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Off the menu: Hannah Wilson, Apprentice Pastry Chef 17 February 2026

Hannah Wilson, our Pastry Chef, is all about elevating the classics and with Shrove Tuesday in sight, she’s turning her attention to the humble pancake. From perfect batter to standout toppings, Hannah shares how a simple stack can become something truly special.

Fluffly Souffle Japanese Pancakes Recipe

for Pancake day do you go for a classic crepe or thick American-style pancakes?

Always thick American-style pancakes for me!

Sweet or savoury pancakes – Which do you prefer, and why?

Definitely sweet as I have a big sweet tooth, who doesn’t love a bit of chocolate?

If you could create a signature pancake to represent you, what would it be and why?

Banana split pancake, because I’m a little bit bananas – in the best possible way. It would be fluffy and fun, layered with caramelised bananas, a swirl of chocolate sauce and a scoop of vanilla ice cream on top.

What is the pancake pitfall you see most often, and how do you fix it?

People don’t pre-heat their pan for long enough, which means the pancake never gets that perfect golden finish. The other big mistake is using too much oil as it can fry the pancake rather than cook it gently.

The fix is simple: give the pan time to heat properly and use just a light wipe of oil or butter before each pancake.

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Do you have a go-to pancake recipe you always return to?

Definitely my cinnamon roll pancakes. They are fluffy, golden stacks swirled with warm cinnamon sugar, finished with a silky glaze and best enjoyed straight from the pan while they’re still irresistibly soft.

View recipe