Pancake Day: How to eat pancakes for breakfast, lunch and dinner

Pancake. A cake cooked in a pan. A simple enough concept with equally simple ingredients – the kitchen staples of milk, butter, flour and eggs. Kept plain they are a hearty meal in themselves, but it’s mostly what you put on-top of them that transforms them into the rich treats worthy of the main course on the aptly named Fat Tuesday; a day of feasting to keep you satisfyingly full for the 40 days of fasting ahead.


Fun fact: Brits use around 52 million eggs come Pancake Day.

However, with hefty encouragement from the crazes for raw and gluten/dairy free diets, people have also got creative with the batters and the basic recipe has been remodeled and revamped so that countless are now available. That’s why pancake day has begun a little early for me this year and I’ve been gorging on the recipes to suss out the tastiest. So, whether you like your pancakes thin or fluffy, savoury or sweet, rich or healthy, I’ve scoured the web to find a selection that will keep you flipping the pan and drizzling the maple syrup from dawn to dusk.


Breakfast: Porridge in a pancake


The buckwheat flour gives this pancake a more nourishing quality that makes it perfect for a great and satisfying start to the day. The original recipe included greek yoghurt instead of the banana, however this way (and if you use soy milk) as well as giving you added energy and being slightly sweeter, the pancake is also dairy free. If you want to make these a little more indulgent, take heed from the Americans and add some bacon and lashings of maple syrup.

  • 1 cup of buckwheat/ wholemeal flour
  • 1/2 cup of oats
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 cup of milk (normal/ soy/ almond ok)
  • 1 mashed banana
  • Handful of blueberries
  • opt- 1 teaspoon vanilla extract
  1. Mix all of the dry ingredients together in one bowl and in a separate one whisk the egg, milk and then the mashed banana.
  2. Make a well in the dry ingredients and pour in the wet ones, stir until combined. Mix in the blueberries.
  3. Heat the pan with a little oil (I used coconut) and cook the pancakes for a couple of minutes on each side.

 Adapted from Healthy Whole Wheat Oatmeal Pancakes, by Sally’s Baking Addiction.



Lunch: Sweet potato pancakes


 St. Andrews’ very own celebrity chef, Deliciously Ella, has recently stormed the culinary scene with her first release becoming the fastest selling debut cookbook- so there’s no surprise these sweet potato pacakes do not disappoint. Ella suggests having these sweet with jam, apple purée and fruit. However without the honey I think they’re equally good savoury. Substitute the cinnamon for cumin and the honey for more milk, and try with your choice of creamed spinach, ricotta or tomato and egg. I used some leftovers and had it with spinach, avocado and salami, which is also a delicious option.

  •  1 small sweet potato (200g)
  • 200ml oat/ soy milk
  • 200g brown rice flour
  • 2tbsp honey
  • 1 tsp ground cinnamon
  • coconut oil
  1.  Peel the sweet potato, discard skin and chop into small pieces
  2. Steam or boil for about 10 minutes
  3. Blend (or whisk) with the remaining ingredients until completely smooth.
  4. Grease the pan and cook for 2-3 minutes.

Recipe by Delicious Ella. 


Dinner: Crêpe Complète (Ham, Egg and Cheese)


Traditionally much larger and thinner than their British and American counterparts, the French crepe is a common dish from Brittany. They are enjoyed both salty and sweet depending on the flour used and are filled with virtually anything, however a true classic is the complète. These probably won’t turn out as thin and crisp as they’re supposed to, as they’re normally cooked on a special crepe machine, however they still taste close enough to the real deal and are perfect served with a pint of cider.


  • 2 eggs
  • 110ml milk
  • 55g buckwheat flour
  • a pinch each of salt, pepper, nutmeg
  • 2 slices of ham
  • 2 eggs
  • handful of grate gruyère, comté or emmental
  1. Whisk together the eggs and milk in a large bowl until combined. Whisk in the flour, salt, pepper and nutmeg until you have a smooth batter. Leave to stand for at least 30 mins.
  2. Heat a tablespoon of olive oil or butter and add the batter, flip after about one minute.
  3. At the same time fry an egg in another pan.
  4. Add the cheese and ham to the crepe so they can cook at the same time as the bottom side of the crepe.
  5. Finally add the egg and fold over the crepe ready to eat.

Recipe from Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking.

Images courtesy of honeybeehomemaker.