Pancake Tuesday

Perfect Pancakes For Pancake Tuesday

Discover our top tips for whipping up a batch of delicious pancakes.

Pancake Day is everyone's favourite Tuesday of the year, so we’ve rounded up some top tips for creating the most delish pancakes in the land.

Pancake Tuesday

Vanilla Bean Pancakes

Celebrity Chef Gary O'Hanlon created this exclusive recipe for Vanilla Bean Mascarpone Cream, Banana & Berries in Maple Syrup

(6-8 adult portions)

400g Flour (Plain or if you prefer fluffier pancakes use self raising)
2tsp vanilla extract
3 whole large Irish Free Range Eggs
100g caster sugar
630ml buttermilk

Mascarpone Cream
250g mascarpone cheese
10g icing sugar
1tsp vanilla extract

Maple Berries & Banana
15tbspn maple syrup
2 bananas, sliced
25 raspberries
25 Blueberries
(combine all and set aside)
15g butter per pan of 3 pancakes

Combine all the ingredients for the batter and whisk together either by hand or using a stand mixer until a smooth batter is reached. The thicker the mix the fluffier and thicker the pancake or to thin simply add more buttermilk.

Mascarpone Cream
Add all the ingredients to a stand mixer and whisk until stiff. Add to a piping bag or simply spoon onto the pancakes when serving.
Heat a heavy based non-stick frying pan and add in the 15g of butter. Once it melts, ladle in three small mounds of pancake mix and cook on a medium heat until golden.
A nice trick to know how they are cooked is to wait until small bubbles appear on top or just take a look by lifting the edges of one with a spatula.

Once the pancakes are golden, flip them and repeat.
Let them settle for a minute on some kitchen towels then add to your serving plate. Dust with icing sugar then spoon on the berries, banana and maple syrup mixture and finish with a big rosette of vanilla mascarpone cream. Enjoy.

Pancake Tuesday

Top Tips for the Perfect Pancake

  • Always use top-quality ingredients, to enure top-quality pancakes.

  • For an extra delicious pancake, substitute the milk for buttermilk.

  • Over-mixing the batter develops the gluten too much, and results in a tough, chewy pancake. Instead, mix until the ingredients are just combined.

  • Remember to rest the batter for anything between 5 and 30 minutes, in order to allow time for the gluten to settle.

  • Always give your pan enough time to heat up completely. Try making a test pancake if you're not sure.

  • Always try to use a crepe pan, rather than a frying pan or a saute pan.

  • You may love showing off your pancake-flipping skills, but a pancake should only be flipped once during cooking, and you should only do this once the bubbles on the surface pop and form holes.

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