pancake day

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional

Easy pancakes

plain flour

eggs

milk

tbsp sunflower or vegetable oil,plus a little extra for frying

lemon wedgesto serve (optional)

caster sugarto serve (optional)

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">whisk</a> to a smooth batter.

Set aside for 30 mins to rest if you have time, or start cooking straight away.

Set a <a href="https://www.bbcgoodfood.com/review/best-gadgets-making-pancakes">medium frying pan or crêpe pan</a> over a medium heat and carefully wipe it with some oiled kitchen paper.

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday

Easy Crêpes

sunflower oil,

Easy crêpes

Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.

Heat a large non-stick crêpe pan or <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

whole milk

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

This easy American pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.

Fluffy American Pancakes

135 grams/4¾oz plain flour

tsp baking powder

salt

tbsp caster sugar

130 milliliters/4½fl oz milk

egg,

butter

maple syrup

Fluffy American pancakes

Make up a batch of these blinis for a party – if the recipe gives you too many you can freeze them. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar.

Blinis

yeast

350 grams/12 ounces plain flour, sifted

285 milliliters/½ pint milk, lukewarm

145 milliliters/¼ pint milk, tepid

free-range egg whites, whisked

Learn how to make pancakes for Pancake Day with this easy recipe. Top them with the classic lemon and caster sugar, or splodge with chocolate sauce or maple syrup for a real treat.

Pancake Day pancakes

flour

free-range eggs

210 milliliters/7fl oz milk

90 milliliters/3fl oz water

vegetable oil

butter,

caster sugar

lemon juice

lemon wedges

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

Banana oat pancakes

oat milk

eggs,separated

banana

rolled oats

vanilla extract

oil, we used avocado oil spray

yogurtand fruit

Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and process to as smooth a mixture as you can get. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish. 


Mary Berry's drop scones

grams/1½oz caster sugar

free-range egg

200 milliliters/7fl oz milk

Greek-style yoghurt

blueberries and raspberries

Trust Delia Smith to show you how to make the perfect pancake recipe – and enjoy Pancake Day without any flops.

Each pancake provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt. 
(Not including the lemon and sugar topping)

Pancakes

110 grams/4 ounces plain flour, sifted

These are the buttermilk pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy.

Buttermilk pancakes

buttermilk

½ level tsp baking powder

free-range eggs, beaten

lard or butter

pure maple syrup and crème fraîche

Sweet and salty with a hint of spice, these fluffy ricotta pancakes with bacon are very moreish. Serve for breakfast, brunch or Pancake Day – or, show how much you care with a surprise breakfast in bed on Valentine&#8217;s Day or Mother&#8217;s Day. For an all-American pancake experience, try Rachel Allen&#8217;s pancakes with bacon and maple syrup.

Ricotta pancakes with spiced pear and bacon butter

self-raising flour

¼ tsp baking powder

ground cinnamon

medium free-range eggs, separated

butter, melted, plus extra for frying

milliliters low-fat natural yogurt

ricotta

vanilla bean paste

For the spiced pear and bacon butter

unsalted butter, plus extra to taste

pear,

smoked free-range streaky bacon rashers

star anise

cinnamon

Tabasco sauce

Maple syrup

Stir the flour, baking powder, cinnamon and a pinch of salt in a large bowl. In a jug, whisk the egg yolks, melted butter and yogurt. Make a well in the centre of the dry ingredients, then pour in the egg mixture and whisk briefly to combine.

In a separate bowl, whisk the egg whites to soft peaks. Using a large metal spoon or spatula, fold the whites into the pancake batter, then mix in the ricotta and vanilla.

Melt a small knob of butter in a frying pan, add 2-3 dessertspoonfuls of batter per pancake and fry, in batches, for 3-4 minutes on each side. Transfer the cooked pancakes to a plate, cover with foil and keep warm, then continue with the remaining batter (see Make Ahead).

For the spiced pear and bacon butter, heat 25g of the butter in a separate frying pan and fry the pear wedges until just golden. Remove from the pan and keep warm with the pancakes. Add the bacon and star anise to the pan, increase the heat and fry until the bacon is crisp. Add a little extra butter, if needed, then stir in the cinnamon. Add Tabasco to taste.

