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Pancake day 2022: pancake recipes from top Scottish chefs for Shrove Tuesday

With pancake day upon us, here's two recipes and some topping suggestions from Scottish chefs.

Published: February 28, 2022
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Top chefs from across Scotland reveal their go-to pancake recipes and toppings ahead of Pancake Day on Tuesday 1 March.

Buttermilk pancakes with vanilla cream, blacketyside compressed strawberries and lavender

Recipe from Derek Johnstone, Executive Chef and MasterChef: The Professionals winner, Rusacks St Andrews

Derek said: “It doesn’t need to be pancake day to enjoy a delicious plate of pancakes, we serve them for our guests every day from our breakfast menu here at Rusacks St Andrews.

"Here’s my recipe for buttermilk pancakes with vanilla cream, blacketyside compressed strawberries and lavender.”

Ingredients

  • 18 stacking pancakes
  • 400g Plain Flour
  • 40ml Vanilla Essence
  • 12g Baking Powder
  • 100g Caster Sugar
  • 300g Milk
  • 300g Buttermilk
  • Salt
  • 2 Eggs
  • 6 egg whites whipped

Method

Sift together the flour, baking powder, caster sugar and salt.

Beat the eggs with the milk and then make a paste with the wet and dry ingredients. Pass through a sieve but not too fine that the sugar can’t get through.

Fold in the whipped egg whites

Cook in a lightly greased frying pan until golden brown and bubbly then flip and repeat.

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Vanilla Cream ingredients

  • 1 x Vanilla Pod
  • 200ml Double Cream
  • 50g Icing Sugar

Method

Whipped Cream with icing sugar and vanilla to soft peaks.

Compressed strawberries ingredients

  • 200g Caster Sugar
  • 200ml Water
  • Lavender Dried 
  • Vanilla Pod split

Method

Bring the sugar and water to the boil and add the vanilla and lavender. Allow to cool. Add the washed and halved strawberries. Allow to soak in the syrup over night

Serve three pancakes with some birch syrup topped with strawberries, whipped crème and lavender.

Douglas fir pancake, juniper, sea buckthorn & smoked streaky bacon

This recipe from Scott Davies, head chef, The Three Chimneys, Isle of Skye.

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Sea buckthorn & apple curd recipe

Ingredients

  • 100ml water
  • 450g Bramley apples, peeled cored and chopped
  • 100ml sea buckthorn juice
  • 125g butter, unsalted
  • 450g sugar
  • 4 eggs (200ml)
  • 5g skye salt

Method

Cook the apples gently in 100ml water until light and fluffy.

Blend

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Mix together with the juice, sugar, butter, salt.

Whisk over a double boiler, until 60°C degrees.

Whisk in the eggs. Keep whisking over heat until 82°C.

Pour into sterilised jars, top with wax paper, cool.

Keep for six weeks.

Refrigerate after opening.

Juniper infused maple syrup

Ingredients

  • 8g crushed juniper berries
  • 150ml pure maple syrup

Method

Mix ingredients together.

Bring to the boil and leave to cool.

Store at room temperature.

Douglas fir pancakes

(Makes 12)

Ingredients

  • 170g self-rising flour
  • 110g caster sugar
  • 2 eggs
  • Pinch sea salt
  • Whole milk
  • 30g Douglas fir needles/young/new growth

MethodWith a stick blender, blend the Douglas fir and eggs together for 30 seconds.

Leave to infuse for 20 minutes.

Mix together the dry ingredients.

Pass the egg through a fine sieve on to the dry ingredients.

Discard the needles.

Whisk together, add a splash of milk to loosen, so it’s a thick smooth batter.

Spoon a dessert spoon of the batter onto greased pan, over medium to low heat.

Cook until golden and bubble have broken on the surface.

Turn over and cook until golden. Serve warm.

Garnish with crispy smoked streaky bacon.

Toppings

Some of Scotland's chefs share their favourite pancake toppings.

Picture: Shutterstock

Chef Ross Traill, Head Chef, The Crusoe, Lower Largo

“This Pancake Day I’ll be making classic Scottish pancakes with honey glazed banana and whipped cream, chocolate sauce and an edible flower in celebration of the first days of spring. Using quality ingredients is my secret to getting the best results from a simple recipe.”

Ross Sneddon, Executive Pastry Chef, Rocco Forte's The Balmoral, Edinburgh

“I like to make a vanilla soufflé pancake which is a classic crepe filled with vanilla soufflé mix and baked so that the soufflé mix rises to form a light and fluffy filling. Serve this simply with fresh Meyer lemon curd at this time of the year for a showstopper on Pancake Day if you fancy something more challenging!” 

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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