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It’s Pancake day, that crêped up on me ….

Pancake day or Shrove Tuesday is creeping up on us. (9th February 2016) Traditionally Shrove Tuesday is celebrated throughout English speaking countries including Australia, Canada, and Ireland. In France it is known as Mardi Gras day and America refer to it as fat Tuesday! We celebrate this day in February to signify the last day before lent, when certain foods are to be given up for 40 days (Lent). Pancakes were eaten to use up the fats, eggs and flour that were traditionally forbidden during lent. A basic pancake batter consists of flour, milk and eggs.

Whether you’re the resident ‘tosser’ of pancakes, or prefer not to toss and leave it to someone else you are sure to enjoy a good pancake.

Are you a traditionalist, do you like to stick to a good old fashioned warmed pancake, with lashings of lemon and sugar?

Lemon and Sugar

Or do you like to experiment with your pancake fillings? Anything goes from savoury to sweet the world is your oyster or should I say Pancake? Why stick to flippin’ English pancakes, try stacking American pancakes, or making wafer thin crêpes, drizzling Scottish pancakes. We are more traditional in our house and tend to stick to lemon, sugar, chocolate spread, golden syrup, maybe adding a healthy banana on the way!

Here are a couple of savoury ideas to tantalize your taste buds.

Butternut Squash and Stilton

A wholesome, hearty pancake filling for grown ups. Quick and easy to prepare. Perfect with a glass of white. Get the recipe here https://www.eggrecipes.co.uk/recipes/butternut-squash-and-stilton-pancakes

Butternut Squash and Stilton

Butternut Squash and Stilton

Bacon and Mushroom

Prepare your pancake in the usual way, fry off two bacon rashers cut into small pieces, add the sliced mushrooms to the pan. Once the bacon and mushrooms are crispy add to you pancake and fold over. Serve with sliced tomatoes to recreate a breakfast feel. Or even serve for breakfast!

Spinach and Ricotta

Spinach and Ricotta

Simple to make, mix up cooked spinach with the ricotta cheese and spread over your pancake, fold or roll to serve.

What’s for dessert I hear you cry. Pancakes of course!!

Banoffee Pancake

Banoffee Pancake

Layer a cooked pancake with toffee sauce, sliced banana, freshly whipped cream and chocolate shavings. Delicious.

American Blueberry Stack

Blueberry Stack

Blueberry Stack

Similar to the English pancake, but thicker and smaller in diameter, the American pancake is usually stacked with the filling between each pancake.   With more ingredients in the basic recipe than the British pancake you will need, plain flour, baking powder, salt, white sugar, eggs, milk and butter. Mix the dry ingredients together, form a well in the middle and add the milk, egg and melted butter. Stir until smooth. Add half a pack of blueberries to the mixture before cooking. Carefully add to hot oil in the frying pan, turning after 2-3 minutes. Stack pancakes and add remaining blueberries, drizzle with syrup.

Fruity Pancakes

For a lower calorie version, fold a pancake into triangles, fill with cream cheese, blueberries and poached pear slices. Or swap for squirty cream, if feeling indulgent.

Blueberry and Pear Pancake

Blueberry and Pear Pancake

To keep pancakes warm whilst cooking in batches, layer pancakes between greaseproof paper and keep in a warm oven on low. I suggest for a minimum of 20 minutes so as not to dry out

So many variations out there, so don’t be shy, get creative. Whatever your flavour enjoy Shrove Tuesday.

What weird and unusual fillings have you had on your pancake..?



Author Emma Whitehurst

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