Pancake recipes and takeaways for Shrove Tuesday 2021
Whether you plan to make your own or outsource the responsibility to the experts, here are some tips, takeaway options and recipes for Pancake Day 2021
TAKEAWAYS & MEAL KITS
Where the Pancakes Are
A trip to Flat Iron Square’s hygge restaurant Where the Pancakes Are is ordinarily an annual pilgrimage for CW at this time of year. So we’re thrilled they’ve launched a selection of meal kits. Choose between Classic American (with maple syrup, bacon and blueberries), Lemon & Sugar or Salted Caramel and Banana. There are vegan and gluten-free options too. Each box contains everything you need to make your meal and the ingredients are all organic and top-end, from the St Ewe’s eggs to the unrefined Panela cane sugar and grade-A Quebec maple syrup.
Meal kits cost £45 and feed six hungry adults.
Victoria Paltina’s Notting Hill-based, Tel Aviv-inspired restaurant Haya has made pancakes the focus of its new brunch meal kits. Specifically Lahooh Pancakes, a popular delicacy in Israel (as well as in Somalia and Yemen) consisting of a pillowy base topped with roast vegetables, smoked labneh, green tahini, sweet pickled onions and pepper tapenade. Haya’s kit comes with pomegranate seeds to top it all off, a side salad to serve and the option to add on a bloody mary cocktail, too.
Meal kits cost £20 (or £30 with a bloody mary).
Swish Covent Garden restaurant Da Henrietta boldly reopened in the hands of Italian supper club founders Silvio Pezzana and Toto Dell'Aringa in October 2020, only to close almost immediately to comply with lockdown restrictions. Its most popular dish during its brief opening period? The farinata: a chickpea flour pancake from Liguria in northwest Italy served here with milk and Parmesan for added richness. While the innovative duo currently can’t fulfil their dreams of taking guests on an experimental journey along the Italian West Coast, they've launched a farinata meal kit in time for Pancake Day. Why not put an Italian twist on Shrove Tuesday this year?
The Farinata Pancake Bag costs £15pp.
For the sweet-toothed, or those marking the occasion with young sugar monsters, look to nationwide chain Crêpe Affaire, which has launched a home delivery service in time for Pancake Day – with the added bonus of next-day delivery. Here, you’ve got two options: those feeling confident about their frying and flipping skills can opt for the DIY Pancake Mix Kit, which comes with enough batter for 10 crêpes, plus Nutella, strawberry and toffee sauce, sprinkles, marshmallows and Oreo pieces. Those who’d rather leave the frying pan firmly in the cupboard can opt for the DIY Pancake Kit, which comes with six house-made crêpes (with more available on request) and the same array of popular toppings. Vegan and gluten-free kits are available too, as is the chance to add on organic coffee beans (£9.95) and even a crêpe pan (£19.95).
The DIY Pancake Mix Kit costs £10 / The DIY Pancake Kit costs £14.50.
Gail’s Bakery: savoury sweetcorn pancake recipe
Makes 12 pancakes, serves 4
2 large corn on the cob (about 350g corn kernels once removed from the cobs)
200g plain flour
1/2 tsp fine sea salt
1 tsp bicarbonate of soda
3 medium eggs
300ml buttermilk (or 150ml each of whole milk and yogurt)
90g butter, melted and cooled, plus more for frying
15-20g coriander leaves, chopped
Half a red chilli, deseeded and chopped
3 spring onions, chopped
1. Preheat the oven to 180°C.
2. Using a serrated knife, gently saw down the corn cob from top to bottom, allowing the kernels to fall on your chopping board. Arrange the corn kernels on a small baking tray and roast in a hot oven for 15-20 minutes until toasted and turned golden brown but not dry. Turn and mix the kernels halfway through using an oven-safe spatula. Take out of the oven and leave to cool down. Reduce the oven heat to 100°C.
3. In a large mixing bowl, whisk the flour, salt and bicarbonate of soda.
4. In another medium mixing bowl or jug, whisk the eggs, buttermilk and melted butter, then add to the flour mixture and whisk briefly. There will be small lumps of flour and that’s fine. Avoid over-mixing the batter.
5. Add the coriander, chilli, spring onions and cooled corn kernels, and mix again.
6. Heat a non-stick flat frying pan over a medium heat and add a small knob of butter. When the butter is melted and starts to foam, tilt the pan and make sure it’s coated with butter. Add a little bit more butter if the pan is not fully coated.
7. Add large spoonfuls of the pancake batter and gently flatten them into rough rounds. Depending on the size of your frying pan, start by frying three pancakes at a time. The pancakes shouldn’t touch each other. Keep frying on medium heat until small bubbles form at the centre of the raw pancake and the bottom appears dark golden brown when checked with a spatula (5-8 minutes – if it happens sooner, reduce the heat and continue).
8. Gently flip the pancakes and continue frying for 5 more minutes.
9. When the pancakes are cooked, arrange them on a baking tray and keep them in the warm oven until you’ve cooked the rest of the pancakes.
10. Continue frying in batches, adding more butter as you go (you might want to cool the frying pan a little between the batches by removing it from the heat and starting afresh).
Stéphanie Achar’s healthy blueberry pancake recipe
Culture Whisper's resident nutritionist shares a simple, delicious way to make pancakes healthy.
Serves 2 - 3
For the pancakes
2 organic free-range eggs
50ml oat milk
150g blackberries (frozen ones will do)
50g brown rice flour
1/2 tsp baking powder
1tsp odourless coconut oil
For the sauce (optional)
1/2 cup blackberries
2-3 tbsp water
A dash of maple syrup (optional)
For the pancakes
1. Whisk the egg whites until they form peaks. Set aside.
2. In a blender put the yolks, oat milk and blackberries together and mix well.
3. Add the flour and baking powder to the mixture and blend.
4. Gently fold the egg whites gently into the mixture.
5. Heat the frying pan on medium heat, add the oil and pour two or three tablespoons of the pancake mixture into the pan. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown (it takes about 2 minutes on each side).
For the sauce
1. Put a handful of berries in a pan, add a little water and cook gently until the fruits burst and you start getting a sticky juice coming out. It should look like a syrup. Add more water if it gets too sticky. If you like it sweeter, add a dash of maple syrup.
2. Spoon over the pancakes to serve, with a drizzle of maple syrup if you wish, or with sprinkled with some raw coconut chips. Enjoy!
South Korean Umami pancakes from Yondu
Makes 8 pancakes, serves 4
2 tsp baking powder
150ml oat milk
2 tbsp Yondu Vegetable Umami
1 small carrot, peeled and shredded (50g)
½ small courgette, shredded (70g)
30g fresh spinach, chopped
2 tbsp sunflower seeds
1. In a bowl combine flour, baking powder, oat milk and Yondu and stir until smooth. It will look a little thick, but don’t worry.
2. Add shredded carrot, courgette, spinach, sunflower seeds and black pepper (optional). Stir well and let rest for 4 minutes before cooking.
3. In a frying pan over a medium-low heat, drizzle a few drops of olive oil. Carefully place two tbsp of batter into the frying pan and shape the edges to make the pancakes as round as possible. Cook for 3 minutes, then flip and cook for 3 more minutes on the other side.
4. You can serve your pancakes with Mexican-style pico de gallo: chopped tomato, chopped onion, chopped parsley, a drizzle of Yondu, a drizzle of lemon juice and a drizzle of olive oil.