4 showstopping pancake recipes you must try this Shrove Tuesday

Pancake Day is HERE!  Can you believe it?

It seemed like only yesterday we were rattling on about how excited we were for our Christmas dinner, and now we're ringing in our second favourite foodie day of the year already – whoop!

Whether you love big, fat fluffy pancakes, skinny crepes, sugar laden delights or savoury bites, there is a pancake out there for all tastes – which is why we love this day so much.

Of course, the “perfect pancake” doesn't exist, but we reckon the following four recipes come pretty close, so be sure to give them a try this Shrove Tuesday for a Pancake Day to remember.

Whisks at the ready folks…

The Protein One

Ingredients:

Yields 4 Pancakes

• 1 scoop Whey Protein – approx. 25g, any flavour you desire
• 100ml whole milk – or nut milk alternative
• 1 large egg
• 50g porridge oats
• 1 tsp cinnamon
• ¼ tsp. baking powder
• 1 cal cooking spray

Yes, we're kicking off our list with a protein pancake because, well, we love the protein and this recipe is dead easy to get right in no time at all. Plus, you can totally top it with your favourite fruits, chocolate syrup, cream, whatever you fancy - yum yum…

Method:

1. Grab a blender and blitz the oats to a fine flour.
2. Add the protein, egg, milk and cinnamon and blend again until you're left with a smooth batter.
3. Heat a large frying pan and spray with the low cal cooking spray.
4. Pour in a blob of the mixture (about ¼) and tilt the pan in a circular motion until an even layer is coating the bottom of the pan.
5. Cook until you see bubbles form on top then flip and cook for about 30-50 seconds on the other side.
6. Serve with your favourite toppings.

The Naughty Showstopper

Ingredients:

Yields 20 Pancakes

• 300g plain flour
• 3 tbsp. caster sugar
• 4 eggs, beaten
• 500ml full-fat milk
• 80g butter, melted and cooled
• 2 tsp. vanilla extract
• Sunflower oil
• 300g fresh raspberries
• 2 tbsp. lemon juice
• 3 tbsp. caster sugar

For the Vanilla Custard:

• 300ml double cream
• 300ml milk
• 1 vanilla pod, seeds scraped out
• 80g sugar
• 6 egg yolks
• 4 level tbsp. cornflour
• 25g butter

For the Toppings:

• 250ml double cream
• 200g fresh raspberries

This is the ultimate in pancake indulgence - 20 layers of pancake alternated with vanilla custard and topped with whipped cream and raspberry sauce. Oh my…

Method:

1. Start by making the custard by putting the cream, milk and vanilla into a large saucepan and heat until just about to boil.
2. Meanwhile, whisk together the sugar, egg yolks and cornflour.
3. Once smooth, carefully pour in the hot milk mixture whilst still whisking.
4. Return the pan to the heat and stir continuously until thick and smooth.
5. Pour into a bowl and stir in the butter.
6. Pop a sheet of clingfilm onto the surface of the custard and put it in the fridge to cool.
7. Now, make your pancakes by placing the flour and sugar into a bowl.
8. Add the eggs and half the milk – whisk until smooth.
9. Add in the rest of the milk, butter and vanilla extract.
10. Heat a 20cm non-stick frying pan and brush lightly with sunflower oil.
11. Pour about 60ml of the batter into the pan and circle until an even coating is achieved.
12. Cook for about 1 minute, then flip and cook the other side for 30 seconds.
13. Remove and repeat until you have 19 pancakes – allow to cool.
14. Now, stack them up, layer by layer pancake then custard, then leave to chill in the fridge.
15. As your stack cools, make your sauce by putting the raspberries and lemon juice into a pan and heat gently until the berries are nice and soft.
16. Strain well, then add the sugar and stir until dissolved.
17. Simmer for 5-10minutes then serve drizzled over the top of your stack along with freshly whipped cream and fresh raspberries.

The Savoury Nibble

If sweet ain't your thing, then this amazing savoury pancake recipe could be right up your street.  Mellow leeks, punchy chilli and a fine Asian dipping sauce to round it all off – perfect as a light lunch!

Ingredients:

Yields 16 Pancakes

• 100g plain flour
• 75g ground rice or plain flour
• 2 eggs, beaten
• 1 tbsp. olive oil, plus extra to brush
• 2 leeks, finely sliced
• 1 garlic clove, finely chopped
• 1 red chilli, thinly sliced
• 2 tbsp. chopped coriander, plus extra to garnish
• 2 tsp. sesame seeds

For the Dipping Sauce

• 1 red chilli, finely chopped
• 2 tbsp. soy sauce
• 1 tsp. sesame oil
• 2 tbsp. rice wine vinegar
• 1 tsp. sugar

Method:

1. Whisk together the flour, ground rice, salt, eggs and 200ml of water into a smooth batter.
2. Heat 1tbsp. oil in a large frying pan and cook the leeks on a low heat for 15 minutes.
3. Toss in the garlic and chilli for the final minute of cooking then stir into the batter with the coriander.
4. Brush the pan with a little oil and dollop four tablespoons of the batter (separately) into the pan.
5. Sprinkle with some sesame seeds and cook the four pancakes over a medium heat for 2 minutes.
6. Flip and cook on the other side.
7. Continue with the rest of the batter.
8. Serve with your Asian inspired dipping sauce by combining the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl.

The Vegan Delight

Just because you're Vegan doesn't mean you can't enjoy a delish pancake or two, and this stunning recipe will provide you with 12 fluffy vegan friendly pancake delights topped with freshly caramelised banana – nom nom nom…

Ingredients:

Yields 12 Pancakes

• 225g self-raising flour
• 2 tbsp. golden caster sugar
• 1 tsp. baking powder
• ½ tsp. salt
• 30ml coconut oil, melted, plus extra for frying
• ¼ tsp. vanilla extract

For the caramelisd bananas

• 50g soft brown sugar
• 100ml free from coconut milk drink
• 2 bananas, peeled and sliced into thick rounds
• 4 tbsp. dairy-free coconut yogurt, to serve

Method:

1. Sift the flour into a large bowl and add the sugar, baking powder and salt.  Mix well.
2. Whisk together with the coconut oil, vanilla extract and 375ml of the coconut milk until a smooth batter forms.  Add a little more milk if the matter seems too thick.
3. Melt a little coconut oil in a large frying pan and add a spoonful of batter for each pancake.
4. Cook until bubbles form on the surface then flip and continue to cook until risen and golden.
5. Meanwhile make your caramelised bananas by heating the sugar and coconut milk in another frying pan.
6. Once the sugar has melted and the mix is bubbling, add the sliced bananas and bubble for 2 minutes.
7. Flip the slices and cook for a further minute.
8. Serve a sneaky pancake stack topped with the banana and lashings of coconut yoghurt.