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Pancake Day 2022 recipes: how to make perfect pancakes

Chefs share their secrets for creating a tasty treat on Shrove Tuesday

Pancake Day is upon us and what better way to get in the mood for some flipping fun than with handy hints and tips from some top chefs.

Shrove Tuesday, which falls on 1 March in 2022, marks the traditional feast day before the start of Lent on Ash Wednesday. Originally, it was the last opportunity to use up eggs and fats before embarking on the fast.

Pancakes later became a perfect way of using up these ingredients, with the pancake first featured in cookery books around 1439.

“The tradition of tossing or flipping them is almost as old,” said Historic UK, quoting a text from 1619 that said: “And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne.”

Whether you find delight in crepe-style pancakes or prefer the thicker fluffy variations typically found in Scotland and the US, Pancake Day is “an annual celebration enjoyed by many across the world in the lead up to the Christian festival of Easter”, The Independent said.

Below you will find a selection of tasty pancake recipes as well as secrets from the best pancake-makers in the business.


Delia Smith’s basic pancakes

Delia Smith's quick and easy pancake recipe makes 15 of the best flattened fancies.

  • 110g plain flour 
  • Pinch of salt 
  • Two large eggs 
  • 200ml semi-skimmed milk
  • 75ml water 
  • 50g butter 
  • Delia’s recipe says to sift the flour and the salt into a good sized bowl before making a well in the centre of the flour and breaking the eggs into it. 
  • Whisk the eggs and the flour thoroughly, gradually adding the milk until all the liquid has been used and the mixture has the consistency of a very thin cream. Scrape any excess flour from the edge of the bowl into the mix, add the water and mix until smooth. 
  • Melt the butter in a pan and add two tablespoons into the mix before whisking again. 
  • Pour the rest of the butter into a bowl and use as required to grease the pan before each pancake. 
  • Get the pan really hot, then turn the heat down to medium and ladle in around 1.75tbs of mixture. Tip the batter around from side to side to get the base evenly coated with batter. Cook until golden and then flip – either with a palette knife or by tossing it into the air. 
  • Delia suggests the simple delights of lemon and sugar to serve, but those with a sweet tooth may wish to add some jam or chocolate spread.

This recipe is from Delia’s Winter Collection.


Jamie Oliver's buckwheat crepes with poached apple & pear


Jamie Oliver’s buckwheat crepes

Jamie Oliver’s Normandy style buckwheat pancakes are not for the faint-hearted, with a great deal more butter and a slosh of cider.

  • 3 free range eggs
  • 100g butter, melted, plus a knob to grease the crepe pan
  • 275ml cider
  • 250ml water
  • 250g buckwheat flour
  • Beat the eggs and then add the butter, cider, water and a pinch of salt. Sift in the flour while beating and then allow the mixture to rest for 30 minutes. Heat a large pan and add a ladleful of batter, tilting the pan to spread, and cook until it starts to bubble. Loosen the edges and turn or flip the pancake. Serve with sweet or savoury fillings.
  • If you fancy something a bit different, you could try frying up a stack of US-style pancakes, delicious with anything from maple syrup and bacon to yoghurt and blueberries.


Nigella’s American breakfast pancakes

Petrina Tinslay/nigella.com

Nigella’s American breakfast pancakes

Nigella Lawson blitzes the perfect US pancakes. “These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon,” Nigella said. “I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or heavy based pan.”

Ingredients: serves 4-6
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • 1 teaspoon white sugar
  • 2 large eggs (beaten)
  • 30g butter (melted and cooled)
  • 300ml milk
  • 225g plain flour
  • Butter for frying
  • Put the ingredients into a blender and blitz or, if mixing by hand, make a well in the dry ingredients, then beat in the eggs, melted butter and milk and transfer to a jug.
  • Heat a smooth griddle or pan on the stove.
  • When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling, it's time to cook the second side and this needs only about one minute, if that.

Recipe featured in How To Be A Domestic Goddess by Nigella Lawson.


Petrossian’s crepes with smoked salmon and salmon roe

Petrossian’s crepes with smoked salmon and salmon roe

For Pancake Day, French luxury food retailer Petrossian presents its crepes with smoked salmon, salmon roe, fresh cream, lemon and aromatic herbs recipe.

