From trending toppings to recipes, here’s everything you need for a flippin’ fantastic Pancake Day
YES, it’s almost time for the annual eat-as-many-pancakes-as-you-can extravaganza – and we couldn’t be more here for it!
If you’re feeling a little underprepared, scroll down for all the recipe inspo to add a special touch to the day, courtesy of Ocado.com and Ocado Life – including sweet and savoury choices.
If you want a lazy-girl option, check out these ready-mixed batters from Marks & Spencer- including a Triple Chocolate Shaker, £1.50 – or pick up a packet of bargainous Sainsbury’s Pancake Mix for 75p.
In terms of kit, a sturdy mixing bowl is a must if you’re whisking your own batter – try this pretty, embossed one from Mason Cash from £16.50 – and don’t forget a lovely thin crepe-style pan – there’s a reason the HexClad griddle pan, £139, has been called the “Rolls-Royce of cookware”.
Toppings-wise, if you’re not one of the majority of Brits who favour lemon and sugar, try Maribel High Protein Peanut Butter, £2.49, exclusively via Lidl GB’s TikTok shop, or join the cool crew and slather on #trending Marks & Spencer Collection Pistachio Creme, £4.75.
Searches for sour cherry and matcha have also soared in the run-up to Pancake Day, so we have some recipes below to satisfy all your cravings – happy flipping!
Sour Cherry, Sweet Ricotta & Honey Pancake
Serves: 2
Prep time: 10 mins
Cooking time: 5 mins
Ingredients:
*125g plain flour
*1 egg
*300ml whole milk
*1tbsp butter, for frying
*2tbsp sour cherry conserve
*1tsp icing sugar
*4tbsp ricotta
*1 handful flaked almonds, toasted
*1 drizzle honey
Method:
1. Sift the flour and a pinch of salt into a mixing bowl, make a well and crack the egg in. Add half the milk and slowly stir into the flour. Beat to make smooth, and stir in the remaining milk. If you have time, let it stand for a few mins. Stir again before using.
2. Heat a small frying pan until hot, then turn to medium. Melt a knob of butter and ladle in enough batter to coat the base of the pan thinly. Swirl to spread evenly.
3. Cook for 2 mins, or until set and just crisping at the edges. Turn and cook the other side.
4. Meanwhile, stir a drop of warm water into the sour cherry conserve to loosen and whip the icing sugar into the ricotta.
5. Serve the pancakes, dust with icing sugar, if liked, and top with a spoonful of each topping, the almonds and a drizzle of honey.
Porridge Pancakes With Caramelised Banana & Pecans
Serves: 4
Prep time: 10 mins
Cooking time: 7 mins
Ingredients:
*75g porridge (use leftover porridge if you can!)
*175ml milk
*75g wholemeal flour (or you can use spelt flour)
*½tsp baking soda
*1 egg
*1tbsp coconut oil, for frying
*1 handful pecans
*2 bananas, sliced 2cm thick
*2tbsp maple syrup
*4 heaped tbsp Greek yoghurt
Method:
1. Place the porridge in a large bowl and stir in a splash of the milk to loosen, then add the flour, baking soda and egg. Mix together, adding the rest of the milk slowly, until it’s the texture of thick double cream.
2. Heat a little oil in a frying pan. Pour enough batter into the pan to make a small, plump pancake. You might be able to fit a few in the pan. Cook for 2 mins, until just set. Flip and cook for 2 mins more. Cook in batches until all the batter is used. Remove and keep warm.
3. Place the pecans and banana slices in the pan, fry for 2 mins on each side until golden. Stir in the maple syrup, let it bubble for a second and serve over the warm pancakes with yoghurt.
Matcha, White Chocolate, Raspberry & Pistachio Layered Crepe Cake
Serves: 10
Prep time: 20 mins
Cooking time: 25 mins
Ingredients:
For the batter:
*30g unsalted butter
*2 eggs
*350ml whole milk
*260g plain white flour
*1 large pinch salt
For the ganache and to serve:
*25g unsalted butter, plus extra for for frying
*600ml double cream, 150ml for toppings
*2tsp matcha green tea powder, or berry/açaí powder (optional)
*150g white chocolate, finely chopped
*1tbsp runny honey
*100g raspberries
*25g roasted pistachios, roughly chopped
Method:
1. Wipe a 20cm frying pan with butter or oil using kitchen towel and place on a medium-high heat. Pour in 60ml of the batter mix, tilting the pan to create a thin layer. Cook for 1-2 mins, and when the underside is golden brown, flip the pancake over and cook for another 1-2 mins. Repeat to use up all the batter, then keep the pancakes in the fridge until you need them. The mix should make 12-15 pancakes.
