Top chefs from across Scotland reveal their go-to pancake recipes and toppings ahead of Pancake Day on Tuesday 13 February.
Recipe from Derek Johnstone, Executive Chef and MasterChef: The Professionals winner.
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.”
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.
Whipped Cream with icing sugar and vanilla to soft peaks.
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.
This recipe from Scott Davies, head chef, The Three Chimneys, Isle of Skye.
Cook the apples gently in 100ml water until light and fluffy.
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.
Mix ingredients together.
Bring to the boil and leave to cool.
Store at room temperature.
With 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.
This easy recipe by Walker’s Shortbread consists of zesty lemon infused crêpes straight out of a hot pan, drizzled with warm lemon curd, slathered with a dollop of softly whipped cream and topped with a generous crumble of all-butter Walker’s shortbread fingers.
Sift the flour into a medium sized bowl and add the pinch of salt. Make a well in the middle of the flour mix.
Combine the milk and water. Break the eggs into the well and slowly start whisking. Add the milk and water slowly, whisking constantly until all the flour is combined and the mixture is a smooth batter.
Set the batter aside for 30 mins.
Meanwhile lightly whip the cream, gently heat the lemon curd (do not boil) and crumble up the Walker’s shortbread fingers.
After 30 minutes of resting the batter, whisk the lemon zest and the melted butter into the batter. Transfer all the batter into a jug for distribution into the pan.
Heat a pan over a medium heat. Lightly grease the pan with melted butter. Pour the batter into the pan (around 2 tbsp) and quickly move the pan around so the pan is evenly coated right to the edges with batter.
Cook the crêpe for about 45 secs on one side until golden then flip the crêpe over and cook the other side for about 30-45 seconds until golden.
Take the crêpe out of the pan and serve immediately. Fold the crêpe 2 times into a triangle shape and drizzle with warm lemon curd, whipped cream and crumbled shortbread.
Ahead of Pancake Day 2024, TikTok chef Lagomchef who has 1.2 million followers shares unexpected savoury pancake topper recipe in collaboration with Dolmio - the Bolognese Crepes.
For the Bolognese, sweat off the vegetables in a large saucepan for 4-5 minutes until nice and soft. Meanwhile, brown the mince off in a separate pan.
2Combine the mince and vegetables then add the remaining ingredients. Simmer away for 20-30 minutes or until the sauce is nice and thick.
Mix through some harissa paste and wilt some spinach in the sauce. Pour over your crepes and tuck in.
Some of Scotland's chefs share their favourite pancake toppings.
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!”