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Pancake Day

Pancake Day

This year the 28th of February marks the mouth-watering national holiday of Pancake Day. Traditionally used by Anglo-Saxon Christians to finish up any eggs and fats before lent, the holiday is now celebrated worldwide. We hope you have your frying pans at the ready, because we're listing three of our favourite pancake day recipes.


Apple Pancakes with Cinnamon Sugar

  • Serves: 4
  • Prep and cook time: 40 minutes

Ingredients for the batter:

  • 125 g / 4.4 oz plain (all purpose) f lour, sifted
  • 2 tbsp sugar
  • pinch of salt
  • 2 eggs, beaten
  • 200 ml / 7 fl. oz milk

Ingredients for the filling:

  • 4 tbsp butter
  • 2 large cooking apples,
  • peeled, cored and sliced
  • 2 tsp cinnamon powder
  • 4 tsp icing (confectioners’) sugar

Method

  1. Put the f lour in a bowl, add the sugar, salt, eggs and milk and beat well to make a smooth batter.
  2. Melt 1 tablespoon of butter in a 20 cm / 8″ frying pan and gently cook a quarter of the apple slices for 5 minutes, or until they start to brown. Carefully pour over a quarter of the pancake batter and cook for 2 minutes. Turn the pancake over with a palette knife and cook for another 2 minutes until golden brown.
  3. Repeat with the rest of the apples and batter mixture, stacking the pancakes between sheets of kitchen parchment. Cover the pancakes with a clean tea towel to keep warm.
  4. Sprinkle cinnamon and icing sugar over the pancakes and serve warm.


Chocolate Chip Pancakes

  • Serves: 12
  • Prep and Cook Time: 45 minutes

Ingredients for the batter:

  • 125 g / 4.4 oz plain (all purpose) f lour, sifted
  • 1 tbsp cocoa powder, sifted
  • 1 tsp baking powder
  • 2 tsp sugar
  • pinch of salt
  • 250 ml / 8.7 fl. oz milk
  • 75 g / 2.6 oz dark
  • chocolate, grated
  • vegetable oil, for frying

Ingredients for the chocolate sauce:

  • 75 g / 2.6 oz dark chocolate, chopped
  • 125 ml / 4.4 oz double cream
  • 1 tbsp melted butter

Ingredients to garnish:

  • 80 ml / 2.8 fl. oz maple syrup
  • 300 g / 10.5 oz strawberries, sliced
  • 100 g / 3.5 oz pecan nuts, whole
  • 50 g / 1.8 oz pecan nuts, finely chopped
  • 100 ml / 3.5 fl. oz double cream, whipped

Method

  1. Put the f lour into a bowl, add the cocoa powder, baking powder, sugar, salt and milk, and beat to make a smooth batter. Set the batter aside to rest for 20 minutes.
  2. Meanwhile, melt the chopped chocolate in a bowl over a pan of simmering water. Once melted, remove the chocolate from the heat, beat in the cream and the melted butter and keep warm.
  3. Heat the maple syrup in a small pan, stir in the strawberries and whole pecans and set aside.
  4. Fold the chopped pecans into the whipped cream and set aside.
  5. Stir the grated chocolate into the pancake batter. Heat 2 teaspoons of oil in a frying pan and drop in tablespoonfuls of the mixture, allowing space for the pancakes to spread a little. Cook them for 2 minutes or until bubbles start to appear on the top, then turn the pancakes over with a palette knife and cook for another 2 minutes.
  6. Continue until you have used all the batter. To serve, make pancake stacks, pour over some chocolate sauce and garnish with whipped cream and strawberries.


Pancake Parcels with Chilli

  • Serves: 4 (Or 8-10 as a starter)
  • Prep and cook time: 1 hour

Ingredients for the batter:

  • 125 g / 4.4 oz plain (all purpose) f lour, sifted
  • pinch of salt
  • 1 egg, beaten
  • 300 ml / 10.5 fl. oz milk
  • vegetable oil, for frying

Ingredients for the filling:

  • 2 tbsp oil
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 1 red chilli, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 400 g / 1 lb minced beef
  • 400 g / 14 oz tinned tomatoes
  • 400 g / 14 oz tinned kidney beans

Method:

  1. Put the f lour in a bowl, add the salt, beaten egg and milk and beat well to make a smooth batter.
  2. For the filling, heat the oil in a large pan and gently fry the onion for a few minutes until softened. Add the garlic and chilli. Stir in the cumin, cinnamon and ground coriander, then add the beef and stir over a high heat for 2 minutes or until the meat is browned.
  3. Add the tomatoes, turn down the heat and simmer gently for 30 minutes.
  4. To make the pancakes, heat a tablespoon of oil in a 20 cm / 8″ frying pan, pour in a large spoonful of batter and tilt the pan so the mixture spreads thinly and evenly. Cook for 1 minute, then turn the pancake over with a palette knife. Cook for another minute or until golden brown. Repeat with the rest of the batter, adding more oil if necessary.
  5. Drain and rinse the kidney beans, stir them into the meat mixture and gently heat through.
  6. To serve, put a spoonful of the chilli meat mixture on to each pancake, draw up the edges to form a parcel and secure with a sprig of rosemary.