Sweet & Savoury Pancake Recipes & Toppings

We have all been there with our ill attempts to flip a pancake, yet your far-from-perfect pancake flipping skills are about to challenge you once again!

Get your eggs, flour, and butter ready as Pancake Day is fast approaching. Whether you favour a thick stack or a thin crepe we’ve got something for every taste. Basic batter mixes and tried and tested sweet and savoury recipes you’re sure to enjoy. So no special pans required, just grab your frying pan, a few basic ingredients and get flipping.

Plus read on for 6 interesting facts about pancakes including the world record for highest pancake toss...

Basic Crepe Batter (makes around 12)

This batter for crepes is perfect for both sweet and savoury fillings.

• 150g plain flour
• 200ml milk
• 2 eggs
• 25g unsalted butter
• 1 tbsp of caster sugar (optional)

Method: Mix the dry ingredients together first (sift the flour if you can), add the eggs, then gradually add the milk. Beat into a smooth lump free batter. Add more flour or milk if required depending on the consistency you would like.

Basic American Style Batter (serves around 4 people)

Easy, fluffy pancakes, stack them high and great for feeding a crowd.

• 200g plain flour
• 1 tbsp baking powder
• 1 tbsp caster sugar
• 3 eggs
• 25g unsalted butter
• 200ml milk
• Pinch of salt
• 1 tsp vanilla (optional)
• Oil for frying

Method: Mix the dry ingredients together first, then add in the milk, butter and eggs. Beat into a smooth batter.

Chocolate Filled American Style Pancakes with Caramelised Banana

• 200g plain flour
• 3 tbsp caster sugar
• 200ml milk
• 3 eggs
• 25g unsalted butter
• Oil for frying (vegetable oil)
• 200g chocolate spread
• 2 bananas, thickly sliced
• Maple syrup
• Chopped hazelnuts (optional)

Method:

Step 1: To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Crack in the eggs and add the melted butter and milk. Whisk in the wet ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.

Step 2: Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 6-8cm wide, leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until golden brown, then carefully flip the pancakes and cook for 1 minute more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.

Step 3: To caramelise the bananas, wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble then add the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.

Step 4: Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Recipe by the BBC Good Food

Cheese and Ham Crepes

• 200g plain flour
• 3 tbsp caster sugar
• 250ml milk
• 3 eggs
• Oil for frying (vegetable oil)
• 130-150g ham, cut into strips or chunks
• 150g grated cheddar cheese

Method

Step 1: Combine the flour, eggs and milk with a big pinch of salt in a large bowl and whisk (you can use an electric whisk if you prefer).

Step 2: Heat a non-stick frying pan until hot, then pour in a little oil to grease. Add a spoonful of the pancake mixture into the pan and tip so the mixture fills the pan in an even layer. Cook for 30 seconds or so, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper if you like and fold.

Cover with foil and place in a warm oven while you make the remaining pancakes. 

Recipe by the BBC Good Food

Spinach Pancakes with Smoked Salmon (makes around 16)

Pancakes fit for the Royals. Vibrant in colour and big on taste!

• 180g plain flour
• 1 tsp baking powder
• 250ml milk 
• 2 eggs
• 4 tbsp butter, melted
• Half a lemon, juiced
• 6 tbsp sour cream, plus extra to serve
• Dill, finely chopped (around 2 tbsp)
• 100g baby spinach
• 150g smoked salmon
• Olive oil, for frying
• Lemon wedge, to serve

Method

Step 1: Mix the lemon juice, soured cream and dill, and season well. blanch the spinach in boiling water. Cool, then squeeze out as much water as you can. Roughly chop.

Step 2: Put the milk, eggs and butter in a bowl. Add the spinach and use a stick blender to blend to a smooth green purée. In another bowl, mix the plain flour, baking powder and 1 tsp salt. Stir the dry ingredients, then slowly pour in the wet ingredients until combined.

Step 3: Heat a non-stick frying pan and add a little oil. Pour in a small ladle of the batter to make a mini American-style pancake. When bubbles form on top, flip the pancake over and cook the other side. Keep warm in a low oven while making more pancakes (should make around 16).

Step 4: Layer up the pancakes with smoked salmon, sour cream, the lemon wedge and sprinkle over dill.

Recipe as seen in Olive Magazine

More Tempting Toppings...

Strawberries & Cream

Whisk together some cream cheese and a teaspoon of vanilla extract in a bowl. Once combined set aside.

Wash and halve some strawberries (1 punnet) and place in a saucepan. Add 2 tablespoons of sugar and 3 tablespoons of water or orange juice and bring to the boil. Reduce the heat and simmer until the strawberries are soft, falling apart and the liquid starts to thicken (around 5-10 mins). Add more sugar if necessary.

The compote will thicken as it cools, but if it’s too thin mix a tablespoon of corn flour with a little water and stir in, mix well. Let the compote cool.

Serve by smearing the cream cheese mixture over the pancakes and top with the strawberry compote.

As seen on Myfoodbook.com. 

Maple Syrup and Bacon

Simply fry rashers of bacon in a frying pan with a little oil. Once crispy, set aside on kitchen paper to remove excess oil. Then serve with a stack of pancakes and lashings of maple syrup! Delicious.

As seen on Tesco Real Food.

7 Interesting Pancake Facts! Did you know…

1. The first pancakes were made by the Romans in 1st Century AD.
2. According to the Oxford English Dictionary, “flat as a pancake”, has been a catchphrase since at least 1611.
3. The record for the highest pancake toss is 9.47m (31ft 1in) made in New York, 2010.
4. The biggest pancake in the world weighed 6,614 lbs and was over 49 feet in diameter.
5. The town of Olney in England hosts an annual pancake race in celebration of “Pancake Day.” They’ve done it every year since 1445.
6. The world’s most expensive pancakes are made by the Radisson Blu Edwardian Hotel’s five star Opus restaurant. Their pancakes have pink champagne, lobster, truffles and caviar. The dish costs $1,166 per serving.