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Lettice’s top pancake recipes for Shrove Tuesday 2019

February 20, 2019

by Lettice

Lettice’s top pancake recipes for Shrove Tuesday 2019

Whether you like thin crispy crêpes or thick fluffy American pancakes, we have the perfect recipe for you and your friends and family to enjoy this Shrove Tuesday.

Crispy bacon buttermilk pancakes with whipped maple butter

Enjoy this breakfast pancake that is the perfect mix of salty from the bacon, and sweet from the buttery maple syrup.



·         150g plain flour

·         Oak Smoked Dry Cured Streaky Bacon Rashers

·         Pinch of salt

·         25g castor sugar

·         4 free range eggs

·         100ml whole milk

·         100ml buttermilk

·         40g dairy butter

·         4 tablespoons rapeseed or sunflower oil

For the maple butter:

·         1/2 pound softened sweet cream salted butter

·         1/4 cup whole milk

·         4 tablespoons pure maple syrup


 Put your oven on to 180 degrees and cook the bacon till sizzling and crispy. While the bacon is cooking, sift the flour into a large bowl and add salt and half the sugar. In a different bowl add 2 eggs into the milk and stir. Separate the other 2 eggs and add just the yolk to the milk. Add milk and buttermilk to the eggs and whisk. Slowly pour in the flour, whisking gently.
In a separate bowl, add the remaining sugar to the egg whites, whisk until light and fluffy then fold into the batter mixture in 2 stages.

 Heat a little butter and oil in a non-stick pan. Depending on the size of your pan, drop up to 5 large tablespoons of the pancake mix into it.  Fry each pancake for 40 seconds, until bubbles appear on the surface. Flip over and fry for a further 40 seconds, then remove. Repeat in batches with the rest of the batter.

For the maple butter, add the butter to a pan and maple syrup and whisk together. While the butter melts, add the whole milk and take off the heat and continue whisking. Pour over pancakes while hot.


Hot chilli chocolate and vanilla ice cream buttermilk pancakes

Using the same pancake recipe as above, add a quick and delicious twist of chilli dark chocolate and cold ice cream, instead of bacon.


For the Chocolate sauce:

·         100ml of double cream

·         1 chilli roughly chopped

·         200g 70% dark chocolate

·         A tub of your favourite vanilla ice cream

·         (an extra) Flaked almonds


Gently heat the cream and chilli in a pan and then leave to infuse for 10-15 minutes, depending on how spicy you would like it. Break up your chocolate and melt in the microwave. Strain the chilli from the cream and mix it into the chocolate. Make sure you serve the sauce hot. Add a scoop of ice cream to 2 pancakes staked and drizzle with the hot sauce, sprinkle the almonds for an added crunch and enjoy.



The best fluffy chocolate chip pancakes with caramelised banana, vanilla mascarpone and pecan crunch

 This recipe is the best for the fluffiest pancakes. Mixed with the sweet caramelised banana and the crunch of the nuts, the cream is perfect to cut through the sweet.



·         3 cups flour

·         6 Tablespoons sugar

·         1/4 teaspoons salt

·         2 Tablespoons baking powder

·         3 eggs

·         1/3 cup canola or rapeseed oil

·         1 cup full fat milk

·         chocolate chips

·         340g of pecans chopped

 For the sauce:

·         55g/2oz caster sugar

·         ½ tsp vanilla essence

·         1-2 tbsp hot water

·         bananas, peeled and sliced

·         knob of nutter

For the mascarpone:

·         250g mascarpone

·         1 teaspoon of vanilla extract

·         ½ cup of double cream


Mix the flour, sugar, salt, baking powder in one bowl and in another mix canola oil and milk then beat the eggs in. slowly pour this mixture while mixing into the dry ingredients, until you have a thick batter. Add more milk if necessary. Ladle the batter into a hot pan that is greased with butter. Add the chocolate chips into the pancakes, once the batter has been poured in the pan. Once the pancake mix starts bubbling flip over.

 Whip in a bowl the cream and vanilla extract until thickened. Then whisk in the mascarpone and put in the fridge.

 For the caramelised banana heat on a high heat the sugar, vanilla essence and hot water in a pan to form a caramel. Then add the sliced banana and coat in caramel. Add the butter and cook for another 1-2 minutes, making sure the caramel doesn’t burn and stirring continually. Pour mixture over your pancakes, add a dollop of mascarpone cream and sprinkle with pecan nuts.


Collagen, cinnamon and tahini pancakes


Tahini and cinnamon go surprisingly well together, and you have the added health benefit of youthful skin from the collagen peptides.



