Archive of ‘Pancake Day’ category

Happy Pancake Day

Happy Pancake Day!

Pancake Day has finally arrived and we think it is the perfect time for some indulgence! Whether you enjoy pancakes for breakfast, lunch or dinner we have an array of delicious recipes from a variety of brands who sure know how to make a mouth-watering pancake.

Click on the images below to read the yummy and very tempting recipes. We would love to see your Pancake creations, share them with us on Facebook, Twitter and Instagram.

Bill’s Banana Split Pancake Recipe

British Lion Eggs Savoury Pancake Puff Recipe

Meridian Peanut Butter & Banana Scotch Pancakes Recipe

Sticky caramelised star anise Pineapples on Crisp pancakes with Anjum Anand

Corn Pancakes with Maple Bacon with Clarks


Sticky caramelised star anise pineapples on crispy pancakes with Anjum Anand

We’re here with a twist on the traditional pancake recipe with an Indian pancake recipe from Anjum Anand, the founder of The Spice Tailor, photography by Francesca White.

We would love to see your Pancake creation, share your Pancakes with us on Facebook, Twitter and Instagram.

Hot sticky pineapple, crisp pancakes, cold cream and a hint of spice. Lovely. These are inspired by a very typical Indian dessert pancake, made in the cold months, that is deep-fried, then glazed in a sugar syrup and eaten with sweetened thickened milk. This is my quicker and easier version and works beautifully. Unfortunately the pancakes cannot be made in advance, but they don’t take long to cook (the batter can be ready to go) and it all comes together quite quickly.

For the pineapple

3 tbsp caster sugar

4 x 1cm pineapple rings, skin, eyes and core removed (I sometimes slice these in half, and a bit of imperfection is a good here)

6 star anise

2–3 small knobs of unsalted butter

150g crème fraîche

3 tbsp desiccated coconut, lightly toasted until golden

For the crispy Pancakes

70g plain flour, sifted

55g caster sugar

1 brown cardamom pod, seeds pounded in a mortar and pestle (or a pinch of ground cardamom)

pinch of salt

2 tbsp ground almonds

30g unsalted butter, melted

100–120ml whole milk

4 tbsp ghee or vegetable oil, for frying

Enough for 6, can be doubled


Place the sugar in a large frying pan and allow to melt and caramelise until golden. Add 4 tbsp of boiling water; it will bubble and seize but keep stirring and the caramel will melt back in. Add the pineapple and star anise and cook over a moderate flame, turning the pineapple in the caramel often and moving around the pan if there are obvious hot spots. Once the fruit is lightly golden and glazed, which takes four to five minutes, add two small knobs of butter and shake them in. You can add a spoon of hot water at any time if the caramel looks like it is becoming too dark. Keep cooking the pineapple, turning in the sticky caramel, until the rings have a lovely golden colour and are well glazed. Set aside. These can be made in advance and reheated when you are ready to eat, I add the extra knob of butter as I do so.

Make the pancakes. Mix together the flour, sugar, cardamom, salt and ground almonds. Add the butter and milk and whisk until homogenous, it should have the consistency of thick cream.

Heat half the ghee in a large non-stick frying pan until quite hot and drop around 1½–2 tbsp of batter in for each pancake. You should be able to make three at a time, each about 10cm in diameter (help them spread with a spoon). Reduce the heat to medium-low and cook until golden on both sides and slightly darker around the edges, a matter of one or two minutes. Lift out with a slotted spatula and place on kitchen paper. Repeat with the second batch.

Place a pancake on each plate and cover with the shards of pineapple.

Top with a spoon of crème fraîche and a star anise from the pan and sprinkle over the toasted coconut. Serve immediately, drizzling with any of the pineapple, caramelly juices from the pan.


Meridian Peanut Butter & Banana Scotch Pancakes Recipe

Our third recipe of the week is from Meridian Indulge into a mouth watering stack of pancakes with plenty of banana and peanut butter this Pancake Day with the easy to follow recipe below. We would love to see your Pancake creation, share your Pancakes with us on Facebook, Twitter and Instagram.

Serves 4 pancakes.


125g self raising flour

1tsp baking powder

1 egg beaten

300ml milk

1 small banana well mashed

2tbsp Meridian smooth peanut butter


  1. Mash together the banana and peanut butter until you have a smooth-ish thick paste. In a large bowl whisk the rest of the pancake ingredients until smooth then add the peanut butter and beat into the batter.


