The ultimate Pancake Day recipe guide! From classic crepes to Instagram-friendly Japanese recipes, try these delicious offerings this Shrove Tuesday

8 rashers smoked streaky bacon (or pancetta strips)

140g self-raising flour

1 tsp baking powder

2 tbsp light soft brown sugar

2 ripe bananas, 1 mashed, 1 thinly sliced

2 large eggs

25g butter, melted, plus a little extra

125ml milk

maple syrup

STEP 1

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.

STEP 2

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

300g Self raising flour

1 tsp Baking-powder

1 tsp Fairtrade Golden Caster

300ml of full fat milk

2 Medium eggs

 1 tbsp Lyle’s-golden-syrup

Step 1

Mix the flour and baking powder, then beat the eggs, Lyle’s Golden Syrup and butter until smooth, and whisk in the milk. Make a well in the flour and gradually add the egg mixture, stirring all the time to make a lovely thick, smooth batter.

Step 2

Heat a large non-stick frying pan, and brush with oil. Add a full tablespoon of batter, then repeat twice, leaving a little space for the pancake to spread.

Step 3

Cook over a low heat for 2-3 minutes until small bubbles appear on the surface. Turn and cook on the other side until golden. Keep warm and cook the rest of your pancakes in the same way.

Step 4

Serve with extra Lyle’s Golden Syrup and your favourite additional toppings.

 For the Crepes:

• 3 large free-range eggs
• 3 tbsps rapeseed oil, plus extra for the pan
• 600ml whole milk
• ¼ tsp sea salt
• 1 ½ tsps vanilla extract
• 270g plain flour
• 60g matcha powder, plus extra to dust
• 70g caster sugar

Mascarpone white chocolate whipped ganache

• 150g white chocolate
• 7g gelatine powder
• 40g iced water
• 410g whipping cream
• 390g mascarpone cheese, full fat
• 50g maple / coconut syrup
• Kiwis, berries, chocolate shavings and mini meringues to serve.

1. For the best results, begin the ganache the day before. Add the gelatine and iced water to a small bowl and stir to dissolve. Set aside.

2. Break the white chocolate into small pieces in a large heatproof bowl. Add the cream, mascarpone and maple syrup to a medium pan and whisk to combine. Bring to a boil, remove from the heat and whisk in the gelatine.

3. Pour the hot cream over the white chocolate and leave to stand, without stirring, for 1 minute. Whisk until the chocolate is smooth and homogenous. Do not overmix.

4. Cover the surface with plastic wrap and pop in the fridge overnight to set.

5. The next day, add the eggs, oil, milk, salt, vanilla, flour, matcha and sugar to a blender and blend until smooth. Cover the surface with plastic wrap and chill for at least 30 minutes.

6. While the batter is chilling, transfer your ganache to the bowl of a stand mixer and whip on high speed for 4-5 minutes until light and fluffy, set aside until the crepes are cooked.

7. Heat a Crepe Pan or non-stick frying pan over a medium-high heat. Dribble a small amount of oil onto the pan and use kitchen paper to spread and wipe away the excess (you will only need to do this every 3-4 crepes).

8. Add a ladle of the batter and swirl over the pan until even and thin. Cook for about 30 seconds until bubbles appear on the surface then flip and cook until dry. Remove and repeat with the remaining batter.

 9. When ready, serve the crepes piled high with ganache, fruits, berries, and chocolate shavings.

400g sweet potatoes, scrubbed and diced

2 British Blacktail Medium Free Range Eggs, separated

¼ tsp ground cinnamon

2 tbsp Tracklements Fresh Chilli Jam

250g pack essential Halloumi

2-3 tbsp mild olive oil

40g watercress, large stalks removed

• 125g plain flour 
• Pinch of salt
• 1 tbsp caster sugar (omit for savoury crepes)
• 2 free-range eggs, beaten

• 25g melted butter, plus extra for cooking
• 250ml semi-skimmed milk
• 3 tbsp cold water
• Sugar to dust

1. For delicious light chocolatey crêpes, add 1 level tbsp of cocoa powder to the plain flour before you make your batter.

2. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream

 3. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

4. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. 

Cook for 2 minutes or until the underside is golden, then flip and cook on the other size for a minute or so. Remove to a warm plate and repeat.

5. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven 

6. Serve with generous helpings on Bonne Maman topping

 Ingredients 

• 250g plain flour
• ½ tsp baking powder
• 1 tsp Bioglan Superfoods Superberries powder
• ¼ tsp salt
• 600 ml unsweetened non-dairy milk (we used soy)

•  2 tbsp neutral oil (sunflower/vegetable/mild olive/rapeseed etc) or melted coconut oil
• 1 tbsp maple syrup (optional)  

Berry Compote: –

• 400g mixed frozen berries, 2 tbsp water, 3 tbsp sugar

Method

1. Place the flour, Superberries, baking powder and salt in a large bowl. Whisk in the milk a little at a time to avoid lumps. 

Continue to whisk until it is all incorporated and the mixture is smooth, then whisk in the oil and maple syrup (if using). 

Set the batter aside to rest while you make the sauces.

2. When you are ready to cook the crepes, place a non-stick frying pan over a medium-high heat. 

Add a small knob of vegan spread or coconut oil then wipe out the pan with kitchen roll; you just want it to be lightly greased.

 3. Add a ladleful of the batter and swirl the pan to coat. Cook for a couple of minutes until the underside of the pancake is golden, then carefully flip it over and continue to cook for about 30 seconds, until lightly browned. The pancakes will shrink a little as they cook.

4. Slide the pancake onto a plate and repeat the greasing and cooking until you have used all of the batter.

5. Make the berry compote. Place the berries, water and sugar in a pan over a medium heat and bring up to a simmer. Allow to simmer gently for 5-10 minutes until the berries are soft. Taste and add more sugar as needed.

6. To serve, top the crepes with the berry compote. Enjoy!

• 50g banana 
• 40g vegan vanilla protein powder
• 240ml oat milk 
• 10ml lemon juice 

• 100g self raising gluten free flour
• 10g maple syrup
• 2g cinnamon 
• 30g aquafaba 

• Place the lemon juice and oat milk into a jug and mix together, set aside for 10 minutes. 
• Place the banana, maple syrup and the cinnamon into a blender and blend into a smooth paste. 
• Put the aquafaba into a bowl and whisk to stiff peaks
• Mix all of the rest of the dry ingredients together, mix in the banana paste, slowly pour in the milk then fold in the whisked aquafaba 

• Place a pan on the heat, add a spoonful of oil, then wipe around the pan with a paper towel. 
• Spoon the pancake mixture into the pan, leaving 2-3 cm between each one.
• Continue doing this until you have used up all of the mixture

• 450g Japanese pancake mix
• 3 eggs
• 150ml milk
• 150g plain yoghurt
• 30g melted butter

Suggested Toppings: butter, maple syrup, fresh fruit, whipped cream

You will also need:

A circular metal mould open on both ends, about 10cm in diameter, and 5cm in height

 1. In a large bowl, combine the eggs, milk, yogurt, and melted butter. Mix with a hand mixer until frothy and completely combined.

2. Add the pancake mix to the mixture and mix until combined. Be careful not to over mix or the pancakes may become tough.

3. Prepare some parchment paper. Using the mould as a guide, cut out 6 circles of parchment paper. Lightly butter one side of each circle.

4. Preheat a frying pan on medium heat. Place one of the parchment circles in the centre, and then place the mould on top. 

5. Add the pancake mix until the mould is about two thirds full.

6. Place a lid on the frying pan and reduce the heat to medium low heat. Allow the pancake to cook for about 10 mins, until small bubbles start to form across the entire surface of the pancake. Remove the lid and lift the mould and parchment to check for colour and cook more if needed until golden brown.

7. When the first side is finished, place a circle of parchment on top of the mould. Then using the lid or a small plate, flip the pancake onto it and place the uncooked side onto the frying pan. Remove the parchment on top from the cooked side. Cook for a further 5 mins until done. Test for doneness with a toothpick or small knife and if it comes out clean it is finished.

