 tsp Vanilla Essence

• 5ml each Red, Green, Blue and Yellow Food Colouring
• 20g Sprinkles
• Sunflower Oil

For the sauce

• 125g Icing Sugar
• 1 tsp Vanilla Essence
• 125ml Evaporated Milk
• Extra Sprinkles

1. To make the batter, mix the eggs, milk, and vanilla essence together in a bowl.

2. In another bowl, whisk together the flour, baking powder and sugar. Make a well in the middle of the flour, add the milk mixture gradually, mixing into the flour until you have a smooth batter. Divide the mixture into 4 and colour each one with a different food colour. Add 5g of sprinkles to each and mix.

3. Grease a non-stick frying pan with some oil and put a teaspoon full of each coloured batter in and swirl to make a round pancake.

Cook for a minute or so until set, then flip and cook the other side. Do this with the remaining pancakes until all the batter has been used up – keep the cooked ones warm while you make the sauce.

4. Sieve the icing sugar and add the evaporated milk and vanilla essence and whisk until you have a smooth sauce.

5. Serve the pancakes stacked and drizzled with the sauce and sprinkled with extra sprinkles

•  2 cups Gf self raising flour 
• 1 1⁄4 cup non dairy milk 
• 1 The Turmeric Co. shot 
• 2 tbsp light olive oil 
• 3 tbsp sugar (sub for coconut sugar for refined sugar free version) 

•  Coconut oil/cooking oil spray
• 2 tbsp fresh lemon juice 
• Pinch cinnamon & ground ginger 

Toppings 

Berries for filling, Maple syrup, Vegan white chocolate

 1. In a large mixing bowl, combine your dry ingredients and roughly mix through.

2. Add in your olive oil, Turmeric Co shot and lemon juice. Whilst continuing to mix, gradually add your milk until you’re left with a smooth, pourable batter.

3. Preheat your pan over a medium hear and coat lightly with cooking spray. Pour in a ladle of your pancake mixture and spread evenly around the pan.

4. Once bubbles begin to appear, flip and cook on the other side. The pancakes do also flip, so give that a try if you’re feeling brave. 

Ingredients 

• 150g Buckwheat flour
• 150g Plain flour (can be gluten free if required)
• Handful spinach (approximately 30g)
• 2 ripe bananas

• 2 tbsp chia seeds
• ½ tsp bicarbonate of soda
• 350ml milk (plant-based milk works well – we use Koko unsweetened)
• Coconut oil (or butter) for frying

1. Add all ingredients to blender and blend until smooth (the mixture should be thick enough to hold shape as a small pancake when poured).

2. Place a large frying pan on a medium heat and allow to heat for a minute with a small amount of coconut oil. 

3. Pour pancake mixture directly from blender into small circles (think small American pancakes). Cook until bubbles show evenly on top, flip and cook until firm and lightly browned underneath.

4. Serve with a drizzle of maple syrup, yogurt, nut butter and berries.

•  1 medium egg
• 100g Liquid Egg Whites
• 30g White Chocolate Pure Whey 
• 75g plain flour
• 100ml unsweetened almond milk
• 1 heaped tsp baking powder
• 1 tsp Bulk vanilla LiquiFlav™
• Organic Cacao Powder
• Organic Virgin Coconut Oil

For the topping

• Bulk Chocolate Caramel Zero Calorie Syrup™
•  Bulk White Chocolate Hazelnut Protein Spread
• Bulk Cookies & Cream MACRO MUNCH™ Protein Bar

1. Blitz up all the ingredients for the pancake batter in a blender (except the cacao powder and the coconut oil)

2. Divide the mixture into 4 bowls. In the first bowl mix 1 tsp of cacao powder, 1/2 tsp into the second, 1/4 into the third and leave the fourth bowl plain.

3. Melt some of the coconut oil in a frying pan over a medium-high heat.

4. Add some of the batter from the first bowl and when bubbles start to form on the surface flip them over and cook for a further 30 seconds–1 minute. 

5. Repeat with the remaining batter.

6. Arrange the pancakes on your plate, from the darkest colour up to the lightest. 

Drizzle with Bulk’s Chocolate Caramel Zero Calorie Maple Syrup, Bulk’s White Chocolate Hazelnut Protein Spread and a chopped up Bulk Cookies & Cream Macro Munch protein bar.

