One of the most indulgent days of the year, Pancake Day or Shrove Tuesday (1st March 2022), is almost upon us and online searches relating to it have been soaring, according to Google Trends. ‘How to make pancakes’ has become a breakout search term, while it’s no surprise that ‘how long till Pancake Day’ searches have increased by 4,400 per cent thanks to the day falling a little later than usual this year.
Whether a sweet or savoury variety is favourable, there’s a recipe for everyone – and with over 12.7M #pancakes posts on Instagram, there’s no shortage of inspiration for the perfect stack! These delicious recipes by STAUB and Brit Woodruff of Naturally.B below will cater for adults and kids alike, and can be made in STAUB’s cast iron pancake pan, which makes light work of cooking up pancakes and crêpes the traditional way.
For those with a sweet tooth
Banana and berry pancakes
Made with jumbo oats instead of flour and banana instead of egg, these delicious pancakes are ideal for vegan and gluten free diets. The batter will also keep in an air tight container (such as ZWILLING FRESH and SAVE) in the fridge for a few days, allowing you to do all the preparation in advance.
Ingredients – makes 8 pancakes
145g jumbo oats
300ml oat milk
1 ripe banana
2 tbsp maple syrup
1 tsp baking powder
Coconut oil (to cook)
1. Mash the banana and mix with the oat milk and maple syrup.
2. Place the oats into a food processor along with the baking powder and blitz until the oats are a flour consistency.
3. Slowly add the banana mixture to the oats and blitz until combined.
4. Heat a little coconut oil in a cast iron pan over a low heat.
5. Use a ladle to spoon out one scoop of the pancake batter.
6. Allow to cook for 1-2 minutes then use the wooden spatula to flip the pancake and cook for a further 1-2 minutes on the other side.
7. Repeat until all the batter is used. To serve, top with coconut yoghurt, blueberries, raspberries, strawberries, pecans and desiccated coconut and enjoy!
For those who prefer savoury
Salmon and avocado crêpes
Ideal for brunch, these delicious savoury crêpes can be prepared using the STAUB cast iron pancake pan, which allows you to make wafer-thin crêpes the traditional way. This recipe is ideal for two to three people and can be halved for pancakes for one. The batter will keep in an air tight container (such as ZWILLING FRESH and SAVE) in the fridge for a few days, allowing you to do all the preparation in advance.
Ingredients – makes 4-6 crêpes
150g plain white flour or gluten free flour
320ml oat milk
15g butter (melted and cooled)
Pinch of salt
Juice of half a fresh lemon
1. Add the flour and salt to a bowl and mix until combined.
2. In a separate bowl, add the eggs and beat well.
3. Add the oat milk, water and butter to the eggs and whisk together.
4. Pour the egg mixture into the flour mixture a little at a time and whisk until a smooth batter is formed.
5. Cover the batter with cling film and place in the fridge to chill for one hour.
6. Remove the batter from the fridge and stir slightly.
7. Heat a little butter to grease a cast iron pan over a low heat.
8. Use a ladle to spoon out one scoop of the batter and use the wooden spreader to create a circular crepe shape.
9. Cook for 1 to 2 minutes until the edges turn golden and use the wooden spatula to help flip.
10. Cook for a further 30 seconds.
11. Repeat until all the batter is used.
12. To serve, top with the spinach, smoked salmon, slices of avocado, plain yoghurt, a sprinkle of chilli flakes, some fresh coriander and a squeeze of fresh lemon juice and enjoy!