Venezuelan chocolate pancakes with chocolate maple syrup

Serves 4


Paul A Young’s indulgent chocolate pancakes with maple syrup are made with buckwheat flour – making them suitable for those wanting a gluten or wheat-free treat.



For the pancakes  

25g Venezuelan 100% dark chocolate, grated

200g buckwheat flour, or spelt

1 free-range egg

45g light muscovado sugar

350ml milk

2tps bicarbonate of soda

1tps vanilla extract

25g unsalted butter, for frying


For the syrup 

Pinch of sea salt

250ml dark maple syrup

100g 70% dark chocolate, broken into pieces



Place all pancake ingredients (except butter) in a blender or food processor and whizz until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 50ml water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour on to the chocolate in a bowl and whisk well until smooth.

Heat a crepe pan or non-stick frying pan until hot and melt a generous wedge of butter until it sizzles. Spoon a small or large amount of the batter into the pan, depending on whether you want to make American pancakes or crepes. Leave to cook on a medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1 to 2 minutes. Place the pancakes on a plate and cover with foil until you have cooked the entire batch. 

Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!


Wholemeal pancakes filled with parma ham, ricotta, rocket and pesto

Serves 6


This Italian-inspired savory pancake recipe by Joselyn Barker is the perfect Secondo to the inevitable Dolce



Butter, to grease

180g ricotta

50g rocket

30g pine nuts, toasted

3 tbsp pesto

6 slices Parma ham


For the pancakes

1 egg

300ml milk

1 tsp vegetable oil

100g wholemeal plain flour

Salt and cracked black pepper



Blend together the batter ingredients, then leave to rest for 30 minutes. Once ready, heat a large frying pan, add a little butter to grease the base and pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for 2-3 minutes until the pancake can easily be turned over, flip the pancake and continue to cook for a further 2-3 minutes on the other side until browned. Repeat to use the remaining mixture. Spread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma ham.


Pancakes with rhubarb

Serves 4


Rhubarb is a true British classic, in season from the beginning of February and according to chef Mat Follas, the perfect topping for your Shrove Tuesday pancakes…



1 egg

1 tbsp flour

1 tbsp sugar

Pinch of salt 

250ml milk

1 stick rhubarb

Corn flour, to brown rhubarb



Mix the eggs, flour, sugar and pinch of salt. Slowly add the milk until the mixture is as thick as single cream. Slice 2 inch pieces of rhubarb and roll in corn flour. Place on a baking tray and bake at 160C/325F for 20 minutes. Place the rhubarb slices on pancake and pour over the syrup from the baking tray.


Cheese & broccoli pancake

Serves 6


Another recipe from Mat Follas, this time combining broccoli, cheese sauce and a garlic mayonnaise for a savory variation. 



For the cheese sauce

150ml double cream

50g cheddar cheese, grated

50g Parmesan cheese, grated

Pinch of salt

100g trimmed broccoli heads

100ml mayonnaise


For the pancakes

2 eggs

50g cheese, finely grated

2 generous tbsp plain flour

Pinch of salt

300ml milk



To make the cheese sauce, gently heat the double cream in a pan. While whisking, gradually add the two cheeses and the salt and continue mixing until they have melted and become a thick and creamy sauce. Cook the broccoli for 2 minutes in boiling water then place in bowl of cold water to halt the cooking process  - this will preserve the vivid colour. Mix the mayonnaise with the finely chopped wild garlic leaves (or crushed garlic) and set aside. For the pancakes, mix the eggs, cheese, flour and salt in a bowl and slowly add the milk, mixing continuously to make a batter. Pour the batter into a hot, flat, buttered pan so that it evenly coats the base. After 2 minutes, flip the pancake and cook the other side for another 2 minutes. To finish, place the pancake on a plate, put the broccoli and the cheese sauce on one half of the pancake, fold the other half over and drizzle with the mayonnaise.


Chestnut flour crepes with pan-fried raspberries

Serves 4


Alain Ducasse’s brocciu cheese, pan-fried raspberries and Crème de Framboise raspberry liqueur make a sophisticated change to the usual sugar and lemon scenario. 


For the pancakes  

200g chestnut flour

100g wheat flour

4 pinches of salt

2 eggs

150ml water

150ml milk

10g butter 


For the raspberries 

10g butter

20g of caster sugar

3 punnets of raspberries

1 tbsp Crème de Framboise raspberry liqueur

Fresh Brocciu



Combine the flour and salt in a bowl making a well in the centre in which to break the eggs. Add the water and milk, stirring continuously. When batter is smooth, cover with a cloth and leave for 1 hour. Once the batter has had enough time to rest, melt the butter in a microwave and brush melted butter over base of frying pan. Pour in a small ladleful of batter. Cook until the edges colour then cook for 1 minute on the other side. Repeat until all batter is used and then prepare the pan-fried raspberries by melting the butter and the caster sugar in a frying pan. Add 2 of the 3 punnets of raspberries and cook, shaking the pan, for 1 minute. Add the Crème de Framboise raspberry liqueur, stir delicately and take the pan off the heat. To serve, place a dollop of Brocciu and a spoonful of cooked raspberries in the centre of each crepe, fold them and arrange on the serving dish. Sprinkle the remaining raspberries on top.