·         1 medium-large ripe banana

·         2 tablespoons of plain yogurt

·         2 tablespoons tahini

·         1/2 cup egg whites (or 2 large eggs)

·         1/3 cup oats (blended in high speed blender until flour-like)

·         1/2 teaspoon cinnamon

·         Dash of sea salt

·         2 scoops collagen peptides (any brand will do)

·         Ghee butter for greasing the pan

For the syrup:

·      1/4 cup maple syrup

·      2 tablespoon tahini

·      1/4 tsp cinnamon


Mash the banana with a fork well, then add egg whites or eggs and mix thoroughly. Next, add oat flour, cinnamon, sea salt, yoghurt and collagen peptides and mix until you have a fully combined batter. Grease your frying pan with a bit of ghee butter on low heat. Add a scoop of batter to the pan, wait till you see bubbles, and flip.

 For the syrup:

Mix the maple syrup, tahini and cinnamon in a pan, whisk on low heat until you have a smooth glossy syrup. Then drizzle over your pancakes.


Paul Hollywood’s boozy orange crêpe suzette

Not for under 18’s, these naughty but delicious Crepes are one of our favourites here at Lettice. The sweet crisp pancake with the zesty orange and tangy Grand Marnier makes for the perfect combination, which t is sophisticated enough to be served at any dinner party.



·         125g plain flour

·         ½ teaspoon salt

·         15g caster sugar

·         2 medium eggs

·         250ml full fat milk

·         Sunflower oil to grease pan

For the sauce:

·         4 oranges

·         40g icing sugar

·         30g unsalted butter, cubed

·         3 tablespoons Grand Marnier

·         1 tablespoon Brandy


Stir the flour, salt and sugar into a bowl and make a well. Crack the eggs into the well and using a wooden spoon mix together. As the mixture thickens gradually pour the milk in. Once all the milk has been added, stir until you have a smooth batter. Let the batter rest for 30 mins.

For the sauce squeeze the juice from 3 oranges, through a sieve into a pan. Add the grated zest of 1 orange and the icing sugar. Bring to the boil, then take off the heat and add the cubes of butter. Cut the orange into segments, making sure to remove the skin and white pith.

Lightly cover the whole base of a frying pan with oil and pour in the batter. Tip the pan from side to side, to make sure the batter evenly covers the whole base of the pan in a thin layer. Cook until the edge of the pancake starts to curl and go lightly brown, then loosen the pancake and flip. Cook until both sides are golden brown.

Once all pancakes have been cooked, pour the orange sauce into a pan over low heat and lower a pancake into it. Fold the pancake in half and then half again, repeat with all the pancakes so they are all basted in the orange sauce (add a little water if the pan becomes dry).

Gently heat the Grand Marnier and brandy in a pan, then using a ladle set alight and pour over the crepes. Once the flame has gone out serve the crepes and enjoy!


Gluten-free buckwheat and spinach pancakes with smoked salmon and citrus crème fraiche 

This nutritional gluten free pancake is the perfect savoury option, if you are not a fan of sweet.



·         75g buckwheat flour

·         1 egg

·         150ml milk

·         50ml cold water

·         Handful of fresh spinach

·         ½ teaspoon of grated nutmeg 

·         1 teaspoon olive oil for frying

 For the topping:

·         100g half fat crème fraîche

·         150g smoked salmon

·         Bunch of chives finely chopped

·         1 lemon cut into wedges


Blend the buckwheat flour, egg, milk, water, spinach, nutmeg and a teaspoon of olive oil together in a food processor. Then place the batter in the fridge to settle. Heat a small non-stick frying pan on medium heat and brush with a little oil. Stir the batter and pour three dessert spoons into the frying pan. Tilt the pan and swirl around until the batter is evenly distributed. Cook for about two minutes on each side, until the pancake is set and beginning to brown.

Cook all the pancakes and top each pancake with smoked salmon and a teaspoon of crème fraiche. Sprinkle with a few chopped chives and serve with a wedge of lemon.


Red raspberry velvet and cream cheese pancakes

Enjoy a mix between sweet and savoury and serve pancakes with a twist.


To add to the pancakes:

·         ½ teaspoon red food colouring

For the toppings:

·         100g cream cheese

·         4 tablespoons of maple syrup

·         100g chocolate chips

·         Icing sugar for dusting

·         Handful of raspberries


Use the same pancake recipe as the fluffy chocolate chip pancakes, but without the chocolate chips. Add a splash of red food colouring to the uncooked batter, to give the pancakes a pink tint. Mix the cream cheese and maple syrup together in a bowl well. Then add a layer in between each pancake and sprinkle with chocolate chips. Add the raspberries and dust with icing sugar and serve.