Stack the warm pancakes on 2 plates, add the bacon and pears, then pour over the spiced butter from the pan and drizzle with maple syrup, if you like.

Dosa pancakes are an Indian staple made from gram (chickpea) flour. They&#8217;re incredibly versatile too. This recipe is great for brunch or as a savoury option on Pancake Day. We&#8217;ve served our dosas with fried eggs, making them an excellent brunch or light lunch option, but they would work just as well as a side with a selection of curry dishes. &nbsp;

Dosa pancakes

Rapeseed oil

mustard seeds

gram (chickpea) flour

semi-skimmed milk

To serve

coriander

Sliced red chilli

Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.

Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.

Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.

Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.

Serve these cinnamon roll pancakes for breakfast or brunch with caramel yogurt and maple syrup. They also make an inspired dessert for Pancake Day

Cinnamon roll pancakes

golden caster sugar

sugar

tbsp toffee or caramel yogurt, to serve (optional)

Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, &frac12; tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add &frac12; the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.

Stir the rest of the cinnamon, the light brown sugar and the&nbsp;maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.

When you&rsquo;re ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.

Serve the pancakes with yogurt and extra maple syrup, if you like.

Chorizo and scrambled eggs is a classic brunch combination. We&#8217;ve added cheese, onion and fresh herbs to make this a quick recipe filling enough for lunch or dinner too.

Chorizo and scrambled eggs

olive oil

red onion

cooking chorizo

Handful of chopped fresh flat leaf parsley

cheddar

Sliced spring onion

Heat a drizzle of olive oil in a frying pan, then cook 1 red onion, sliced, over a medium heat for 10 minutes. Remove to a bowl. In the same pan, fry 250g cooking chorizo, skinned and crumbled, for 15 minutes or until cooked, then add to the onion with a handful of chopped fresh flatleaf parsley.

In a pan, melt a knob of butter, then add 6 medium free-range eggs, beaten, and a splash of milk. Season. Cook gently, stirring, until just set. Divide the egg and chorizo then serve scattered with grated cheddar and sliced spring onion.

Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch

Brie-stuffed pancakes with crispy bacon

bacon

eggs,

sunflower oil

salted butter,

brie, thinly sliced

grated cheddar

Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the eggs and milk until you have a smooth, thick batter.

Heat a splash of the oil and small knob of the butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

Okonomiyaki are traditional Japanese fritter-like pancakes that are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your favourite hot sauce.

Each serving provides 360 kcal, 17.5g protein, 35g carbohydrates (of which 17.5g sugars), 15.5g fat (of which 3.5g saturates), 5.5g fibre and 2.5g salt.


Easy okonomiyaki

tomato ketchup

Worcestershire sauce

tsp runny honey

tsp dark soy sauce

tbsp plain flour

sea salt

½ tsp dark soy sauce

½ tsp toasted sesame oil

spring onions, thinly sliced

275 grams/9¾oz white cabbage, shredded

Take this versatile crêpe recipe in a sweet or savoury direction, depending on what you fancy. 

g plain flour

ml milk

unsalted butter

Find out how to make pancakes the classic way. This recipe is great for sweet or savoury pancakes. Perfect for Pancake Day or just a special breakfast. 

Each serving provides 317 kcal, 12.5g protein, 42g carbohydrates (of which 4g sugars), 10.5g fat (of which 3.5g saturates), 2g fibre and 0.5g salt.

How to make pancakes

350 milliliters/12fl oz milk (or ½ milk

free-range eggs, lightly whisked

tbsp vegetable oil, plus extra for frying

Our step-by-step recipe video shows you how to make pancakes.

These oaty pancakes are packed with fibre and protein and are low in refined sugars. Top with your favourite fruits and nut butter. Tasty!

Protein pancakes

g oats

g cottage cheese

baking powder

almond milk

groundnut oil

almond butter

runny honey

fat-free Greek yoghurt

figs

pear

apple

pomegranate seeds

You'll flip over these next level fluffy American pancakes – the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon

Fluffy American pancakes with cherry-berry syrup

tsp caster sugar

buttermilk or plain yogurt

blueberries

frozen or canned pitted cherries

tsp cornflour

vanilla pod

thick-cut smoked streaky bacon

flavourless oil

mascarpone

Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.

Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.

Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.

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