My Top 4 Pancake Recipes

Here are my top pancake recipes; each with their own special twist, including one savoury option too. Hopefully there is lots of inspiration for pancake day, or a big family breakfast.

Savoury Herb Crêpe Wheels

This recipe makes 6-8 crêpes, I add herbs to the batter too. Pancakes don’t always have to be sweet and this would make a really fun option for tea, or supper. You can adapt the basic crêpe recipe and create fillings that you and your kids will enjoy. It would be fun to make the crêpes, then lay out an assortment of fillings, so everyone can get involved and make their own.

Ingredients

  • 100g plain flour
  • 2 large organic eggs
  • 300ml milk
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped herbs, parsley, chives and dill
  • More vegetable oil, for cooking

For the filling: 

  • 200g smoked salmon, cut into thin strips
  • 100-150g cream cheese
  • finely chopped chives
  • black pepper
  • lemon wedges, to serve

Cook

In a bowl combine: flour, eggs, milk and oil then whisk until completely smooth. Fold through the chopped herbs. Heat a little oil in a frying pan and wipe away any excess oil, with some kitchen towel. You are now ready to cook the crêpes. Ladle a portion of the crêpe batter into the pan. Tilt the pan, to cover the entire surface with a thin layer of the batter. Crêpes should be thin so won’t need more than a minute, or two, each side to cook through. Once both sides are cooked and golden, remove from the pan and set aside. Repeat until you’ve used up all the crêpe batter, adding more oil to the pan as needed and wiping away any excess oil.

To assemble the crêpe wheels: spread one side of the crêpe with cream cheese, scatter with the strips of salmon, chopped chives and a grind of black pepper. Then roll into a long sausage and with a serrated knife cut into pin wheels. Serve with wedges of lemon 

 

Sweet Potato Pancakes

These pancakes are a gorgeous golden orange colour; the addition of sweet potato puree gives them great flavour and more fibre too. My top tip is to make the sweet potato puree ahead, let it cool and store in an airtight container in the fridge. Then in the morning this recipe takes minutes to throw together.

Ingredients

  • 300g sweet potatoes
  • 200ml milk
  • 2 medium size organic eggs
  • 1, or 1/2 tsp, ground cinnamon
  • 150g self-raising flour
  • vegetable oil, for cooking
  • maple syrup, to serve

Cook

Peel the sweet potatoes cut into chunks: boil until tender, drain, blend until smooth and cool. Blend the sweet potato puree with the milk, eggs and cinnamon: blitz until smooth. Sift in the flour and combine. Heat a little oil in a pan and with a large spoon, or ladle, portion a pancake and drop it into the pan: spreading the mix a little into a pancake. You don’t want them to be too thick, so the pancakes cook through. When you start to see bubbles in the pancake surface, turn and cook the other side. Once both sides are cooked and golden, remove from the pan and set aside ready to serve. Repeat until you’ve used up all the batter, adding more oil to the pan as needed, wiping away any excess oil. Serve with a drizzle of maple syrup

 

Oat and Banana Pancakes

 These pancakes are a healthy alternative to traditional pancake recipes: white flour is replaced with blitzed oats and the instant blueberry sauce is a great alternative to syrup.

Ingredients

  • 80g oats
  • 200ml milk
  • 1 medium banana
  • vegetable oil, for cooking
  • small handful of blueberries

Cook

For the blueberry sauce: Take a handful of blueberries and 2 tablespoons of water, cook in a saucepan, over a medium heat, until the blueberries have popped their skins. Set aside to cool and serve this naturally sweet sauce alongside the pancakes. 

For the pancakes: Blend the oats in a blender until you have oat-flour: add the milk and the banana, then blend until combined. Heat some oil in a frying pan: add one ladle of batter at a time to the pan, to make scotch size pancakes (you don’t want them to be too thick, so the pancakes cook through). Cook for a couple of minutes until bubbles appear on the surface of the pancakes, they are now ready to turn. Turn and cook on the reverse side. Once both sides are cooked and golden, remove from the pan and set aside ready to serve. Repeat until you’ve used up all the batter, adding more oil to the pan as needed, wiping away any excess oil. Serve the pancakes warm, with dollops of blueberry sauce. 

 

Wholemeal Banana Pancakes

This simple recipe is inspired by a brilliant Instagram account @rupertandmummy Rupert’s mum Jenny makes the most delicious pancakes in the morning and this is based on one of her go-to recipes. Here is my version:

Ingredients

  • 1 whole banana
  • 65g wholemeal/ brown self-raising flour (I use Duchy Organic)
  • 1 organic egg
  • 4-5 tablespoons milk (dairy, or non-dairy)
  • vegetable oil, for cooking
  • serve fruit cut into shapes and jam (optional)

Cook

Mash the banana in a mixing bowl using a fork: add the egg and whisk together. Next add self-raising flour and combine with a spatula, finally add milk to loosen the mixture into a good batter consistency. Heat a little oil in a pan and with a large spoon, or ladle, portion a pancake and drop it into the pan: spreading the mix a little into a pancake. You don’t them to be too thick, so the pancakes cook through. When you start to see bubbles in the pancake surface, turn and cook the other side. Once both sides are cooked and golden, remove from the pan and set aside ready to serve. Repeat until you’ve used up all the batter, adding more oil to the pan as needed. These are delicious with a dollop of raspberry jam; my daughter loves them with fruit cut into star, or heart shapes.  

Miriam Cooper