Rhubarb and cardamom compote with vanilla crème fraîche and pistachio crêpe

The zingy rhubarb and refreshing crème fraiche make for the perfect combination, to be pared with a savoury pancake.


For the Rhubarb and cardamom compote:

·         6-8 stalks of chopped rhubarb

·         ¼ cup granulated sugar

·         6 pods green cardamom, shells removed, and seeds ground up finely

·         Pinch of salt

Vanilla crème fraiche:

·         1 cup of crème fraîche

·         ½ cup of whipping cream

·         1 vanilla bean

·         A handful of pistachios, chopped up


To make the rhubarb and cardamom compote, mix the rhubarb and sugar in a pan but let sit for 10-15 minutes. Then add the cardamom and a pinch of salt and put the pan on a medium heat. Cook for 5-7 minutes, while the rhubarb begins to breakdown. Chill in the fridge for a few hours before serving.

In a bowl combine the crème fraîche and cream and whisk together. Cut a vanilla bean in half lengthwise and scrape the seeds into crème fraîche mixture and stir to combine.

 Use the same crêpe recipe as the one used for Paul Hollywood’s crepe Suzette to make the pancakes. Then top with a dollop of vanilla crème fraiche and rhubarb compote and sprinkle with pistachios.


Rye Crepes with blue cheese and fig

This wholesome rye pancake mix is a great partner for the classic blue cheese and fig combination. This tasty savoury pancake not only looks good but taste’s amazing.


For the pancakes:

·         ½ cup rye flour

·         ¼ teaspoon Himalayan pink salt

·         2 large eggs

·         1 tablespoon maple syrup

·         ½ cup of whole milk

·         ¼ teaspoon vanilla

·         1 tablespoon melted butter

For the filling:

·         Pack of figs, thinly sliced

·         Your favourite blue cheese

·         2 tablespoons of honey

·         Handful of walnuts finely chopped


Whisk together flour, salt, eggs, maple syrup, milk and melted butter until it has a smooth consistency. Lightly grease a flat large pan and begin to heat the pan on a low heat. Place a ¼ of a cup’s worth of batter into the pan and tilt the pan, so the batter covers the base of the pan evenly. When the edges start to curl after 1 minute or so, flip the pancake and cook the other side till golden brown.

Next fill the pancake with slices of fig, crumble the blue cheese over the top. Drizzle honey and walnuts on top of this and then fold the pancake into a quarter. Serve cold or place the pancakes into the oven for 2 minutes, to allow the cheese to melt and the honey and figs to infuse.



Vanilla and Chia blueberry Protein Pancake 

These pancakes are a perfect and tasty way to make sure you are getting enough protein, after a big Tuesday workout.



  • 1 cup oats
  • 1 banana
  • 2 eggs
  • 1/2 cup egg whites
  • 4 teaspoons baking powder
  • pinch of salt, pinch of cinnamon
  • 1-2 scoops vanilla or chocolate  protein powder
  • 2 tablespoons flax meal
  •   1 tablespoon chia seeds
  • ½ a Punit of blueberry’s   
  • 1 Scoop of nut butter 


Place all the ingredients in a blender and blend until everything is mixed well. Heat a non-stick pan and add the batter in small circles, you will need around a ¼ of a cup per pancake. Stick the blueberries into the batter for extra taste. Cook for 2-3 minutes on medium heat, then flip and cook another minute or two on the other side till golden. Top with nut butter and blueberry’s and serve.



Vegan chocolate and coconut cream pancakes

We have curated a delicious rich and chocolatey vegan alternative to pancake day with this recipe, that is infused with coconut flavours.



  • 1 1/4 cups all- purpose flour
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 1 tablespoon of cacao powder
  • 1/2 teaspoon salt
  • 1 1/4 cups coconut milk
  • 1 tablespoon coconut oil

For the sauce:

  • A can of coconut milk
  • 3 tablespoons of maple syrup
  • 2 tablespoons of cacao powder

Mix the flour, sugar and salt in a bowl. Then whisk the oil and coconut milk in a separate bowl. Pour the wet mixture into the dry and stir everything together. Heat the coconut oil in a pan and pour spoonful’s of the batter in. Cook until both sides are brown.

For the sauce:

Whisk in a pan the maple syrup, a quarter cup of water and then the cacao powder for 2-3 minutes until hot through and there are no lumps. Pour over the pancakes. Whisk the coconut cream with a hand whisk until thick and fluffy, and dollop on top of pancakes. Add fruit or whatever additional toppings you would like.