Shrove Tuesday Food & Recipes

Chocolate Pancakes with Chestnut Cream


For the pancakes

  • 175g self-raising flour
  • 1 tsp Bicarbonate of soda
  • 50g Sugar
  • 25g Cocoa powder
  • 1 Egg
  • 50g Butter, melted
  • 250ml Milk
  • oil, for frying

For the chestnut cream

  • 200g vacuum-packed cooked Chestnuts
  • 15g icing sugar
  • 175ml whipping cream, whipped
  • 1 vanilla pod

For the chocolate sauce

  • 150 ml water
  • 200g dark chocolate, 70% cocoa solids
  • 50 ml dark rum
  • 25g Sugar
  • 25g Butter
  • chocolate shavings, to decorate


  • To make the pancakes, mix up the flour, bicarbonate of soda, sugar and cocoa mutually in a bowl.
  • In a separate bowl, beat together the egg, melted butter and milk.
  • Coalesce the wet and dry ingredients and hit until smooth.
  • Lightly oil a frying pan and put over a moderate heat. Spoon a ladleful of the batter into the pan sufficient to cover up the base in a thin layer. Bake for 1 minute on each side.
  • Do again, to make 8 pancakes in total.
  • In the meantime, make the chestnut unguent. Place the chestnuts, sugar into a mixer and whiz until
  • Cut the vanilla pod in partially and scuff out the seeds. Add to the chestnut mix and mix well.
  • For the chocolate pulp, carry the water, chocolate, rum and sugar to the bubble and boil for 5 minutes.
  • Take away from the heat and whip in the butter.
  • Serve the pancakes by the chestnut cream and chocolate paste. Decorate by chocolate shavings.

Basic Pancake Batter

Enough for 8 pancakes

  • 1 large egg or 1 egg and one yolk
  • ½ pint/280ml milk
  • 4oz/110g plain flour (4 heaped dessertspoons)
  • 1 tbsp melted butter


  • By hand: sift the flour into a bowl and formulate a fine in the middle. Break in the egg and add a bit of salt and a splatter of the milk.Whip the egg, steadily incorporating the flour, to make a smooth cream.Whip in the rest of the milk and the melted butter.

  • With a blender: place all the ingredients in a food processor jug with a soupcon of salt. Whizz until even.

Easter Pancakes with Yogurt and Honey


  • 125g Flour
  • 1 1/2 tsp Baking powder
  • 1 tbsp caster sugar
  • 1 tsp ground Mixed spice
  • 1 tsp lemon zest
  • 1 free-range Egg
  • 250-300ml Milk
  • oil/ Butter, for frying
  • natural Greek yogurt
  • runny Honey


  • Place the flour, baking powder, caster sugar, mixed spiced and lemon zest into a bowl and mix well to combine. Beat in the eggs and milk until you have a smooth batter with the consistency of double cream.
  • Heat a non-stick frying pan and add a little butter/oil. Ladle in small batches of the batter and fry for 1-2 minutes, or until bubbles start to form on the surface of the pancakes. Flip the pancakes over and cook for a further 1-2 minutes, or until golden-brown. Transfer to a temperate plate and do again with the residual pancake batter.
  • Serve the pancakes in a stack with the yoghurt and honey drizzled over the top.

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