Pancake Day special


If you can’t decide between sweet or savoury this pancake day, Marcus Wareing and Chantelle Nicholson are sharing their very own sweet and savoury options to cover all bases.

Marcus Wareing’s perfect crêpes

I loved Pancake Day when I was young. It was such fun, even though my Mum struggled as she didn’t have the right pan. When I went to college and learnt that one of the secrets was having a good non-stick pan, I bought her one. She’s never looked back.

Serves: 6
Preparation time: 30 minutes
Cooking time: 2 – 3 minutes

1 large organic egg
100g self-raising white flour
Pinch of fine salt
300ml full-fat-milk
Vegetable oil, for frying

To serve:
Caster sugar
Lemon wedges

Lightly whisk the egg in a bowl, add the flour and salt, and slowly whisk in the milk. Whisk out the lumps, then strain the batter into a bowl or a jug. Leave to rest for about 30 minutes in the fridge.

Put a 20cm non-stick frying pan over a medium-high heat, swirl a thin film of oil over the bottom, and heat until you can see a light haze rising.

Pour off the excess oil, then ladle enough batter to coat the bottom of the pan in a thin layer. Put the pan back on the heat and cook the crepe for 2-3 minutes until the underside is coloured.

Flip the crepe over and cook the other side for 1-2 minutes, then slide the crepe out of the pan. Serve straightaway, either rolled or folded, with sugar and lemon wedges. Continue making crepes until all the batter is used, adding more oil where necessary.

Recipe extract from How to Cook the Perfect…


Chantelle Nicholson’s savoury kimchee pancakes with sprout slaw

This punchy, crispy kimchee pancake recipe by Chantelle Nicholson makes a dreamy vegan brunch dish. The kimchee is made from cauliflower leaves, an all-too-commonly wasted food item that works wonderfully in kimchee. Handy utensils such as a Vitamix easily blends all of the kimchee paste ingredients into the perfect consistency for fermenting the leaves, then is used once more to pulse the kimchee into a pleasingly chunky texture for the pancakes.

?©Tim Atkins photography courtesy of

1 tbsp of table salt
Cauliflower leaves, from 2 leafy cauliflowers
2 garlic cloves, bashed and peeled
Fresh ginger, one 15cm piece, peeled and grated
2 tbsp of palm sugar, grated
2 tbsp of Korean red pepper powder, or gochujang if unavailable
3 tbsp of rice wine vinegar
100g of plain flour
1/4 tsp sweet smoked paprika
1/2 tsp baking powder
40g of rice flour
1 tbsp of coriander, leaves finely chopped
200g of Brussels sprouts
1 lime, juiced and zested
4 tbsp of sesame oil
1/4 bunch of mint, leaves picked
20g of peanuts, toasted and finely chopped
1 tsp black sesame seeds

?To begin, make the cauliflower leaf kimchee. Place all ingredients, apart from the cauliflower leaves, in the Vitamix and blend until a paste is formed. Using gloves, massage the paste into the cauliflower leaves. Place in a clean jar, cover with muslin or loosely with cling film and allow to ferment for 5 days.

When ready to make the pancakes, measure out 180g of the kimchee and 40ml of the kimchee liquid. Add to the Vitamix, pulse into chunky pieces and set aside.

To make the pancakes, mix the flour, paprika, baking powder, rice flour and table salt together. Make a well in the centre and add the kimchee, kimchee liquid, 50ml water and the coriander. Gently mix together until smooth, taking care not to over-mix or the pancakes will not be light and fluffy.

??To cook the pancakes, heat a little of the vegetable oil in a large, non-stick frying pan (Chantelle uses individual blini pans for neat presentation, but go with a regular pan for a more rustic finish). Drop teaspoonfuls of the pancake batter into the oil and cook for 2 minutes, or until bubbles appear on the top of the pancake and the underside is golden-brown. Gently flip over and cook for a further 1 – 2 minutes. Remove from the pan and place on kitchen towel. Repeat with the remaining batter, adding more oil when needed.

For the sprout slaw, peel and discard the outer layer of leaves from the sprouts then finely slice the rest. Mix the lime juice and zest and sesame oil together. Add to the sprouts and season well. Finish with the mint leaves, peanuts and sesame seeds.

To serve, place one pancake on each plate and top with the slaw. Garnish with the micro coriander and violets if using.