Pancake Tuesday! Recipes & Ideas Segment! Even what to do with left-overs !



Zombieland: Double Tap is out on DVD & Blu-ray™ this Monday and to celebrate, SaiPancakes shows you how to make the most GORE-ious pancakes for National Pancake Day

London, UK (24 February 2019): Bored of making the same old round pancakes for Shrove Tuesday? Sony Pictures Home Entertainment and pancake artist SaiPancakes have teamed up to show you how you can make Gore-met pancakes to celebrate the release of Zombieland: Double Tap on DVD and Blu-ray™ this Monday.

Watch the step-by-step video to see how you can make your very own undead pancakes – Nathan from SaiPancakes shows you how easy it is as he takes you through how to make your own brains or gore-filled zombie treat ready for Tuesday.

(Credit SaiPancakes)

In addition to this, you can be in with a chance to win a Zombieland prize bundle including Zombie SWAT Training for you & 3 mates courtesy of Apocalypse Events and a copy of Zombieland each on Blu-ray. One runner up will receive a Zombie escape room experience, also courtesy of Apocalypse Events. Swarm over to @zombielandofficialmovie on Facebook to enter now!

Set one decay-de after the events of the first film, ZOMBIELAND: DOUBLE TAP finds Tallahassee (Woody Harrelson), Columbus (Jesse Eisenberg), Little Rock (Abigail Breslin), and Wichita (Emma
Stone) working together as a well-oiled, zombie-killing machine with a new home in the now-vacant White House. These four slayers must face off against the many new kinds of zombies that have
evolved since the first movie, as well as some new human survivors. But most of all, they must face the growing pains of their own snarky, makeshift family.

In addition to the film’s on-screen reunion, ZOMBIELAND: DOUBLE TAP brings back several fan-favorites behind the camera as well. Director Ruben Fleischer returns to the Zombieland universe after the blockbuster debut of Venom in 2018, directing a script penned by original Zombieland screenwriters Rhett Reese and Paul Wernick, in addition to Dave Callaham, solidifying ZOMBIELAND: DOUBLE TAP as an event ten years in the making.

Blu-ray™ bonus exclusive materials for ZOMBIELAND: DOUBLE TAP include extended bloopers and outtakes, alternative and extended scenes and along with the DVD also includes an audio commentary by Ruben Fleischer and more!

Zombieland: Double Tap is out now to Download & Keep and available on DVD & Blu-ray™ from Monday 24th February.

Social Information:

Facebook: @ZombielandOfficialMovie
Instagram: @Sonypicsathome
Twitter: @Sonypicsathome
Hashtag: #zombielandpancakes

This year your pancakes need Maple Syrup.


Billington’s is not only bringing Maple Syrup to the table this pancake day but has also provided a mouth-watering recipe from Juliet Sear, which is available for press use.

Juliet’s vegan pancake recipe can be topped with either of Billington’s newly launched Canadian maple syrups. The Amber syrup, carries smooth, buttery caramel notes, whilst the Very Dark syrup holds a flavour that is bold, yet sophisticated, with more intense caramel overtones. If you’d like to sample Billington’s Maple Syrup, select press samples are available.



• 140g Self Raising Flour (We like Allinson)
• 2 tbsp Unrefined Golden Caster Sugar (We use Billington’s)
• 10g Baking Powder
• 1 tsp Salt
• 240ml Soymilk
• 1 tbsp Apple Cider Vinegar
• 1 tsp Vanilla Extract (We like Nielsen Massey)

1. Place add all dry ingredients in a large bowl, whisk through to combine and aeriate.
2. Add wet ingredients to the dry mixture and whisk together, taking care not to over mix
3. Let batter sit for a couple minutes while your pan/griddle heats to medium-low
4. When your cooking surface is heated, lightly grease it (I use a little vegan butter)
5. Pour about 1/8 of batter into the pan (use a mug or ladle)
6. When the top begins to bubble, flip the pancake and cook until golden and puffy
7. Serve warm with Billington’s Amber Maple Syrup and fresh fruit, or any toppings you fancy!

Amber Maple Syrup and Very Dark Maple Syrup are packaged in recyclable glass bottles and are now available to purchase at Waitrose or £6.99.

Savoury Oat Pancakes Stack with Avo, Beets & Feta

Makes: 6 pancakes
Prep time: 20 mins
Cook time: 10 mins
Difficulty Level: Easy-Medium

You’ll need:
100g Flahavan’s Organic Porridge Oats
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp cracked black pepper
100ml oat milk
1 free-range egg
1 tsp rapeseed oil
1/2 Avocado
1 small cooked beetroot
20g feta cheese
1 fried egg
1 handful chopped parsley
Extra virgin olive oil

Put the Flahavan’s Organic Porridge Oats and salt in a food processor, and blend until you get the consistency of a mealy flour. Tip into a bowl and stir in the baking powder and pepper.
In a measuring jug, whisk together the milk and 1 egg, then stir the wet mixture into the dry, until thoroughly combined. Do not let the batter rest, as it may thicken too much. If this occurs, add more milk.
Pour ½ a teaspoon of oil onto a non-stick frying pan and spread around the pan.
Heat a frying pan over a medium heat then add about two teaspoons of the batter. Cook for approx. 2 minutes or until a few bubbles have appeared and the pancake has risen slightly, then use a spatula to flip the pancake, cooking for a further 2 minutes.
Serve with a fried egg, chopped cooked beetroot, sliced avocado, fresh parsley, feta and extra virgin olive oil (or any savoury toppings you desire!).

Day After Porridge Pancakes with Grilled Honey and Orange Figs

Serves 4


50g Flahavan’s Organic Porridge Oats
250 ml milk
OR 275g leftover porridge and a splash of milk
1 egg
50g plain flour
1 tsp baking powder
4 black figs
Knob of butter
Juice and zest of half an orange
1 tbsp honey
Greek yoghurt


Place the Flahavan’s Organic Porridge Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.

Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

Sift in the flour and baking powder to the porridge and whisk to combine.

Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

Serve the pancakes with the grilled figs and Greek yogurt.

For Pancake Day are you going for a classic crepê or an American style pancake? Have you thought about toppings? A squeeze of lemon and a sprinkle of sugar or a spreading of Nutella?

Clarence Court® free range eggs are a class apart! Choose from hen, duck, quail, bantam, goose, guinea fowl, pheasant, ostrich, turkey or rhea eggs.

All of these choices for your pancakes!



