This Pancake Day, we think it’s time to branch out and test some new recipes in our very own Pancake Bake Off, with something for everyone, and even a trip down under, to see what’s cooking in Australia.
Who doesn’t love a delicious pancake for breakfast, lunch or tea? The pancake has been a staple of the British cooking since Roman times, and the traditional recipe remains much the same as it ever was. The first recorded pancake features in a collection of Roman recipes, called Apicius. Made with egg, milk and flour, they were sweetened with honey and pepper.
In our modern kitchens, with flavours and recipes available from around the world, there’s plenty of ways to add a new zing to our traditional British serving of pancakes with lemon and sugar.
Like this, from Bonne Maman...
...with Wild Blueberry Conserve, whipped cream and chocolate
If one pancake is delicious, how decadent would a 1000 be? Okay, that may be a slight exaggeration, but this Pancake Millefeuille will contain all the decadence you could imagine.
A millefeuille is a cake, originally from France, consisting of layers of puff pastry, filled with crème patissière and topped with glazed icing. You can see where we’re headed with the pancake version. Pick up your frying pan, because our friends at Bonne Maman have put together a whole selection of fillings and we’ve chosen our favourite.
For the pancake millefeuilles
• 80g flour
• 60g sugar
• pinch of salt
• 3 eggs
• 180ml milk
• 80ml double cream
• 20g melted butter
• butter or vegetable oil for cooking
For the filling
• 250ml whipping cream
• 40g icing sugar
• Bonne Maman Wild Blueberry Conserve
• 50g grated chocolate
• strawberries, to decorate
1. Mix the flour, sugar and salt in a bowl. Add the eggs and whisk well, then pour on the milk and cream.
2. Stir in the melted butter and refrigerate for 30 minutes.
3. Melt a little butter in a frying pan and pour on a portion of the batter until the pan is thinly covered.
4. Cook until firm, then toss the pancake to brown on both sides. Repeat until all the batter is used and you have a small pile of pancakes.
5. Make the Wild Blueberry Conserve, whipped cream and chocolate filling: whip the cream into peaks and fold in the icing sugar, layer the pancakes with all the ingredients and decorate with strawberries.
Alternative pancake fillings
While the Wild Blueberry Conserve may be our favourite Bonne Maman topping, they have plenty more ideas. Try this slightly boozy version:
Caramel spread, sultanas and Greek yogurt
50g (2oz) sultanas
3tbsp marsala wine
Bonne Maman Caramel Spread
500g pot of Greek yogurt
icing sugar, to decorate
Method: Soak the sultanas in the marsala wine for an hour. Layer the pancakes with Caramel Spread, yogurt and sultanas. Dust with icing sugar.
Or this simply delicious combination:
Strawberry and Wild Strawberry Conserve, honey and whipped Cream
250ml whipping cream
40g icing sugar
Bonne Maman Strawberry and Wild Strawberry Conserve
Acacia honey, to decorate
Method: Whip the cream into peaks and gently fold in the icing sugar. Layer the pancakes with the cream and jam. Top with honey to decorate.
No problem - and delicious topped with lemon curd
When a recipe only has a few basic ingredients, adapting it to a vegan diet may seem impossible. Luckily there are plenty of vegan cooks out there determined to find alternatives to milk and eggs - and they’ve cracked it. Here’s a recipe for a light, fluffy pancake that will have everyone queuing up for a taste.
Tasty with berries, or some delicious maple syrup, or how about a creamy lemon curd - vegan, of course.
Gluten-free buttermilk pancakes
A few years ago you might have been hard pressed to find a gluten free option for a pancake mix, but now there are plenty to choose from. We’ve searched for a tasty option that’s light, fluffy and can be frozen and reheated for an easy breakfast.
Top with some melted vegan chocolate and chopped banana for a yummy dessert, because pancakes aren’t just for breakfast.
Australian pikelets topped with whipped cream and jam
As we celebrate Pancake Day here in the UK, they’ll be doing the same on the other side of the world. So, we thought it would be fun to try the Australian’s favourite pancake.
A particular favourite down under, the pikelet is a mini pancake, somewhere between our pancakes and our crumpets in thickness. Typically, they are served with lashings of whipped cream and jam (we recommend Bonne Maman Strawberry and Wild Strawberry Conserve), although we think they’re just as amazing smothered in warm honey.
Why not try out some of our favourite recipes for Pancake Day, and tell us which topping you would add to make the Pancake Bake Off winner? To give you more inspiration, here’s a delicious video from Bonne Maman you just won’t be able to resist.
There’s just one more thing you need that would make your pancake perfect - sitting down to eat, surrounded by the serene calm of the forest. Book a last-minute winter break and you’ll be able to whip up a batch or two in the fully equipped kitchen of your luxury cabin. Pancakes drizzled in chocolate sauce, finished with blueberries and eaten in front of the fire – a delicious topping to your winter break.