February 13th: Have a Flipping Good Pancake Day

Whether the 13th of February is a date already in your mind for this year, or you’re the type to make a last-minute mad dash to the shops as the kids scream out for the all important batter and toppings; pancake day is for everyone. As a celebration of Shrove Tuesday, historically pancakes have been made to use up rich, indulgent foods like eggs and milk before the 40-day fasting season of Lent begins, and, while the basic recipes still stand, there have since been many evolutions to spice up your Tuesday feast.

Pancakes from around the world

French

Wafer-thin and delicate, thin and flat. Crêpes tend to be larger in diameter than pancakes, and are often rolled or folded with a filling. They differ from the savoury Galette form, which is made from buckwheat flour to give it an unsweetened taste. Crêpes for those with a sweet tooth and make great desserts, with popular fillings including banana, ice cream, strawberries and chocolate.

American

Thick and fluffy, small and round. Thanks to the American pancake batter having a raising agent in it such as baking powder, they rise to form dense bitesize pancakes that are typically stacked in groups. They also tend to have a filling (such as blueberries) mixed into the batter and cooked within the pancake itself. Alternatively, the pancake stack itself can be topped with fresh fruits or, sticking to American tradition, maple syrup and bacon for a breakfast treat – yum!

English

Can’t decide? English pancakes boast the best of both worlds – despite having no raising agent, they are slightly thicker than a French crêpe, which are typically crispier. Served savoury or sweet, the English version is the most versatile in terms of flavourings and toppings. As a result, they are often the basis of recipes you can find online for basic pancake mixes.

Why not try some of our suggestions to put a twist on this year’s celebrations?

Easy with three

All you need is one large ripe banana, two eggs and a slither of butter to make around 6-8 pancakes. Mash the bananas and add the eggs until a consistent batter forms and then coat a warm frying pan in melted butter. With the butter bubbling, ladel small amounts of the batter into the pan in order to cook approximately two or three at once. Flip with a spatula after the batter has stopped sticking to the pan and bubbles appear on the pancake surface. Once browned on both sides and the sides have stopped sticking, serve.

Cheesy like the movies

With such a large variety of cheese available, there is a wide range of cheesy pancake options. Take 55g of plain flour, an egg, a pinch of salt, 140ml of milk, half a teaspoon of oil and the cheese of your choice. Cheddar may be a safe bet, but if you’re feeling more adventurous, try a blue cheese twist. Mix all the ingredients in a bowl and fry portions of the mixture as you would a standard pancake. Then it’s time for toppings! We recommend tasty additions such as cream cheese, avocado, parma ham or bacon, but you can also try it with carbonara sauce, spinach and chicken or fried asparagus with garlic.