With Pancake Day now just around the corner, it’s time to start thinking about deliciously indulgent ways to serve them up. Luckily, we’ve put together three of our favourite recipes, so that’s less time trawling the internet for ideas and more time for enjoying your pancakes! Read on to find out more.
Basic Pancake Recipe
To make things nice and easy, all our sumptuous recipes use the same basic pancake mix, so you can whip up a batch of these and finish them how you want! Our Chefmate Cuisine Crepe Pan or Tower Forged Gold Frypan are great for whipping up perfect pancakes.
Pinch of salt
300ml fresh milk
1 tbsp melted butter (optional)
- In a mixing bowl, make a well in the flour and crack the egg into it then whisk it in.
- Slowly, add the milk and melted better, if using, continuing to whisk.
- Keep mixing until you have a smooth batter. Set aside to rest for half an hour.
- When ready to cook, brush your pan with cooking oil. Allow the pan to heat until sizzling hot.
- Ladle a scoop of batter into the pan, tilting so it reaches the edge.
- Cook for 2 minutes on one side, until just set and starting to brown underneath.
- Flip and cook for a further minute to slightly brown the other side too.
Chocolate Stuffed Pancakes
These gorgeously sweet pancakes are a chocolate lover’s dream. Be as indulgent as you like – remember, the quantities are only a guide for this recipe!
3-4 strawberries per pancake, sliced
1 generous tbsp. hazelnut chocolate spread per pancake
Whipped or squirty cream
- Heat your jar of chocolate spread for around 10-20 seconds to get an easily spreadable consistency. If in a plastic container, transfer to a microwaveable bowl first.
- Spread the warmed chocolate across one side of your pancake, leaving a small border around the edge.
- Arrange sliced strawberries across one half of the chocolate covered pancake.
- Fold in half to cover the strawberries, then half again. Finish with cream, more strawberries and a drizzle of chocolate spread if desired.
Garlic Mushroom Pancakes
Pancakes don’t have to be sweet! This scrumptiously savoury offering can be a great way to start off an epic evening of pancakes. This recipe makes enough for about two to three pancakes.
300g mushrooms, any varieties
2 cloves garlic
60g parmesan cheese, grated
60ml double cream
- Heat a little oil in a frying pan over a medium/high heat and fry the mushrooms until they start to brown.
- Add the garlic to the pan and fry for a further two minutes, ensuring the mushrooms are fully cooked.
- Stir through the cream and the parmesan, continuing to heat until the cheese has melted.
- Spread the mushroom mixture over half a pancake, then fold in half to ensure the mixture is covered. Enjoy!
Simple Lemon & Sugar Pancakes
Sometimes, the classics are still the best and these beautifully sweet and sour pancakes are proof that this is still true.
1 lemon, halved
1 tsp granulated sugar
- Sprinkle the sugar evenly over your pancake, followed by a generous squeeze of fresh lemon juice. This reamer is great for getting the juice out.
- Roll your pancake up into a loose cylinder and serve.