THE RICHARD BRENDON TEAM'S GUIDE TO THE ULTIMATE PANCAKE DAY

From pancake traditionalists to those willing to throw everything but the kitchen sink at their Shrove Tuesday stack, there really is no wrong way to celebrate Pancake Day. In preparation for one of our favourite days of the year, the RB team have shared their perfected pancake methods to give you some inspiration for the big day.

The Great Pancake Debate

An unexpectedly heated debate has erupted over the correct pancake base in the studio, with strong arguments from both sides of the pond.

Lacy crêpes, thick and fluffy American pancakes, maybe even a Dutch Baby pancake or a savoury blini, the list of pancake options is headily long and all rather tempting. Our neighbours across the pond have eventually won out though, and we’re leaning into an American direction this year as the perfect base on which the all important toppings can shine.

To allow both pancakes and toppings to look as good as possible, we’re serving on our Line Collection this year. Explore the collection here.

Toppings Galore

The best part of Shrove Tuesday is surely the plethora of topping options in which to smother your golden pancakes, no? Some members of the team are holding strong and true to lemon and sugar, whilst a rogue addition of cinnamon has even been suggested that has thrown a few, but it is the design team that has offered the most adventurous combinations.

With an all American serving of maple syrup and bacon, and the teeth rotting offering of sugary sweet biscoff spread and ice cream, maybe there is such a thing as thinking too far outside of the box!

Instead, we’re taking inspiration from our operations team with the more civilised suggestion of maple syrup, crème fraiche and berries. Our maple syrup of choice has long been Hopson Grace; the winner of the prestigious gold medal at the Royal Agricultural Winter Fair, and a richly auburn syrup that is slowly roasted over open fires, guaranteed to make for truly enviable stacks.

Shop our Small Dip Bowls now for the perfect serving bowls for any medley of toppings your heart could desire. 

How do you stack?

The final all important factor for achieving a successful Shrove Tuesday is perfecting the correct number of pancakes. We're relieved to report that none of the team is stingy with their pancake stacks, with over half declaring that any less than seven would be an insult to the integrity of the day.

Whilst we cheer their enthusiasm for the day’s proceedings, we have practised some restraint with a perfectly balanced trio of American pancakes this year. We salute any that manage the seven.

Buttermilk Pancakes with Blackberry Compote and Whipped Butter Recipe 

For the ultimate Pancake Day inspiration, we’re looking to Rosa Tahoe Williams of @toomanyforks on Instagram and her majestic buttermilk pancakes with a stunningly simple blackberry compote and whipped butter.

You can find the recipe below, served on our Spearmint Line Plates.





Ingredients

For the Pancakes:
175g Self-Raising Flour
1/2 tsp Bicarbonate of Soda
Pinch of Salt
1 tbsp Caster Sugar
100ml Buttermilk
200ml Milk
1 Free-Range Organic Egg
40g of Melted Butter

For the Compote and Whipped Butter:
300g Blackberries
Sprinkling of Sugar
Half a Lemon
250g Good Quality Unsalted Butter

Method

Mix all the dry ingredients in one bowl whilst mixing the wet in separately, before adding the wet to the dry and stirring to combine.

Melt a knob of butter in a pan and cook on medium heat, turning once golden on both sides.

For the compote, add all the ingredients to a pan, adding more or less sugar based on the natural sweetness of your fruits.

Cook until the blackberries have softened and the liquid has reduced down.

To whip your butter, simply use a hand mixer or the whisk attachment on your standing mixer, whipping until the butter lightens in colour to a pale cream and becomes soft. This should take around 2-3 minutes.