Please see below fabulous pancake recipes which many of the leading chef’s have kindly supported us with.

Blueberry Breakfast Pancakes

Ingredients: (Makes 25 pancakes)

  • 200g self-raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 medium egg, beaten
  • 300ml full-fat milk
  • 1 tbsp melted butter, plus extra for frying
  • 150g blueberries
  • A little sunflower oil

To serve:
Maple syrup

Method of cooking:

Serve warm with maple syrup and fresh berries, or crisp-fried bacon or sausages, and a strong coffee.
Sift the flour, baking powder and salt into a large bowl and mix well. In another bowl, combine the beaten egg with milk. Make a well in the middle of the dry ingredients and slowly whisk in the milk and egg mixture, until you have a smooth batter. Finally, beat in the melted butter and half of the blueberries.
Heat a little butter with a dash of oil in a non-stick frying pan over a medium heat. When hot, cook the pancakes in batches: drop in about 1 tbsp of batter for each pancake (try to keep the amount the same for all of them) and cook for 2-3 minutes on each side or until golden.
Repeat until all the batter is used, adding a little more butter and/or oil to the pan if necessary. As the pancakes are cooked, stack them on a warm plate, cover and keep warm.
Serve the pancakes as soon as they are all cooked, with the remaining blueberries and maple syrup.
This recipe is featured in Paul Hollywood’s book How to Bake. Published by Bloomsbury.

Banoffee Pancakes

Ingredients: (Makes 10 pancakes)

150g (5oz) self-raising flour
1-2 tablespoons caster sugar
1 egg, lightly beaten
150ml (5fl oz) milk
15g (½oz) butter (optional)
To serve:

3 bananas, peeled and sliced
Ice cream or whipped cream
220ml (7fl oz) toffee sauce or dulce de leche (or boiled condensed milk)
Method of cooking:

Sift the flour into a bowl, add the sugar and mix together. In a separate bowl, whisk together the egg and milk, then make a well in the centre of the dry ingredients, pour in the liquid and mix until just combined.
Be careful not to over-stir or the finished pancakes will taste tough. If using butter, melt about a third in a small frying pan on a medium-low heat and, when the butter starts to foam, add generous tablespoons of the batter to the pan to form 3-4 pancakes. If you’re using a non-stick pan, then it isn’t necessary to include butter. Cook for about 2 minutes or until bubbles appear on the surface of the pancakes, by which time they should be golden brown underneath.
Turn the pancakes over and cook until they feel set in the centre and both sides are golden brown. Repeat with the rest of the mixture, adding more butter as necessary. Transfer the finished pancakes to a warmed plate, cover with an upturned bowl or some foil and keep warm in a low heat oven.
Serve the pancakes scattered with slices of banana, a few blobs of ice cream or whipped cream and a drizzling of warm toffee sauce or dulce de leche.
This recipe is featured in Rachel Allen’s Easy Meals book. Published by Collins

Date and Raisin Pancakes with Caramel Sauce (Pancakes Alla Frutta)

Ingredients: (Serves 4)

100g pitted dates, chopped
90g raisins
1 teaspoon bicarbonate of soda 250g self-raising flour
90g soft brown sugar
250g sour cream
3 medium eggs, separated
Melted butter, for greasing
Pineapple, mango, papaya, banana, or a seasonal selection of fresh fruit of your choice
For the sauce:

250ml single cream
180g soft brown sugar
200g salted butter
Method of cooking:

Put the dates and raisins in a small saucepan with 250ml of water and bring to the boil. Remove from the heat, stir in the bicarbonate of soda and set aside to cool. Place in a foodprocessor and blitz until smooth.
Sift the flour into a large bowl and use a wooden spoon to mix in the sugar and the raisin mixture.
Beat together the sour cream and egg yolks in a separate bowl and pour into the flour mixture. Stir until you have a smooth batter and set aside for 20 minutes.
Whisk the egg whites in a large, spotlessly-clean bowl until soft peaks form and fold into the batter.
Heat a medium frying pan over a medium heat and lightly brush with melted butter. Pour about 1 ladleful of batter into the pan and cook for 3 minutes until bubbles form on the surface. Turn over and cook the other side for 2 minutes. Transfer to a warm plate and cover with a tea-towel while you make up the rest of the pancakes.
To prepare the caramel sauce, place all the ingredients in a medium saucepan over a medium heat and allow to dissolve. Gently simmer for 4-5 minutes, stirring occasionally. Serve the sauce over the warm pancakes with some fresh fruit.
This recipe is featured in Gino D’Acampo’s Fantastico! Published by Kyle Books Pictures courtesy Kate Whitaker.

Christmas Pudding Scotch Pancakes

Ingredients: (Serves 4-6 people)

350g self-raising flour
1 teaspoon ground mixed spice
75g currants, sultanas and raisins (more can be added for a fruitier flavour)
40g glace cherries
20g mixed peel, chopped
40g unsalted butter
225ml milk
3 eggs
150g caster sugar
Butter or oil for frying
Pinch of salt
For the sauce:

These pancakes eat very well drizzled with a little maple syrup.
Fresh cream or custard are also lovely accompaniments
Method of cooking:

Sift the flour, adding the spice, fruits, glace cherries and mixed peel. Melt the butter and whisk into the milk with the eggs, sugar and a pinch of salt. Whisk into the flour mix, and the batter is ready.
To cook the pancakes, heat a non-stick frying pan and brush with batter or oil. The batter can now be spooned, using a tablespoon, into the pan, allowing 1 spoon per pancake. These will only take approximately 2-3 minutes before they are ready for turning over. To help time the turning, look for small bubbles appearing on the surface. This tells you that they are ready to turn. Once turned, cook for 2 minutes before removing from the pan; 4-6 pancakes can be cooked at the same time. Once all are cooked, keep covered with a tea towel as this prevents them from becoming dry.
To serve, warm the pancakes and stack into a tower on each plate, allowing 4-6 per portion.
This recipe is featured in New British Classics. Published by BBC Books