Vega Essentials is a plant-based nutritional powder that makes it easy to add a scoop of real, plant-based food ingredients to your day – whether you’re a seasoned plant-based pro or just looking for a healthy and nutritional boost to start to your day strong.

High in 16 essential vitamins and minerals including iron, B12 and calcium, Vega Essentials is packed with fruit, veg, and full of greens. Made from a complete multisource plant-based blend of pea, flaxseed, and hemp, it’s a really easy way to top up nutrients, without having to think about it.

Check out their pancake recipes and spread idea below!


Blueberry ‘Buttermilk’ Protein Waffles and Pancakes

Your morning just got a little bit sweeter with these blueberry protein waffles and pancakes. In less than 30 minutes you’ll feel like you woke up on the right side of the bed, even if you didn’t. Don’t feel like getting out the waffle press? Turn them into pancakes in seconds.

2 Tbsp apple cider vinegar
500 mL unsweetened almond drink
1 Tbsp ground flaxseed
3 Tbsp water
250 g all-purpose gluten-free flour
½ tsp baking powder
42 g Vanilla Vega® Essentials
150 g fresh, dried or frozen blueberries
½ banana, mashed
1-2 Tbsp coconut oil, liquid
1 Tbsp sugar (omit if making pancakes)
Optional toppings: maple syrup, blueberries, and chopped walnuts

See the full recipe here :-

Cinnamon Swirl Protein Pancakes

Love a cinnamon swirl? Then you will love our take on this classic… protein pancake style!

Pancake Mix:

140 g gluten-free flour, like buckwheat

1 scoop vanilla Vega® Essentials or Clean* Protein

2 Tbsp ground flaxseed

1½ tsp baking powder

470 mL plant-based drink, such as almond or oat

See the full recipe here :-

Protein Packed Vegan Chocolate Spread

Are you a nut butter addict? So are we here at Vega HQ, however we make ours with a difference… a scoop of Vega! Add Clean* Protein to increase the protein content, or Vega Essentials for vitamins and minerals as well as protein. The choice is yours!

300 g unsalted hazelnuts

1 tsp sea salt

1 tsp vanilla extract

2-3 Tbsp maple syrup

2-4 Tbsp hazelnut or olive oil

1 scoop chocolate Vega® Essentials or Clean* Protein

See the full recipe here :-

Red Velvet Vegan Pancakes

Nothing can beet this pancake recipe! Pun totally intended as the pink hue comes from our secret ingredient – beetroot. People will marvel at this pancake stack, we guarantee it.

1 Tbsp ground flaxseed

3 pre-cooked beetroots

250 g gluten-free flour like buckwheat

3 tsp baking powder

1 scoop, Vanilla Vega® Essentials

Pinch of salt

250 mL almond or cashew drink

2 Tbsp maple syrup

50 mL sparkling water

See the full recipe here :-

Protein Buckwheat Pancakes with Cherry and Almond Sauce

You won’t need to visit your local for brunch, when you can impress friends at home with these bad boys! Get pancake stacking, protein style. With a chocolate kick, this moreish plate will get your day off to a delicious start.

140 g buckwheat flour

1 scoop (37g) Chocolate Vega® Clean* Protein

2 tsp cocoa powder

Pinch salt

2 Tbsp ground flaxseed

1½ tsp baking powder

470 mL plant-based drink, such as almond or oat

1 Tbsp coconut oil

1 tin of cherries

1 tsp almond essence

60 mL maple syrup

60 mL water

Plant-based alternative to yoghurt such as almond, to serve

See the full recipe here :-

Vegan Banana Protein Pancakes

Looking to add a little oomph to your breakfast? These banana protein pancakes might just fit the bill. Part pancake, part banana bread, they make a delicious post-workout meal or Sunday morning brunch. Top with your favourite fruit, nuts, or syrup of choice and enjoy!

1 large banana, mashed

1 tsp vanilla extract

250 mL plant-based drink like almond or coconut

130 g gluten-free all-purpose flour like buckwheat flour

1 serving (35 g) vanilla Vega® Clean* Protein

1 tsp baking powder

1 tsp baking soda

¼ tsp cinnamon

A little oil for frying

Optional Toppings: Banana slices, chopped nuts or maple syrup

See the full recipe here :-

Chocolate and Banana Protein Pancakes

Who ever said pancakes were just for lazy Sunday mornings? With this simple recipe you can whip up a fluffy, chocolatey pancake stack any day of the week.

130 g gluten-free flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 scoop (36g) Chocolate Vega® Essentials
2 Tbsp chickpea flour mixed with 2 Tbsp water
250mL almond drink
80g mashed banana
Sunflower oil

Serve with sliced banana and date syrup

See the full recipe here :-

Pancake Recipes from Alpro Unsweetened range is the first-ever plant-based range of products with absolutely no sugars and no sweeteners.


The Alpro Unsweetened range is the first-ever plant-based range of products with absolutely no sugars and no sweeteners.

Products in the family include Almond Unsweetened drink, Soya Unsweetened drink, Oat Unsweetened drink, Coconut Unsweetened drink and Plain No Sugars Big Pot alternative to yogurt. All are lactose-free, 100% plant-based, low in fat, sugar-free, rich in fibre and vitamins B2, B12 and D. We’ve also created a number of recipes that are perfect for pancake day so shout if you’d like me to send some over.

Pancake Tuesday Recipes!


200g plain flour
1 tbsp baking powder
250ml Alpro Oat Unsweetened drink
2 tbsp agave nectar
2 tbsp vegetable oil
4 bananas, sliced diagonally
2-3 tbsp Alpro Plain No Sugars alternative to yogurt

Mix the plain flour and baking powder in a bowl then whisk in Alpro Oat Unsweetened drink and add agave nectar to make a batter.

Add a very small amount of vegetable oil to a non-stick frying pan and dollop in spoonfuls of the batter to make small pancakes.

Cook for a couple of minutes over a low-medium heat and when bubble appear flip over and cook for a minute or two until golden and cooked through. Repeat with the remaining batter, you should have around 12 pancakes. Set the pancakes aside on a warm plate while you prepare the bananas.

Wipe out the frying pan and add the remaining vegetable oil. Cook the bananas over a fairly high heat for a minute or two on each side until golden.

To serve, stack the pancakes with the bananas and drizzle with the yogurt.


