RECIPE: Pancake Day recipes from around the world

We’re moving beyond the traditional lemon and sugar option and enjoying wonderful variations from all around the world. From sweet and savoury, to healthy and indulgent, there’s a pancake recipe perfect for breakfast, dinner and dessert...

Irish boxty pancakes

A traditional Irish recipe that’s fantastically filling


  • 450g/1lb potatoes, peeled
  • 4 spring onions, finely sliced
  • 100g/4oz plain flour
  • 5ml/1tsp bicarbonate of soda
  • 1 large British Lion egg, separated
  • 100ml/4 floz buttermilk or natural yogurt
  • salt and freshly ground black pepper
  • a little oil for frying
  • fried British Lion egg, grilled bacon and tomatoes to serve


  1. Cut the potatoes into even chunks then cook in a large pan of boiling salted water for 10-15 mins or until tender. Drain well, return to the pan then mash until smooth.
  2. Stir in the spring onions and leave to cool – spreading them thinly on a plate makes this happen quicker! Place the potatoes in a large bowl, sift over the flour, bicarbonate of soda, egg yolk and buttermilk, beat well and add plenty of salt and pepper.
  3. Whisk the egg white in a separate clean bowl, until it form stiff peaks, then fold into the potato mixture.
  4. Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Drop 3-4 spoonfuls of the mixture into the pan and cook over a medium heat for about 8mins, turning once until golden – don’t cook over too high a heat or the outside will be golden before the centre is ready. Remove from the pan and keep warm. Repeat to make about 16 pancakes in total.
  5. Serve hot with a fried egg, grilled bacon and tomato. Get ahead: If you like, make the pancakes ahead and place them on a baking tray. Reheat at Fan 180C/200C/Gas Mark 6 for about 10 mins before serving.

Tiganites – Greek Pancakes

This Greek-inspired classic recipe is the perfect start to the day.

  • Serves: 16
  • Prep: 10mins
  • Cook: 20mins


  • 225g/8oz plain flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 45ml/3tbsp Greek honey
  • 150ml/1/4pt Greek yogurt
  • 2 large British Lion eggs
  • 100m/4floz water
  • olive oil for frying
  • Greek yogurt, honey and walnuts to serve


  1. Sift the flour, baking powder and salt together. Add the honey, yogurt and eggs and beat well until a thick, smooth batter forms. Add the water and beat again until you have a batter the consistency of thin cream
  2. Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Add three or four spoonfuls of the mixture to the pan and cook over a medium heat for 6-8mins, turning over once until the pancakes are golden brown
  3. Transfer to a clean tea towel, fold over to keep the pancakes warm. Repeat until you have made about 15 more pancakes in the same way.
  4. Serve the pancakes warm with toasted walnuts, Greek yogurt and honey drizzled over

Chinese Duck Pancakes

  • Serves: 4
  • Prep: 10mins
  • Cook: 55mins


  • For the pancakes:
  • 40g/1½ oz. plain flour
  • A pinch of salt
  • 1 large British Lion egg
  • 100ml/4 fl oz. milk
  • A little oil for frying
  • For the filling:
  • 1x (550g) a pack of oven ready half crispy aromatic duck
  • 75ml/3floz Plum or Hoisin sauce (usually included with the duck pack)
  • 4 spring onions, trimmed
  • 50g/2oz cucumber


  1. Cook the duck according to pack instructions: place the duck in a roasting tray and cook for 35-40 minutes at 200°C/Fan 180°C/gas Mark 6.
  2.  Whilst the duck cooks, cut the spring onions into 5 cm sections then finely shred each piece. Pop the shredded spring onion in a little bowl in the fridge. Halve and deseed the cucumber, then finely shred this into sticks and set aside.  
  3.  Remove the duck from the oven and transfer it to a board. Use two forks to remove the duck from the bones and finely shred the meat, include a little of the crisp skin if you like. Drain the spring onions, they will have gone curly.
  4. Place the flour, salt and eggs in a large bowl. Add half of the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all ingredients in a food processor and blend until smooth. Pour the batter into a jug.
  5. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 1-2 minutes or until the top is set and the base is golden.
  6. Flip over the pancake and cook for a further 1-2 minutes or until the base is golden. Transfer to a plate, cover with foil and keep warm. Use the batter to make a further 3 pancakes in the same way.
  7. To assemble, take 4 pancakes and spread a teaspoon of plum sauce over each. Arrange a 2.5cm/1in wide strip of shredded duck, down the centre of the pancake then top with shredded cucumber and spring onion.
  8. Fold the two sides in over the end of the duck strip then starting at the edge of the pancake tightly roll up the pancakes enclosing all the filling. Slice each into 3 pieces. Arrange the pancakes on their ends large plates and serve as a starter or party food with a little more plum sauce if liked.

