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Top pancake ideas for Shrove Tuesday

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Everyone loves pancakes and, even if you aren’t planning a period of abstinence for Lent, Shrove Tuesday acts as a reminder to dust off your pancake pan and get flipping. Recipes for basic batter vary but Jamie Oliver’s easy method is about as good as it gets – follow his guidance and you won’t go far wrong.

Once you’re confidently turning out golden crepes, it’s time to consider filling options. Beware – stating your preference for savoury or sweet fillings can lead to a ‘Marmite’ moment in some families! We’ve assembled a few of our favourites below – why not set the lemon and sugar to one side and try something new for a change?

Sweet and nutty

This filling is a winner with kids and perfect if you want to add a bit more substance to your pancakes. A little goes a long way, though, so go easy on the quantities. Simply spoon some chunky peanut butter into a bowl and stir in a handful of chocolate chips. Spread a small amount of the mix across a warm pancake and top with a few sliced of banana before folding into quarters. Dust with a little icing sugar.

A grown-up treat

Crepes Suzette are simple to prepare in advance for a dinner party and look super-sophisticated. Make the pancakes in advance, fold into quarters and arrange on a serving plate. In a pan, warm the juice of three oranges plus the zest of one, together with three tablespoons of caster sugar and a splash of Grand Marnier. Allow the sugar to melt and the liquid to reduce a little before thickening with a knob or two of butter. Pour over the crepes and when you’re ready to serve, warm them through in the microwave (or covered with foil in the oven). Et voila! Serve with cream.

Turn pancakes into fajitas

Make a batch of pancakes and keep them warm in a low oven. Then cook up a batch of savoury fajita filling using your favourite ingredients. Fry sliced onion in a pan with a little olive oil, add sliced vegetables of your choice – green beans, cauliflower florets – and cook till tender. Then, stir in a tin of drained chick peas and a jar of arrabbiata sauce and cook for a few minutes more. Sprinkle with coriander or parsley and serve the filling at the table with the pancakes and a pot of yogurt.

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