How to Make All Sorts of Pancakes for Pancake Day (and the rest of the year!)

Here's a few suggestions for the big day and for throughout the year, of course!

French Style Crèpes

As we think of them now – they used to be the “normal” pancakes my Mummy used to make on Pancake Day! This makes approx. 6 depending on the size of your pan.

100g plain flour
pinch of salt
1 egg
300ml milk
50g butter – melted

~   Stir together the salt and the flour and make a well in the middle.
~   Break the egg into the well and start whisking it in gradually adding the milk till a batter the consistency of single cream is achieved.
~   Stir in the melted butter.
~   Lightly grease a frying pan, bring to good heat and ladle in about 2 tablespoons of batter.
~   Roll the pan to spread the batter thinly and cook till the underside is golden.
~   Turn with a deft flip of the wrist or more carefully with an implement.

Traditionally, of course, these are served sprinkled with sugar and lemon juice for Pancake Day but are good filled with all sorts of sweet or savoury fillings such as this one filled with sugary sautéed apples.


Lovely Alternative (gluten free - bonus!) Pancakes

These are a great alternative to the above crépes; they are crisp and nutty and good for you! Make them the same way as above replacing the flour with 100g buckwheat flour.  The only difference is that it is a good idea to chill the batter for an hour or two before stirring in the cooled melted butter and proceeding with the recipe.


Thick Fluffy American Style Pancakes

– makes about five 3" pancakes.

120g plain flour
pinch salt
1 tbsp sugar
a rounded teaspoon baking powder
1 egg
100ml milk
a little vegetable oil

~   Stir together the first 4 ingredients.
~   Male a well in the middle of the flour mixture.
~   Break the egg into the well.
~   Gently whisk the egg into the flour and, as it thickens, gradually add the milk, still whisking, till you have a thick but pourable batter.  This may or may not take all the milk, or might even need a tad more, depending on the make and age of the flour.
~   Heat a non stick frying pan and carefully, using a piece of paper towel, smear the surface with a little cooking oil.
~   When the pan is hot and greasy pour a 3" circle of batter in the pan and cook till the surface is pitted with burst bubble holes.
~   Flip or turn the pancake and cook till the other side is golden.

If, like me, you enjoy a crunchy contrast cook each pancake in a spoonful of hot oil (rather than in a lightly greased pan) and you will end up with crisp frazzled edges like these.


Serve immediately or keep in a warm oven till all are done so everyone can eat together.  Very often these are served with smoked bacon, maple syrup and butter but are good with all sorts of things.

Pancake Additions ...

When adding things such as fruit or nuts or chocolate do it this way ...

~   Pour the pancake batter into the pan.
~   Immediately sprinkle your addition evenly sprinkle over the surface. This means that whatever you have added won’t burn as the first side cooks.
~   Drizzle a little more batter over the additional ingredient.
~   Continue as usual.  


 Possibly Strange Pancake Variations

~   I have made this style of pancake with leftover porridge and they are very good indeed which is helpful for me as I dislike the texture of porridge and this helps me get my oats. 

~   Different liquid can be used instead of milk as in this Tomato Soup Pancake!


~     Flourless Banana Pancakes 

I haven’t tried these as I am bananaphobic but they sound like a good idea, this is what I understand you do. 

~   Mash up a large ripe banana.
~   Beat together 2 eggs.
~   Stir the eggs into the banana and make pancakes with the result.

If I did like bananas I would add a drop of vanilla extract.


Chinese Spring Onion Pancakes

These are really a kind of bread but I thought I’d just mention them as they have the “P” word in their title.  They are also known as Tsung yu Ping - recipe here.



Leftover Pancakes and Batter

If you are familiar with this blog you know how I hate to waste food and have even written a book on delicious ways to use up leftovers!

If you have a little leftover batter when making either of the above drizzle it into the pan and make yourself a Cook’s Treat.

Leftover Pancakes can be gently reheated in the pan you cooked them in or fried till crisp - read more about leftover pancakes here.

And ...

Lots more pancake ideas on my Pinterest board ...

Pancake Day ~ and the rest of the year! 


NWfisherman said...

For the Crepe recipe, a conversion table for the amount of ingredients would of been nice.

Sudden Lunch ~ Suzy Bowler said...

Sorry about that – there are useful links to online conversion tools in the sidebar but 100g flour is 3½ ounces, 300ml is 1¼ cups thereabouts and 50g butter is about 1¾ ounces (or just under half a stick).

Eb Gargano | Easy Peasy Foodie said...

Wow, what a comprehensive roundup! I love the idea of banana pancakes - I'm going to have to have a go at those :-)

Unknown said...

Tomato soup pancakes? I'm not too sure about that one. Fortunately the others sound lovely :-) French crepes will always just be pancakes to me, and they're what I'll be eating on pancake day.