Shrove Tuesday, or Pancake Day, is definitely a highlight of the year. After all the January diets and detoxing, here’s a chance to indulge in one of the tastiest – and most versatile – foods there is. So here are some of our favourite pancake day recipes. Invite over some friends and tuck in, before giving it all up for lent!
Something sweet: coconut pancakes with pomegranate jewels
Who said sweet pancakes have to be smothered in sugar? This recipe, courtesy of Jamie Oliver, offers a light, healthier version of a sweet pancake.
- 1 free range egg
- 1 cup self-raising flour
- 1 teaspoon baking powder (optional)
- 1 cup milk
- 8 tablespoons desiccated coconut
- 20g butter
- 1 pomegranate
- Crack an egg into a large mixing bowl, add a cup with flour and baking powder. Add a cup of milk and pinch of sea salt. Whisk till smooth. Mix 8 tablespoons of desiccated coconut into your pancake batter. Cover your bowl in clingfilm and put to one side.
- Cut a pomegranate in half. Hold the pomegranate, seed-side down, above a mixing bowl. Use a wooden spoon to tap the back of the pomegranate (do both sides) until all seeds fall into the bowl. Fill bowl with water, pick out any white bits floating at the top, then drain the water.
- Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and bubbling, spoon in the pancake batter. You should be able to make 2–3 pancakes in one batch. Cook for 1–2 minutes, until bubbles rise to the top. Flip them over and cook for 2 min till golden.
- Transfer to a plate and cover with foil. Wipe the pan with kitchen paper, add the remaining butter and keep going until all batter is used up. To serve, top with a spoonful of yoghurt and some pomegranate seeds. Grate over lime and orange zest.
Something savoury: squash, goat’s cheese & rosemary pancakes
These savoury pancakes offer something a little different – but sound delicious nonetheless. Recipe courtesy of Good Food.
- 200g self-raising flour
- 1 tsp baking powder
- 1 rosemary sprig, finely chopped
- 1 egg
- 300ml milk
- 25g butter, melted and cooled, plus a knob extra
- 2 tbsp olive oil
- 250g butternut squash, peeled, deseeded and cut into small cubes
- 100g vegetarian goat’s cheese, crumbled into small pieces
- handful pumpkin seeds, rocket salad and onion chutney, to serve
- Mix the flour, baking powder, rosemary and pinch of salt in a large bowl. Beat the egg with the milk. Make a well in the centre of the dry ingredients and whisk in the milk mixture and melted butter to make a thick, smooth batter. Place in the fridge.
- Over a medium heat, add a knob of butter and 1 tsp oil to a large pan, then add the butternut squash and cook for 10 mins until tender, turning the heat up for the final few mins to brown. Remove batter from the fridge, add the goat’s cheese and squash, then carefully fold everything together.
- Heat a little oil in a non-stick frying pan, then add a ladleful of batter per pancake. Allow to cook for 3 mins until bubbles cover the surface, then flip over and cook the other side until golden. Serve with dressed rocket salad, a sprinkling of pumpkin seeds and onion chutney on the side.
Something Classic: pancakes with chocolate, strawberry and banana
Chocolate, strawberry and banana: perfect with a thinner base, this super sweet filling will pack out your pancakes with a deliciously moreish taste.
Banana and yogurt: bake a banana in the oven for a few minutes, before placing on top of your pancake. Add a healthy dollop of vanilla yogurt or creme fraiche and you have an amazing mix of hot and cold, complementing textures and different tastes.
Bacon and egg: If you take your breakfast seriously, this is the recipe for you. Add mashed potato into you pancake mix to make them chunkier, before adding your usual breakfast ingredients of bacon and egg, maybe with some avocado or tomato. Add a dollop of maple syrup for a true American breakfast.
What recipes will you be trying for Shrove Tuesday? Let us know @Dash_Fashion