  • Preparation time: 15 minutes 
  • Cooking time: 20 minutes 
  • Resting time: 2 hours
Ingredients: serves 4
  • 4 slices of Petrossian smoked salmon
  • 125g Petrossian salmon roe
  • 40cl of crème fraîche
  • ½ bunch of dill and/or chives
  • 1 lemon
  • Salt and pepper
To make the crepes (a dozen) 
  • 50cl whole milk 
  • 200g flour 
  • 4 eggs 
  • 20g melted butter 
  • 3 pinches of salt
  • Whisk the eggs with the salt. 
  • Add the flour and whisk again. 
  • Gradually add the milk while whisking. 
  • Finally add the melted butter and mix until it becomes smooth. 
  • Leave the dough to rest for 2 hours at room temperature. 
  • Heat a frying pan over high heat. 
  • Spread the pastry finely in the pan. 
  • When the edges of the crepe come loose, turn it over. 
  • If you wish to prepare the crepes in advance, fill a pan with water, cover with a plate, heat over medium heat and place your crepes as you go along to keep them hot.
  • Grate a zest of lemon, chop some fresh herbs and mix them together with the crème fraîche. Season with salt and pepper. 
  • Add a slice of smoked salmon, a spoonful of salmon roe and a spoonful of the cream, lemon and herbs mixture on your hot crepe. Serve immediately.


Grand Kadoo Banana Pancakes Recipe

Grand Kadoo Banana Pancakes

Grand Kadoo Rum Co. is serving up a boozy option on Pancake Day. 

  • 2 cups flour 
  • 2 tablespoons sugar 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt 
  • 2 large eggs 
  • 1⅓ cups milk 
  • ⅓ cup vegetable oil 
  • 2 tablespoons Grand Kadoo Banana Rum 
  • 2 teaspoons vanilla extract 
  • Vegetable oil for coating the frying pan 
  • 3 large bananas, sliced 
  • Honey
  • Sift flour, sugar, baking powder and salt into a large bowl. 
  • Add eggs, milk, oil, Grand Kadoo Banana Rum and vanilla extract, whisk to blend. 
  • Heat large non-stick skillet over medium-low heat. Brush skillet generously with additional oil. 
  • Working in batches, drop batter by 1/4 cupfuls into skillet. 
  • Cook until pancakes are light and golden brown, about 3 minutes per side.
  • Repeat with remaining oil and batter. 
  • Place banana slices on each pancake, stack, and drizzle with honey.


The Scotch Pancake by Glenapp Castle 

The Scotch Pancake by Glenapp Castle 

The infamous scones originated in Scotland and the scotch pancake is one of its many forms. They are often referred to as “dropped scones” due to the soft dollops of mixture dropped onto the cooking surface. Historically, the Scots tend to use a griddle for their pancakes and they differ from traditional English crepes as they are much smaller, fluffier and slightly sweeter. The team at Glenapp Castle has put together this perfect recipe.

  • 220g self-raising flour 
  • Pinch of salt 
  • 50g caster sugar 
  • 2 free range eggs 
  • 190ml milk 
  • Small squeeze of golden syrup 
  • Place flour and sugar in bowl and add salt, eggs and syrup.
  • Whisk in milk to form a smooth batter.
  • Heat frying pan or griddle and gentle wipe with some sunflower oil.
  • Place a tablespoon of batter, in a round shape on a low heat.
  • Watch and wait until lots of bubbles form.
  • Turn and cook for one minute on the other side.
  • Serve with Nutella or Greek yogurt and fresh fruit with a drizzle of honey.


The Athenaeum Hotel & Residences pancakes

Brunch Style Pancakes by The Athenaeum Hotel & Residences

If it’s a savoury pancake you’re hungry for, then why not serve up a brunch using this recipe from the team at The Athenaeum Hotel & Residences in Mayfair, London. 

  • 200g self raising flour 
  • 1tsp baking powder 
  • 200ml milk 
  • 3 eggs 
  • 25g melted butter, plus extra for frying 
  • 2tbsp chopped chives, plus more to serve 
For the topping
  • 4 eggs 
  • 4 slices of thick cut ham, halved 
  • 4 small handfuls of spinach leaves 
  • 20g harissa paste
  • Whisk all of the pancake ingredients together, minus the chives. Add some seasoning to taste and whisk until the batter is smooth.
  • Stir in the chives.
  • Melt a small knob of butter in a large non-stick frying pan over a medium to low heat.
  • Pour 2 tbsp of the pancake mix into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes cooking at the same time. Cook the first side for 1-2 minutes then flip and cook for 1 more minute. Continue until all the mixture is used up.
  • Heat an oven to its lowest setting, stack the cooked pancakes onto a baking trying and place in the oven. This will keep the pancakes warm while you cook the rest.
  • Add a little oil to a frying pan and crack in your eggs, cooking until they are done to your liking. 2-3 minutes will produce a set, firm white and a partially runny yolk. Cook a little longer for a soft yolk or for eggs ‘over easy’ flip the egg after 3 minutes to cook the yolk a little more.
  • To serve, stack the pancakes adding  harissa paste, ham and spinach leaves between layers.
  • Top with the fried egg, chives and black pepper.