Japansese Okonomiyaki Pancakes

  • Serves: 1
  • Prep: 10mins
  • Cook: 15mins


  • 2 British Lion eggs
  • 2 small red onions, finely sliced
  • 2 tbsp vegetable oil
  • 50g plain flour
  • 50ml cold stock
  • 1 tbsp light soy sauce
  • 1 small potato, peeled and grated
  • 2 spring onions, chopped
  • 1 tsp grated ginger
  • 100g Chinese cabbage , finely shredded
  • To serve:
  • Okonomiyaki sauce or HP sauce
  • Mayonnaise


  1. Heat the oil in a frying pan, add the sliced onions then fry gently for 5 minutes until crispy. This is best done slowly so as not to burn them.  Once golden brown and crispy, drain on kitchen paper.
  2. Whisk together the flour and one egg adding in the cold stock and soy to make a smooth batter. Stir the cabbage, potato, spring onions, ginger and ¾ of the crispy onions.
  3. Heat one tablespoon of oil in a frying pan and add the batter.  You want a relatively thin pancake.  Cook for 5 minutes on each side on a medium heat.
  4. Whilst the pancake is cooking fry the egg in a little oil in a large frying pan.
  5. Once the pancake is cooked tip out onto a plate, top with the fried egg and the reserved crispy onions and alongside the sauces ready to serve.

Moroccan Semolina Pancakes

  • Serves: 8
  • Prep: 10mins
  • Cook: 10mins

Try this recipe for Moroccan semolina pancakes for a truly international taste


  • 5ml/1tsp dried yeast
  • 5ml/1tsp caster sugar
  • 100g/4oz fine semolina flour
  • 100g/4oz plain flour
  • 2 large British Lion eggs, beaten
  • 15ml/1tbsp olive oil


  1. Mix the yeast and sugar in a jug with 300ml/1/2pt warm water, leave for 10mins in a warm place until it is frothy
  2. Place the flours in a large bowl, stir in the yeast mixture, eggs and olive oil and beat well until smooth. Now leave the mixture in a warm place until it has doubled in size – about 40mins
  3. Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a ladleful of the mixture into the hot pan, and tilt the pan so that it thinly and evenly coats the surface of the pan – it should have lots of honeycomb holes. When the surface has dried, turn over the pancake and cook for a further 1 min. Repeat to make about 7 pancakes in the same way, keeping them warm in between
  4. To serve, transfer to a plate, dust with icing sugar and serve with pomegranate seeds

Austrian Kaiserschmarrn pancakes with caramelised apples and berry compote

  • Serves: 4
  • Prep: 8mins
  • Cook: 20mins


  • 3 British Lion eggs, separated
  • 200g plain flour
  • 375 ml milk
  • 1 tsp vanilla extract
  • The zest of 1 orange
  • 60g unsalted butter
  • 3 tbsp icing sugar
  • 4 tbsp natural yogurt
  • For the apples:
  • 2 Bramley apples, peeled, cored and cut in half
  • 25g unsalted butter
  • ½ tsp ground cinnamon
  • 3 tbsp honey
  • For the berry compote:
  • 150g blueberries
  • 1 tbsp caster sugar
  • 1 tsp vanilla extract
  • ½ tsp arrowroot


  1. Pre heat the oven to 180C.
  2. First make the caramelised apples by heating the butter in a frying pan. When foaming add the apples, cut side down.  Leave for 3-4 minutes until taking on some colour then add the cinnamon and honey.  Keep cooking on a medium heat until the apples are tender and the honey is golden brown and sticky.  This will take around 5 minutes.
  3. Make the compote by placing ¾ of the blueberries in a small saucepan. Add the sugar, vanilla and a tablespoon of water.  Cook until the blueberries start to “pop.” Mix together the arrowroot and a teaspoon of water then add to the blueberries.  Bring back to a simmer, stirring all the time until thickened then remove from the heat and stir in the remaining blueberries.
  4. Make the pancakes by whisking the egg whites to soft peaks.
  5. Place the flour in a bowl then add the egg yolks, milk, vanilla and orange.  Whisk together until you have a smooth batter then fold in the egg whites.
  6. Heat the butter in a medium frying pan. Pour in the batter and cook on one side until golden brown. Then place in the oven for 5 minutes until set. 
  7. Once set, tear or cut the pancake into bite size pieces, sprinkle with icing sugar then continue cooking until the edges are golden brown and crispy.
  8. Remove the torn pancake from the pan, dust with icing sugar then serve with the warm caramelised apples, compote and yogurt.

Visit British Lion Egg’s website for more egg-cellent recipes!

Minerva Studio
Author: Minerva Studio