As the calendar flips to 4th March, kitchens everywhere are buzzing in anticipation of a Shrove Tuesday celebration like no other – Pancake Day is calling. Get ready to transform your home into a pancake paradise with secret recipes and expert tips from top chefs. Whether you’re chasing that elusive perfect flip or dreaming up daring new toppings, it’s time to whisk, sizzle, and savour every moment of this culinary carnival. Dust off your spatula and let the pancake adventure begin – this Shrove Tuesday, every breakfast becomes a flippin’ masterpiece.
Pancake Making Tips
Saiphin Moore, Co-founder of Rosa’s Thai
“In Thailand we have a famous pancake sold on the side of the road and at markets. It’s a roti topped with condensed milk, sugar and bananas, a favourite among backpackers! The roti is folded and fried in lots of butter until it’s crispy around the edges, typically topped with sugar, bananas and drizzled with condensed milk, but you can get lots of different toppings such as egg, or even chocolate.”
Tom Cenci, Executive Chef at Nessa, Soho
“If you are going to commit the ultimate sin and buy a pre-made mix, then try pimping it up with things like vanilla essence, cinnamon or lemon zest. You can also add sparkling water, which helps create pockets of air and expand when cooking, giving a lighter texture.”
Pancake Recipes
Silver Dollar Pancakes, Featuring: Sandia Chang, Kitchen Table
“On a typical Shrove Tuesday, I make American-style ‘silver dollar’ pancakes for my kids in the morning. They’re named after their small size and are really fun to stack up. We normally serve them with maple syrup and have them for breakfast that day. Then, in the evening, my husband James (Chef James Knappett, co-founder of Kitchen Table) will make us traditional English pancakes for dessert after dinner. He serves them classic, with sugar and lemon juice.”
Sandia’s Recipe for Silver Dollar Pancakes
Ingredients:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups milk
3 tablespoons vegetable oil
2 eggs, separated
Method:
Dry Mix: Add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.
Liquid Mix: In another bowl (or a large liquid measuring cup), combine the milk and vegetable oil. Add the egg yolks and whisk until broken up.
Combine: Pour the liquid mixture into the dry ingredients and mix. Small lumps are fine.
Whip Egg Whites: Beat the egg whites in a separate bowl until stiff peaks form.
Lighten the Batter: Stir about 1/3 of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain.
Cooking: Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick spray. Pour in a “silver dollar”-sized portion of batter. Cook until bubbles form, flip, and cook until browned and fully set.
Finish: Continue until all the batter is used.
Puffy Pancakes, Featuring: Emily Cuddeford, Twelve Triangles
“For crêpes, I would always say add an extra egg yolk, make sure the batter is thin enough and give it a good rest before cooking.”
Emily’s Recipe for Puffy Pancakes
Makes 9 large or 14 little pancakes
Ingredients:
220g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
40g caster sugar
A pinch of salt
3 eggs
150g buttermilk (the thick stuff from the supermarket)
30g butter
Method:
Dry Ingredients: Weigh the flour, baking powder, bicarbonate of soda, sugar, and salt into a bowl.
Prep the Pan: Melt the butter in your frying pan, then wipe off any excess with a kitchen roll.
Mix Wet Ingredients: Whisk the eggs and buttermilk with the melted butter. Combine with the dry ingredients—the mixture will be thick and bubbly.
Cook: On medium heat, drop spoonfuls of batter into the pan. Cook for a few minutes on each side until bubbles form and the pancakes turn a deep golden colour.
Serve: Enjoy with yoghurt, roasted rhubarb and sweet dukkah, or simply with butter and jam if there are leftovers.
American Pancakes, Featuring: Shaun Rankin, Shaun Rankin at Grantley Hall
Ingredients:
2 eggs
170g caster sugar
140g unsalted butter, melted
340g plain flour, sifted
1/2 tsp baking powder
450ml skimmed milk
1 tsp vanilla essence
To Serve:
120ml maple syrup
150g pecan nuts, chopped
Method:
Mix: Whisk the eggs and sugar in a large bowl. Add the butter, flour, baking powder, milk, and vanilla essence. Stir until smooth and lump-free.
Cooking: Heat a dry crêpe pan over medium heat. Pour in half a ladle of batter, tilting the pan immediately to spread evenly.
Flip: Cook until the edges colour and small bubbles form. Flip and cook briefly on the other side.
Plate: Slide the pancake onto a plate, keeping warm until all pancakes are done.
Serve: Top with chopped pecan nuts and drizzle generously with maple syrup.
Thai-Inspired Banana & Cinnamon Pancakes, Featuring: Sebby Holmes, Farang
Serves 2-3
Ingredients for the Pancake Batter:
200g plain flour
2 large eggs
300ml whole milk
25g melted butter
1 tsp baking powder
A pinch of salt
1 ripe banana, mashed
1 tsp Thai cinnamon
1/2 tsp vanilla extract
Ingredients for the Topping:
2 bananas, sliced
200ml sweetened condensed milk
2 tbsp butter
1/2 tsp Thai cinnamon
Optional: crushed peanuts
Method:
Batter Preparation:
Sift the flour, baking powder, and salt into a large bowl.
In a separate bowl, whisk together the eggs, milk, melted butter, mashed banana, Thai cinnamon, and vanilla extract until smooth.
Create a well in the dry ingredients and gradually whisk in the wet mixture until smooth. Let the batter rest for 15 minutes.
Cooking Pancakes:
Heat a non-stick frying pan over medium heat with a small knob of butter.
Pour about 60ml of batter into the pan, tilting to spread evenly. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
Prepare Topping:
In a small pan, melt the butter and add the sliced bananas with Thai cinnamon. Gently cook for 2-3 minutes until the bananas are slightly caramelised.
Assemble:
Stack the pancakes, top with caramelised bananas, drizzle with sweetened condensed milk, and sprinkle with extra Thai cinnamon. Add crushed peanuts if desired.