200g plain flour
1 tbsp baking powder
Pinch salt
180ml Alpro Oat Unsweetened drink
2 medium free-range eggs, beaten
Vegetable oil, for frying
Alpro Plain No Sugars Big Pot to serve
2 ripe avocado, 1cm dice
100g cherry tomatoes, quartered
1/2 x 300g tin sweetcorn, drained
30g bunch coriander, roughly chopped
1 red onion, finely chopped
2 limes, juiced, plus extra wedges to serve
1 red chilli, deseeded and finely chopped
Salt & pepper

To make American-style pancakes put the flour and baking powder in a large bowl with a pinch of salt. In a jug, whisk the Alpro Oat Unsweetened drink with eggs.

Mix all the salsa ingredients together and set aside.

Use a balloon whisk to gradually mix the wet ingredients into the dry to make a pancake batter. Brush a non-stick frying pan with more vegetable oil then pour in batter to make small 10cm pancakes, about 2-3 tbsp of batter. Cook until bubbles form on the surface then flip and cook until other side is golden. This will be about 2-3 minutes on each side.

Serve 2-3 pancakes a person with a spoonful of Alpro Plain No Sugars Big Pot and the salsa and extra lime wedges

Flours vary, so you may need to add a little more Alpro Oat Unsweetened drink to reach a pourable pancake consistency. It needs to still hold its shape in the pan to form the American style pancakes, so try before adding more milk.



Innovative Gut Health start up TrooFoods Ltd are excited to announce that their unique, fibre-packed alternative sweetener Troo Spoonful of Fibre is now available in Waitrose and Holland & Barrett stores nationwide. Shoppers can now buy the award-winning product from Guernsey to Glasgow.
Made from Chicory Root Fibre and nothing else Troo Spoonful of Fibre is claimed to be ‘one of the easiest ways to get fibre into your diet’. Lack of fibre is one of the biggest nutrition issues we have as a nation; with on average people consuming only 19g of fibre – a whole lot less than the recommended 30g. This is particularly concerning with athletes, including rugby players. Athletes often consume high levels of protein which can have a negative effect on gut health – generally they also do not eat the target 30g of fibre per day. Increasing fibre consumption could negate the issues caused by the excess protein consumption as well as providing a host of other health benefits including improved immunity.
With more fibre in a dessert spoonful than a bowl of bran flakes, Troo Spoonful of Fibre is a super easy way to reach your 30g target. It can be added to hold or cold drinks; drizzled over porridge or added to cooking and baking as a honey substitute.
Awarded ‘Most Innovative New Product’ at the Nourish Awards along with two other prizes in the Ingredients and Gut Health Categories it had the biggest haul of the night in what’s dubbed ‘the toughest health food awards’.
RRP: £4.99 for 227ml jar (Waitrose Price: £5.25 for 227ml jar)

TrooFoods also make fibre-packed Troo Granola and Troo Porridge+ – every proportion of Troo is at least 25% of your daily fibre requirement. Our breakfast cereal are vegan, gluten, wheat and dairy free and come in plastic free packaging.

About TrooFoods Ltd

TrooFoods is a prebiotic-based gut health food company on a mission to inspire people change their diets to live long, healthy & happy lives whilst being kind to the world.
We do this in 4 ways:
1. By helping people UNDERSTAND the gut health science and the research – see our blog
2. By INSPIRING people to make better food choices (including getting closer to the recommended 30g of fibre per day)
3. By making it easy to buy and eat gut healthy food that is DELICIOUS & CONVENIENT
4. By allowing people to track the difference and SEE THE BENEFITS.
We do this in the most sustainable way, aiming to be a B Corporation in the next few months.

Flip to eco-friendly cookware and help save the planet this Shrove Tuesday

Made from 100% recycled aluminium, the high-spec Scanpan Fry Pan from ReChic is environmentally (and foodie) friendly.
Whether you prefer your pancakes light and fluffy or ready-to-roll, the heavy, non-stick base will make sure they are flipping tasty!

Perfect Pancake Recipe

1 egg
1 cup of plain flour
1 cup of milk

Add all ingredients to a bowl and mix well to remove any lumps
Pour one ladle of batter into your preheated pan at a time (there’s no need to add oil)
Flip the pancake once you can see bubbles appearing across the surface
Add your favourite toppings and enjoy!

24cm Scanpan, suitable for induction and all types of hobs, £90
Pancake Day – Tuesday 25th February 2020
Purchase recycled kitchenware as well as a wide range of stunning homeware at

Vegans can now make crème egg pancakes for Shrove Tuesday,
thanks to Mummy Meagz and Squeaky Bean®

Cult plant-based chocolatier Mummy Meagz has teamed up with vegan food brand, Squeaky Bean®, to create a cracking new recipe for sweet-toothed vegans. The Chuckie Egg – the vegan crème egg flying off the shelves – tops an indulgent and deliciously sweet pancake stack from Squeaky Bean®, forming the perfect partnership.

The recipe takes less than two minutes to make and promises to shake up Shrove Tuesday with an irresistible alternative to less extravagant pancake toppings.

Last year, nearly half (49.7%) of UK shoppers took part in Shrove Tuesday, which this year falls on 25 February. Despite traditional pancake toppings usually containing eggs and milk, by using Squeaky Bean® pancakes and Mummy Meagz Chuckie Eggs, anyone following a plant-based diet – or reducing their intake of animal products – won’t need to miss out on the fun this Pancake Day.

Meagan Boyle, co-founder of Mummy Meagz, says: “There is no reason why vegans should have to miss out on the tastiest celebrations in the calendar due to their ethical principles. My mission is to ensure those following a plant-based diet can still indulge in treats. We love seeing new creations made with our Chuckie Eggs and these Squeaky Bean® pancake stacks could be one of our best collaborations to date.”

The brands are also giving five lucky winners the chance to receive their own Chuckie Egg pancake kit. To take part in the competition, fans should follow the Mummy Meagz and Squeaky Bean® Instagram pages for more details.

Sarah Augustine, co-creator of Squeaky Bean®, says: “Pancake Day is synonymous with flavour, but it needn’t be full of fuss, mess and hassle. As well as being suitable for vegans, our fluffy American pancakes are quick to prepare, and when teamed with Mummy Meagz Chuckie Eggs are more delicious than ever. We can’t wait to see our fans flip out over this recipe.”

This simple to make recipe – detailed below – requires only basic kitchen equipment, making it perfect for preparing at home, work or in student kitchens.

