Hooray for Pancake Day!

If you need an excuse for a post-Valentine’s pig out, what better excuse than Pancake Day!

For Christians, Shrove Tuesday marks the day before Lent – a time for fasting, recognising when Jesus went without food or drink without for 40 days and 40 nights in the desert.

And for others, it’s just a great reason to cook something delicious and different.

This year, Pancake Day falls on February 28th. With that date in mind, we’ve cooked up these fabulous alternative sweet treats, and a gourmet savoury snack.

Take a look at these perfect pancake recipes – there’s nothing crêpe about these! (Sorry.)

A basic batter

Once you’ve got a plain pancake nailed, only then you can start to glam it up.

From the pantry:

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tablespoon sunflower oil or vegetable oil (plus a little extra for frying)
• pinch of salt

Mix it up: In a large mixing bowl, blend the flour and salt. Add the eggs, 50ml milk, and oil, and whisk away – starting in the middle and working your way to the outside until all the flour is incorporated in. Add the remaining milk and beat until a smooth paste.

Into the pan: Getting your pancake the right thickness can prove to be a pain. Once you’ve heated the pan and added a bit of oil to fry, cover the bottom pan with a very thin layer of batter. Spread it around so no pan can be seen. After 30 seconds, turn it using a spatula. Once you’re an expert at this, you can flip it!

Sweet tooth Suzette

Now you’re better at your basic batter (try saying that after a shandy or two), it’s time to move on to something a bit more challenging.

Crêpe Suzette is a scrummy zesty French classic.

From the pantry:

Pancake

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tablespoon sunflower oil or vegetable oil (plus a little extra for frying)
• pinch of salt

Topping

• 3 tablespoons of caster sugar
• 250ml of freshly squeezed orange juice (2-3 oranges)
• the zest of 1 orange
• 1 teaspoon of lemon juice
• 1 tablespoon of Grand Marnier or Cointreau
• 50g of unsalted butter

Mix it up: After you’ve made your basic batter, it’s time to get fruity.

Into the pan: With your pan over a low-medium heat, heat the sugar slowly without stirring until a caramel colour. Off the heat, add the orange juice, lemon juice, zest and alcohol and return to a low heat until it has melted together. Add in the butter in small pieces and bring to the boil to gently simmer. Add the pancakes to pan and smother the sauce. Eat while still hot. (Mop up drool).

A savoury slice

Now you’ve hit your stride – you’re on a pancake roll and nothing can stop you. Time to impress your mates with a pancake quesadilla.

From the pantry:

Pancake

• 100g plain flour
• 2 eggs
• 300ml semi-skimmed milk
• 1 tablespoon sunflower oil or vegetable oil (plus a little extra for frying)
• pinch of salt

Filling

• 2 red peppers chopped into small pieces
• 140g grated Red Leicester cheese
• 4 tablespoons of chopped fresh coriander
• 1 tablespoon of butter
• 1 crushed garlic clove
• ½ teaspoon ground cumin
• 400g can of kidney beans
• juice of 1 lemon
• 1 sliced red chilli
• 2 sliced avocados
• 2 slice little gem lettuces

Mix it up: Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season and place another pancake on top. Put on baking sheets and cook for 5 minutes in until the cheese melts. Repeat as needed and keep them warm in a low oven.

Into the pan: Add the garlic to warmed butter and cook for 1 min. Add the cumin and beans and stir for 2 minutes before then roughly mashing. Season and stir through half the lemon juice. Put into a serving dish and top with the chilli. Lastly, dip the avocado in the rest of the lemon juice then serve them with the beans, lettuce and your homemade pancake quesadilla.

Now we’ve taught you all you need to know, off you pancake-flippin’ well go!