Sugar and lemon from the kitchen cupboard? A jar of Nutella on the way home? You can do better than that! Make this Pancake Day your most experimental yet with these recipes from some of the capital's most innovative chefs...
Green ricotta pancakes with tomatoes & harissa (above) from Jackson & Levine
Cherry tomatoes on the vine, ideally a variety of colours (if you can only get red that’s fine), about 4–6 per person
2 tbsp olive oil, plus extra for frying
150g baby spinach
3 large eggs, separated
150g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
3 spring onions, finely chopped
15g flat-leaf parsley, chopped
Unsalted butter, for frying
Sea salt and black pepper
Sea salt and black pepper
Harissa, ideally rose
Extra virgin olive oil, to drizzle
Preheat the oven to 180ºC/gas 4. Toss the tomatoes with the oil in an ovenproof dish. Sprinkle with salt and pepper then roast for 15–20 minutes, until the skins are just bursting. Remove and set aside. Meanwhile, place a medium pan over a medium heat, then add the spinach and a little water. Cover tightly with a lid and wilt the spinach for 2–3 minutes. Drain, then once cool enough to handle, squeeze out the excess water. Pat dry and chop. In a jug, whisk the egg yolks and milk together. Place the flour, baking powder and bicarbonate of soda in a bowl and mix well. Make a well in the centre and slowly add the egg yolk mixture, whisking until it becomes a thick batter. Add the spinach and spring onions, ricotta and parsley, season and stir until thoroughly combined.
In a separate, clean bowl, whisk the egg whites to soft peaks. Using a metal spoon, gently fold the whites one spoonful at a time into the pancake batter, trying not to lose too much air. Heat a knob of butter with a teaspoon of olive oil in a large frying pan. Place large spoonfuls of the batter in the hot pan – you can probably cook 4 pancakes at a time. Fry for about 4 minutes on each side until golden brown, then transfer to a warm platter while you cook the remaining batter. Serve in stacks of 3, topped with yoghurt and harissa.
Place the warm roasted tomatoes on top and drizzle with extra virgin olive oil.
Recipe from… Round To Ours, by Jackson & Levine (Quadrille, £25.00) Photography: Kristin Perers
If you like ’em sweet AND savoury, make…
Goats’ Curd Pancakes with Pomegranate Molasses Roast Grapes from Anna Hansen’s The Modern Pantry
For the pancakes:
150g self-raising flour
1 tsp table salt
25g caster sugar
4 large eggs, separated
65g unsalted butter, melted, plus extra for frying
375g goats’ curd
400g seedless red grapes, stalks removed
1.5 tbsp demerara sugar
3 tbsp pomegranate molasses
2 tbsp verjus
Butter for frying
400ml crème fraiche
Icing sugar, for dusting
Put the grapes in a roasting tin just large enough to hold them in a single layer. Sprinkle over the sugar, pomegranate molasses and verjus and roast in an oven preheated to 140C/Gas Mark 1 for 15-20 minutes. The grapes should be just beginning to collapse in on themselves. Remove from the oven and leave to cool in their juices.
Sift the flour, salt and sugar into a large bowl. Whisk together the egg yolks, buttermilk and melted butter and mix this into the dry ingredients. Carefully fold in the goats’ curd. In a separate bowl, whisk the egg whites to a slightly firmer than soft peaks and then fold them through the batter in three batches.
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Heat a little butter in an ovenproof frying pan and dollop spoonfuls of the batter into it. Put the pan into an oven preheated to 180C/Gas Mark 4 and cook for 4 minutes or so, then remove and flip the pancakes. Return to the oven for 4 minutes or until the pancakes are cooked through and feel firm to the touch. Set aside somewhere warm while you cook the rest. Serve with the roast grapes, crème fraiche and a dusting of icing sugar.
If you’re ALL about the ricotta, try…
Elegant Ricotta Pancakes from Bread Street Kitchen
For the pancakes:
2 eggs, separated into yolks and whites
70g plain flour
½ tsp baking powder
½ pinch of salt
75g liquid glucose
10g bicarbonate of soda
1 block of butter
Maple syrup (to serve)
Mix the ricotta, milk and egg yolks together.
In a large bowl, combine the dry ingredients – flour, baking powder and salt.
Slowly add the wet mix into the dry until just combined.
