Alternative pancake recipes to try if you’re a bit *over* lemon and sugar

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  • 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 

    (makes 18)


    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

    150ml milk

    150g plain flour

    1/2 tsp baking powder

    1/2 tsp bicarbonate of soda

    3 spring onions, finely chopped

    225g ricotta

    15g flat-leaf parsley, chopped

    Unsalted butter, for frying

    Sea salt and black pepper

    Sea salt and black pepper


    Greek-style yoghurt

    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

    (Serves 6)

    For the pancakes:
    150g self-raising flour
    1 tsp table salt
    25g caster sugar
    4 large eggs, separated
    185ml buttermilk
    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.

    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:

    112g ricotta
    85ml milk
    2 eggs, separated into yolks and whites
    70g plain flour
    ½ tsp baking powder
    ½ pinch of salt

    Honeycomb ingredients:

    195g sugar
    48g honey
    75g liquid glucose
    36g water
    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

    (Serves two)



    250g plain flour
    2 teaspoon bicarbonate of soda
    1 teaspoons of salt
    2 eggs
    500ml buttermilk
    100g butter
    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)

    (Serves six)

    3 eggs, beaten
    320ml milk
    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

    (Serves six)

    4 dried or fresh figs, stalks removed, thinly sliced
    100g blueberries
    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
    100g Blueberries
    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

    (Makes 8)

    250g Buckwheat flour

    75ml sparkling water

    100g Chilean blueberries

    100ml milk

    50g melted butter

    3 eggs

    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)
    30g butter
    2tbs icing sugar
    Juice of half a lemon
    Pinch of salt


    12inch frying pan with a metal handle
    Lemon juicer
    Oven mits
    Sugar shaker


    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 eggs
    2 TBSP Coconut oil for cooking

    Date Syrup
    Tahini Sauce
    Fresh blueberries

    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

    200gram milk

    1 egg

    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.

    To cook:

    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.

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