pancake day recipes

These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream

Dutch baby pancake with drunken cherries

plain flour

eggs

milk

tsp vanilla extract

tbsp vegetableor sunflower oil

cherries

golden caster sugar

tbsp brandyor kirsch

vanilla ice cream, to serve

Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.

Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up &ndash; remove the top shelf, if you can, as the pancake will puff up as it cooks.

Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.

When the pan is red hot, pull out the oven tray and pour in the batter &ndash; it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don&rsquo;t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges

Chocolate-filled pancakes with caramelised banana

self-raising flour

1½ tsp baking powder

melted butter

vegetable oil

chocolate hazelnut spread

bananas

maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.

Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.

When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.

Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Our take on the American classic. We’ve used sour cream and a splash of milk in place of buttermilk as it can sometimes be a pain to track down. Ben x

Fluffy Pancakes Recipe

Flour

Sugar

Baking Powder

Bicarbonate Soda

Salt

Sour Cream

Butter

Milk

Sift the dry ingredients into a large bowl. 

Melt the butter in the microwave or in a small pan.

Separate the eggs, then beat the yolks into the sour cream, melted butter, and milk.

Fold the yolk mixture into the dry ingredients. 

Whip the egg whites to stiff peaks in a separate bowl and fold into the batter one-third at a time. 

Leave the batter to rest in the fridge for 20 mins. 

Heat a large non-stick frying pan over medium heat, add a little butter, and a ladle of pancake batter. 

Cook for 2-3 mins on each side and stack up on a plate.

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Top 3 pancake day recipes recipes from across the web

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Dutch baby pancake with drunken che...

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