Get Your Pancakes Ready!
With Pancake Day just around the corner, we’ve been browsing some of our favourite foodie blogs for inspirational recipes that update those classic flavours and try something different. Whether you’re planning pancakes for brunch on the weekend or as a sweet treat after dinner, these delicious recipes are sure to be enjoyed by all members of the family. From sharp and sweet citrus elements to a rich maple butter and strawberry flavours that will transport you to the warmer days of summer, these pancakes are well worth the extra effort. Whilst the traditional lemon and sugar variety remains a firm favourite full of flavour and nostalgia, we’ve chosen these 3 recipes to inspire a more adventurous take on Pancake Day this year.
Pancakes With Whipped Maple Butter
This classic ‘drop scone’ recipe from Flora Shedden celebrates the famous pairing of pancakes and maple syrup. A staple for many on Pancake Day, Flora’s recipe reworks the rich flavour of maple syrup into a soft whipped butter that will gently melt when placed on top of your pancakes. Flora also notes that the maple butter will keep for some time in the fridge and is delicious on toast or scones once Pancake Day is over!
225g self-raising flour
40g caster sugar
1 tbsp golden syrup
150ml milk
1 large egg
Butter for cooking
For the butter:
150g softened unsalted butter
50g maple syrup
1 tsp cinnamon
Crepes Suzette
Crepes are France’s answer to the pancake and are renowned around the world for their distinctive, thin and fluffy texture. The Crepes Suzette recipe from The Macadames embraces simple zesty flavours, with a warm orange sauce that perfectly complements the sweetness of the crepes. The alcohol within the sauce is optional and could always be swapped with another dash of fresh juice for the kids!
100g plain flour
1 egg plus 1 egg yolk
300ml milk
1 tablespoon unsalted butter, melted
Pinch of salt
Butter for cooking
For the sauce:
100g caster sugar
35g unsalted butter
150ml orange juice
1 orange, zested
3 tablespoons Grand Marnier or Cointreau
2 tablespoons brandy
Strawberry Buttermilk Pancakes
Call Me Cupcake’s pancake recipe looks ahead to the seasonal produce of summer with fresh strawberries, elderflower and a sauce of poached rhubarb sweetened with vanilla. Ideal for those with a sweet tooth, the addition of buttermilk ensures the perfect pancake texture whilst the tangy rhubarb syrup carefully balances sweet and sharp flavours.
1 cup all purpose flour
1/2 tsp baking powder, 1/4 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla extract
1 cup buttermilk
2 medium eggs
25 g butter, melted and cooled
125g chopped strawberries
3-5 elderflower heads
For the poached rhubarb:
100 g rhubarb, trimmed and finely chopped
1/2 cup water
4 tbsp granulated sugar
1 tbsp lemon juice
1/2 tsp vanilla extract
Image Credits:
The Macadames, Flora Shedden, Call Me Cupcake