Caprera: Reinvent your pancake day

Originally featured on Caprera website, my four simple recipes to make this pancake day a little more interesting: start with Stilton and apple crepes, finish with fluffy chai latte pancakes. You may only regret your new found love of this ultimate comfort food. 

 

Discover some delicious and unique recipes to host the best Pancake Day yet.

Shrove Tuesday, more commonly known as Pancake Day – undeniably one of the most popular culinary days of the year – is just round the corner. The humble pancake is more elaborate than ever – think artisan flours, superfood sprinkles, rich and fruity jams and unusual savoury combinations. Whether you need a little flavour inspiration or want to build on your culinary repertoire, we have some delicious but simple pancake recipes to impress even the ardent sugared-lemon crepe lover – with help from some wonderful ingredients from our suppliers!

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Rhubarb and Greek yoghurt crepes

This lighter crepe recipe is indulgent without too much additional fat and sugar, perfect if you’ve stuck to your New Year’s good intentions. Tart Greek yoghurt is mixed with Scarlett & Mustard’s Rhubarb & Vanilla Curd to give a deliciously balanced accompaniment.

INGREDIENTS (serves 2)

  • 55g plain flour, sifted
  • 1 egg
  • 140ml milk
  • Flavourless oil
  • 200g Greek yoghurt
  • 2 tbsp Scarlett & Mustard Rhubarb & Vanilla Curd
  • Fresh blueberries

METHOD

In a large bowl, whisk together the flour, milk and egg. Heat a 20cm omelette/pancake pan until very hot, drizzle in a small amount of oil and ladle in enough batter to cover the surface. Cook for a minute then carefully flip, so the crepe is a lightly golden colour.

Once cooked, remove from pan and fold into quarters. Cook the remaining mixture and layer the folded crepes on a plate, keeping them warm in an oven if desired.

Mix the yoghurt and curd, dollop onto the crepes and top with blueberries.

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Fluffy Chai latte pancakes

If you are a tea lover, this recipe is the perfect combination of subtle spices and sweet maple syrup from TEA2YOU’s Masala Chai. If Chai isn’t your favourite flavour, feel free to substitute any tea bag from the range using the same method!

INGREDIENTS (serves 2)

  • 200g self-raising flour
  • 1tsp baking powder
  • 1 egg
  • 300ml milk
  • Knob butter, melted
  • 1 tbsp sugar
  • 1 TEA2YOU Masala Chai tea bag

METHOD

Heat the milk in a saucepan with the tea bag, and once boiling remove from the heat and let it sit for 10 minutes to steep.

In a large bowl, mix together the flour, baking powder and a pinch of salt. Once the milk is cool enough, remove the tea bag, whisk with the egg and combine with the dry ingredients. Whisk in the melted butter, and let the mixture sit for 10 minutes.

Heat a non-stick frying pan with a little oil, and dollop 2-3 tbsp of mixture per pancake into the pan. Flip once small bubbles appear on the surface, and cook for another 2 minutes.

Cook all the remaining batter, keeping the pancakes warm in an over if desired. Top the stack of fluffy pancakes with maple syrup (or any other sweetener) and enjoy.

Stilton, walnut and apple crepes

Try something a little different this year with a savoury apple and nutty walnut pesto crepe inspired by the Seriously Italian Company. Start with this flavour packed main course and round off with cinnamon apple pancakes!

INGREDIENTS (serves 2)

  • 55g plain flour, sifted
  • 1 egg
  • 140ml milk
  • Flavourless oil
  • 200g stilton, crumbled
  • 2 tbsp The Seriously Italian Company Walnut Pesto
  • 1 English apple, thinly sliced (similar to Cox or Braeburn)

METHOD

In a large bowl, whisk together the flour, milk and egg. Heat a 20cm omelette/pancake pan until very hot, drizzle in a small amount of oil and ladle in enough batter to cover the surface.

Swirl the batter around, cook for a minute then carefully flip.

Remove onto a warm plate, spread with a little walnut pesto, apple and stilton, roll-up and enjoy!

Toffee-apple and cinnamon pancakes

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These wonderfully sweet pancakes pair classic toffee and soft apple with cinnamon for the perfect winter warmer, with the addition of Scarlett & Mustard’s toffee apple curd.

INGREDIENTS (serves 2)

  • 200g self-raising flour
  • 1tsp baking powder
  • 1 egg
  • 300ml milk
  • Knob butter, melted
  • 1 tbsp sugar
  • 1 small English apple, sliced
  • 2-3 tbsp Scarlett & Mustard Toffee Apple Curd
  • Cinnamon sugar, to top

METHOD

In a large bowl, mix together the flour, baking powder and a pinch of salt. Whisk the egg with the milk and combine with the dry ingredients. Whisk in the melted butter, and let the mixture sit for 10 minutes.

Heat a non-stick frying pan with a little oil, and dollop 2-3 tbsp of mixture per pancake into the pan. Place 2-3 slices of apple onto the pancake, flipping only when small bubbles appear on the surface, and cook for another 2 minutes. The apple should be soft and caramelised.

Cook all the remaining batter, keeping the pancakes warm in an over if desired. Stack your fluffy pancakes with dollops of curd in between each layer, and sprinkle with cinnamon sugar.


Laura Reynolds is a London-based print journalism graduate aspiring to combine her love of food and drink with a career in the media industry. When she isn’t writing about food, she is either reading about it, making it or scoping out the next best place to indulge in it.

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