Ingredients (serves two):
2 packs of Squeaky Bean® Vegan Fluffy American Pancakes
4 Mummy Meagz Chuckie Eggs (or extra if you’re feeling adventurous)
2 scoops vegan vanilla ice cream
1 dessert spoon icing sugar (for dusting)

Step 1: Remove Squeaky Bean® pancakes from their packaging, stack on a plate, and heat on full power for 25 seconds in an 800W microwave (all microwaves vary, so use this as a guide)
Step 2: Remove the foil from two of the Mummy Meagz Chuckie eggs, chop into small pieces, place in a bowl, and heat in a microwave for 45 seconds, or until melted.
Step 3: While the Chuckie Eggs are melting, scoop two balls of ice cream and place on the top of the Squeaky Bean® pancake stack
Step 4: Stir three tablespoons of maple syrup into the melted Chuckie Eggs gently with a heat-proof spoon and drizzle over the top and sides of the ice cream and Squeaky Bean® pancake stack
Step 5: Remove the foil from the remaining two Chuckie Eggs, carefully cut lengthways in half, and heat in the microwave for 10 seconds
Step 6: Using a heatproof spoon, place these between the ice cream scoops, and finish by dusting icing sugar over top of the stack with a sieve
Step 7: Tuck into your tasty pancake stack!


Pancake Day is a time when families get together to make these little flat cakes which need a special ingredient to make them delicious. This year on Tuesday, 25 February why not spread some yummy peanutty goodness to pancakes with America’s famous SKIPPY® Peanut Butter.

Move over traditional lemon and sugar toppings and bring a taste of the good ole US of A with this American-style peanut butter. With a US heritage that spans more than 80 years, SKIPPY® Peanut Butter is made from sweet American peanuts with a finer grind that just melts in the mouth.
Whether you prefer extra crunchy or smooth, SKIPPY® Peanut Butter pancakes are perfect to get creative and make with the kids. Why not try this chocolate chip pancake recipe, which is guaranteed to bring lip-smacking smiles to true peanut butter fans. Not only delicious, SKIPPY® Peanut Butter is packed with protein ensuring the whole family is fuelled up and satisfied throughout Pancake Day celebrations.
SKIPPY® Peanut Butter Chocolate Chip Pancakes

200g wholewheat flour
2 teaspoons baking powder
¾ teaspoon salt
1 large egg, lightly beaten
400ml almond milk
65g SKIPPY® Peanut Butter
1 tablespoon honey
1 teaspoon vanilla extract
40g chocolate chips
Garnish: chocolate chips

In a large bowl, whisk together flour, baking powder and salt until combined.
In a medium mixing bowl, whisk together egg and next 4 ingredients, until combined.
Make a well in flour mixture and pour egg mixture into flour mixture, stirring gently until combined.
Fold in chocolate chips.
Heat lightly greased griddle pan to a medium heat
Add a ladle-full of batter to pan
Cook pancakes 2 to 3 minutes on each side.
Serve with SKIPPY Peanut Butter Maple Syrup*
Garnish with chocolate chips, if desired

*For Peanut Butter-Maple Syrup: Place 230ml maple syrup and 4 tablespoons of peanut butter in microwavable bowl. Heat in microwave on high for 20 seconds until dissolved.

SKIPPY® Peanut Butter (RRP £2.40 per 340g jar) is available in Smooth and Extra Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado.|

For more information and recipes visit

From The Snowdonia Cheese Company.

This delicious savoury pancake is the perfect start to shrove Tuesday.

Bomber Recipe

Cheddar & Bacon Breakfast Pancakes

250g Plain flour

2 large Eggs

Half teaspoon of baking powder

Half teaspoon baking soda

Pepper to season

2 tablespoon melted butter

200ml milk

150 mm buttermilk

6 rashers Streaky bacon cooked until crispy them crumbled

100g Black bomber finely grated

Maple syrup

Mix all dry ingredients together in large bowl
Whisk eggs, milks, and 50g cheese with pepper in large jug
Gradually add liquid to flour mixture whisking constantly until you have a smooth batter
Stir in melted butter
Cook pancakes in a greased heavy bottomed pan – Using a small ladle pour into hot pan sprinkle each pancake with some crumbled bacon and cheese. Cook until set and then flip over to cook other side
Serve immediately with maple syrup drizzled over each pancake

Del Monte® Gold Pineapple Upside Down Pancakes

Serves: 3-4

1 435g can Del Monte® Gold Pineapple Slices
1 1/2 ripe bananas
100g plain flour
2 tbsp olive oil
400ml milk
½ tsp baking powder

Mash the bananas in a bowl with the baking powder and half of the oil. Slowly mix in the flour and then the milk, stirring well to make a smooth batter.
Use a little oil to grease a large frying pan. Place it on the hob on a medium heat for a minute or so to allow it to heat up.
Place three Del Monte® Gold Pineapple Slices into the frying pan, cook for a minute to allow them to caramelise a little, then cover each with heaped tablespoons of batter to make three small pancakes.
After approximately 3-4 minutes, use a spatula to flip them over carefully and cook for another two minutes on the other side until golden.
Place the pancakes on a plate and serve.
Repeat to use all the Del Monte® Gold Pineapple Slices.

Chocolate chip pancakes with whipped cream and rum caramel sauce
The most indulgent pancakes you’ll ever have. Bring comfort and luxury to your life 😊

Serves 1

Prep time: 10 minutes

Cooking time: 20 minutes


2 medium British Lion eggs
130g self-raising flour
1 tbsp caster sugar
1 tsp baking powder
1 tbsp unsalted butter, melted and cooled
100ml whole milk
Pinch of salt
50g chocolate chips
vegetable oil to fry
25g caster sugar
1/2 tbsp unsalted butter, softened
25g double cream
1 tbsp dark rum
Pinch of salt
25ml double cream


Start with making the pancake batter. In a medium size mixing bowl, combine all the dry ingredients – flour, sugar, baking powder and salt.
In a separate bowl mix together the butter, eggs and milk. Pour the wet ingredients over the dry gradually and whisk until the batter is smooth and there are no lumps of flour. Fold in the chocolate chips.
Warm up a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot pour 2 tablespoons of batter into the centre of the pan and shape with the back of the spoon into a round disc.
Cook for 2 minutes on first side, then flip and cook for another 2 minutes till the pancake is golden brown. Transfer onto a cooling rack and cook the rest of the mixture.
Whilst the pancakes are cooling down, make the sauce. Simply put all the ingredients (except the rum) into a small saucepan and bring to a boil over a low heat, stirring continuously. Simmer and stir for about 5 minutes, until the sauce is golden brown. Take the sauce off the heat and add the rum. Whisk or stir vigorously until the sauce is smooth again.
Using a whisk, beat the cream to a soft peak consistency.
To serve, stack the pancakes, top with the cream and pour the rum sauce over the stack.