Whisk egg whites to stiff peaks and then fold into the batter mixture in two batches.
Heat a frying pan to medium and melt some butter until it gently foams.
Add pancake batter in rounds and cook on both sides for 2-3 minutes.
Boil the sugar, honey, glucose and water together until you make golden caramel.
Turn off the heat, add the bicarb and stand back as the mixture foams.
Pour out onto a lined baking tray and allow to cool.
Once honeycomb is cooled, break into small bits.
Add the honeycomb to the block of butter and pulse in a food processor until combined.
Roll the honeycomb butter into a log, cover with clingfilm and chill in the fridge until needed.
To serve, allow two pancakes per person, topped with a disc of honeycomb butter on each and drizzled with maple syrup.
If you’re a sucker for maple syrup, make….
American Pancakes from Jackson & Rye
250g plain flour
2 teaspoon bicarbonate of soda
1 teaspoons of salt
30ml Rittenhouse Straight Rye whisky
1 lemon zest, finely grated
Mix the dry ingredients together
Whisk the eggs, lemon zest buttermilk and melted butter together
Using a whisk, slowly add the flour mix to the wet mix and be careful not to have any lumps
Leave the batter to rest for 30min
Drop 5 tablespoons (75ml) of the batter onto the pan, spreading lightly with the bottom of the spoon. Cook until they are light brown on each side, 1 to 2 minutes per side.
Rye whisky & maple cream
200ml double cream
20g caster sugar
30ml Rittenhouse Straight Rye whisky
30ml maple syrup
Mix the sugar, maple syrup and whisky together
Add in the cream and whisk together until thick consistency
If you put Crème Frâiche on everything, try…
Blueberry Pikelets with Figs and Vanilla Crème Frâiche from Peter Gordon (The Providores & Tapa Room)
You can serve this topped with fresh sliced figs or Fig and Blueberry Compote (see below)
3 eggs, beaten
200g plain flour
90g butter, melted (plus extra for cooking)
150ml crème frâiche
¼ tsp vanilla extract
1 punnet blueberries, gently rinsed and patted dry
Fig and Blueberry Compote (see page 32), to serve
6 sweet ripe figs (optional)
Whisk the eggs with the milk.
Sift the flour into a bowl and make a well in the centre. Whisk in the eggs and milk, gradually at first, so as to make a lump-free batter. Cover with plastic wrap, poke a few holes in it with a toothpick and place in a col, dark place for at least 3 hours or ideally overnight.
When you’re ready to cook the pikelets, whisk in the melted butter and a pinch of salt.
Preheat the oven to 100°C.
Mix the crème frâiche and vanilla together.
Heat a frying pan (ideally non-stick) to moderate heat, add a knob of butter and leave it to sizzle. Pour in spoonfuls of the batter and scatter blueberries on top. Make the pikelets whatever size you like.
Cook until the batter begins setting in the centre, then carefully flip them over and cook on the other side until just set. Remove from the pan and place on a tray in the oven while you cook the rest.
To serve, drizzle with Fig and Blueberry Compote (see page 32) and serve the crème frâiche on the side. Alternatively, slice the figs and scatter over the pikelets, then dollop on the crème frâiche.
Fig and Blueberry Compote
4 dried or fresh figs, stalks removed, thinly sliced
50ml maple syrup
2tbsp lemon juice and 1 strip lemon peel
Place everything in a small saucepan and slowly bring to a simmer. Cook for 5 minutes to thicken.
From Peter Gordon Everyday by Peter Gordon (Jacqui Small Publishing)
If you’re addicted to peanut butter, make…
PBJ Pancakes from The Good Life Eatery
These PBJ Pancakes are not only healthy and super easy to make, but also a balanced breakfast packed full of protein and goodness.
3 Ripe bananas
6 Organic Eggs or 125g of Egg Whites
2 tbsp Organic Crunchy Peanut Butter
2 tablespoons of a Vegan Protein Powder (I recommend Vanilla Sun Warrior)
1 tsp Vanilla
1tsp Coconut Oil for frying
2 tbsp Crushed Roasted Peanuts
Grade A Maple Syrup- (it’s pricey but worth it)
Mash the bananas with a fork.
In a separate bowl whisk the eggs. Add the Peanut Butter and Vanilla into the eggs and whisk through. Then add in the protein powder if you choose to.
