Pancake Day

Pancake Day

With Shrove Tuesday drawing closer the age old debate returns (at least in my house) of what pancake is the TRUE pancake. The one to conquer all others. Living in an international community has taught me that there is more than one recipe to my beloved meal and my own preferred method is not as common as I thought it would be. The simple recipe taught to me by my aunt turns out to actually be a ‘crepe’ and does not qualify in the ‘real’ pancake category. While I have probably tasted much fancier gourmet versions of this dish the memories that come with my recipe; sitting on the ugly orange kitchen counter ladling the mixture into the pan while ABBA and Bonny M blare from my grandmother’s cassette player, will always make it my favourite one. As you can tell there might be slight bias behind my choice.

To solve and broaden the horizons of pancakes here are a small collection of pancake recipes from around the world to help you break away from your traditional routine this February.


Scotch Pancakes


  • 2 teacups plain flour
  • ¾ teacup sugar
  • 2oz butter
  • 1tsp cream of tartar
  • 1 tsp baking soda
  • 2eggs
  • milk
  • pinch salt

1.     Sieve the flour, slat, sugar and cream of tartar into a bowl

2.     Rub in butter until mixture is fine and without lumps

3.     Beat the eggs in a separate bowl and add to the mixture.

4.     Mix the baking soda with a little milk. Mix this together with the other ingredients to make a batter.

5.     Grease a hot griddle or frying pan and spoon the mixture in small rounds

6.     Flip them over when mixture starts to bubble.  


Canadian Slipped Pancake

canadian pancakes.jpg

A recipe frequently used and modified by my French teacher she learnt in Canada. Makes very light and sweet pancakes.


  • 5 eggs
  • 50g butter
  • 100g flour
  • 300ml milk
  • 80g powder sugar

1.     Mix the flour, butter, milk, sugar and egg yolks in a bowl

2.     Beat the egg whites in a separate bowl until they are like a firm cream and then lightly mix it in with the other ingredients

3.     With a tiny bit of oil in the pan only cook 1 side of the pancake. Then place on a plate and on its uncooked side top maple syrup

4.     Repeat step 3 to create a stack pancake cake


Simple Crepe


For 10 pieces:

  • 1 egg

  • 1 mug of flour (not self raising)
  • Milk
  • Carbonated water
  • Pinch of salt
  • ½ teaspoon vanilla

1.     Mix flour, egg, salt, together then add milk until it has a double cream consitency. Add a half mug of the carbonated water

2.     If topping with savoury ingredients add 1 more pinch of salt and do not add the vanilla.

3.     Heat oil in a pan and spoon in the mixture. Flip when the pancake starts to rise off the pan.


Vegan blueberry and banana pancakes

Love & Lemons


  • 2/3 cup almond milk
  • 1ripe banana (mashed)
  • 1tsp vanilla
  • 90g flour
  • 1tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • 25g blueberries (and more for topping)
  • few teaspoons coconut oil
  • maple syrup

1.     Add the banana, vanilla and almond milk into a food processor.

2.     In another bowl mix together the dry ingredients. Then add the banana mixture and stir. Then add the blueberries

3.     Heat the coconut oil in a pan and spoon in a smal amount of mixture into the pan.

4.     Flip th emixture when the top starts to bubble.

5.     Serve with blueberries and maple syrup.


Dutch little pancakes (Poffertjes)

During my time spent living in the Neatherlands I loved all the different sorts of pancakes served in the pannenkoekenhuis (pancake houses) but my absoloute favourites were the tiny pancakes served during festivals and street markets served with butter and icing sugar.

If you don’t have a pancake pan then either use a gridle or space them out on your frying pan evenly.

The Dutch Table


  • 2 eggs
  • Butter
  • 2 cups flour
  • 1 cup warm milk
  • ¾ teaspoon active dry yeast
  • Pinch of salt
  • Powdered sugar

1. Mix the flour with the eggs

2. In a seperate ball add the milk and the dry yeast together and wait a few minutes then slowly mix in the milk with the flour. Beat until no lumps are left

3. Add the salt then wait for 45 minutes for it to rise

4. Pour the batter into a plastic squeezable bottle (or use teaspoon) to control the amount of mixture. Squeeze small cirlces on your pan

5. When bubble start to appear on top of your pancakes quickly flip them over using a fork

6. When done serve with butter and sprinkle sugar on top


Hungarian Hortobágyi Meat Pancake

 For all those who prefer savoury to sweet and love their meat.


  • 500g minced meat
  • 1 onion, finely chopped
  • 1 tsp cumin
  • 1 tsp thyme
  • 3 tsp paprika
  • 175ml sour cream
  • 2 tbs flour


  • 1 egg
  • 1 mug of flour (not self raising)
  • Milk
  • Carbonated water
  • Pinch of salt

1.     In a large frying pan add oil and sauté the onions. Then add the minced meat and cook till brown.

2.     Take it of the heat and add the paprika, thyme and cumin. Add water so that it covers all of the meat. Leave to simmer for 40 minutes and season with salt

3.     In a seperate bowl beat the sour cream and flour.

4.     When the meat is done spoon it out of the pan as the sauce will be needed.

5.     Put the sauce back onto the stove and slowly add small portions of the sour cream mixture. Mixing slowly to create a thicker sauce.

6.     In another bowl make the pancake batter by mixing the milk, flour and eggs together. Spoon small portions of it into a frying pan. Flip when it starts to bubble on top.

7.     Place some of the meat filling (1tablespoon) onto the middle of the pancakes in a square shape and add a tablespoon of the sauce.

8.     Then fold the top and bottom of the pancake into the middle. Fold in the two sides and then carefully flip it over onto a plate

9.     Serve warm with more sauce and sour cream. Optionally, grate cheese on top


Give them a go and pick which recipe deserves to be the pancake of pancakes or comment below if you have your own recipe which you think deserves this title.

Have fun flipping!

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