Cook’s tip: double the ingredients for the caramel rum sauce. Make a big batch and keep the leftovers in a jar for future breakfasts


ENERGY (kcals)
SALT (g)

Super green matcha pancakes, coconut cream and raspberries

For tea lovers. These pancakes are rich and fresh at the same time. A combination of tropical and Japanese flavours.

Serves 1

Prep time: 10 minutes

Cooking time: 15 minutes


2 medium British Lion eggs
130g self-raising flour
1tbsp caster sugar
1 tsp baking powder
1 tbsp matcha powder
1 tsp green gel colouring (optional)
Pinch of salt
2 tbsp unsalted butter, melted and cooled
100ml whole milk
vegetable oil to fry
50ml double cream
20g coconut yoghurt
20g raspberries
Raspberry coulis, to serve (optional)


Start with making the pancake batter. In a medium size mixing bowl, combine all the dry ingredients – flour, sugar, baking powder, matcha powder and salt.
In a separate bowl mix together butter, eggs, milk and colouring (if using). Gradually pour the wet ingredients over the dry and whisk until the batter is smooth and there are no lumps of flour.
Warm up a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot pour 2 tablespoons of batter into the centre of the pan and shape with the back of the spoon into a round disc. Cook for 2 minutes on first side, then flip and cook for another 2 minutes until the pancake is golden brown. Transfer onto a cooling rack and cook the rest of the mixture.

In a small bowl, whip the double cream to a stiff peak consistency. Gently fold the yoghurt into the cream.
To serve, stack the pancakes, top them with coconut cream and fresh raspberries. Drizzle the raspberry coulis over the stack (if using).

Cook’s tip: If you make pancakes often, it’s worth investing in a good pancake pan. It’s easier to get a perfect round shape and you can use it for crepes as well!


ENERGY (kcals)
SALT (g)

Eggs benedict pancakes

There’s nothing better than a brunch classic. Salty and rich, this dish will bring restaurant quality to your home.

Serves 1

Prep time: 5 minutes

Cooking time: 20 minutes


130g self-raising flour
1 tbsp caster sugar
1 tsp baking powder
Pinch of salt
2 tbsp unsalted butter, melted and cooled
3 medium British Lion eggs
100ml whole milk
2 slices smoked back bacon
2 tbsp hollandaise sauce
Salt and pepper to season


Start with making the pancake batter. In a medium size mixing bowl, combine all of the dry ingredients – flour, sugar, baking powder and salt.
In a separate bowl mix together the butter, two British Lion eggs and milk. Gradually pour the wet ingredients over the dry and whisk until the batter is smooth and there are no lumps of flour.
Warm up a teaspoon of oil in a small frying pan over a medium heat. When the oil is hot pour 2 tablespoons of batter into the centre of the pan and shape with the back of the spoon into a round disc. Cook for 2 minutes on the first side, then flip and cook for another 2 minutes until the pancake is golden brown. Transfer into a cooling rack and cook the rest of the mixture.
Poach the remaining British Lion egg. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water, crack the egg and carefully tip it into the centre of the saucepan. Cook for 3-4 minutes. Lift the egg out and drain it on a piece of kitchen paper.
Warm up a small frying pan over a medium heat. Put the bacon in the centre of the pan and fry until browned, for 2-3 minutes. Then flip and cook for another minute.
In a small saucepan, warm up the hollandaise.

To serve, stack the pancakes and place the bacon and British Lion egg on top. Pour over the hollandaise and season with salt and pepper.

Cook’s tip: If you’re not a hollandaise fan, use maple syrup instead!


ENERGY (kcals)
SALT (g)

Coffee and amaretto mini pancake stack

Serves 4
Prep time: 15 minutes
Cooking time: 12 minutes

For the pancakes…
140g plain flour
1 tbsp cocoa powder
1 tsp baking powder
2 tbsp icing sugar
2 medium British Lion eggs
125ml milk
1 tbsp sunflower oil
For the filling…
3 tbsp amaretto
2 tsp instant coffee, plus extra to serve
3 tbsp icing sugar
250g mascarpone
300g raspberries
In a large jug, gently whisk together all pancake ingredients until smooth. Leave to stand for 10 minutes.
Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter spacing a few centimetres apart. Repeat to fit 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make about 20 pancakes in total.
In a large bowl mix coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.
Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to two layers in each stack.
Dust with a little coffee and serve.

Pancake recipe from Canned Food UK?

Apple Pancakes with Toffee and Custard

This indulgent treat is perfect for those with a sweet tooth.
10 minutes to prepare and cook. Serves 4.

395g can apple pie filling 425g can custard 5 Devonshire toffees, cut into pieces 75g plain flour 1 egg 150ml semi-skimmed milk 1 tbsp caster sugar 2 tbsp Calvados Pinch of salt (optional) Sunflower oil to fry
1. To make the pancakes, sift the flour into a large bowl with a pinch of salt. Make a well in the centre and add the eggs and a little of the milk. Whisk together until well mixed. Whisking continuously, add the remaining milk, the sugar and Calvados. 2. Heat a 25cm non-stick frying pan and lightly oil the base. Add enough batter into the hot pan to cover the base. Heat for 45-55 seconds on each side, until golden. Keep the pancakes warm. 3. Pour the apple filling into a pan, add the toffee. Heat gently until just simmering but not boiling. 4. Pour the custard into a small pan and heat gently for 2-3 minutes until just simmering. 5. Spoon the custard onto half the pancake and top with the apple filling. Fold the pancake over and serve.


Recipe name:
Apple Pancakes with Toffee and Custard

Recipe code:

Number of portions:

Serving size:

Estimated weight change:
-20% (pancakes)


Nutritional value per serving

Per serving




of which saturates


of which sugars





One serving of this recipe counts as 0.5 of your 5-A-DAY target of fruit and vegetable portions.

Crêpe recipes from Bonne Maman!