 For the Pancakes

• 100g chickpea (gram) flour
• 100g frozen peas, defrosted and crushed
• 1 tbsp olive oil
•  1 tsp turmeric
• ½ tsp sea salt flakes & freshly ground black pepper
• Vegetable oil, for frying

For the Dressing

• 300g Greek yoghurt
• 1 tbsp tahini
• 4 heaped tbsp chopped fresh mint and coriander
• 1 garlic clove, crushed 
•  Zest and juice of 1 lime

For the Squash and Pea Filling:

• ½ butternut squash, peeled and chopped into 2cm cubes
• 1 large red onion, peeled and cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin seeds 
•  1 tsp garam masala
• ½ tsp chilli flakes
• 250g frozen peas, cooked

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.

3. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.

4. Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper.

5. Roast for 25-30 minutes, turning the vegetables half way through until golden and tender 

 Take out of the oven and mix in the peas. Keep warm.

6. To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil. Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.

7. Transfer to a plate and keep warm by covering loosely with foil. Repeat with the remaining batter until you have 4 pancakes.

8. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing. Lightly fold the pancakes over and serve immediately.

• 300g Ponni rice or pudding rice
• 85g Urad Dhal

• ¼ fenugreek seed
• ¼ tsp malden salt

1. Rinse the rice, dhal and fenugreek seeds until the water is clear, then soak in covered in water for 5 hours

2. Strain the rice, place into a liquidizer and puree, add the reserved soaking water till you get a consistency slightly thicker than double cream. You want a nice smooth batter.

 3. Pour into a bowl and leave at room temperature over night or for 12 hours. 

Once the fermentation is complete the volume of the batter can double and it will have a sour aroma, with visible bubbles.

 1. This works best on a cast iron pan. Heat a cast iron pan to a low to moderate heat.

 I’ve found spray oil to be great for this recipe as it applies an even layer all over the pan. 

Alternatively you can use a cotton cloth dipped in veg oil and use that to apply a thin layer over the pan.

 2. Take a small flat bottomed ladle full of the dosa batter or ¼ cup of the batter and pour in to the centre of the pan. Gently spread the batter from the center of the pan in circular motion moving outwards to get the distinctive dosa ring pattern. The batter must be spread thin as a crepe with ridges where the batter has collected as you’ve spread the batter out.

3. Once you can see the batter on the ridges have cooked, gently remove the dosa from the pan and enjoy with savoury chutneys. 

Ingredients  

• 1 handful chopped coriander stalks
• 1 handful Curry leaves
• 2 tbsp Channa Dhal
• 2 tbsp Urid dhal
• 3 sun dried chillies
• 1 tsp Black Mustard seeds

•  3 Medium onions finely chopped
•  8 cloves of garlic 
• 2” Ginger crushed
•  3 tbsp corn oil 
• 5 Ripe tomatoes
•  1 tsp salt 1
•  tsp turmeric
•  1 tsp deghi mirch (Kashmiri chilli powder)

 1. Heat oil in a pan, add dhal, mustard seeds, dried chilli and allow to pop; then add the curry leaves and sauté for 30 seconds

2. Add onions, salt, garlic and ginger, sauté slowly to soften the onion for 10 minutes

3.  Heat oil in a pan, add dhal, mustard seeds, dried chilli and allow to pop; then add the curry leaves and sauté for 30 seconds

 4. Add onions, salt, garlic and ginger, sauté slowly to soften the onion for 10 minutes

5. Add turmeric, deghi mirch 2 tbsp of water and cook out till oil is released.

6. Then add the tomato and coriander stalks and cook until soft.

7. Once cool blitz into a smooth paste

•  Batter 140g rice flour 
• 1 tablespoon cornflower 
• A teaspoon salt 
• A pinch turmeric 
• 325ml water 
• 120ml coconut milk 

Dipping Sauce 

• 2 fresh limes (juiced) 
• 3 tablespoons fish sauce 
• 1 tablespoon sugar 
• 1 clove of garlic (minced) 
• Minced chilli (to taste)  

1. Make the batter by combining 140g rice flour, 1 tablespoon of cornflower, a teaspoon of salt and a pinch of turmeric and slowly add in 325ml of water and 120ml of coconut milk until smooth and leave for around 30 minutes. 

2. Make the dipping sauce by combining the juice of two fresh limes, 3 tablespoons of fish sauce, a tablespoon of sugar, a clove of minced garlic and minced chilli to taste. Prepare your filling by slicing and cooking whatever your preference.

 Cooking 

3. When you are ready to cook add some spring onions in your batter. Heat oil in a large pan, we use a wok, go as big as you like! Swirl the batter around, listen to the sizzle, and let it cook slightly. When it is cooked and crispy on the bottom add your filling, slide a spatula underneath and fold it in half over the top of your filling.

You can make individual ones or ones to share, place on a plate with some lettuce leaves, nước chấm and lots of fresh herbs, ideally Asian, but coriander, mint and basil are all OK