  1. Wipe a little oil over a heavy based, non-stick frying pan, skillet or bake stone and heat to a medium temperature.


  1. To make each pancake, pour 2 tablespoons of the mixture onto the pan so it forms a small circle. Cook until you see bubbles rising and the top begins to dry then flip over and cook the other side for a further minute.  Cook 3 or 4 at a time depending on the size of the pan.


  1. Stack the pancakes on a warm plate in a low oven to keep warm while you’re cooking the rest. Serve with more sliced banana or some seasonal fruit and a drizzle of maple syrup.


Cook’s tip – The batter mix can be made in advance and stored in the fridge overnight so it’s ready for breakfast time.


British Lion Eggs Savoury Pancake Puff Recipe

If you prefer savoury pancakes to sweet, then we have a lovely savoury pancake puff recipe from British Lion Eggs We would love to see your Pancake creation, share your Pancakes with us on Facebook, Twitter and Instagram.

Savoury pancake puff with Parma ham, tomatoes, feta and pesto

Serves: 2

Prep time: 8 minutes

Cooking time: 12 minutes


  • 3 British Lion eggs
  • 70g plain flour
  • A pinch of salt
  • 2 tbsp melted butter
  • 300ml milk
  • 3 slices of Parma ham
  • 5-6 cherry tomatoes halved
  • 50g feta
  • 1 tbsp pesto


  1. Preheat the oven to 220c.
  1. Whisk together the eggs, salt, one tablespoon melted butter and milk until combined. Whisk this mixture into the flour.
  1. Heat an ovenproof 20cm frying pan on a high heat. Add the remaining butter then pour in the batter mixture.
  1. Scatter the top with tomatoes and feta then place the whole pan in the oven for 10-12 minutes or until risen, set and lightly golden.
  1. Remove from the oven, add torn Parma ham pieces and a drizzle of pesto then serve.
    ENERGY (kcals) PROTEIN (g) TOTAL FAT (g) SAT. FAT (g) Carbs (g) Salt (g)
    519 32 28.7 12.5 36.3 3.1

Bill’s Banana Split Pancake Recipe

Thoughts are turning to Pancake Day which is 28th February this year. We’ve got plenty of mouth watering recipes to follow in the lead up to Pancake Day. We’re kicking off the week of recipes, with a Banana Split Pancake recipe from Bill’s

This recipe is suitable for 4 people. 

Pancake Batter

65g butter

625ml buttermilk

5 eggs

65g caster sugar

3g salt

25g baking powder

375g plain flour

Butter and oil for frying


12 strawberries

2 bananas

4 scoops of chocolate ice cream

4 scoops of strawberry ice cream

60g chocolate sauce

60g strawberry sauce

100 ml double cream

4 springs of mint

Icing sugar for dusting


  1. Melt butter and set to side to cool slightly.
  2. Mix flour, baking powder, sugar and salt together in a bowl
  3. Beat eggs and mix together with buttermilk and butter.
  4. Pour the dry mix into the wet mix and by hand whisk the mixture together until thick but very smooth.
  5. Lightly whip the cream, slice bananas and strawberries
  6. Add oil and butter to a hot frying pan and add 3 oz ladles of pancake batter
  7. Cook for approx. 2-3 minutes until they start to bubble, flip over and cook for another 2-3 minutes
  8. Stack 3 pancakes with sliced strawberry and banana in between. Top with scoops of ice cream, whipped cream and sauces
  9. Finish off with sprig of mint and a dust of icing sugar.

We would love to see your Pancake creation, share your Pancakes with us on Facebook, Twitter and Instagram.


Corn Pancakes with Maple Bacon with Clarks


  • 1 tin of sweetcorn
  • 2 large eggs
  • 200 g cottage cheese
  • 150 g wholemeal self-raising flour
  • 50 ml semi-skimmed milk
  • Coconut Oil
  • Rashers of smoked streaky bacon
  • Clarks Pure Maple Syrup


  1.     Mix sweetcorn eggs, cottage cheese and flour in a bowl.
  2.     Gradually add milk to loosen the batter
  3.     Grease a frying pan
  4.     Add 2 rashers of bacon with a couple of splashes of maple syrup to one side of the pan
  5.     Add 2 small ladles of batter to the other side of the pan
  6.     Once golden on the underside flip
  7.     Serve with a little extra syrup
  8.     Follow steps 4-7 to use up all the batter

We would love to see your Pancake creation, share your Pancakes with us on Facebook, Twitter and Instagram.