It’s Pancake Day! The best recipes

Shrove Tuesday is here! We chose some of the most mouthwatering pancake recipes to make today…

Vegan Pancakes with Blueberry Compote – by Dirty Vegan (Dirty Bones) 

Pictured

Ingredients for Buckwheat Pancakes

• 100g Buckwheat
• 100g Plain Flour
• 40g Rice flour
• 1 x teaspoon Salt
• 1 x teaspoon Baking Powder
• 125g Almond milk
• 30g Almond yoghurt + extra to serve 40gr per portion
• 25g Maple Syrup
• 25g Apple juice
• 5g White wine vinegar
• 50g Coconut oil

Ingredients for Blueberry Compote

• 500g fresh blueberries
• 200g caster sugar
• 200ml water

Method

1. For the compote: In a heavy-based pan mix the water and sugar together and bring to a boil. Boil for roughly 3 mins until it starts to turn a light brown colour.
2. Drop in the berries and simmer for 30 seconds, stirring so all the berries are coated. Remove from the heat and leave to cool to room temperature.
3. For pancakes: Sieve the flours, salt and baking powder into a large mixing bowl. Make a well in the middle.
4. Mix together the almond milk, yoghurt, apple juice and vinegar.
5. Pour this mixture into the well and using a wooden/plastic spoon bring the mix together to form a paste.
6. Melt the coconut oil in a pan and cool slightly, pour into the mix, drizzle in the maple syrup and use a whisk to beat the mixture to a smooth consistency.
7. Heat a non-stick pan till hot and add a very fine coat of vegetable/sunflower oil. Cook the pancakes in batches using roughly 50gr of mix per pancake for 2 mins on each side. The aim is to slowly pour the mix into the pan, so you have a raised pancake.
8. Keep warm.
9. When ready to serve stack the pancakes in a tower of 3, top with almond yoghurt and the blueberry compote.

Crepe Au 0-RE-O by Creams Café 

Ingredients 

• 75g plain flour
• 80ml water
• 10g melted butter
• 1 egg
• 10g sugar
• toppings: 2 Oreo cookies, 25ml chocolate sauce, 1 large scoop of your favourite chocolate ice cream

Method

1. Whisk all ingredients together well. Make sure pan is nice and hot, then grease pan with butter.
2. Add mixture to the pan and cook until golden both sides, turning half way through.
3. Once cooked, cut in half and fold into two triangles.
4. Leave one Oreo whole and crush the other. Sprinkle the crushed Oreo over the crepe and place your scoop of ice cream in the middle of the crepe.
5. Stand the other whole Oreo into the top of the ice cream and drizzle the whole dish with chocolate sauce.

Frenchie Buttermilk Pancakes by Greg Marchand of Frenchie Paris, Covent Garden

Servings: 10

Ingredients:

• 1.5l buttermilk
• 1kg flour
• 150g sugar
• 75ml sunflower oil
• 25g baking powder
• 10g baking soda
• 10ml vanilla extract
• 10g salt
• 5 eggs

Method

1. Combine all dry ingredients.
2. Combine all wet ingredients.
3. Mix all ingredients together.
4. Let the mixture rest for 30min before frying.