Pancake Day recipes
Pancake Day, or Shrove Tuesday, falls on 5 March this year and we've got a super simple pancake recipe to ensure you have a flipping great day. We've also pulled together Mumsnetters' most delicious and creative pancake toppings – so you'll have something up your sleeve to please the whole family
Basic pancake recipe
(makes roughly 6-8 large pancakes)
125g plain flour (self-raising will do if that's all you have)
Pinch of salt
Butter/oil (for frying)
1. Sift the flour and salt in a mixing bowl.
2. Make a 'well' in the flour and crack the egg in.
3. Using an electric hand mixer (or whisk) gradually add the milk until the consistency is between single and double cream.
4. Heat the butter/oil in a frying pan and when hot pour in a cup of the mixture. (Tip: using a measuring jug to do this makes it easier.)
5. When cooked on one side, turn with a spatula (or toss if you don't mind getting it wrong/have more than five minutes to spare) and cook the other side until both sides are slightly brown.
6. Serve with your favourite toppings.
Light lemon crêpes
1 pinch salt
1 tbsp salt
250g flour sieved
1. Grate 1 tablespoon of lemon peel.
2. Separate the egg whites from the yolks.
3. Mix the grated lemon peel, yolks, milk, flour and salt into a smooth batter.
4. Use the hand blender to beat the egg whites into a foam in the measuring jug and fold thoroughly into batter.
5. Heat saucepan. Grease lightly with oil and add half a soup spoon of batter. Spread equally across the pan and bake on both sides until golden brown. Repeat until the batter runs out.
6. Serve the crepes with lemon and sugar.
Fluffy American pancakes
2 tbsp caster sugar
1 large egg lightly beaten
1 tsp baking powder
1/2 tsp salt
135g plain flour
1 knob butter
1 tbsp maple syrup
2 tbsp butter cooled and melted, plus extra for cooking
1. Sift the flour, baking powder, salt and caster sugar into a bowl.
2. In a separate bowl lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. 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. When the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) 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.
1 tsp baking powder
1 pinch salt
1 pinch sugar
300ml whole milk
2 ripe bananas sliced
225g plain flour
1 tbsp butter
1. Mix flour, milk and egg, salt and sugar together in a mixing bowl with a balloon whisk until smooth.
2. Fold the sliced bananas into the batter.
3. Melt the butter in a frying pan and when hot (take care not to burn it), spoon a small ladleful of batter into the pan and allow to form into a pancake shape – you should be able to fit around 3 in a large frying pan. They should not be big, lumbering things but smaller than a saucer. Make sure you have a couple of slices of banana included with each ladleful.
4. Flip over when small bubbles start to appear through the pancake.
5. Remove very shortly after, once the underside is golden brown.
6. Serve onto warm breakfast plates, and add your favourite topping. Ours is sultanas, and a bit of honey or maple syrup.
7. To make a stack just repeat the above process and store on a heated plate in the oven until you have enough for everyone.
Bacon and onion pancakes
1/2 tsp salt
230g chicken stock (optional, this can be replaced with whichever herbs you prefer)
2 slices bacon finely chopped
3 spring onions finely chopped
1. Mix the ingredients, fry and flip as usual.
Cheddar, chive and potato pancakes
30g butter melted
2 egg yolk beaten
55g cheddar mature, grated
170g potato grated
1/2 tsp sea salt
2 egg whites
200g plain flour
1 handful fresh chives chopped
1. Whisk the salt into the beaten egg yolks and add the milk. Sift the flour and add it slowly to the mixture with the melted butter. Mix well before adding the grated potato, cheese and chives. Fold in the stiffly beaten egg whites.
2. Put a tablespoon of batter at a time into a bit of smoking butter in the pan, and turn over when bubbles begin to break on the surface.
3. You can cook several pancakes at once, depending on the size of the pan. But don't cook them too close to each other.
4. Cook until the top and bottom of each pancake is golden brown.
Green spinach pancakes (dairy-free)
1 large egg
1 tbsp rice flour
400ml soya milk
1 handful frozen chopped spinach cooked as per instructions on packet
1. Crack the egg into the bowl. Add the flour.
2. Carefully pour in 2 cups of soya milk.
3. Add the spinach. Mix/whisk together until creamy.
4. Heat 2 tbsp of olive oil in the frying pan. Pour in enough mixture to cover the bottom of the pan.
5. After approx 1 minute turn over the pancake and when cooked on the other side, slip the pancake onto a plate.
American-style savoury pancakes
Nutella-stuffed American pancakes
2 tbsp self-raising flour
1/2 pints milk
1 tsp sugar
1 pinch cinnamon (optional)
1 apples chopped
1. Put flour in a bowl and beat in the egg and milk. Add the chopped apple, spice if desired and a bit of sugar.
2. Pour a tiny bit of oil in the pan and heat until the oil is smoking. Turn down the heat and add enough mixture to coat the bottom of the pan. Don't worry if the apple sticks out – these will go crispy and yummy when you flip the pancake.
3. Turn over the pancake when it is less liquidy and cook until both sides are golden brown. Serve either on its own or with yoghurt.
2 tbsp milk or milk-substitute
1 drop vanilla essence
2 tsp sugar
1 lemon zested
2 tbsp wine (white or rose)
85g plain flour
4-6 elderberry blossom heads
1. Beat egg, flour, zest, vanilla and sugar together with a little of the liquid ingredients to make a smooth paste, then beat in more of the liquids to make a thick, cream batter.
2. Leave the bowl in the fridge until you are ready to cook the elderflowers. It needs to stand for half an hour, or more.
3. When you are ready to cook the pancakes, shake the flowers to make sure there are no creepy crawlies in them, then dunk them one bunch at a time in the batter. 'Pump' them up and down a little to enclose the flowers in the batter, but don't swish them around the bowl. Allow excess batter to drip back down into the bowl.
4. Heat up plenty of oil in the pan and gently lower the battered flowers into the pan. They should spread out again. While they are frying on one side, snip the stems off with kitchen scissors and discard.
5. When the pancake is cooked golden brown on the bottom, gently flip over and cook the top.
6. Serve hot, plain, or with sugar or sugar and lemon.
3 tbsp water
300ml rice milk
100g buckwheat flour
1. Place the flour in a bowl and add the egg.
2. Add milk slowly and ensure all flour is mixed in.
3. Add water at very end to give required consistency.
4. Place a small amount of oil into a frying pan/pancake pan and warm over medium heat.
5. Pour some pancake mixture into pan to size required (no need to cover whole of pan or to make them particularly thin.)
6. Cook until bubbles appear in the pancake, and turn over and continue to cook for a minute of so.
7. Keep on warmed plate in the oven until all are made.