Perfect Pancake Day Recipes

With pancake day just around the corner it is time to brush up on your flipping skills and get creative in the kitchen! Savers have teamed up with Whitworth’s to create some amazing pancake recipes, guaranteed to give you a berry delicious pancake day!

We have a recipe for the perfect pancake party, fluffy mini pancakes that will have you wishing every day was pancake day! Or, if you prefer to go big or go home, we have a gorgeously decadent recipe for American-style pancakes packed with blueberry’s and sweetened with jam to make your taste buds go wild!

Why not just make both and tag @Savers_hb and @whitworths_sugar on Instagram to show us your pancake creations!

Mini Party Pancakes (Serves 4)

Ingredients for pancakes:

• 400g of Plain flour
• 3 tbsp of Baking Powder
• 1 tsp Salt
• 3 tbsp of Whitworths Demerara sugar
• 2 Large Eggs
• 300ml of Milk
• 70g of Butter, melted
• Butter for frying

Ingredients for chocolate sauce:

• 50g of Milk or Dark Chocolate
• 2 tablespoons of Milk

Instructions

1. In a large bowl whisk the flour, baking powder, salt and Demerara sugar together
2. In a small pan or microwavable bowl, melt the butter
3. In separate jug whisk the eggs and milk together
4. Pour the wet ingredients into the dry and mix well. Slowly pour the melted butter and stir until you have a smooth and fully combined mixture
5. Heat a non-stick frying pan and add a knob of butter. Scoop out a spoon full of batter onto the hot pan to make small size pancakes
6. The top of the pancake will start to bubble, flip it and cook the other side until both sides are lightly browned
7. We like to keep our pancakes in a low heat oven to keep them nice and warm
8. When you are done with the pancakes, heat 50g of chocolate in a small pan. When the chocolate has fully melted, stir in the milk. Pour the chocolate sauce into a small jug to serve
9. Display your pancakes on a plate and serve with chocolate sauce and sliced fruit

Blueberry Pancake stack (Serves 2)

Ingredients for pancakes:

• 130g of Plain Flour
• 2 heaped tsp of Baking Powder
• 2 tbsp of Whitworths Granulated sugar
• ½ tsp Salt
• 130ml of Milk
• 1 Large Egg
• 28g of Butter (melted)
• Handful of blueberries
• Butter to cook

Ingredient for homemade Nectarine & Ginger Jam

• 1kg of Nectarine, sliced
• 2 cups of Whitworths Granulated Sugar
• Juice of 1 Lemon
• 2 tsp of Grated Ginger

Instructions for Pancakes

1. In a large bowl whisk the flour, baking powder, Granulated sugar and salt together
2. In a small pan or microwavable bowl, melt the butter
3. In separate jug whisk the eggs and milk together
4. Pour the wet ingredients into the dry and mix well. Slowly pour the melted butter and stir until you have a smooth and fully combined mixture
5. Stir in a handful of blueberries
6. Heat a non-stick frying pan on a medium heat and add a knob of butter. Scoop out a large spoon full of batter onto the hot pan to make a good size pancake (approx. 10 cm wide)
7. The top of the pancake will start to bubble, flip it and cook the other side until both sides are lightly browned. Cook for a little longer on a lower heat to cook the blueberries slightly so their juice starts to come out
8. And repeat until you have enough to make a stack 
9. Assemble with jam, blueberries, and sliced almond

Instructions for Jam

1. In a large pan, cook the nectarine with the sugar until the sugar has fully dissolved on a medium heat
2. Cook the mixture for 15 minutes then add the lemon and grated ginger
3. Remove the excess foam
4. Cook for another 20 minutes. You can mash the fruits slightly if you prefer a smoother jam or leave as it is if you like bigger bits of fruits
5. Test if your jam has set by pouring a small amount of jam on a cold plate. Let it cool down, run your finger through it, if the sides crinkle, your jam is set
6. Sterilise two large jars, pour the jam mixture into them, and let them cool down before storing in the refrigerate