Pancakes: Making Everything Batter
I can’t believe it’s almost Pancake Day, it’s really crêped up on us…
Pancake Day, also known as Shrove Tuesday, is a delicious tradition that is celebrated on the Tuesday before Ash Wednesday. This year, it falls on Tuesday, 21 February. And what better way to celebrate the day than by indulging in some seriously scrummy pancakes? Because let’s face it, pancakes are more than just a breakfast food, they're a culinary experience.
In this week’s blog, I’ve decided to showcase some of the best pancake restaurants across the Big Smoke, highlighting their most popular dishes, specialties and what makes them stand out from the competition. From traditional stacks with maple syrup and butter, to unique creations, you're sure to find something that will satisfy your carb cravings.
If you prefer yours home-made, fear not, I haven’t forgotten to include some of the best pancake recipes out there for some DIY-dining. Get ready to start experimenting with ingredients and really perfecting the art of pancake-making.
So keep on reading and come join me on this flipping awesome culinary journey.
I had to kick this post off with one of my personal faves. A stone’s throw away from my house, this independent gem of a restaurant, is fantastic. Not only do they serve amazing oat lattes (hello Oatley milk…IYKYK) they serve some of the best gluten-free pancakes I’ve ever had. They go really well with or without a Mimosa… but mainly with.
This place is an institution, and for good reason. They have a ginormous menu of both sweet and savory pancakes, ranging from dishes such as “Some like it Hot” - spicy chicken, cheese mix, fresh cut red & green chillies topped with sliced red onion – to heavenly creations topped with banana, nuts and chocolate sauce. If you can’t find something you like on the menu, you’re weird. There, I’ve said it.
In every group of friends, there’s one who always makes you wait for a Gram pic before tucking into your meal. If you don’t know someone like that, chances are you are that person. So if you like your pancakes with a side of Instagram likes, Drunch is the spot for you. This pretty café serves up thick, Scotch-style pancakes that taste every bit as good as they look. Try the banana pancakes with Dulche De Leche. You can thank me later.
An oldie but a goodie. The Breakfast Club, known for its all-day breakfast menu, has been feeding hungry Brits for over 15 years. The OG – on D'Arblay Street in Soho – is still my favourite. They serve traditional American-style pancakes, as well as more unique variations, such as lemon ricotta pancakes, and hazelnut and chocolate chip pancakes. And luckily for me they also have options for vegan and gluten free. Nobody’s getting detention here.
Founded by Aussie chef Bill Granger, this Notting Hill institution specializes in dishes from Down Under, from poached eggs with smoked salmon to ricotta hotcakes accompanied by honeycomb butter. The latter is the bomb.com; fluffy, sweet and very, very moreish.
Christopher’s has been housed in a majestic Grade II-listed building between Covent Garden and The Strand since 1991. Away from the touristy bits of Covent Garden, this American restaurant holds its own when it comes to pancakes and French toast. Come for the gluten-free Coconut pancakes, stay for the bourbon milkshakes.
Bringing NYC to Glasgow, this American-style diner serves up some of the very best pancakes. The Brooklyn Breakfast is a fan-favourite: two buttermilk pancakes, back bacon, pork sausages, hash browns and two fried eggs for the ultimate Pancake Day. Their sweet varieties are also bomb. Think topping such as butterscotch sauce, caramelised banana and white chocolate sauce. They don’t hold back on the mimosas either, so I’m sold.
This lively bohemian spot is not just rated the best place for brunch in Bristol on Tripadvisor, it’s also the 14thhighest rated restaurant in the city overall. Their menu is simple but their pancakes are superb. The coffee is pretty great too, as is the service and atmosphere. I also love the fact that it’s an independent café.
Established in 2012 by two friends, this independent restaurant specialises in brunch for everyone, including vegan and gluten-free. Their showstopper is a stack of three pancakes drizzled with maple syrup and topped with either bacon or sausages. If you don’t want to commit to an all-pancake breakfast (or lunch because, let’s be honest, pancakes are good at any time of the day) you can add a mini stack to any breakfast for only £2.50. Genius and bargain!
So I know this blog post is supposed to focus on pancakes, but I cannot not mention the breakfast cocktails! They. Are. Insane. Think Hard OJ & Lemonade and Bloody Mary’s with either bacon vodka or jalapeno tequila. Hangover be gone! Their pancakes are delish too, you can choose from toppings such as steeped blueberries, toasted almond granola and almond Chantilly cream - to name but a few. A true Brighton institution.
If the above still didn’t satisfy your homecooked cravings, fret not, I’ve got you. I am sharing my two very favourite pancake recipes, one courtesy of my good pal Dom (Mouthfull)
Makes roughly 6 fluffy pancakes - 2 red, 2 green and 2 yellow
Ingredients:
· 270g self-raising flour
· 1 teaspoon baking powder
· ½ tsp salt
· 4 tablespoon caster sugar
· 260ml oz milk (or dairy free alternative)
· 2 large free-range eggs, lightly beaten
· 4 tablespoon melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
· 1 teaspoon beetroot powder – for the red pancakes
· 1 teaspoon matcha powder – for the green pancakes
· 1 teaspoon turmeric – for the yellow pancakes
Method:
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing.
Divide the batter evenly between three bowls, then stir the beetroot powder into one, the matcha powder into another and the turmeric into the third. Stir well until all the powder has dissolved.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
Wait until the top of the pancake begins to form small bubbles, then flip it over with a spatula and cook until both sides are coloured but not too dark to discolour the brightness of the powders.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup or runny honey and extra butter.
Super Simple Gluten-Free Pancakes
Serves 2
Ingredients:
· 100g gluten-free flour
· 1½ tsp caster sugar
· 1 British Blacktail Free Range Medium Egg, beaten
· 75ml almond milk, unsweetened
· Vegetable oil spray
· 100g raspberries
· 100g blueberries
· 3 tbsp maple syrup (approx. 2-3 tbsp)
· ½ tbsp icing sugar (optional)
Method:
In a mixing bowl combine the flour and sugar. Separately in a jug beat together the egg and milk until combined. While whisking, slowly pour the egg and milk mixture into the flour, mix well to ensure you have a smooth batter.
Preheat a non-stick frying pan over a medium heat. Once hot, spray the pan with the oil until you have a light covering – this should be around 4-5 sprays. Next slowly pour the mix into the pan. You should be able to fit 3 in each time, making sure each pancake measures around 9cm. After 1-2 minutes the pancake should be a light golden brown, carefully flip and repeat on the other side. Keep the pancakes warm while you cook the second batch.
Serve 3 pancakes on a plate and scatter with the raspberries and blueberries, drizzle over the maple syrup and dust with the icing sugar.
In the words of Ron Swanson: “There has never been a sadness that can’t be cured by breakfast food.”
Bon appétit friends!
Love,
Lisa