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Looking for something different this pancake day?

Looking for something different this pancake day?

Shrove Tuesday, also known as Pancake Day, is celebrated the day before Lent, and is believed to be the last day of indulging before fasting for Lent.


Why pancakes? Traditionally, pancakes were a good way to use up any fresh ingredients before the 40-day period of Lent, such as eggs, butter and milk, but as with any calendar celebration, it is also a great excuse for us to indulge in some tasty food!


As well as sugar and spice, and all things nice, pancakes are also great savoury! Here are some delicious savoury, meaty recipes to try this Pancake Day.

American style pancakes with sausage



500g/1lb 2oz sausage-meat

450g/1lb self-raising flour

1 tsp baking powder

pinch of salt

600ml/20fl oz buttermilk

3 large free-range eggs, separated

50g/1¾oz butter, melted, plus extra for frying

maple syrup, to serve




1. Put the sausage meat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it.


2. Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.


3. Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter.


4. Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup.

Beef and horseradish pancake rolls recipe



115g plain flour

Pinch of salt

1 large egg, beaten

25g butter, melted

200ml whole milk

3tbsp vegetable oil

1 small onion, finely chopped

350g prime steak mince

150ml tomato pasta sauce

Salt and freshly ground black pepper

4tbsp creamed horseradish

2tbsp freshly chopped chives




1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly grease a shallow ovenproof dish. Sift the flour and salt into a bowl. Make a well in the centre and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter. Set aside for 30 mins.


2. Meanwhile, prepare the filling. Heat 1tbsp oil in a frying pan and cook the onion for 5 mins until softened but not browned. Add the mince and continue to cook, stirring, for 5 mins. Pour in the sauce, add plenty of seasoning, and simmer gently, stirring occasionally for 10 mins until tender. Cover and keep warm.


3. For the pancakes, stir the batter. Lightly brush a small frying pan with a little of the remaining oil and heat until hot. Spoon in 3tbsp batter, tilting the pan back and forth to coat the bottom. Cook over a moderate heat for 1-2 mins until lightly golden then flip over and cook for a further 1 mins.


4. Turn on to a wire rack lined with baking parchment and continue the process to make 12 pancakes in total, stacking each in between sheets of parchment.


5. Spread each pancake with a little horseradish and then spread with some meat sauce. Roll up tightly and place side by side in the dish. Cover with foil and bake for about 15 mins until piping hot. Serve immediately, sprinkled with chives.

Banana pancakes with crispy bacon & syrup



8 rashers smoked streaky bacon

140g self-raising flour

1 tsp baking powder

2 ripe bananas, 1 mashed, 1 thinly sliced

2 large eggs

25g butter, melted, plus a little extra

125ml milk





1. Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.


2. Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.