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Our Top 5 Pancake Day Ideas!

Here at Street Food Warehouse we love nothing more than good food. You won’t be surprised therefore to learn that Shrove Tuesday, or Pancake Day, is a very important day in our calendar. We have decided to go all out this year – lemon and sugar is no longer cutting it for us – and embrace new, exciting and different pancake ideas. So, we decided to do a bit of research and find our top 5 delicious pancakes for you to try tomorrow!

Creme Egg Pancakes by GQ


  • 3 Creme Eggs
  • 1 Large Egg
  • 30g Caster sugar
  • 1 tbsp Caster sugar
  • 1 pinch Salt
  • 120 g self-raising flour
  • 129 1/2 ml Double cream
  • 140 ml Milk


  1. For the whipped cream, whisk the double cream with the caster sugar until thick and set aside.
  2. Heat a non-stick frying pan over a medium heat. In a jug, whisk together the egg and milk. Sieve the flour into a large bowl and pour in the egg mixture. Mix until well combined. 
  3. Dollop 1 tbsp of batter into the hot pan for each pancake and spread out into a circle with the back of a spoon – they will take 2-3 minutes to start to bubble. Using a palette knife, check that they are golden underneath, then flip over for a few seconds to finish cooking.
  4. Repeat until all of your batter is used up – you should be left with 12 pancakes.
  5. To make the sauce, cut the Creme Egg into quarters and heat in a pan with the double cream until smooth and melted.
  6. To stack your pancakes, spread a thick layer of double cream between each pancake and drizzle with the sauce. Top with some halved Creme Eggs and served.


Hazelnut Pancakes with Blackberry Compote and Bay Ice Cream by The Evening Standard


For the bay ice cream:

  • 350ml double cream
  • 200ml full fat milk
  • 8 bay leaves
  • 1 vanilla pod, split in half
  • 2 eggs
  • 100g sugar
  • Pinch of sea salt

For the blackberry compote:

  • 200g blackberries
  • 2 tbsp sugar
  • Juice of 1 lemon
  • 175ml white wine
  • Seeds of ½ vanilla pod

For the pancakes:

  • 80g hazelnuts
  • 100g white spelt flour
  • 2 eggs
  • 1 tsp sea salt
  • 230ml milk
  • 2 tbsp butter, melted
  • 2 tbsp maple syrup
  • 1 tsp baking powder


  1. First make to make the ice cream pour the cream and milk into a saucepan, add the bay and the vanilla pod and bring to a simmer. Take off the heat and leave to infuse for an hour.
  2. Crack the eggs into a bowl and beat in the sugar until light and fluffy. Sieve in the cream mixture, discarding the bay leaves.
  3. Add salt then pour into ice-cream machine and churn until ready.
  4. To make the compote, put all the ingredients into a small pan and simmer for 5 minutes. Take off the heat and save until needed.
  5. For the pancakes, preheat the oven to 180C. Put the hazelnuts in a roasting pan and place in the oven for 8-10 minutes.
  6. Take out and rub in a tea towel to remove the skins, then blitz in a food processor to a fine powder. Place in a bowl and mix with the other ingredients to form a batter.
  7. Heat the oil in a frying pan. Dollop in as many tablespoons of pancake mixture as you can fit in the pan.
  8. Add a knob of butter to sizzle around the pancakes. Lower the heat and flip once bubbles come to the surface.
  9. Serve in a stack, drizzled with compote and with a generous scoop or two of ice cream.

Courgette and Halloumi Pancakes by The Independent



  • 2 medium courgettes (about 500g)
  • 1 tsp sea salt flakes
  • 1 quantity buttermilk pancake batter *
  • 200g halloumi, grated
  • Handful basil leaves, torn
  • Handful mint leaves, finely sliced
  • 3 spring onions, finely sliced
  • Grated zest of 1 lemon
  • Freshly ground black pepper
  • Garlic-infused olive oil (plain olive oil is fine), for frying
  • Pea shoots and lemon wedges, to serve

Pancake Base

  • 150g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • 1 heaped tbsp caster sugar
  • 250ml buttermilk
  • 1 large egg, lightly beaten
  • 1 tbsp melted butter
  • ​Melted butter or vegetable oil, for frying


  1. In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and sugar, and make a well in the centre.
  2. In a jug, whisk together the buttermilk, egg and melted butter.
  3. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t over-beat or the pancakes will be tough, though some small lumps are fine.
  4. Heat a non-stick frying pan over a medium heat and brush with melted butter or oil.
  5. Pour 60ml (2fl oz/¼ cup) batter into the pan to make pancakes roughly 10cm (4in) in diameter.
  6. Fry for 1-2 minutes, or until bubbling on top and golden underneath.
  7. You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through.
  8. Flip and cook for 30 seconds to 1 minute more. Repeat with the remaining batter.
  9. Serve straight from the pan or keep warm in a 150C/300F/gas mark 2 oven.

