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NewsPan-tastic day!
23 February 2017
Pan-tastic day!

Pancake Day falls on Tuesday 28 February this year.  Known as Shrove Tuesday, It’s traditionally the last day of feasting before Lent begins on Ash Wednesday.

To mark the annual celebration of batter we've put together our 3 favourite recipes to suit all pockets (or pans) – from the frugal to the fancy.  

So get into the kitchen and have some flipping fun! 

1. Flippin’ Frugal 

Flour, eggs and milk are the must-have ingredients of the basic pancake recipe.
These pancakes are perfect for tossing or racing with: 


Easy Pancakes 

From BBC Good Food


  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower oil or vegetable oil, plus a little extra for frying
  • Lemon 
  • Caster sugar, to serve (optional) 


  1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
  2. Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  3. Serve with lemon wedges and sugar, or your favourite filling.

2.  A better batter

To make your batter a little better, why not try an American style pancake served with delicious fruit and maple syrup? The addition of baking powder makes them super fluffy: 


American blueberry pancakes 

From BBC Good Food


  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g blueberries
  • sunflower oil or a little butter for cooking
  • golden or maple syrup.


1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries

2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.

3.Serve with golden syrup and the rest of the blueberries. 

3. Posh pancake 

The world’s most expensive pancake was served in a hotel in Manchester in 2014 and cost a whopping £800 per serving, with ingredients including pink champagne, lobster, truffles and caviar. This recipe doesn’t quite reach those pricey standards, but should make your pancakes a bit more special. 


Smoked salmon with chive pancakes 

From BBC Good Food Magazine 


For the dressing

  • 2 tbsp wholegrain mustard
  • 100ml olive oil
  • juice of 1 lemon

For the pancakes

  • 4 eggs beaten
  • 140g plain flour
  • 250ml milk
  • handful chives, chopped
  • vegetable oil, to cook

To serve

  • 6 handfuls mixed salad leaves
  • 12 slices of smoked salmon
  • 1 lemon, finely sliced
  • handful chives, halved


1. To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.

2. To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want

3. Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.

4. To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

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