Lemon and sugar, chocolate spread, maple syrup and butter - however you like to load them up, Pancake Day is almost here. But what if you’re a bit bored of basic crepes? Take your Tuesday from Shrove to vogue with some of our totally trending new takes on the classics.
batter, but better
If gut health is your priority, we’re moving away from just plain old eggs-flour-milk. To up your fibre count, look to France for some inspiration. Try a galette Bretonne - made with buckwheat flour, these crispy classics are higher in fibre than your usual crêpe. The nuttiness of buckwheat lends itself to more savoury flavours, so we recommend topping these with some Emmenthal, Bayonne ham, and a nice fried oeuf.
Pourquoi pas?
nuts for nuts
Pistachio still isn’t going anywhere. Add a handful of (shelled!) pistachios to your pancake batter to bring this trend to your own table - we like them paired with a dark chocolate sauce for an indulgent morning, or, if fruit’s more your thing, try this recipe for caramelised peaches. If you prefer something a bit smoother, drizzle them with some warm pistachio crème for a quick but oh-so-chic start to your day.
a feast from the East
Bored of Europe? This year, it’s all about Asian flavours. Korean jeon are crispy fritters that you can pack with your favourite ingredients - use up leftover kimchi in a classic pajeon, or serve a potato-based gamja-jeon alongside rice and some spicy bulgolgi. If sweets are more your thing, Japanese souffle pancakes are a fun alternative to the more classic pancake stack - head down to our friends at Fluffy Fluffy for a little taste of Tokyo.
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