We love a pancake – so versatile and tasty and what better occasion to fill up on all this deliciousness than Shrove Tuesday?

So ahead of Pancke Day itself, why not start thinking about some recipes to wow your loved ones with? We have some tasty pancake recipes of both sweet and savoury variety so dig in!

American Pancakes


  • 350ml milk
  • 2 eggs
  • 200g plain flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • Vegetable oil

To serve:

  • Streaky bacon, cooked
  • Blueberries
  • Honey
  • Primula Cheese


  1. Whisk the milk and eggs in a jug and set aside.
  2. Add the flour, sugar and baking powder to a bowl with a pinch of salt and combine. Gradually pour in the milk and egg mixture and beat well.
  3. Add a ladle of the pancake batter to a pan on a high heat with a little vegetable oil. Cook until bubbles form then flip the pancake over and cook on the other side until golden.
  4. When cooked, spread each pancake with cheese and stack. Top the stack with streaky bacon, a drizzle of honey and a handful of blueberries.

Cheese & Sweetcorn Pancakes


  • 1 cup plain flour
  • 1 tsp sugar
  • 1 heaped tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 200ml milk
  • 1 large egg
  • 3 tbsp vegetable oil
  • 1 small tin sweetcorn, drained well
  • 3 spring onions, finely sliced
  • 75g Primula Cheese
  • Handful of parsley, chopped


  1. Whisk together the oil, milk and egg.
  2. Add the flour, sugar, baking powder and baking soda until blended.
  3. Stir the sweetcorn and spring onions into the batter.
  4. Add in spreadable cheese in pea-sized lumps and stir carefully to avoid blending the cheese into the batter.
  5. Dollop 2 tbsp per pancake into a frying pan over a medium heat with a little vegetable oil.
  6. Cook until well-browned on one side. When the top starts to bubble, flip the pancake and leave until cooked through.
  7. Dress with a spoonful of spreadable cheese and a sprinkling of chopped parsley.
  8. Serve hot.

Palm Beach Pancakes


For the pancakes

  • 2 cups plain flour
  • 2 eggs
  • 1 ½ cup whole milk
  • 75g unsalted butter
  • 3 tsp baking powder
  • Pinch of salt

For the topping

  • 100g dark brown sugar
  • 100g unsalted butter
  • 4 bananas, cut into 1cm diagonal pieces
  • 2 tbsp Palm Beach Banana & Butterscotch 
  • 2 tbsp double cream (optional)
  • Vanilla ice cream to serve (optional)


  • Sift the flower into a bowl with the baking powder and salt (this will make the pancakes grow).
  • Beat the eggs, then mix with milk and butter.
  • Add the dry ingredients into the wet ingredients and mix until combined.
  • Fry the pancakes on a dry non-stick pan for 2 minutes or until golden brown on each side and set aside. Keep in a warm oven until ready to serve.
  • For the topping: melt the sugar and butter in a pan until combined.
  • Add bananas and fry for 2 minutes each side.
  • Add Palm Beach Banana & Butterscotch and toss pan to cover all bananas.
  • To make the topping creamier, add double cream and mix until absorbed.
  • To serve, stack the pancakes, cover with topping and add a scoop of vanilla ice cream.

Savoury Welsh Crempog (Pancakes) with cheese and leeks 

Prep time: 5 minutes. Serves: 2. Cooking time: 10 minutes


  • 1 small leek, finely sliced
  • 190g plain flour
  • 1 tsp baking powder
  • Generous pinch salt
  • 230ml oat milk
  • 2 tsp lemon juice
  • 70g cheese, grated, vegan or non-vegan
  • Fresh chives or parsley to top


  • Prepare the leeks by slicing and grating the cheese (vegan or regular)
  • Add the butter to a non-stick pan, place on a medium – high heat then add the sliced leeks and fry for a few minutes then place into a bowl
  • In a large bowl mix the flour, salt and baking powder together, in a separate bowl add the lemon juice and oat milk together and leave to curdle for around 2 minutes before adding to the large bowl of flour, whisk until smooth
  • Once mixed together, check the texture, you want it to be a thick batter but runny enough to fall off the spoon
  • Pop the same pan back on a medium – high heat with another knob of vegan butter then spoon on 3-4 ladles of pancake batter, add a spoonful of the fried leeks in the middle of each pancake, followed by a sprinkle of grated cheese then top with another spoonful of pancake batter
  • Once the pancakes start to bubble, flip and fry on the other side for a further 3-4 minutes
  • Serve hot with more cheese and leeks on top with a sprinkle of fresh chives or parsley

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