What’s not to like about Pancake Day? It heralds the end of winter and the arrival of longer, lighter spring evenings. It’s also a legitimate excuse to throw food around in the kitchen (and eat dessert for dinner). The classic pancake recipe – historically created to use up rich eggs and milk, which could prove tempting during lent – has undeniable nostalgic appeal. But London’s appetite for pancakes reaches far beyond the traditional lemon-and sugar-topped versions, as demonstrated by these recipes and tips we sourced from some of the capital’s finest pancake purveyors. Here are three ways to mix it up on 13 February.
As patron chef of Tredwells and group operations director across the Marcus Wareing Restaurants group, Ms Chantelle Nicholson sits within an established tradition of old-school fine dining. But the New Zealand-born chef is not one to follow convention, having pioneered a fresher approach focused on plant-based dishes. She is due to publish a collection of vegetable-and grain-centric recipes in her debut cookbook, Planted, in spring this year. The kimchi in Ms Nicholson’s vegan pancakes brings an intense flavour and chunky texture.