Crispy Apple and Wild Blueberry Crêpes

6 Large French crêpes, see our Classic French Crêpes recipe
1 Large cooking apple
2 Eating apples
Juice of One large orange
4 tbsp Bonne Maman Wild Blueberry Conserve
1 Small beaten egg
2 tbsp Ground almonds
Icing sugar, to dust
Extra conserve and vanilla custard or ice cream, to serve

See method at :-

Classic French Crêpes

125g plain flour
Pinch of salt
1 tbsp caster sugar (omit for savoury crêpes)
2 free-range eggs, beaten
25g melted butter, plus extra for cooking
250ml semi-skimmed milk
3 tbsp cold water
Sugar to dust

See method at :-

Crêpes St Marie

1 perfectly ripe mango, peeled, stoned and sliced
1 kiwi fruit, peeled and sliced
1/4 ripe pineapple, peeled, cored and sliced
100g small seedless black grapes, halved
Finely grated zest and juice of 1 small lime
4 tbsp Bonne Maman Salted Caramel
1 tbsp dark rum
500g tub Greek strained yoghurt
4 traditional French crêpes
1 tbsp toasted coconut flakes

See method at :-

With pancake day this week, check Teisseire Gourmet Drops – guilt-free syrups that have no added sugar, zero-calorie and are vegan. They’re now available to purchase via Amazon and Ocado!

These guilt-free syrups are packed full of flavour and make a great addition to healthy home bakes, perfect for sweet indulgence without the compromise on Pancake Day!


Unicorn Inspired Pancakes

Double Stuffed Oreo Pancakes

Love Heart Pancakes

Below is also advice on how to cook up pancakes for those with alternative dietary requirements.


With vegan, gluten-free and dairy-free diets more commonplace, we’ve also got tips on easy and simple alternatives to create the same delicious pancakes with no extra fuss.

Gluten Free Pancakes

For those that can’t include gluten in their diet, for pancakes (UK crepe style) it is the flour that needs to be changed. Opt for rice, almond, buckwheat (don’t be fooled by the name, it’s in-fact gluten free), or oat flour. Many supermarkets now stock free-from flour and other alternatives.

If you’re opting for fluffy American style pancakes, flour will need to be swapped for gluten free versions. Baking powder is also added to get the fluffiness. Although many brands use potato or corn starch – double check this on your baking powder as some brands still use wheat starch.

Dairy Free Pancakes

For UK crepe style pancakes, it is only the milk that needs replacing. Fortunately, you can replace this with any dairy free substitute your taste buds desire! Almond, cashew, oat, coconut, soya – the choice is yours.

In American pancakes, these include milk and butter. Milk can be swapped out with any desired replacement. However, for butter, this can be substituted with vegetable oils, e.g. olive spread or coconut oil. Alternatively, there are many dairy free butters available.

Vegan Pancakes

In vegan pancakes, milk and butter need to be replaced with substitutes. This can be done using the dairy free solutions. However, eggs are traditionally included in the mix too. Alternatives to eggs can be; ground flax seed (1tbsp ground flax + 3tbsp of water = 1 egg equivalent). Ripe bananas are an easy alternative too, with half a mashed banana equalling one egg. Applesauce is also a popular substitute with a quarter of unsweetened applesauce offering the same consistency of one egg.

Introducing myvitamins new Collagen Pancakes

myvitamins have created an indulgent yet healthy Collagen Pancakes. The new range is available in two core flavours; simply unflavoured and indulgent chocolate.

myvitamins Collagen Pancakes are scientifically designed to support the body’s natural production of collagen with 25g of protein per serving including over 20 grams of hydrolysed collagen powder.

myvitamins Collagen Pancakes function to preserve the skin’s firmness and elasticity, hydrate the skin and minimise the appearance of fine lines and deep wrinkles.

At only 188 calories per serving, myvitamins Collagen Pancakes are high in protein and low in sugar with an added blend of key vitamins & minerals including Vitamin C to support the formation of collagen in the body, Zinc to protect the skin against oxidative stress and Biotin to maintain the health of our hair and skin.

Offering a convenient and tasty way to increase your daily intake of hydrolysed collagen, each flavour is available for just £11.99.

myvitamins Collagen Pancakes

RRP £11.99

Available from

Easy Healthy Flourless Pancakes

1 large banana
2 large eggs
sea salt
1/2 teaspoon of cinnamon

Coconut Oil or grassfed butter for frying

Mash banana with a fork and then mix all ingredients for a denser mix, or use an immersion blender to blend the banana and then add other ingredients and blend for a lighter, airier pancake.

Add topping of your choice: bacon, fresh berries, coconut cream whipped, coconut yohurt, lemon and coconut flakes, maple syrup.

Serves One.

Anita Bentata Psychotherapist to transform involuntary brain body stress responses, fast.

Pancake Recipes via Maple from Canada, the initiative representing over 11,300 maple syrup producers from Quebec.

This pancake day why not try something different with these delicious recipes using the perfect pancake pairing – pure Canadian maple syrup.

Pancake day is the perfect family affair – these pancakes can be quickly rustled up before the kids head off to school or as the perfect after school snack.

Georgina Hayden’s pancakes with maple bacon (, chipotle and avocado are the perfect breakfast or brunch pancake. The sweet maple bacon perfectly complements the creamy avocado and spicy chipotle to make this a great alternative to normal pancakes.

Or why not try Manon Lagrève’s “Real” Crêpe Bretonne ( with maple salted caramel and apples. beautifully delicious, this is sure to make your taste buds tingle.

Vegan? No problem. Check out David Colcombe’s Maple vegan pancakes ( , fluffy and delicate, these are the perfect vegan pancake.

Deli Kitchen has just launched a brand new product – the BRAP, combining the subtle sweetness of a fluffy French brioche with a delicious Mexican tortilla. Ideal for pancake day! (we even have a yummy crepe recipe for you?)

Serves 1

Ready in 10 minutes


40g granulated sugar

1 medium banana, peeled and sliced in half lengthwise

15g unsalted butter

50g coconut cream, well chilled

1 Deli Kitchen Brioche Style Wrap

2 tbsp caramel sauce or dulce de leche

5g (1 square) dark chocolate, grated


1. Heat the sugar in a medium frying pan over medium heat. Swirl the pan occasionally as the sugar melts and keep a close eye on it as the sugar turns to caramel. When it becomes deeply golden, add the banana to the pan cut-side down. Add the butter and cook for around 2 minutes, until the banana has softened slightly and the cut-side is caramelised. Flip the banana over and remove the pan from the heat.

2. Place the coconut cream in a bowl and whisk until soft peaks form.

3. Heat 1 Deli Kitchen Brioche Style Wrap according to the pack instructions. Top with the caramelised banana and dollop over the whipped coconut cream. Drizzle with the caramel sauce or dulce de leche, then sprinkle with the dark chocolate. Enjoy immediately.

