12 RECIPES FOR PANCAKE DAY
Pancake. Cake in a pan. No need for an oven to make this kind of cake, just a source of heat and something to support and protect the batter that you’re cooking. So classic are pancakes that they’re thought to be one of the oldest forms of cereal-based prepared foods, going as far back as prehistoric times!
Sweet or savoury, you can find pancakes the world over — eaten as a side to a meal like a bread or even used as the plate like the Ethiopian Injera (a recipe I dream of being able to make but that seems to be the most complicated pancake out there!). Some pancakes are fermented, some use a sourdough starter or activated yeast, and some add a fermented dairy product like yoghurt or buttermilk. These days you can find all kinds of pancake variations that don’t even contain dairy or grains. Basically, if you can make it stick together but not to the pan you’re onto a winner.
There are a myriad pancake recipes scattered around on the website and in East by West, including some traditional Ayurvedic/Indian fermented lentil and rice batters that are well worth trying and easier than they sound, and all the below is gluten-free. Serve with a cup of strong ginger tea (try Salabat, the Filipino fav page 242 in East by West to help digest the heavy properties of sweetness, flour and sometimes eggs, and don’t forget to incorporate cooked greens into your meals, especially at lunchtime, to help rebalance during Kapha season. Happy Pancake Day!
EASY GLUTEN-FREE CRUMPCAKES FOR PANCAKE DAY
Half crumpet, half pancake, and fully delicious.
If you don’t have much of a sweet tooth, or you’re just down with anything that remotely resembles a pizza, then this egg/pizza/pancake mashup is the one for you.
RAGI PANCAKES WITH ALMOND CREAM AND COOKED FRUIT
A simple batter of ragi flour mixed with some of the almond yoghurt and water, dropped into a hot cast iron pan to make not too thick, not too thin pancakes with almond cream and delicious stewed wild citrus fruits.
TEFF PINWHEELS WITH APRICOT TAHINI AND CARDAMOM CREAM
Pancakes, but make them spirals. These flavourful pinwheels are on page 96 of East by West.
CRISPY HERB PANCAKES WITH HUMMUS
Savoury pancakes for breakfast, lunch or dinner. Whip these up in minutes with fresh herbs and leaves, and dollop on creamy hummus, a drizzle of olive oil and a good grind of black pepper.
I love these pancakes both sweet with jam or raw honey, and savoury with tomato chutney. *chef’s kiss*
FARINATA WITH FENNEL, WILD MUSHROOMS AND PARSLEY
Comfortingly stodgy like thick-set polenta, a chickpea pancake known as farinata in Italy or Socca in France is super satisfying when paired with bold flavours including garlic and herbs and plenty of good olive oil.
SWEET CASHEW, RAISIN AND CINNAMON UTTAPAMS
Find these little guys on page 71 of East by West, and make sure you’re preparing the batter 24 hours before you wish to serve.
FERMENTED BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE
This LA-inspired recipe is an absolute winner — you’ll need to soak the flour overnight to get the ferment.
I’m on a roll with the food hybrids: these are Indian-inspired vegetable pancakes, fashioned into Tex-Mex tacos, for those of you who are looking for something very different from your run-of-the-mill Nutella pancake.
TEFF WAFFLES WITH TURMERIC AND HONEY DRIZZLE
On page 79 of East by West are these delicious grooved pancakes that are super easy to make.
CHESTNUT CRÊPES WITH VANILLA CHAI PLUM COMPOTE
Last but not least, why not cook up these fruity, spiced French-style crêpes this Pancake Day? A favourite of East by West across the board Bon appétit!