3 of the best indulgent pancake recipes

Celebrate Pancake Day, February 9, in style with these deliciously decadent recipes…

Nutella caramel pancake cake
Stack these deep, doughy pancakes up with caramel, Nutella and cream for a naughty-but-nice cake that everyone can enjoy together – not in relays!

Serves 20 / Takes 35 mins

For the pancakes:

  • 750g self-raising flour
  • 1.2 litres skimmed milk
  • 3 large eggs
  • sunflower oil

For the filling:

  • 600ml Elmlea light double cream
  • 1tbsp vanilla extract
  • 1tbsp golden caster sugar
  • 397g can caramel
  • 200g Nutella or chocolate spread
  • 25g pecan halves
  • 25g marshmallows, halved

1 Put the flour, milk and eggs into a processor and whizz until smooth.
2 Heat 2tsp sunflower oil in a shallow non-stick 20cm frying pan. Pour in enough batter to cover the base of the pan, tilting it to give an even layer. Cook for about 2 mins or until bubbles appear on top and the base firms up.
3 Turn the pancake over and cook for another 1-2 mins until the base is firm. Put on a plate in a very low oven.
Continue to cook the pancake mixture and layer the pancakes with baking parchment.
4 Whip the cream with the vanilla and sugar until softly peaking.
5 Take a pancake, put on serving plate, spread over some caramel, top with another pancake, spread with chocolate spread and repeat. Then take a pancake and spread with some cream. Continue layering the pancakes, spreading with chocolate spread and caramel. Finish with a smothering of cream and a sprinkling of pecans and marshmallows.
6 Flash the top with a blowtorch to toast the marshmallows. Cut into wedges to serve.

Lemon cheesecake pancakes

Give a modern twist to the classic lemon juice and sugar combo.

Serves 6 / Takes 10 mins

For the pancakes:

  • 125g plain flour
  • 1 egg
  • 300ml milk
  • sunflower oil, for frying

For the filling:

  • 250g mascarpone
  • 2tbsp lemon juice
  • 4tbsp lemon curd
  • blueberries, to serve
  • lemon wedges, to serve

1 Put the flour, milk and eggs into a processor and whizz until smooth.
2 Heat 2tsp sunflower oil in a shallow non-stick 20cm frying pan. Pour in enough batter to cover the base of the pan, tilting it to give an even layer. Cook for about 2 mins or until bubbles appear on top and the base firms up. Turn the pancake over and cook for another 1-2 mins until the base is firm.
3 Beat the mascarpone with the lemon juice and 2tbsp of the lemon curd until you have a smooth mixture. Spoon in the rest of the lemon curd, and stir a little to give a marbled effect.
4 Put 1 tbsp of the mixture in each pancake. Fold in ½ then ½ again, to make a fan shape. Scatter with the blueberries, and serve with lemon wedges to squeeze over.

Pancake cannelloni

Why stick to sweet toppings? Hearty, rich and oozing with melted cheese, this savoury affair is sure to satisfy.

Serves 4 / Takes 40 mins

For the pancakes:

  • 125g plain flour
  • 1 egg
  • 300ml milk
  • sunflower oil, for frying

For the filling:

  • 500g lamb mince
  • 1 onion, chopped
  • 2tbsp olive oil
  • 2 garlic cloves, crushed
  • pinch of chilli flakes
  • 6tbsp strong meat stock
  • 2tbsp tomato purée
  • 400g tinned chopped tomatoes, strained and separated into tomatoes and juice
  • 100g Cheddar, grated
  • 200g bag of salad leaves

1 Put the flour, milk and eggs into a processor and whizz until smooth.
2 Heat 2tsp sunflower oil in a shallow non-stick 20cm frying pan. Pour in enough batter to cover the base of the pan, tilting it to give an even layer. Cook for about 2 mins or until bubbles appear on top and the base firms up. Turn the pancake over and cook for another 1-2 mins until the base is firm.
3 Fry the mince and onion in the oil over a medium heat for 10 min. Add the garlic, chilli, stock, purée, and juice. Cook for 10min, until there’s no liquid visible. Meanwhile, preheat the oven to 220ºC/425ºF/Gas 7.
4 Divide the mince between the pancakes and roll them all up. Place in an ovenproof baking dish. Spoon the chopped tomatoes on top of the pancakes, sprinkle on the cheese and bake for 10min. Serve with a big bowl of salad leaves as an accompaniment.

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