Shrove Tuesday, also known as Pancake Day, is just around the corner on March 4th; so we wanted to share with you some delicious pancake recipies!
First things first, here is the classic British pancake:
Simple Lemon and Sugar Pancakes
100g plain flour
2 large eggs
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges, to serve
caster sugar, to serve
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan 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 sugar.
Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Dive down for more tasty pancake recipies from around the world...
If you have master the art of pancake making and your an expert flipper, then perhaps you want to try making a pancake with a little more pzaz?
Apple and Blueberry Blintzes
1 x classic pancake recipe (see previous pages)
For the filling
250g tub mascarpone
1 tsp vanilla extract
3 tbsp caster sugar, plus a little extra for sprinkling
1 egg yolk
50g unsalted butter
6 small eating apples, peeled, cored and cut into 8
½ tsp ground cinnamon
For the sauce
3 tbsp caster sugar
squeeze fresh lemon juice
Prepare pancakes following the classic recipe that can be found on the first page.
Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside.
Melt half the butter in a large frying pan and add half the apples and half the remaining sugar.
Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside.
Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.
Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down.
Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
Heat the oven to 180C/160C fan/gas 4.
Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop.
Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel.
Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
Why not try an American classic:
The Blueberry Pancake
200g self-raising flour
1 tsp baking powder
150g pack blueberries
Sunflower oil or a little butter for cooking
Golden or maple syrup
Mix together the flour, baking powder and a pinch of salt in a large bowl.
Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan.
Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across.
Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter.
Serve with golden syrup and the rest of the blueberries.
Swim on for more tasty pancake recipies...