The Acai Girls’s peanut butter, caramelised banana and cacao pancakes


The Acai Girls’s peanut butter, caramelised banana and cacao pancakes

Inspired by trips to New York, these dreamy American-style pancakes by the Acai Girls are food that’s good for the mind, body and soul.

Ingredients (serves four)
  • 405g plain flour 
  • 90g sugar 
  • 40g melted butter
  • 25g baking powder
  • 3 eggs 
  • 390ml almond milk
  • Manilife deep roasted peanut butter
  • 2 bananas
  • 50g butter
  • 50g golden caster sugar
  • 80g cacao nibs (added to taste)
  • Maple syrup and coconut yogurt to taste
Method for pancakes
  • Sieve the flour and baking powder into a bowl – very important to sieve both to avoid lumps.  Add the sugar to the flour.
  • In a separate bowl, mix the eggs, melted butter and milk.  Pour into the flour and whisk until smooth.  The batter will be very thick, and may be a little lump to start with but will become smooth after a few mins if whisking.
  • Pour the batter into a large jug.
  • Heat a non-stick frying pan over a medium heat and add a little oil to lightly coat the base of the pan.
  • Pour the batter into the centre off the pan so it evenly spreads to the size of your desired pancake, the mixture should begin to bubble and slightly rise.
  • Flip the pancake after a couple of minutes, and cook until both sides are golden brown and the pancake has risen to about 1 or 2cm in thickness.
Method for toppings
  • Slice the two bananas into 2cm thick pieces.
  • Put a frying pan onto a medium heat and melt 50g of butter and 50g of sugar. Once this has melted and started to slightly bubble,  place the banana slices in the pan to caramelise.
  • Don’t move your bananas for around 30 seconds as this will allow your bananas to gain some colour.
  • The bananas should be turned once the underneath is golden brown, the second side will caramelise faster than the first.
  • Once you have caramelised your bananas, layer them on top of your pancakes with the peanut butter and sprinkle with cacao nibs for that added texture and slight bitterness to offset the sweetness of the bananas.
  • Serve with the maple syrup and coconut yogurt on the side to person.


The Ragi Pancake by The Roseate Ganges 

The Ragi Pancake by The Roseate Ganges 

Also known as a “Finger Millet”, Ragi is a herbaceous plant grown extensively in various regions of India. Considered one of the most nutritious cereals, it is particularly beneficial for maintaining good health and is a staple food for the people of India. This recipe comes from “Chidya Ghar” at The Roseate Ganges hotel in Rishikesh, India. It’s recommended that the pancakes are best served by layering the stack with bananas and topping off with a generous drizzle of chocolate sauce.

  • 450g ragi flour 
  • 70g sugar 
  • 15g baking powder 
  • 500ml milk 
  • ½ tsp vanilla essence 
For the topping 
  • Banana 
  • Chocolate sauce 
  • Mint leaves 
  • Plum compote 
  • Icing sugar 
  • Sieve the ragi flour and baking powder in a mixing bowl. To this, add milk and sugar and mix all ingredients properly to make the batter. 
  • Heat the hot plate, sprinkle some butter and spread the ragi pancake batter. 
  • Cook it on low to medium flame, wait until bubbles form on the top of the pancake and flip it carefully. 
  • Cook it on the other side for two minutes. 
  • Make a three layered pancake by putting sliced banana in between three pancakes, drizzle chocolate sauce, top it with plum compote and dust some icing sugar.


Finnish Pannukakku - Visit Finland

Finnish Pannukakku

Pannukakku is a traditional Finnish oven pancake commonly found across Finland as a simple and delicious homely treat. It comes out of the oven as an impressive golden crater, the crispy sides rise above the edges of the pan and the centre is creamy and glistening with the melted butter. 

  • 180ml milk 
  • 3 eggs 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons sugar 
  • 3/4 cups flour 
  • Pinch of salt 
  • Pinch of baking powder 
  • 40g butter 
  • Preheat the oven to 450º. 
  • Combine eggs, milk, sugar, and vanilla extract, stirring with a whisk until creamy. 
  • Mix in flour, salt, baking powder to the egg mixture and let the batter rest in the fridge for 30 minutes. 
  • After the mixture is rested, melt the butter and use pastry brush to brush the inside of a pan and add the rest of the butter to the batter. 
  • Bake for 15 minutes, or until puffed and golden brown on the top. 
  • Slice pancake, serve with maple syrup, cooked berries or jam.