8. Remove from the frying pan and repeat the cooking process 2 more times to make a total of 3 pancakes. 

 Ingredients

• 2 JAZZ™ apples
• 30g butter, melted (plus extra for greasing)
• 4 free range eggs
• 3 tbsp caster sugar (divided)
• 1 tsp vanilla extract

• A pinch salt
• 60g plain flour
• 30ml milk
• ½ tsp baking powder
• ½ tsp grated nutmeg
• ½ tsp cinnamon
• Icing sugar, to taste

1. Preheat the oven to 220C/200 fan/gas 7.

2. Melt the butter and whisk with the eggs, milk, vanilla extract, 1 tbsp caster sugar and a pinch of salt.

3. In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring.

4. Mix until the batter is smooth, then set aside for 30 minutes.

5. While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices.

 6. Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre.

7. Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190C/170C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned.

8. Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating.

INGRIDIENTS  

For the pancakes

• 200g Self Raising Flour
• 1 tsp Baking Powder
• 15g Caster Sugar
• 250ml Semi Skimmed Milk
• 3 Medium Eggs
• 1 tsp Vanilla Essence

• 5ml each Red, Green, Blue and Yellow Food Colouring
• 20g Sprinkles
• Sunflower Oil

For the sauce

• 125g Icing Sugar
• 1 tsp Vanilla Essence
• 125ml Evaporated Milk
• Extra Sprinkles

1. To make the batter, mix the eggs, milk, and vanilla essence together in a bowl.

2. In another bowl, whisk together the flour, baking powder and sugar. Make a well in the middle of the flour, add the milk mixture gradually, mixing into the flour until you have a smooth batter. Divide the mixture into 4 and colour each one with a different food colour. Add 5g of sprinkles to each and mix.

3. Grease a non-stick frying pan with some oil and put a teaspoon full of each coloured batter in and swirl to make a round pancake.

Cook for a minute or so until set, then flip and cook the other side. Do this with the remaining pancakes until all the batter has been used up – keep the cooked ones warm while you make the sauce.

4. Sieve the icing sugar and add the evaporated milk and vanilla essence and whisk until you have a smooth sauce.

5. Serve the pancakes stacked and drizzled with the sauce and sprinkled with extra sprinkles

•  25g plain flour 
• Pinch of salt 
• 1 tbsp caster sugar 
• 2 free-range eggs, beaten 
• 25g melted butter, plus extra for cooking 
• 250ml semi-skimmed milk 
• 3 tbsp cold water Sugar to dust
• 12 tbsp Bonne Maman Lemon Curd 

•  6 tbsp crème fraiche or vanilla ice-cream

• 25g toasted shredded almonds and a few sprigs of fresh lemon thyme

• To make the crepes, put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs
• Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water.
• Increase your whisking speed until you have a thin batter about the consistency of single cream
• Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper
• Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. 

• Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat
• Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven 
• Spread each warm crêpe generously with about 2 tbsp lemon curd 
• Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half 
• Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away 

• BATTER INGREDIENTS: 
• 150g flour 
• 250ml soy milk 
• 30g maple syrup 1/2 tbsp soybean oil (+extra for frying) 
• 12g baking powder 
• pinch of salt 
• 4g matcha powder 

• TOPPINGS 
• 1 avocado
• Maple syrup (to serve)
• Crispy bacon
• Banana slices
• Berries
• Peanut butter ice cream (optional) 

• Stir together all the batter ingredients until well mixed
• Heat a little soybean oil in a non-stick frying pan, and fry the pancakes in batches
• Cut the avocado in half lengthwise, and remove the pit and the skin by peeling it off delicately.
• Cut thin slices, down the length of one of the avocado halves, then press down on this gently to create a kind of fan. 

• Use a cutter to make it nice and round. Repeat with the other avocado half. 
• On two separate plates, arrange the pancake attractively, into stacks. Use a spatula to place the avocado fans on top of the pancakes. 
• Serve the pancakes with your choice of toppings, and drizzle with a little more maple syrup. 

• Tequila Rose 
• Pink food colouring 
• 135g plain flour 
• 1 tsp baking powder 
• ½ tsp salt 2 tbsp caster sugar 
• 130ml milk 

• 1 large egg, lightly beaten 
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
• Marshmallows, strawberries and whipped cream to decorate 

• Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter. 
• Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter – let it stand for a few minutes. 
• Add a drop of pink food colouring and mix, add more if needed until desired shade of pink Heat a non-stick frying pans over a medium heat and add a knob of butter. 

• When melted, add a ladle of batter. 
• Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick 
• Stack the pancakes then decorate with whipped cream, strawberries, marshmallows and drizzle over Tequila Rose