It’s Pancake Day! Whether you are prefer sweet or savoury, we’ve got heaps of recipe inspiration from our friends at BBC Good Food, so you have all the best recipes at your fingertips. From deliciously simple lemon drizzle pancakes to indulgent eggs benedict options, we’ve got it all. We’ve done the hard bit for you and put together a delicious array of options, perfect for all the family. Take a read of the blog below and don’t forget to tag us in your final creations! 

American Blueberry Pancakes

Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberry
• sunflower oil or a little butter for cooking
• golden or maple syrup

Method

STEP 1

Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.

STEP 2

Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

STEP 3

Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.

STEP 4

Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.

STEP 5

Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.

STEP 6

Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

STEP 7

Cover with kitchen paper to keep warm while you use up the rest of the batter.

STEP 8

Serve with golden or maple syrup and the rest of the blueberries.

Lemon Drizzle Pancakes

Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser

Ingredients

Eggs Benedict Pancakes

Try an indulgent twist on a classic breakfast dish with our eggs benedict pancakes. This easy but impressive stack makes a filling brunch for a crowd.

Ingredients

Method

STEP 1

Whisk all of the pancake ingredients together with some seasoning until smooth.

STEP 2

Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture 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 to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.

STEP 3

Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.

STEP 4

To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.

Cinnamon Roll Pancakes

Serve these cinnamon roll pancakes for breakfast or brunch with caramel yogurt and maple syrup. They also make an inspired dessert for Pancake Day

Ingredients

Method

STEP 1

Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.

STEP 2

Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.

STEP 3

When you’re ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.

STEP 4

Serve the pancakes with yogurt and extra maple syrup, if you like.

Happy Pancake Day everyone!