4 Pancake Day Recipes for 2016

Pancake Day is just a week away – February 9th, folks! – and I’m getting very excited about it! I love experimenting with new combinations for pancake toppings and fillings and I’d like to share them with you. After all, this is 2016 – lemon and sugar just don’t cut it no more!

American Breakfast Pancakes

Our friends in America know how to a breakfast and that includes pancakes. So why not start your Pancake Day with this traditional, incredible, all-American pancake breakfast.

This recipe will serve up to four people easily.

American Breakfast Pancakes

American Breakfast Pancakes

Ingredients

Method

  1. Mix up the batter as directed on the box or bottle.
  2. Pour the batter into a hot frying pan or skillet.
  3. Fry for a couple of minutes before flipping over and finishing off – another 2 minutes at the most.
  4. Remove and stack up on a plate – three to four pancakes per person will do it.
  5. Fry the streaky bacon until crispy and place on top of your pancake stack – again, three to four rashers will do.
  6. Drizzle with the syrup and serve. 

Kilmare Pancakes

A savoury option that makes for a great lunch or light dinner, it combines the pancakes with smoked salmon and cream cheese. It’s the classy pancake day option!

This should feed four with two pancakes.

Kildare Pancakes

Kilmare Pancakes

Ingredients

Method

  1. Make up the pancake batter as instructed.
  2. Stir the white pepper and the chives into the mix slowly.
  3. Fry up 8 pancakes and place them on a plate, keeping them warm in the oven as you go.
  4. Divide the soft cheese across the warm pancakes and spread like butter.
  5. Layer each pancake with strips of smoked salmon.
  6. Divide the rocket evenly across the pancakes.
  7. Roll up the pancakes and serve. 

American Sweet

Indulge ALL your favourite American flavours with these decadent, delicious pancakes. Chocolate, peanut butter, banana and, of course, the classic American pancake. Incredible.

American Sweet

American Sweet

Ingredients

Method

  1. Whip up the pancake batter as instructed.
  2. Make as many pancakes as you require.
  3. Spread with the Hershey’s Chocolate with Hazelnut Spread and your choice of peanut butter.
  4. Top with the chopped banana and fold in half.
  5. Drizzle with the Hershey’s chocolate syrup or the Aunt Jemima syrup and serve. 

Rice Pancakes with Creamy Crab

This one is a meal and is a fantastic twist on traditional pancakes thanks to the addition of cooked rice. It’s a little more involved but SO worth it! I reckon they’d make an interesting conversation piece as the starter to a three course meal, if you’re so inclined.

Rice Pancakes with Creamy Crab

Rice Pancakes with Creamy Crab

Ingredients

Method

  1. Cook the rice until tender and then leave to cool slightly. 
  2. Make up the batter as per the instructions.
  3. Slowly stir the rice into the batter.
  4. Fry the batter for 2-3 minutes each side, making approximately 3 inch diameter pancakes.
  5. Place on a plate, cover with foil and keep in the oven on a very low heat.
  6. Now gently heat the soured cream until it begins to bubble. 
  7. Stir in the crab meat over a low heat for a couple of minutes until the mixture is just hot.
  8. Stir in the chopped dill and pepper to taste.
  9. Put the pancakes on plates and spoon the crab mixture equally on top of each one. 
  10. Garnish with roe and sprigs of dill and serve with a wedge of lemon.

Something for everyone there, I feel. Do you have a favourite pancake recipe you’d like to share? Let me know in the comments or on Facebook. I’m always looking to try something new and Pancake Day is a great day to do it on.