Bored of the classic lemon and sugar or dollop of Nutella? If you want to try something different this Pancake Day on Tuesday 01st March, here are some fun recipes to try. What’s your favourite?

Dutch Baby (serves 4)

This a German-American creation and is essentially a giant Yorkshire pudding. There is nothing childish about this pancake and it will definitely excite everyone at the table when it comes out of the oven. This recipe uses a blackberry compote, though golden syrup and vanilla ice cream would make for a speedy alternative.



Dutch Baby

100g plain flour

3 large eggs

150ml whole milk

1 tsp vanilla extract

3 tbsp of veg oil


Blackberry Compote

750g blackberries

100g caster sugar

To serve, vanilla ice cream or crème fraiche


  1. Preheat your oven to 220C/200C fan/gas 7.


  1. In a large bowl, whisk together the eggs and milk until fully combined. In a second large bowl, add the flour. Slowly pour the egg and milk mix into the flour, adding a little at a time and mixing constantly until all the milk and eggs have been combined with the flour. Then pour in the vanilla extract and whisk well, using an electric whisk if you have one, to ensure there are no lumps of flour.


  1. Place the oil into a large cast iron skillet – however, a small but deep roasting tray will work as well. Place in the oven for 5 minutes on the bottom shelf, removing any shelves above because this ‘Baby’ is going to rise.


  1. Remove the tray from the oven and add the Dutch Baby mix before returning to the oven for 20-25 minutes, until the outside has become golden brown. Do not open the oven until you take it out because this will prevent the mix from rising.


  1. Place the blackberries and sugar in a small saucepan with a small splash of water and place on medium heat. Stir regularly and allow the blackberries to break down, mashing them with the back of the spoon. Keep cooking until all the sugar is dissolved and the compote starts to bubble, adding more water for a more sauce like consistency. Then remove from the heat and allow to cool.


  1. Take out your Dutch Baby from the oven and place on a heat proof matt in the middle of the table. Pour some of the blackberry compote into the middle of the Dutch Baby and serve with vanilla ice cream or crème fraiche. Enjoy!




Vegan Banana Pancakes (serves 4)

My brother made these for me a few years ago and they are very tasty. They also happen to be a lot less filling than regular pancakes meaning you can eat lots more of them!



1 ripe banana

2 tbsp caster sugar

1 pinch of salt

2 tbsp of veg oil plus extra for cooking

120g self-raising flour

½ tsp baking powder

150ml almond milk (other vegan milks will work but I think almond is the tastiest)


To serve

Agave syrup

Fresh berries

Vegan coconut yogurt


  1. In a large bowl, mash the banana into a wet paste and then add the sugar, salt, 2 tbsp of veg oil, flour and baking powder, before mixing thoroughly. Slowly pour in the milk a little at a time, stirring constantly until all the milk has been added. Whisk vigorously, using an electric whisk if you have one, until there are no more lumps of flour.


  1. Add a little oil to your frying pan and swirl it around the pan so it covers all of the pan, and then place the pan on a medium heat and wait a few minutes until the oil is hot. Add a little of the batter at a time depending on how large your pan is and how large you want your pancakes to be. Cook for a couple of minutes and then flip and cook for another couple of minutes. Remove onto a plate and repeat the process until you have no more batter.


  1. Serve with a dollop of coconut yogurt, a handful of berries and a drizzle of agave syrup. Enjoy!


Ham, Gruyère and Egg Crêpes (makes 4 crêpes)

I have had these many a time on family holidays to France, and when made with a traditional crêpe pan, they are a thing to behold. My family and I have regularly tried to recreate them at home, so here is my tried and tested recipe for what are, in my opinion, the best savoury pancakes you can make!



For the Crêpes

100g plain flour

2 free range eggs

300ml semi-skimmed milk (or whichever you have available)

2 tbsp olive oil


For the Filling

4 free range eggs

100g Gruyère cheese

100g good quality roast ham


  1. Preheat your grill to a high heat.


  1. Whisk together the crêpe ingredients, apart from the oil, using an electric whisk if you have one. (Or – a little trick my mum taught me – place all the ingredients in a large jug and use a handheld stick blender to mix the ingredients – this makes it much easier to pour out the batter.)


  1. Take your largest frying pan and place on a medium heat with a small amount of oil. Swirl it around the pan until the oil has coated the entire base. When the oil is hot, pour a little of the batter around the pan and swirl to make sure it coats all of the pan.


  1. The crêpe will not take long to cook, so as soon as it is starting to brown on the bottom and moves when you jiggle the pan, flip it and place the ham and cheese on it. Then fold in 3 or 4 of the edges, not quite to the middle, to either from a triangle or a square.


  1. Crack 1 egg into the space left in the middle and cook for 3-4 minutes, pressing down on the folded edges to melt the cheese. Then place under your grill for about 5 minutes, or until the egg white is cooked but the yolk is still soft. Gently move onto a plate and enjoy!