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Flipping good: six new pancake recipes to try

Had enough of lemon and sugar? Spice things up a bit this Pancake Day with an Iranian cardamom pancake, shredded duck pancake, or vegan version with blueberry compote.

Dirty Bones, various locations: Vegan Pancakes with Blueberry Compote

Makes 500g (roughly 10 pancakes)

For the Buckwheat Pancakes

100g buckwheat flour
100g plain flour
40g rice flour
1 x teaspoon salt
1 x teaspoon baking powder
30g almond yogurt + extra to serve 40gr per portion
25g maple syrup
25g apple juice
5g white wine vinegar
50g coconut oil

For the Blueberry compote (allow roughly 100g per serving)

500g fresh blueberries
200g caster sugar
200ml water

In a heavy based pan mix the water and sugar together and bring to a boil. Boil for roughly 3 mins until it starts to turn a light brown colour. Drop in the berries and simmer for 30 seconds, stirring so all the berries are coated. Remove from the heat and leave to cool to room temperature. 

Sieve the flours, salt and baking powder into a large mixing bowl. Make a well in the middle. Mix together the almond milk, yogurt, apple juice and vinegar. Pour the liquid mixture into the well and using a wooden or plastic spoon bring the mix together to form a paste.

Melt the coconut oil in a pan and cool slightly, pour into the mix, drizzle in the maple syrup and use a whisk to beat the mixture to a smooth consistency. 

Heat a non-stick pan till hot and add a very fine coating of vegetable / sunflower oil. Cook the pancakes in batches using roughly 50gr of mix per pancake for 2 mins on each side. The aim is to slowly pour the mix into the pan so you have a raised pancake.

Keep warm.

When ready to serve stack the pancakes in a tower of 3, top with almond yogurt and the blueberry compote.

Olney Pancake Parlour, Buckinghamshire: Perfect English Pancakes

Makes 8-10 large crepes

  • 220g plain flour
  • 4 eggs
  • 1 pint milk
  • 37g butter


Put the flour into a large bowl and whisk in the eggs and milk until you have a smooth batter. Melt the butter and whisk this into the batter mixture. Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for one minute on each side until golden.

Serve with lemon wedges and caster sugar, or your favourite filling.

SAVOURY TOPPING: Mediterranean vegetables, houmous, and sweet chilli sauce

  • 3 peppers
  • 1 red onion
  • 1 courgette
  • 1 garlic clove
  • Olive oil
  • Chilli sauce
  • Herbs to taste


Heat your oven to 200C / gas mark 6. Chop the peppers, courgette, onion and garlic then add to a large baking tray with the oil and herbs. Roast for around 18 minutes, until soft and caramelised at the edges.

Fill your pancake with houmous and the prepared vegetables, then reheat and top with chilli sauce. Serve with salad.

SWEET TOPPING: Terry’s Chocolate Orange

  • 100g milk chocolate
  • 1 tsp orange extract
  • 100ml double cream


Melt the chocolate with the cream over a gentle hob or in a microwave. Add the orange extract and stir until smooth and glossy. Fill your pancake with the chocolate filling and, if feeling extra indulgent (always!), top with Terry’s Chocolate Orange pieces, cream, and ice cream.

Marwa Alkhala: Chef Patron of Nutshell, London

A Traditional Iranian Khagineh pancake recipe

Serves 2


2 medium egg
3 tbsp All purpose flour
2 tbsp Plain Yoghurt
¼ tsp Ground cardamom
1 tsp baking powder 
A pinch of salt
A pinch of saffron infused in 1 tbs water 


Whisk the eggs with the wet ingredients
Fold in the dry ingredients, rest the mix for 5 – 10 minutes
Place your non-stick medium size pan on medium heat and brush with oil
Pour half of your mix in and cover it. When the edges start to dry out flip it on the other side.
Repeat with the rest of the mix

To serve: Traditionally it’s served with rose syrup (½ cup sugar, ½ cup water, 1 tsp rose water added at the end). Personally, I prefer it with date molasses and a sprinkle of chopped walnut or pistachio

Oli Martin: MasterChef: The Professionals winner and head chef Hipping Hall, Yorkshire

Duck leg, black bean and spring onion pancakes

For the Roast Duck Leg with Black Bean Rayu:

2 x duck legs
1 x Jar of black bean rayu (alternatives are hoisin or miso)
4 x spring onion
Mixed spice

Rub the duck legs with salt and mixed spices and a touch of oil, roast them in the oven at 180 degrees C for one hour, until the skin is crisp, and the leg is tender and falling off the bone.

For the pancakes:

3 Eggs
450ml Whole Milk
Pinch of Salt 
Pinch of Sugar
Splash of Sesame oil
150g Plain flour – sifted
A few sprigs of chopped fresh coriander 

Mix all together until smooth and just coating consistency. Allow to rest for 30 mins before cooking as normal. Shred up the leg and pop it onto a pancake with a spoonful of black bean rayu, shredded spring onion and a drizzle of honey  

Antoine and Camille Chretien, La Table d’Alix, Oxfordshire

Crepe Suzette

Bored of making stodgy old British pancakes, slathered in sugar, lemon or treacle (or if you’re my children, all three)? Try this cheeky little number for size then – an elegant crêpe with Juliette sauce, artfully created and demonstrated by the stupendously beautiful. Might need to moderate the booze for the littlies, mind.


110g of plain flour
2 whole eggs
Pinch of salt
220 ml of milk
50g butter
Orange zest
10 mls Rum
20 mls grand marnier

For the suzette sauce
Juice of 5 oranges
1 orange zest
1 lemon zest
50g butter
100g sugar


  1. Put flour and salt in a bowl and mix with whisk.
  2. Add eggs in the middle then mix then add the milk progressively till reach the right consistance then add all the rest of the ingredients in
  3. For the suzette sauce, put all ingredients into a pan and reduce by half.
  4. Fry your pancakes and pour over your suzette sauce
  5. Put some grand marnier in a warm pan and light a flame, then pour on your pancake – voila! *hic*

Find more ideas here

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