The art of making pancakes: chefs share their top secrets

Thomas Schauer

Dominique Ansel

I always love a classic buttermilk pancake, one that’s light and fluffy with edges that crisp up a bit from the griddle, and for our LA version we decided to make buttermilk pancakes studded with tender butternut squash and drizzled with our homemade sage-infused maple syrup: something a little different, but still so comforting with those classic breakfast flavours.

What are your top tips for making pancakes?
  • Be sure not to over mix the batter, as the gluten in the flour will start to develop and over mixing will result in tough pancakes.
  • Know when it’s time to flip the pancakes – flip them once the edges start to dry and you notice small bubbles beginning to form on the surface of the pancake. And remember that the second side will take less time to cook.
  • Adding a splash of champagne to the batter gives them a really nice flavour and the bubbles make them extra fluffy too.
Patricia Trijbits, founder restaurant Where the Pancakes Are

Patricia Trijbits, founder restaurant Where the Pancakes Are

We are always developing our menu and I particularly enjoy the savoury flavours, either the welsh rarebit or the pastrami, which is basically taking pancakes a step further by adding more sophisticated ingredients and finishing them off in the oven.

What are your top tips for making pancakes?

Tender loving care. It’s about having great ingredients. In terms of the method you can’t really go wrong, but if you want to achieve fluffy pancakes, whisk the egg whites separately. wherethepancakesare.com

Ella Mills, founder of Deliciously Ella

I love a plant-based pancake with oats, maple syrup, almond milk and coconut oil and then lots of toppings – either peanut butter and raspberry jam or maple syrup.

What are your top tips for making pancakes?

Enjoy it, they’re so fun to make. And be patient, the trick of flipping them is to ensure that one side is totally cooked and has firmed up before you try and move it. deliciouslyella.com

Eric Lanlard, pastry chef and founder of Cake Boy

I grew up in Brittany, the land of crepes and pancakes. At least once a week, we would go out as a family for a crepes dinner. We would start with a couple of plain pancakes with just a lot of du beurre demi-sel [half-salted butter] melted inside and move on to a couple of my favourites. The “Crepe Complete” was my absolute favourite – ham, grated cheeses and beaten eggs. The savoury pancakes are traditionally made with buckwheat flour. Buckwheat pancakes are super popular now because they are naturally gluten free, but in those days it was all about the hearty taste combination with the savoury fillings. I always managed to find room for a sweet pancake to finish off the dinner. cake-boy.com

What are your top tips for making pancakes?
  • When making your pancake batter, add the liquid part to your dry ingredients a little at a time to avoid a lumpy batter.
  • Be gentle when whisking your pancake batter to avoid rubbery pancakes.
  • Play around with types of flour. I love buckwheat for savoury pancakes, and of course you can make them gluten free as well.
  • Always leave the pancake batter to rest in the fridge for one hour. This will keep the batter bubble free and really light.
  • Make sure that you wait for your frying pan to be piping hot before adding pancake batter. You can test to see when the pan is ready by sprinkling in a few drops of water – if they sizzle it’s ready.
  • If you’re not brave enough to flip your pancakes, use a palette knife to turn it really easily.
  • Stack your cooked pancakes between sheets of baking paper, so that they don’t stick to each other.
Clement Leroy

Clement Leroy

I prefer crepes, not only because they are more traditional but I also prefer fine things that aren’t too heavy. I don’t enjoy overly sweet things – my preferred filling is chestnut puree and because it isn’t too sweet you can eat more of it!  Where I grew up in Drome is known for chestnuts and so they remind me of my childhood.

What are your top tips for making pancakes?

Weigh everything precisely. Perhaps surprisingly, it is the only time I use weighing scales in the pastry section. When I was taught to cook the only two occasions we used weighing scales were for crepes and for beurre escargot. Precision is key, so be sure to weigh to the gram!

Maxime Alary, managing director of French bistro Blanchette

My favourite pancake is ham, cheese, potato and egg. I love it because it brings back childhood memories of when my mother Blanche used to make crepes every Wednesday for my brothers and myself. The best topping is the Grand Marnier used for crepes Suzette – it brings so much flavour to the dish, and who could say no to a boozy pancake?

What are your top tips for making pancakes?

Add a dash of sparkling water and a pinch of salt for the savoury. For the sweet, add some whisked egg whites into your pancake mix just before resting. blanchettesoho.co.uk


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