FEMAIL reveals how to whip up a Pancake Day feast this Shrove Tuesday

•  25g plain flour 
• Pinch of salt 
• 1 tbsp caster sugar 
• 2 free-range eggs, beaten 
• 25g melted butter, plus extra for cooking 
• 250ml semi-skimmed milk 
• 3 tbsp cold water Sugar to dust
• 12 tbsp Bonne Maman Lemon Curd 

•  6 tbsp crème fraiche or vanilla ice-cream

• 25g toasted shredded almonds and a few sprigs of fresh lemon thyme

• To make the crepes, put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs
• Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water.
• Increase your whisking speed until you have a thin batter about the consistency of single cream
• Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper
• Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. 

• Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat
• Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven 
• Spread each warm crêpe generously with about 2 tbsp lemon curd 
• Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half 
• Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away 

• 200g self-raising flour 
• 1 ½ tsp baking powder 
• 1 tbsp golden caster sugar 

• 25g melted butter, plus extra for cooking 
• 200ml milk 
• OPTIONAL: Maple syrup, bacon, chocolate chips, blueberries, jam 

1.  To get those signature fluffy American pancakes, mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

2. Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk. 

3. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug. 

4. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. 

5. Make sure you don’t put the pancakes too close together as they will spread during cooking.

6. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up. 

7. Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings. 

• 1 x 420g can of Princes Strawberries in Light Syrup 
• 8 pancakes (bought or home-made) 
• 8 tbsp chocolate hazelnut spread 

• 2 heaped tsp cornflour 
• Extra thick double cream or Greek-style yogurt, to serve 

• Warm the pancakes according to the pack instructions. 
• Meanwhile, drain the light syrup from the can of strawberries into a saucepan. 
• Blend in the cornflour until smooth, then heat gently, stirring with a whisk or wooden spoon until thickened and smooth. 

• Spread a tbsp of chocolate hazelnut spread over each pancake. 
• Fold in half or roll them up and spoon the strawberries and sauce on top. 
• Serve with double cream or Greek-style yogurt. 

• 200g plain flour 
• 1 small pinch of salt 
• 20g Cocoa Powder 
• 30g caster sugar 
• 3 large eggs 

• 500ml whole milk 
• 5g olive oil 
• Hotel Chocolat Hot Chocolat flakes or Hotel Chocolat Batons 

• Crack the eggs into a large bowl then add the caster sugar and a small pinch of salt. 
• Whisk well, then incorporate the sieved cocoa powder and plain flour. Again, whisk well until you get a blended mixture. 
• Then add the milk very very slowly while stirring. 

• Lastly, add the olive oil, and leave the pancake batter to set in the fridge for around 30 minutes. 
• Cook your crepes in a non-stick pan. 
• While still warm, sprinkle over a generous amount of Hotel Chocolat’s grated hot chocolate flakes or pop your chosen Hotel Chocolat Baton on top

• 100g plain flour
• 3 large eggs
• 150ml milk
• 1 tsp vanilla extract
• 3 tbsp vegetable or sunflower oil 

• 400g can of pitted cherries
• 3 tbsp golden caster sugar
• 2tbsp of brandy or kirsch
• Vanilla ice cream (optional) 

• Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla
• Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside
• Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up – remove the top shelf, if you can, as the pancake will puff up as it cooks
• Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup 

• Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little
• When the pan is red hot, pull out the oven tray and pour in the batter – it should sizzle as it hits the pan
• Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown 
• Don’t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries

• BATTER INGREDIENTS: 
• 150g flour 
• 250ml soy milk 
• 30g maple syrup 1/2 tbsp soybean oil (+extra for frying) 
• 12g baking powder 
• pinch of salt 
• 4g matcha powder 

• TOPPINGS 
• 1 avocado
• Maple syrup (to serve)
• Crispy bacon
• Banana slices
• Berries
• Peanut butter ice cream (optional) 

• Stir together all the batter ingredients until well mixed
• Heat a little soybean oil in a non-stick frying pan, and fry the pancakes in batches
• Cut the avocado in half lengthwise, and remove the pit and the skin by peeling it off delicately.
• Cut thin slices, down the length of one of the avocado halves, then press down on this gently to create a kind of fan. 

• Use a cutter to make it nice and round. Repeat with the other avocado half. 
• On two separate plates, arrange the pancake attractively, into stacks. Use a spatula to place the avocado fans on top of the pancakes. 
• Serve the pancakes with your choice of toppings, and drizzle with a little more maple syrup. 

