Flip the finest American-style pancakes this Shrove Tuesday with one of these pro recipes from leading South West chefs and producers
Ultimate pancakes by Matthews Cotswold Flour
Clarified butter is the secret ingredient to achieve gloriously crisp edges on pancakes, claim the team at Matthews Cotswold Flour in Chipping Norton. Don’t be put off by the thought of making clarified butter as it’s simpler than you might think and we’ve provided the how-to in the recipe. Alternatively, you can use ghee bought from a supermarket or specialist store.
Pancakes with thyme and honey roasted figs
If you want to push the boat out and serve something a little different this pancake day, give these roasted-fig pancakes a whirl. Tracey Anning-Beckett, sous chef of The Kitchen at The Donkey Sanctuary in Sidmouth, zhuzhes them up further with toasted walnuts and vanilla ice cream.
Blueberry buttermilk pancakes
These buttermilk pancakes from Jude Kereama of Kota Kai in Porthleven are the stuff brunch dreams are made of. The Trencherman’s chef serves a stack of the luxe American-style pancakes with vanilla chantilly cream, fresh berries and a drizzle of maple syrup.
Clotted cream and banoffee pan-cake
Fluffy American-style pancakes layered with caramelised bananas, toasted pecans and chocolate sauce: this epic no-bake cake from chef Paul Ainsworth and Rodda’s in Cornwall blurs the boundary between brunch dish and teatime treat.
Plump, springy and spongy – these thick American-style pancakes by chef Richard Davies are best enjoyed straight from the pan, dripping in a pool of maple syrup and crowned in slices of caramelised banana.
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