Flippin’ heck, it’s that time of year again! Shrove Tuesday, AKA Pancake Day, arrives on Tuesday 13 February.
Stock up on sweet and savoury ingredients, pull out the pots and pans, and bring on the yummiest tradition in the calendar!
There is always plenty of fun to be had on Pancake Day, none more so than when you get creative. There’s nothing wrong with the stone-cold classics, of course – the sugar, lemon and chocolate combinations spring to mind – but why not mix it up a bit?
Here is our guide to five of the more ‘out there’ Shrove Tuesday recipes knocking around on the worldwide web.
Spinach Protein Pancakes
If you fancy putting a healthy spin on this enjoyable pastime, look no further than this spinach solution! Gluten-free buckwheat pancakes packed with protein, complemented by spinach, buttermilk and paprika – ticking all the boxes!
Boil some water, before putting a beaten egg and 284ml buttermilk in a food processor. Pour boiling water over the spinach in a colander, drain any leftover water, and add to the processor before pressing that button and turning it all into a smooth liquid.
Put 175g buckwheat flour, 1 tsp gluten-free baking powder, a pinch of paprika and 1 tsp salt in a bowl and mix in the puree.
Heat a drop of rapeseed oil in a big non-stick pan over a medium heat and add a couple of ladlefuls of batter. Cook for 1-2 minutes, or until bubbles appear, then flip over for a further minute. Repeat until you have a dozen pancakes!
Recipe source: BBC Good Food Guide
Courgette Pancakes with Feta and Red Pepper Filling
It’s fair to say courgettes split opinion – people tend to love or loathe them, in true Marmite fashion!
Make the batter by beating 3 eggs, 5 tbsp flour, 1 bunch finely-chopped parsley, 1 stem of finely-chopped mint, a hint of salt and a 200g grated and pressed courgette, in a bowl. Heat 1 tbsp oil in a frying pan and add a few tbsp of batter for the first pancake. Flip when the edges are dry and bubbles appear. Repeat to cook 5 more, with 1 tbsp oil.
Make the filling by heating the oil in a frying pan, and saute 1 large, diced red pepper for 3 minutes. Remove from the pan and mix with 100g diced feta cheese and 1 stem of chopped mint. Spoon filling onto the pancakes, fold and serve.
Recipe source: All Recipes UK
They do things a bit differently on the other side of the pond. To our American friends, pancakes are a big deal and look very different to the British version!
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a big bowl. Beat an egg with 300ml milk, make a well in the middle of the dry ingredients and whisk in the milk to make a batter. Beat in a melted knob of butter and stir in half of a 150g pack of blueberries.
Heat a teaspoon of sunflower oil in a big non-stick frying pan and drop 1 large tbsp of the batter per pancake into the pan, making pancakes roughly 7.5cm across. Make 3 or 4 at a time, cooking for roughly 3 minutes over a medium heat, before turning and cooking until golden.
Keep covered so the food remains warm while you use the remaining batter. Serve with the other half of the blueberries, and golden syrup.
Recipe source: BBC Good Food Guide
Vegan Banana Pancakes
Go bananas with this vegan take on Pancake Day.
Mash 1 banana in a mixing bowl and whisk in 1 tbsp sunflower oil (leaving extra oil for the pan), 1 tsp lemon juice, and half tsp ground cinnamon. Add 100g plain flour and half tsp baking powder, then stir while gradually adding 400ml soya milk. The batter will resemble a yogurt consistency.
Put frying pan on medium heat. Oil it with a little sunflower oil, then drop tablespoonfuls of batter onto the pan and spread across the surface. When bubbles appear after around two minutes, flip and cook for two more minutes. Repeat until all the batter is gone, and then serve with maple syrup.
Recipe source: Tesco Real Food
Peanut Butter Pancakes
This one is so easy, and if you don’t have much time it’s arguably the pick of the bunch!
Tip 60g flour into a bowl and stir in a pinch of salt. Beat together 1 medium egg and 175ml milk, then pour over the flour mixture bit by bit, whisking well.
Heat a frying pan and lightly grease the base with kitchen roll dipped in oil. Pour a thin layer of batter over the base of the pan and cook until the edges curl. Toss the pancake in true Pancake Day style!
Combine 2 tbsp peanut butter with a drizzle of oil and 1 tsp caster sugar, blend into a smooth paste and add to the batter. Serve with toppings of your choice – Smarties, or M&Ms, anyone?
Recipe source: Good to Know