• Tequila Rose 
• Pink food colouring 
• 135g plain flour 
• 1 tsp baking powder 
• ½ tsp salt 2 tbsp caster sugar 
• 130ml milk 

• 1 large egg, lightly beaten 
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
• Marshmallows, strawberries and whipped cream to decorate 

• Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter. 
• Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter – let it stand for a few minutes. 
• Add a drop of pink food colouring and mix, add more if needed until desired shade of pink Heat a non-stick frying pans over a medium heat and add a knob of butter. 

• When melted, add a ladle of batter. 
• Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick 
• Stack the pancakes then decorate with whipped cream, strawberries, marshmallows and drizzle over Tequila Rose

• TO MAKE THE SAUCE 
• 2 tbsp Jaffa Cake Gin by Master of Malt
• 3 tbsp honey 

• 250ml freshly squeezed orange juice
• zest of 1 orange 
• 50g unsalted butter

• Add all the ingredients to a small pan and gently warm through. 
• Add the butter in small pieces and bring to a simmer to bring the sauce together and reduce slightly

• Pour over a stack of pre-prepared crepes filled with chocolate

• 50g banana 
• 40g vegan vanilla protein powder
• 240ml oat milk 
• 10ml lemon juice 

• 100g self raising gluten free flour
• 10g maple syrup
• 2g cinnamon 
• 30g aquafaba 

• Place the lemon juice and oat milk into a jug and mix together, set aside for 10 minutes. 
• Place the banana, maple syrup and the cinnamon into a blender and blend into a smooth paste. 
• Put the aquafaba into a bowl and whisk to stiff peaks
• Mix all of the rest of the dry ingredients together, mix in the banana paste, slowly pour in the milk then fold in the whisked aquafaba 

• Place a pan on the heat, add a spoonful of oil, then wipe around the pan with a paper towel. 
• Spoon the pancake mixture into the pan, leaving 2-3 cm between each one.
• Continue doing this until you have used up all of the mixture

• 100 g plain flour 
• 15g cocoa 
• 1 egg and 1 egg yolk 
• 1 tablespoon vegetable oil plus extra for frying 
• 250 ml semi skimmed milk

• 170g carton fat free Greek yogurt 142g carton of custard 
• 4 teaspoons fresh chopped mint 
• 175 g raspberries 
• 225g strawberries, sliced 
• 50g dark chocolate, optional 

• To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes.
• For the filling, mix the yogurt, custard and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water. 
• To cook the pancakes, heat a little oil in the base of an 18 cm (7 inch), pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan.  

• Tilt pan to swirl the batter over the base in a thin layer then cook until browned on the underside 
• Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes. 
• Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates and drizzle with melted chocolate, if using. Serve immediately. 

• 150g plain flour 
• A pinch of salt 
• 2 large eggs (or a mashed banana, to make them vegan) 
• 400ml can coconut milk (full or half-fat) 
• 4 tbsp milk (or water, to make them vegan) 

• 2 large ripe mangoes 
• 2 passionfruit 
• 3-4 tbsp desiccated coconut Butter, for cooking (or coconut oil, to make them vegan) 
• handful of blueberries, to serve 
• Maple syrup, to serve (optional) 

• Sift the flour into a large mixing bowl and add the salt. Make a well in the middle of the flour using a spoon and crack in the eggs. 
• Using an electric whisk, start whisking the eggs into the flour, adding the coconut milk a little at a time and gradually incorporating more of the flour around the eggs as you go. 
• You should end up with a smooth, quite thick, batter. (If you are using bananas instead of eggs, mash them up and mix in as above). Loosen it a little by whisking in the milk or water.
• Prepare the mango filling by cutting the mango into thin slices or small chunks, the easiest way to do this is to cut the cheeks off the mango stone, then score them in a criss-cross pattern and turn them inside out so you have a hedgehog shape and can then slice the flesh away from the skin. 
• Put in a bowl. Halve the passionfruit then scoop out the seeds and juice and add to the mango. 
• Toast the desiccated coconut in a dry pan over a low heat until it turns golden. Remove from the heat and set aside. Pre-heat the oven to 120C. Get a non-stick frying pan of around 20cm diameter very hot. 

• Add a knob of butter (or coconut oil if you’re using the vegan method) and swirl it around, then use kitchen paper to wipe it around the pan, removing any excess. 
• Ladle some of the pancake batter into the pan, just enough so you can tilt the pan to spread it around to the edges. 
• Cook for a minute before flipping the pancake over with a palette knife and cooking on the other side for a minute or so. 
• When all the pancakes are cooked, place one on a plate, spread the mango mixture over a quarter of it, then fold the pancake over it, then over again, so you end up with a triangle stuffed with mango. (You can also just put the mango in a line down the centre and roll the pancake up around it). 
• Repeat with all the pancakes, then arrange on plates. Scatter with the toasted coconut and some blueberries, then serve, with maple syrup to drizzle over, if you like. 