Add Egg mixture to the bananas and stir in blueberries
Heat coconut oil in frying pan.
Fry pancakes until each side is golden.
Top with crushed peanuts and a drizzle of maple syrup.
For those who are living that Buckwheat life:
Sophie Michell’s Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote
250g Buckwheat flour
75ml sparkling water
100g Chilean blueberries
50g melted butter
Blueberry and lemon compote
250g Chilean Blueberries
50g caster sugar
1 tsp lemon zest
200g Greek Yoghurt to serve
Firstly puree the blueberries and sparkling water together until a fine puree.
Then whisk the eggs, milk and the melted butter in a separate bowl.
Place the buckwheat flour in a large bowl and pour first the egg mix and then the blueberry puree into the centre of the flour. Whisk well to combine until smooth.
Let the batter sit for 30 minutes whilst you make the compote.
To make the compote place the sugar, blueberries and lemon zest into a small saucepan and then place on a medium heat. Bring to the boil, then turn down and simmer for 10 minutes.
Then when you are ready to go, heat up a frying pan to a mediumhigh heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre and swirl around quickly to cover the pan and produce a thin pancake.
Then flip over and cook on the side for one more minute.
When ready fold the pancakes over into quarters, then place 2 on each plate and spoon over some Greek Yoghurt and compote.
Taken from the Seaonal Berries website.
If you’re a dessert fiend, try…
Pancakes from Melrose and Morgan
Melrose and Morgan believe the way to perfect pancakes is through baking them, so they’re part pancake, part Soufleé – no chance then of the first one ending up in the bin. Adapted from an original recipe, they use a little less butter and a shorter cooking time and this combination gives great results.
(1 large pancake to share)
80 plain flour
120ml of milk
2 eggs lightly beaten
Freshly grated nutmeg (optional)
2tbs icing sugar
Juice of half a lemon
Pinch of salt
12inch frying pan with a metal handle
Heat your oven to 220oC.
Combine flour, milk, eggs and nutmeg in a bowl.
Beat lightly – don’t over beat as this will toughen the pancake – a few lumps are fine.
Melt butter in the pan until hot and sizzling.
Pour the batter into the pan and immediately transfer to the oven and bake for 10mins (do not open the door).
Remove the pancake from the oven, using the oven mits, and shake it with icing sugar and squeeze with the fresh lemon juice.
Serve with raspberry jam or maple syrup.
If you’re partial to a green juice, try…
Quinoa Pancakes from Mojo
Quinoa is a complete protein that has almost twice as much fibre as most grains, meaning it is a great low-GI option as well as wheat-free pancake alternative. With twice the protein content of rice or barley, Quinoa is also an excellent source of calcium, magnesium, iron, manganese, several B vitamins and vitamin E.
(Makes 4 – 6 portions)
1 cup of quinoa flakes
1 tsp of baking powder
2 tsp cinnamon
3/4 cup milk
1/2 tsp vanilla extract
2 TBSP Coconut oil for cooking
Mix all the dry ingredients in a bowl.
Add the 2 eggs and beat the eggs in the dry mixture.
Slowly start pouring the milk into the wet mixture, until you get a runny dough consistency.
Let the mixture sit for 10 – 15 minutes until the quinoa soaks in the milk.
Heat a pan on medium heat, melt the coconut oil.
Ladle the mixture into the pan, you should try to achieve a 1cm thick dough, to whatever size you desire.
Cook the pancake for 1 – 2 minutes, until nicely golden – you should smell the nutty flavour.
Flip over and achieve the same on the other side.
Dress the pancakes with the date syrup and tahini sauce, in whatever design you desire.
Add the fresh blueberries for that extra healthy touch!
For those who have officially given up on their ‘New Year, new me’ diet
Blixen’s bacon maple pancakes recipe
(makes enough for 2 people)
250grams soft flour
6g cream of tatar
3g Bi-carbonate of soda
30gram Golden Syrup
Maple Syrup and bacon to garnish
Mix the dry ingredients together in a bowl.
Add the Golden Syrup and the milk and whisk before adding in the egg.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
Ladle some batter into the pan and leave to cook, undisturbed for about 30 seconds. The pancake should turn golden underneath and be ready to turn after this time.
Flip and leave to cook, undisturbed for another 30 seconds.
Plate with sweet cured British streaky bacon and add maple syrup generously.