Spinach and Ham Pancakes

Ingredients: (Serves 4)

8 thin slices of ham
500g spinach
Sea salt and freshly ground black pepper
For the pancakes:

125g plain white or fine wholemeal flour
A pinch of sea salt
1 medium egg, lightly beaten
About 300ml whole milk
A little sunflower oil
For the béchamel:

750ml whole milk
½ an onion
1 bay leaf
65g unsalted butter
65g plain flour
Freshly grated nutmeg
Method of cooking:

Begin with the pancakes. Sift the flour and salt into a bowl and make a well in the centre. Pour in the egg, add about 50ml of the milk and start to whisk, gradually incorporating the flour into the wet ingredients in the centre. When you have a thick batter forming in the middle, add a bit more milk and whisk in a bit more flour. Keep going in this way until all the milk has been added, all the flour is incorporated, and you have a smooth batter, about the consistency of single cream.
One of the mistakes people make with pancakes is to leave the batter too thick. So if your batter is still more double than single cream, whisk in a little more milk. You can also make the batter by whizzing everything up in a food processor. Either way, let it rest for at least 30 minutes, then check the consistency again. If it’s thickened up a bit, add a dash more milk to bring it back to the right consistency.
To cook the pancakes, heat a non-stick frying pan or crêpe pan, around 20cm in diameter, over a medium heat. When it’s hot, swirl 1 tablespoon of oil around the pan, then tip out the excess. Add a small ladleful (around 50ml) of batter – just enough to coat the base of the pan – and swirl it around quickly until it covers the base. Cook for a minute or so, until lightly coloured underneath, then flip over and cook for a minute more. Depending on the pan, you may need to loosen the edges of the pancake with a palette knife before you flip. Make eight pancakes and set them aside. Preheat the oven to 200C/gas 6.
To make the béchamel sauce, put the milk in a saucepan with the onion and bay, bring up to a simmer then turn off the heat and leave to infuse for 20 minutes. In a separate pan, melt the butter, then add the flour, stirring to mix well. Cook the flour and butter mixture (this is known as a roux) for a couple of minutes, stirring constantly. Remove from the heat.
Remove the onion and bay from the milk. Pour a little of the warm milk onto the roux and whisk well until smooth. Continue to add the milk, bit by bit, whisking thoroughly to avoid any lumps. Once all the milk is added, return the sauce to a medium heat and whisk gently until you have a thick, smooth, white sauce. Let it simmer for a few minutes, stirring regularly. Season well with nutmeg, salt and pepper.
Wash the spinach thoroughly. Put a large saucepan on the heat and add the spinach. Cover with a lid and let it wilt for a few minutes over the heat –there is no need to add water. Drain in a colander. When cool enough, squeeze the cooked spinach in your hands to extract as much water as you can, then chop roughly. Mix the chopped spinach with half the béchamel.
Line each pancake with a slice of ham, add a generous dollop of creamed spinach mix and roll the pancake up. Place into a shallow, oven-proof dish and repeat with the remaining pancakes. Spoon the remaining béchamel over the pancakes and then place in the oven and cook for 10 minutes until golden on top. Finish under the grill if necessary. Serve immediately.
Hugh’s latest book is Three Good Things. Published by Bloomsbury.

Apple pancakes with apple brandy custard

Serves 8

8 dessert apples, such as Cox’s or Braeburn’s
75g (3oz) butter
100g (4oz) light soft brown sugar
1/2 teaspoon ground cinnamon
A small pinch of ground cloves
For the apple brandy custard:

300ml (10fl oz) full-cream milk
300ml (10fl oz) double cream
6 medium egg yolks
50g (2 oz) caster sugar
1 tablespoon cornflour
3-4 tablespoons apple brandy or Calvados
For the pancakes:

1 medium egg
15g (1/2 oz) butter, melted, plus extra for frying
300ml (10fl oz) full-cream milk

For the custard, put the milk and cream into a small pan and bring to the boil. Meanwhile, whisk the egg yolks, sugar and cornflour together in a bowl. Whisk in the hot cream and milk, then return to the pan and cook over a low heat, stirring all the time, until the mixture lightly coats the back of the spoon. It should be just hot enough to hurt your little finger. Stir in the apple brandy and set to one side.
For the apple filling, preheat the oven to 150°C/300°F/Gas Mark 2. Peel and core the apples and slice them into a shallow baking dish. Melt the butter in a pan, add the sugar, cinnamon and cloves and pour this mixture over the apples. Bake for about 30 minutes, until the apples are tender.
For the pancakes, sift the flour and salt into a bowl. Make a dip in the centre, break in the egg and add the melted butter and milk. Gradually whisk together into a smooth batter.
Heat an 18 cm (7 inch) non-stick frying pan over a medium-high heat. Brush the base with a little melted butter, pour in a little of the batter and swirl it around so that it thinly coats the base of the pan. Cook for about 1 minute, until golden underneath, then flip it over and cook for a few more seconds. Slide on to a plate and repeat the process until you have 16 pancakes.
Spoon some of the apple mixture down the centre of each pancake and roll it up. Put 2 pancakes on to each serving plate, spoon over some of the custard and serve straight away.

Recipe from Rick Stein’s ‘Food Heroes, Another Helping’, First Published 2004 by BBC Books, RRP £20.

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