A delicious recipe for Venezuelan Chocolate Pancakes from the UK’s favourite chocolatier, Paul A Young. A decadent recipe ideal for making pancake day a little more luxurious.

Pancake Day is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like. Paul says people should feel free to add any topping they like and recommends blueberries, nuts and sultanas or perhaps his award-winning Salted Caramel sauce.

Widely regarded as one of the world’s most exciting chocolatiers, Paul A Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British Chocolate scene. Paul regularly appears on television including reoccurring roles in BBC TV shows such as Made in Great Britain and The Sweet Makers, as well as regular appearances on This Morning, Saturday Kitchen, Sunday Brunch and Good Morning Britain.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

Makes enough pancakes for 4 people


25g Venezuelan 100% dark chocolate, grated

200g buckwheat flour, or spelt

1 free-range egg

45g light muscovado sugar

350ml milk

2 teaspoons bicarbonate of soda

1 teaspoon vanilla extract

25g unsalted butter, for frying


Pinch of sea salt
250ml dark maple syrup

100g 70% dark chocolate, broken into pieces

Place all the pancake ingredients (except the butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.

Heat a crêpe pan or non-stick frying pan until quite hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crêpes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

Adventures with Chocolate by Paul A. Young is published by Kyle Books, priced £14.99. Photography by Anders Schonnemann

To mark Pancake day (25th February), The Mushroom Bureau’s recipes below replicate the same family fun feel the holiday represents but with a twist.

Presenting two savoury options that are healthy, full of flavour and easy to make. A great and tasty way to introduce more vegetables into the family diet and furthermore reduce cholesterol and sugars.

Pancake day recipes:


See more at :-


See more at :-

Fabulous Fabz’s Vegan Pancakes


Director of 20 Across

Makes 4 pancakes


1 cup flour

2 tablespoons organic coconut sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup non-dairy milk (coconut milk works best)

1 tablespoon apple cider vinegar

1 teaspoon vanilla essence

Maple syrup to serve


Sieve the flour, baking powder and salt into a mixing bowl.

Add the coconut sugar and mix.

In a separate bowl mix the non-dairy milk and apple cider vinegar.

Pour the wet mixture into the dry ingredients and mix.

Add the vanilla essence and mix.

On a medium heat, heat up a non-stick frying pan covered in a non-stick spray.

Using a half cup scoop/measure, pour the pancake mixture onto the frying pan (one portion at a time works best).

Allow the mixture to cook through before flipping.

Serve with maple syrup and fresh fruit of your choice.


Pancake Day is well and truly crêping up on us and shoppers batter believe Aldi have the ultimate boozy pancake recipes to tickle everyone’s taste buds.

Whether you’re looking to add a caffeine kick or a vegan twist to your Instagram worthy stack, with just a splash of these quality tipples, Aldi has everyone covered for a flipping delicious Pancake Day.

Insta-Perfect Pink Pancakes

Ingredients: 160g cooked beetroot, 200g self-raising flour, 100ml milk, 1tsp baking powder, 50ml squeezy honey, 25ml vegetable oil, 1tsp vanilla extract, 2 large eggs and 50ml of Aldi’s Greyson’s Pink Gin (£12.99).

Method: Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s Greyson’s Pink Gin. Blitz until smooth. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for one minute on each side.

‘Rise and Shine’ Boozy Brunch Espresso Pancakes

Ingredients: 150g plain flour, 120g Greek yoghurt, 2tsp Americano instant coffee, 2 large eggs, 1tsp baking powder, pinch of salt, 50ml milk, 25ml vegetable oil, 50g caster sugar and 50ml of Aldi’s Bellucci Amaretto (£4.69).

Method: Put the flour, baking powder, coffee and salt into a bowl and mix well. In another bowl, put the yoghurt, milk, oil, eggs and Aldi’s Bellucci Amaretto and mix. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.

Sweet Treat Vegan Cacao Caramel Pancakes

Ingredients: 130g plain flour, 25g cacao, 2tsp baking powder, 250ml almond drink, 35ml melted coconut oil, 35ml maple syrup, 1tsp vanilla essence, pinch of salt and 50ml of Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur (£8.99).

Method: Put the flour, cacao, baking powder and salt into a bowl and mix. In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup and Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur and whisk. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.

Aldi’s full range of Pancake Day recipes can be found here:

Grace Sanguinetti
Founder of Beauty Bakes By Grace
Socials: @bbbg.official (

Recipe: Spice pancakes
* 1 egg
* 135g plain flour
* 1 tsp baking powder
* 1/2 salt
* 3 tbsp cinnamon
* 3tsps of nutmeg
* 2tbsp of vanilla extract
* 4 tbsps golden syrup
* 130 ml milk
* 4 tbsp melted butter
* 2 tbsps Olive Oil for frying
* Chopped strawberries for decorations

1. Sift the flour,baking powder, cinnamon, nutmeg and salt into a large bowl
2. Lightly beat together the egg milk in a jug and then add then melted butter and vanilla extract and whisk together
3. Create a hole in the dry mixture and pour the milk mixture into it slowly using a electric whisk or a balloon whisk until smooth and add t he golden syrup
4. Add olive oil to a frying pan and let it heat for 1 minute. Add the mixture in and cook for 2-3 minutes on each side until golden brown .
5. Repeat until the batter is finished. The rinse and chop the strawberries up into chunks and drizzle serve with some maple syrup

Recipe from

“I love cooking, but even more, I love sharing food, and pancakes are meant to be shared, right?

Pancakes are my favorite breakfast dish. However, I like my breakfast savory, and this is my favorite savory recipe:

Crêpes Salées au Fromage, or Savory Pancakes with Cheese.

The first time I tasted them was when I visited Paris in 2019. I’ve been obsessed with it ever since!

Here is how you make them:


Mix 190g of flour and 1 pinch of fine salt in a bowl.


Dig a well in the center and add 2 whole eggs. Add 2 fl. oz of oil and 1 cup of milk and mix well until you get a smooth pancake batter without any lumps.


Oil a pancake pan and place it on low heat.


Pour a ladle of pancake batter into the pancake pan and cook the pancake on one side for a few minutes.

STEP 5 – Here comes the fun part!

Add two slices of cheese (Emmental is ideal but you can use any type of cheese) on top of the pancake then turn the pancake over and continue cooking for a few more minutes until it is golden brown and the cheese has melted.