•  150g spinach
• 175g wholemeal flour
• 1 tsp baking powder
• 1 egg
• 200ml milk 

• Olive oil, for frying
• Salt and black pepper
• Cherry tomatoes
• Ricotta 

• Place the spinach into a bowl and pour boiling water over it, leaving to soak for 2 minutes. 
• Drain, then pulse in a blender into a puree. 
• Combine the spinach puree, wholemeal flour, baking powder and a pinch of salt in a mixing bowl. 
• Add the egg and milk, then whisk into a smooth batter. 
• Heat a little of olive oil in a non-stick frying pan over a medium-low heat, and add 2-3 tbsp of the batter into the pan at a time to make small, round pancakes. 

• You will need to do this in batches of two-three at a time. Cook for 2-3 minutes until the edges are set, and bubbles are appearing on the surface. 
• Flip the pancakes over and cook for another 2-3 mins until cooked through. Keep warm in a low oven while you cook the remaining pancakes.
• Stack them up with a spoonful of ricotta in between each one, then top sliced cherry tomatoes, fresh parsley and a crack of black pepper. Serve warm. 

 For the Pancakes

• 100g chickpea (gram) flour
• 100g frozen peas, defrosted and crushed
• 1 tbsp olive oil
•  1 tsp turmeric
• ½ tsp sea salt flakes & freshly ground black pepper
• Vegetable oil, for frying

For the Dressing

• 300g Greek yoghurt
• 1 tbsp tahini
• 4 heaped tbsp chopped fresh mint and coriander
• 1 garlic clove, crushed 
•  Zest and juice of 1 lime

For the Squash and Pea Filling:

• ½ butternut squash, peeled and chopped into 2cm cubes
• 1 large red onion, peeled and cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin seeds 
•  1 tsp garam masala
• ½ tsp chilli flakes
• 250g frozen peas, cooked

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.

3. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover with cling film and put in the fridge to chill.

4. Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with salt and a little pepper.

5. Roast for 25-30 minutes, turning the vegetables half way through until golden and tender 

 Take out of the oven and mix in the peas. Keep warm.

6. To cook the pancakes, heat a non-stick frying pan over a high heat and add a little of the vegetable oil. Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss the pancake and cook for about 10 seconds longer.

7. Transfer to a plate and keep warm by covering loosely with foil. Repeat with the remaining batter until you have 4 pancakes.

8. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon over some dressing. Lightly fold the pancakes over and serve immediately.

• 110g frozen green peas
• 50g buckwheat flour 
• 1 free range egg 
• 100ml unsweetened almond milk 
• 15ml rice malt syrup 
• 2 tsp extra virgin olive oil 

• 1/3 tsp. stevia granules 
• 500ml water 
• 5g cacao powder 
• 15ml extra virgin coconut oil 
• 50g fresh strawberries, chopped in half

• Bring water to boil in a saucepan over medium heat and boil the peas for 8minutes or until soft. 
• Drain the water and transfer the peas to a food processor 
• Add the buckwheat flour, stevia granules, rice malt syrup and almond milk to the food processor
• Crack the eggs into the food processor and process until the mixture is combined 
• Heat olive oil in a non-stick fry pan over medium heat and pour 1/4 cup of the mixture into the fry pan and cook for 1-2 minutes or until bubbles begin to appear in the mixture 

• Flip the pancake over and continue cooking for 1-2 minutes. Repeat this process until all the mixture has been used 
• In a small bowl combine the cacao powder, coconut oil, rice malt syrup and stevia. 
• Continue mixing until the mixture is well combined 
• Divide the green pea buckwheat pancakes into two serves 
• Pour half of the chocolate sauce over one serving of the pancakes. 
• Add 25g of strawberries on top 
• Refrigerate the second serving of the pancakes, strawberries and chocolate sauce for tomorrow’s leftover

• 4 French crêpes, buckwheat or traditional 
• 225g soft, fresh goat’s cheese 
• 6 tbsp Bonne Maman Fig Conserve 
• 8 thin slices Bayonne ham 

• 125g Comté cheese, coarsely grated 
• 4 sweet pickled onions or cornichons finely sliced 
• About 50g soft leaves such as baby spinach, rocket or pea shoots

• To make the crepes, follow the instructions in the Lemon Curd and Raspberry recipe
• Spread the crêpes with the soft cheese. Spoon the fig conserve on top and spread evenly. 

• Top with a slice of ham, a sprinkling of grated cheese, a little pickled onion and a handful of baby leaves. 
• Roll or fold the crêpes and enjoy cold or warmed through in a hot oven for 5 minutes.