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Three pancake recipes for Shrove Tuesday

22 February 2019 / Food /

If you’re a big pancake fan (and who isn’t) it’s time to heat up that pan and get flipping. With Shrove Tuesday just around the corner, our chefs have brought you some delicious new recipes to try out at home.

Whether you’re after sweet, savoury or American-style pancakes, we’ve covered all the bases. And if you don’t eat dairy products, don’t worry- there’s even a vegan recipe for you to try out. So what are you waiting for? Let’s get ready to eat!

Smoked Salmon Crêpes

Make pancakes the main event with these delicious crème fraîche and smoked salmon crêpes.

Pancake Recipe from Executive Head Chef, Stephen Wheeler

Crêpe Ingredients

 50g butter – plus a little more for cooking
100g plain flour (sieved)
1 large egg
1 large egg yolk
350ml milk
Pinch of salt

Crêpe Method

  1. Melt most of the butter in a pan
  2. Place the sieved flour into a mixing bowl and add a pinch of salt or sugar
  3. Make a well in the centre of the flour and add the egg and egg yolk
  4. Pour the milk into the well slowly, whisking at the same time, then whisk in the melted butter
  5. Leave to rest of approximately 30 minutes
  6. Heat a non-stick 18-20cm crêpe pan and add a little butter
  7. Stir the batter and add it to the hot pan, making sure to get an even coating over the pan
  8. Cook for about one minute then flip over to cook the other side
  9. Turn out onto a plate or tray ready for filling

Topping Ingredients 

240g sliced smoked salmon
150ml crème fraîche
1 medium lemon
10g fresh dill
Half a pomegranate – seeds smashed out
Cracked black pepper

Topping Method

  1. Place the crème fraîche into a mixing bowl, zest in the lemon pith
  2. Cut the lemons in half and squeeze the lemon juice into the bowl, fold mix together lightly
  3. Divide the smoked salmon onto the pancakes, spoon the crème fraîche over and around
  4. Sprinkle over the pomegranate seeds
  5. Garnish with tips of fresh dill

Summer Berry American Pancakes

If you prefer your pancakes thick and fluffy, this traditional American recipe from across the Atlantic should float your boat. Give the classic American pancakes an upgrade with summer berries. 

Pancake Recipe from Executive Head Chef, Stephen Wheeler

Pancake Ingredients

150g plain flour
1 tbsp baking powder
1 tsp salt
225ml milk
1 egg
50g butter

Pancake Method

  1. Melt most of the butter in a pan then leave to cool slightly
  2. In a large bowl mix together the flour, baking powder and salt
  3. Make a well in the centre of the mix and add the whole egg
  4. Gradually whisk in the milk, add the melted butter and whisk to a smooth batter
  5. Heat a small 10-12cm non-stick pan and brush with butter
  6. Once hot add a dollop of batter and cook for approx. 1-2 minutes on both sides until light and fluffy

Topping Ingredients 

240g fresh mixed berries
150ml crème fraiche
1 lime
3 passion fruit – cut in half and scooped out
240g granola

Topping Method

  1. In a bowl add the crème fraiche and zest in the lime pith and fold together
  2. Warm your pancakes and divide between the plates
  3. Divide the berries between the pancakes
  4. Divide and spoon over the crème fraiche between the pancakes
  5. Spoon passion fruit over and around the plate
  6. Finish with a generous sprinkle of the crunchy granola

Vegan Pancakes

Proving that you don’t need dairy products to make the perfect pancake, these savoury, Japanese style treats are a fantastic healthy option.

Pancake Recipe from Executive Head Chef, Stephen Wheeler

Pancake Ingredients 

125g plain flour
180g almond milk
1tsp bicarbonate soda
30g spinach
Pinch of salt
50g spring onions (chopped)
1tbsp apple cider vinegar
Vegetable oil

Topping Ingredients 

4 tbsp ketchup
3 tsp vegan Worcestershire sauce
2 tsp mustard powder
2 tsp garlic powder
1 tsp ground black pepper

Method

  1. Combine the flour, almond milk, cider vinegar and bicarbonate soda in mixing bowl
  2. Mix into a smooth batter, then add a pinch of salt
  3. In a separate bowl, combine the ketchup, Worcestershire sauce, mustard, garlic powder and black pepper
  4. Place this mix in the fridge until required
  5. Heat a little oil in an 18-20cm non-stick pan pour half the batter into the pan
  6. Quickly add half of the spinach and half of the spring onions
  7. Cook for 3-4 minutes until golden brown
  8. Flip the pancake to cook the other side until golden brown
  9. Repeat with the remaining ingredients
  10. Place on a large serving plate and drizzle with the sauce

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