STEP 6 – Optional

Put bechamel sauce and 2 pieces of your favorite ham on top of the pancake and then fold it in a triangle shape. The taste is out of this world!

These pancakes are best when hot, so enjoy them when the cheese is still soft.

Bon appétit!”

Plamen Beshkov
Tech and Gadget Reviewer

Banana Buckwheat Pancakes


Serves 4 (makes 20 pancakes)
Prep time 10 minutes
Cook time 20 minutes

½ cup (80g) self raising flour
½ cup (80g) buckwheat flour*
2 pinches bicarb soda (baking soda)
1 pinch salt
2 ripe bananas (190g), mashed
2 Tablespoons** maple syrup
2 eggs
185ml milk
1 tsp*** vanilla extract
To serve – fresh/ frozen berries, ricotta cheese, maple syrup

1. In a large bowl, combine the flours, bicarb soda and salt.
2. In a separate bowl, combine the bananas, maple syrup, eggs, milk and vanilla extract.
3. Pour the wet mixture into the dry mixture, whisking to combine and remove any lumps. Pour batter into a jug.
4. Heat a large non-stick frypan over low heat. Pour the batter into the pan, to form pancakes approximately 10cm in diameter.
5. Cook for 2-3 minutes or until the bubbles that appear on the surface pop. Flip and cook for another 1-2 minutes or until golden. Repeat to use all the batter.
6. Serve with berries, ricotta cheese and extra maple syrup.

*use self raising flour instead of buckwheat, if unavailable ** 1 Tbs (Tablespoon) = 20ml *** 1 tsp (teaspoon) = 5ml

suggestions for nutritious pancake toppings: • Boost the protein content by topping your pancakes with a 100% nut butter (eg. natural peanut butter, almond butter, hazelnut butter), sprinkling over some chopped nuts (eg. almonds, walnuts) or adding a couple of dollops of Greek yoghurt or ricotta cheese. • Serve your pancakes with fibre-filled fruit (eg. berries, ripe stone fruit, banana) or add the mashed/ chopped fruit to the batter mixture, as in this recipe. • For added nutrition, sprinkle over some chia seeds or LSA (ground linseed, sunflower seeds, almond meal). • Frozen bananas work just as well as fresh, so rather than throwing out over-ripe bananas, peel and freeze them. When you are ready to make this recipe, just defrost the quantity that you need and add to the mixture as you would if using fresh.

Cooking With Nanan Ling

A great grandmother’s 80 year old Scotch Pancakes Recipe:

We’re big fans of pancakes in our house, however we hadn’t come across a recipe for Scotch Pancakes before.

Hubby thought there may have been a drop of Scotch whisky in them, but – no – they’re completely kid-friendly.

Scotch Pancakes
Also known as drop scones, these delicious treats originated in Scotland (as the name suggests).

See the recipe at :-

Left -over Pancake Ribbons
By Grace Stevens

10 cold, left-over pancakes
50g butter
100g castor sugar
5ml ground cinnamon
Lemon wedge
Honey/syrup as desired

Cut pancakes into 1cm wide ribbons
Combine cinnamon with sugar and mix well.
Heat butter in a large frying pan and fry pancake ribbons in batched until the edges of each ribbon are crispy. Add more butter if required.
Divide crispy ribbons of pancakes between four plates, sprinkle with cinnamon sugar and honey. Squeeze lemon over pancakes and eat immediately.

Pancake Recipe so you can have left-overs
By Grace Stevens
500ml flour
2ml salt
2 eggs
500ml water
Rind of 1 lemon

Sift flour and salt well.
Whisk eggs, lemon rind and water until foamy.
Add flour and mix until smooth.
Allow batter to stand for at least an hour.
Heat a teaspoon of oil in a frying pan and pour enough batter into the pan to just cover the base of the pan. Fry until golden on both sides.
Serve immediately.

Pinterest reveals the pancakes Brits really want this year for Pancake Day

It’s crepe’d up on us again this year! Ahead of Pancake Day next Tuesday (25th February), Pinterest has found out which pancakes are most likely to be flipped in each region around the country. So whether you have a sweet tooth or usually crave something a little more savoury, depending on where you live, could have more of an impact than you realised…

With billions of inspiring recipe ideas on Pinterest, there is a whole host of delicious and quirky pancake ideas to explore this year. Here are this year’s most searched pancake ideas across various UK cities:

London: Beetroot pancakes (100% increase in searches in the UK)
Manchester: Kimchi pancakes (90% increase in searches in the UK)
Edinburgh: Sourdough pancakes (95% increase in searches in the UK)
Cardiff: Greek yoghurt pancakes (35% increase in searches in the UK)
Leeds: Cinnamon roll pancakes (35% increase in searches in the UK)
Birmingham: Dutch baby pancakes (30% increase in searches in the UK)
Liverpool: Red velvet pancakes (30% increase in searches in the UK)
For those living in the North, savoury comes up top. In Edinburgh, searches for Sourdough Pancakes are up by 95% whereas in Manchester, Mancunians are looking for a spicy, oriental twist with searches for Kimchi Pancakes up by 90%. Pinterest has found that people living in Leeds are opting for a Cinnamon Roll Pancake variation with there being a 35% increase in searches and in Liverpool people are looking for something a bit more decadent, with searches for Red Velvet Pancakes are up by 30%.

Londoners are opting for an alternative and vegan twist, with searches for Beetroot Pancakes up by 100%. In January this year and in light of Veganuary, Pinterest found that searches for Vegan Recipes were up by 35% demonstrating how more people are looking for healthy alternatives. Another capital city looking for a healthy pancake choice is Cardiff. Pinterest has found that people from Wales are likely to be making delicious Greek Yoghurt Pancakes with searches up by 35% – ideal with blueberries and raspberries!

In Birmingham, searches for Dutch Mini Pancakes are up by 30%, showing people are looking for a festive twist this Pancake Day. Add some Nutella and a sprinkling of icing sugar, it will feel like the festive season again!

So for Pancake Day this year, if you’re looking to try something new, Pinterest is an ideal place to go to for quirky and delicious recipe ideas. Why not arrange your Pinterest Boards to pop your recipes into specific sections and into different topics? So for Pancake Day, create one board for savoury ideas and another for sweet! You can also arrange your boards by alphabetical order and board creation date (newest or oldest).


Trends are calculated using normalized searches from January 2018 to January 2019