Style & Life

Delicious Pancakes Perfect for Shrove Tuesday

Article By Sahara .

Feb 24, 2020

Frying pans at the ready! It’s that time of year…
Enjoy the last day before Lent with our favourite pancake recipes (with a twist). 

For Something Savoury…

Green Ricotta Pancakes with Tomatoes & Harissa
(Makes 8)
Cherry tomatoes, 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
To Serve:
Greek-style yoghurt
Harissa, ideally rose
Extra virgin olive oil, to drizzle
Preheat the oven to 180ºC/Gas Mark 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.
Place a 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. 
Whisk the egg yolks and milk together in a jug (keep the egg whites separately). 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 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. Fry for about 4 minutes on each side until golden brown, then transfer to a warm platter while you cook the remaining batter.
Top with yoghurt, harissa and the warm roasted tomatoes with a drizzle of extra virgin olive oil to serve.
Recipe: Round To Ours, by Jackson & Levine - Image:

The Classic with a Twist…

Goats’ Curd Pancakes with Pomegranate Molasses Roast Grapes
(Makes 10)
For the pancakes:
50g 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
For the pomegrante molasses roast grapes:
400g seedless red grapes, stalks removed
1 1/2 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 140ºC/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 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 180ºC/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.
Recipe: Anna Hansen’s, The Modern Pantry, by Anna Hansen - Image:

The Vegan & Gluten-Free Recipe…

Ella's Simple Pancakes
(Makes 10)
400ml almond milk, or your preferred dairy-free alternative
300g gluten-free flour
50g bircher muesli, or porridge oats - (gluten-free)
2 tbsp coconut oil, melted
1 tbsp maple syrup
1 tspn chia seeds
1 tspn baking powder
Stir all of the pancake ingredients together to form a smooth, thick batter. If it feels a little thin, leave it to sit for 5-10 minutes.
Warm a tablespoon of coconut oil in a pan over a medium heat. Once warm, spoon in a large tablespoon of pancake batter into the pan, using a wooden spoon to spread out the mixture.
Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.
Repeat until the pancake mixture is finished.
Serve with optional vegan & gluten-free toppings. We think they are perfect with crunchy nuts, nut butter and fruit.
Recipe & Image:

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