Whether you go for sweet or savoury, thin or American style – there’s the perfect pancake out there for everyone. But if you’re stuck for topping inspiration or feel like Pancake Day has crêped up on you this year, look no further! Our resident chef, Simon Chappelow shares his favourite pancake recipes.

Easy pancake recipe

You’ll need:

  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil
  • A pinch of salt


1. Put the flour and a pinch of salt into a large mixing bowl, making a well in the centre and crack the eggs into the middle.

2. Add 50ml milk and 1 tbsp oil and start whisking from the centre, gradually drawing the flour into the eggs, milk and oil.

3. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a splash more milk if it’s too stiff to beat.

4. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

5. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Once the pancake is golden underneath, you’re ready to flip!

6. Once flipped, cook for another 30 seconds or so before turning out onto a warm plate and serve with freshly squeezed lemon juice and caster sugar or whatever topping you fancy!

Chef tip: You can freeze pancakes for 1 month, wrapped in cling film or make them the day before.

Rhubarb compote with vanilla cream cheese topping

You’ll need: 

  • 450g rhubarb
  • 85g caster sugar
  • 3 tbsp. honey
  • Finely grated zest and juice of 1 lemon
  • 2 vanilla pods
  • Stem ginger, cut into thin shards

For the vanilla cream cheese:

  • 1 tsp icing sugar
  • 200g cream cheese


1. Heat the oven to 140°C/fan 120°C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp of water. Mix well then lay the pieces flat in a roasting tray.

2. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla cream cheese. Add the vanilla pods to the rhubarb, then bake in the oven for 30 minutes.

3. Meanwhile, stir the vanilla seeds and icing sugar into the cream cheese. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly.

4. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla cream cheese and a sprinkling of lemon zest.

Spinach and ricotta stuffed pancakes

For the filling you’ll need:

  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 250g ricotta
  • Zest of 1 lemon
  • 250g spinach

For the sauce you’ll need:

  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 400g chopped tomatoes or passata
  • 70g sundried tomatoes
  • 1 tsp of dried herbs – basil, oregano and mixed herbs all work well

Not forgetting:

  • 8 crepes (without added sugar)
  • 100g feta
  • 50g parmesan


1. Heat the oven to 200°C/Fan 180°C/Gas mark 6.

2. Make the tomato sauce – fry the onion and garlic in a splash of olive oil until softened. Add the sundried tomatoes, passata and herbs and simmer while you prepare the filling.

3. Prepare the filling – fry the onion and garlic in a splash of olive oil until softened, then add the spinach until wilted. Remove from the heat before adding the lemon zest and ricotta and season well.

4. Spoon the filling between the 8 crepes and roll each into a tube. Lay the rolled crepes side by side in a rectangular baking dish and pour over the tomato sauce. Sprinkle with feta and parmesan and pop into the oven. Bake for 20-25 minutes until crispy and golden. Serve and enjoy!

To learn more from Simon, take a look at our class programme.