2. To make the ganache, heat 300ml of the cream and the 25g butter in a small pan set over a medium heat, until hot.
3. If you’re using one of the matcha or berry powders, put the powder into a mixing bowl, add 1tbsp of the hot cream and stir until you have a thick paste. Add the chocolate to the bowl, then pour over the remaining hot cream and add the honey. Leave to stand for 1 min, then stir gently until the chocolate has melted. Or, if you’re not using matcha or berry powder, simply put the chocolate into a mixing bowl, add the hot cream and the honey, and stir to combine until silky smooth.
4. Allow the ganache to cool a little, then chill in the fridge for 4-5 hrs (or overnight) until very thick and beginning to set. Remove from the fridge, add 150ml of double cream and use a balloon whisk to beat the mixture by hand until it’s thick and can hold its own shape.
5. To assemble the cake, place a pancake on to a serving plate or cake stand, then use a spatula or the back of a spoon to spread over 1-2 tbsp of the ganache. Repeat to use all the pancakes, then chill for 15 mins to firm up. Meanwhile, to make your topping, whip the remaining 150ml of double cream to soft peaks.
6. Remove the cake from the fridge, spoon the whipped cream on the top, then decorate with the raspberries and scatter over the pistachios. Cut into wedges and serve, or cover and chill for a few hours until serving.
Buckwheat Pancake Cannelloni
Serves: 4
Prep time: 40 mins
Cooking time: 15 mins
Ingredients:
*6 eggs
*300g buckwheat flour
*1tsp salt
*400ml whole milk
*800g spinach, washed
*400g crème fraiche
*1 lemon, zested
*1 small handful thyme springs, leaves picked
*200g gruyère, beaufort or cheddar, grated
*1 pinch nutmeg, grated
*100g butter
Method:
1. Beat together 3 of the eggs. Place the flour and salt in a bowl and stir in the eggs. Mix the milk with 200ml water and slowly drizzle into the flour, beating until you have a batter the consistency of single cream. Cover with cling film and place in the fridge for at least 1 hr.
2. Meanwhile, make the filling. Put the spinach in a large pan (you will probably need to do half at a time), cover with a lid and place over a medium-high heat for about 5 mins, stirring a few times, until the spinach has collapsed and wilted down. Drain the spinach in a sieve, pushing with the back of a wooden spoon to squeeze out every last drop of liquid that you can. Put the spinach on a board, roughly chop and then transfer to a bowl.
3. Whisk the crème fraiche with the remaining 3 eggs, lemon zest, thyme and two-thirds of the cheese. Season with salt, pepper and a generous grating of nutmeg. Mix half of this through the spinach and set aside.
4. Preheat oven to 180°C/160°C fan/gas 4. Melt half the butter and stir into the batter. Melt 1tsp of the remaining butter in a heavy-based frying pan over a medium-low heat and, when hot, add one-eighth of the batter. Swirl it around the pan so that it is evenly coated, then allow to cook until bubbles appear on the surface, about 2 mins. Toss the pancake and cook for 1-2 mins on the other side. Continue with the remaining batter to make a stack of pancakes, laying baking parchment between each.
5. Spread a couple of spoonfuls of the crème fraiche mix over the base of a small oven dish. Spread one-eighth of the spinach mix along one edge of each pancake, then roll up and place in the oven dish, seam down. Once you have rolled all the pancakes, spoon over the remaining crème fraiche mix, sprinkle over the rest of the cheese and bake for 15-20 mins until golden on top. Leave to cool for a moment before serving with a green salad.
Find more recipe inspo at Ocado.com and in Ocado Life Magazine.
Why are products axed or recipes changed?
ANALYSIS by chief consumer reporter James Flanders.
Food and drinks makers have been known to tweak their recipes or axe items altogether.
They often say that this is down to the changing tastes of customers.
There are several reasons why this could be done.
For example, government regulation, like the “sugar tax,” forces firms to change their recipes.
Some manufacturers might choose to tweak ingredients to cut costs.
They may opt for a cheaper alternative, especially when costs are rising to keep prices stable.
For example, Tango Cherry disappeared from shelves in 2018.
It has recently returned after six years away but as a sugar-free version.
Fanta removed sweetener from its sugar-free alternative earlier this year.
Suntory tweaked the flavour of its flagship Lucozade Original and Orange energy drinks.
While the amount of sugar in every bottle remains unchanged, the supplier swapped out the sweetener aspartame for sucralose.