Pancakes with Roasted Bananas and Barbados Cream by The Guardian


For the bananas

  • 4 bananas, peeled, cut in half lengthways and then widthways into quarters (400g net weight)
  • 20g unsalted butter, melted
  • 1 tbsp soft dark brown sugar
  • ¼ tsp ground ginger

For the pancakes

  • 100g plain flour
  • 2 tsp soft dark brown sugar
  • Salt
  • 2 large eggs
  • 300ml full-fat milk
  • 50g unsalted butter, for frying
  • 20g flaked almonds, lightly toasted

For the Barbados cream

  • 200g mascarpone
  • 300g extra-thick, Greek-style yoghurt
  • 1 tsp vanilla paste or essence
  • 70g soft dark brown sugar
  • 2 tbsp spiced dark rum


  • Heat the oven to 200C/390F/gas mark 6. Lay the bananas snugly on a medium oven tray.
  • Drizzle with the butter, then sprinkle with the sugar and ginger, and roast for eight minutes.
  • Turn the grill to its highest setting, then grill the roast bananas for three to four minutes more, until golden-brown and soft.
  • While the bananas are roasting, make the crepe batter. Put the flour in a medium bowl with the sugar and a quarter-teaspoon of salt, then whisk in the eggs.
  • Add the milk bit by bit, whisking continuously, until you have a smooth, thin batter.
  • Melt 5g butter in a medium frying pan on a medium-high heat. Once it’s bubbling, add three tablespoons of the batter and swirl around the base of the pan.
  • Cook for a minute or two, flip over and cook for just 30-60 seconds more – you may need to lower the heat.
  • Transfer to a warm plate, and repeat with the rest of the butter and batter.
  • You’ll end up with at least eight good crepes – the first and last ones tend not to be perfect. Cover and keep warm.
  • For the barbados cream, mix the mascarpone, yoghurt and vanilla until smooth. In a small bowl, stir the sugar into the rum, to dissolve.
  • To serve, put one crepe on each of eight plates. Lay two banana quarters at the top edge of each crepe, then fold the crepes over their centres into half-moons, but not so much that the bananas are covered completely.
  • Spoon a dollop of cream on the crepe and next to the banana, dribble a teaspoon and a half of the rum mix over the cream, sprinkle with flaked almonds and serve.


Spinach and Potato Chickpea Pancakes with Mango Chutney by Hello Magazine


  • 1 baking-sized potato
  • 1 onion
  • 1 garlic clove
  • 300g spinach
  • 1 tin chickpeas
  • 1 ½ tbsp Madras curry paste
  • 150g chickpea flour
  • 1 tsp black onion seeds
  • Oil for frying e.g. sunflower
  • 1 lemon
  • 2 tbsp mango chutney
  • 120g yoghurt


  1. Put a saucepan of salted water on to boil. Peel the potato and cut into approx. 2cm cubes. Add the potato to the water. Return to a boil and cook for 5-6 mins, until just tender, then drain into a sieve.
  2. Meanwhile, peel, halve and finely slice the onion. Peel and finely chop 1 garlic clove. Wash the spinach. Strip the leaves off the stalks. Roughly shred the leaves. Drain and roughly chop the chickpeas.
  3. Heat 1 tbsp oil in the saucepan you cooked the potatoes in. Add the onion. Reduce to a low heat. Cook for approx. 3-4 mins, until softened but not coloured.
  4. Add the potato, garlic, chickpeas, curry paste (see cook’s note) and 2 tbsp water to the onion. Stir over a medium heat for approx. 2 mins, until fully coated in the curry paste. Simmer over a low heat while you cook the pancakes.
  5. Sift the chickpea flour into a bowl. Add 220ml water and the black onion seeds. Whisk to combine, then season. Grease a frying pan with a little oil. Add a ladle of batter to the frying pan (see cook’s note).
  6. Cook the pancake for approx. 1-2 mins, until small bubbles begin to form on the surface. Carefully turn over and repeat on the other side, until golden brown. Continue this process until all the batter has been used – there is enough batter to get 4 pancakes.
  7. Add the spinach to the potatoes. Stir for approx. 3-4 mins, until wilted. Add the spinach bit by bit if it doesn’t all fit in one go.
  8. Slice the lemon into wedges. Divide the pancakes between 2 plates. Fill with the spiced potato mixture. Serve with the chutney, yogurt, and lemon wedges.


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