Thursday 5 December 2019

Everything you need to know for the tastiest pancake Tuesday ever

Recipes, tricks and ideas to make it the best carb-fest yet

Plate full of pancakes with blueberries as topping
Plate full of pancakes with blueberries as topping
Pancakes - a real favourite in the Allen household. Photo: Tony Gavin.
Rachel Allen cooks pancakes. Photo: Tony Gavin Newsdesk Newsdesk

Finally, our favourite day of the year has arrived! Crêpe or American pancake? A bit of Nutella or classic sugar and lemon? We have you covered for today's much-anticipated feast with recipes, tips and flipping tricks to make it the best Pancake Tuesday yet.

Recipes & Tricks

American Style Pancakes

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American Style Pancakes


110g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp Caster Sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted butter plus extra for cooking


Sieve the flour, baking powder, salt and sugar into a bowl.

In a jug, lightly whisk together the egg and milk. When combined, whisk in the melted butter.

Use a fork to beat the milk mixture into the flour mixture until it's smooth and the lumps have disappeared.

Heat a large, non-stick frying pan or griddle pan over a medium heat and add a knob of butter.

As soon as the butter is melted and beginning to bubble, add a level ladle of batter. Add as many as you can fit.

The batter should be thick and easily settle into a puffy cake on the pan's surface without spreading too much.

When the top of the pancake begins to bubble, flip it. As it cooks, it will raise about 1cm or so.

When golden on both sides, serve or pop the pancakes in a warm oven while you use up the remaining batter.

Read more: Donal Skehan's pancake twist 

Crêpe Style Pancakes

Pancakes - a real favourite in the Allen household. Photo: Tony Gavin.

Serves 4-6


300g plain flour

1 tbsp. Siúcra Granulated Sugar

½ tsp. salt

600ml milk

3 eggs

butter or margarine for frying


Combine the dry ingredients in a bowl. Add half the milk and stir to give a smooth batter. Add the eggs and the rest of the milk, and beat until well mixed.

Heat a pancake griddle or a frying pan. Add a little butter or margarine. Pour in the batter and fry.

Read more: Rachel Allen gears up for a... Pancake Extravaganza 

Added Extras

Vanilla Butter


113g unsalted butter

Seeds from 1 vanilla pod

2 tbsp Icing Sugar


Leave the butter at room temperature until soft and then mash it with a fork until it is smooth.

Remove the seeds from the vanilla pod by slicing the pod in half lengthways with a sharp knife. Scrape out the seeds with the back of the knife.

Add in the seeds to the butter and mix.

Sieve in two tablespoons of Siucra icing sugar and mix well.

You can use it like this or you can roll the butter into a sausage shape using cling film. Twist the ends of the cling film like a Christmas cracker and put in the fridge until hard enough to slice.


Butterscotch Sauce


50g unsalted butter

80g Siucra rich dark brown sugar

50g Siucra granulated sugar

125g golden syrup

150ml double cream


Put the butter, rich dark brown sugar and granulated sugar into a small pot and melt over a low heat stirring constantly.

Add the golden syrup and bring to a gentle simmer for 3-4 minutes stirring frequently.

Remove from the heat and add the cream. Put the pot back on a low heat and stir constantly for one minute.

Delicious served hot or cold especially with pancakes and slices of banana.


Rachel Allen's Orange Butter

Rachel Allen cooks pancakes. Photo: Tony Gavin


175g (6oz) butter, softened

3 teaspoons finely grated orange rind

200g (7oz) icing sugar, sifted

1 tablespoon Grand Marnier (optional)

Freshly squeezed juice of 5 oranges


Cream the softened butter with the finely grated orange rind.

Add the sifted icing sugar and beat the mixture until it's fluffy.

Add the Grand Marnier, if you're using it.

To serve, melt a large blob of the orange butter in the pan, add a few spoonfuls of the freshly squeezed orange juice and, one by one, toss each pancake in the foaming butter. Fold each tossed pancake in half and then in quarters, so that you have a fan shape.

Donal Skehan's Fruit Compote

Indulgent: Donal Skehan's pancakes with various toppings.

A homemade fruit compote couldn’t be simpler and dolloped on top of fresh pancakes, it’s a thing of true beauty. To make your own add 500g of mixed berries (fresh or frozen) to a large pan with 2-3 tbsp of water and the seeds of a fresh vanilla pod. Bring to the boil and simmer for no more than 5 minutes so the fruit holds its shape, and that’s it! Store in a sealed container for 2-3 days in the fridge.

Dairy/Gluten Intolerances

Donal Skekan's Dairy-Free Semolina Pancakes: See Recipe

Donal Skehan's Gluten-Free Blueberry Pancakes: See Recipe

Three Ingredient Gluten-Free/Dairy-Free Pancakes: See Recipe

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