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Top chefs from across Scotland reveal their go-to pancake recipes and toppings ahead of Pancake Day on Tuesday 1 March.
Recipe from Derek Johnstone, Executive Chef and MasterChef: The Professionals winner, Rusacks St Andrews
Derek said: “It doesn’t need to be pancake day to enjoy a delicious plate of pancakes, we serve them for our guests every day from our breakfast menu here at Rusacks St Andrews.
"Here’s my recipe for buttermilk pancakes with vanilla cream, blacketyside compressed strawberries and lavender.”
Sift together the flour, baking powder, caster sugar and salt.
Beat the eggs with the milk and then make a paste with the wet and dry ingredients. Pass through a sieve but not too fine that the sugar can’t get through.
Fold in the whipped egg whites
Cook in a lightly greased frying pan until golden brown and bubbly then flip and repeat.
Whipped Cream with icing sugar and vanilla to soft peaks.
Bring the sugar and water to the boil and add the vanilla and lavender. Allow to cool. Add the washed and halved strawberries. Allow to soak in the syrup over night
Serve three pancakes with some birch syrup topped with strawberries, whipped crème and lavender.
This recipe from Scott Davies, head chef, The Three Chimneys, Isle of Skye.
Ingredients
Method
Cook the apples gently in 100ml water until light and fluffy.
Blend
Mix together with the juice, sugar, butter, salt.
Whisk over a double boiler, until 60°C degrees.
Whisk in the eggs. Keep whisking over heat until 82°C.
Pour into sterilised jars, top with wax paper, cool.
Keep for six weeks.
Refrigerate after opening.
Ingredients
Method
Mix ingredients together.
Bring to the boil and leave to cool.
Store at room temperature.
(Makes 12)
Ingredients
MethodWith a stick blender, blend the Douglas fir and eggs together for 30 seconds.
Leave to infuse for 20 minutes.
Mix together the dry ingredients.
Pass the egg through a fine sieve on to the dry ingredients.
Discard the needles.
Whisk together, add a splash of milk to loosen, so it’s a thick smooth batter.
Spoon a dessert spoon of the batter onto greased pan, over medium to low heat.
Cook until golden and bubble have broken on the surface.
Turn over and cook until golden. Serve warm.
Garnish with crispy smoked streaky bacon.
Some of Scotland's chefs share their favourite pancake toppings.
Chef Ross Traill, Head Chef, The Crusoe, Lower Largo
“This Pancake Day I’ll be making classic Scottish pancakes with honey glazed banana and whipped cream, chocolate sauce and an edible flower in celebration of the first days of spring. Using quality ingredients is my secret to getting the best results from a simple recipe.”
Ross Sneddon, Executive Pastry Chef, Rocco Forte's The Balmoral, Edinburgh
“I like to make a vanilla soufflé pancake which is a classic crepe filled with vanilla soufflé mix and baked so that the soufflé mix rises to form a light and fluffy filling. Serve this simply with fresh Meyer lemon curd at this time of the year for a showstopper on Pancake Day if you fancy something more challenging!”
