Flippin’ good

Who doesn’t love Pancake Day? We think it’s flipping brilliant!

With lots of sweet and savoury topping ideas to toss around, you can make pancakes to suit the whole family on February 21– or save your kitchen from the mess, and visit us here at Festival Place, where you can find delicious pancakes on offer with all the work done for you!

At French brasserie Côte, try the indulgent Praline Crêpe, a chocolate and praline crêpe with caramelised bananas, crème Chantilly and hot chocolate sauce.

At the Cosy Club, tackle a stack of American-style buttermilk pancakes with berries, banana & Greek yoghurt, or smoked streaky bacon, blueberries and maple syrup. Choose a stack of three – or six, if you think you can manage it!

If you’re trying your hand at pancakes at home, make life easier with pancake shaker mixes in classic or vegan varieties from Marks and Spencer, and add a delicious sauce to take your pancakes up a notch – try sticky toffee, Belgian chocolate, really raspberry and even Percy Pig flavours!

Finally, invest in a gourmet, 26in non-stick crepe pan, £34, from ProCook for easy flipping – just make sure they don’t get stuck to the ceiling!

Here’s a simple pancake recipe that you can enjoy with your favourite topping. We love lemon and sugar, maple syrup and bacon, fresh fruit, or nutella and banana!

Ingredients

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil

Method

Put flour, eggs, milk, oil and a pinch of salt into a large jug, and whisk to a smooth batter.

Set aside for 30 mins to rest if you have time or start cooking straight away.

Set a non-stick pan over a medium heat and wipe with some oiled kitchen paper.

When hot, cook your pancakes for one minute on each side or until golden. Stack on a plate between sheets of foil to keep warm as you go.

Serve with your favourite topping.

Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.