Pancake Day Recipes With A Twist By Mob Kitchen

This Pancake Day it’s time to step up your flipping game and make these mouth wateringly good pancakes, courtesy of Ben Lebus from Mob Kitchen.

Whether you’re looking to make a stack of fluffy American pancakes lathered in maple syrup or something different this year, let Ben Lebus from Mob Kitchen lead the way with his alternative Pancake Day recipes. We particularly love his this pancakes topped with chestnut mushrooms, ricotta and lemon zest…

Butternut Squash Pancakes

Changing the brunch game forever, these pancakes are the business. The sweet and savour combo of the cheese and maple syrup works a treat.

BUTTERNUT SQUASH PANCAKES

SERVES 4

YOU’LL NEED…

  • 1 small butternut squash
  • Self-raising flour
  • Whole milk
  • 2 eggs
  • Veggie Parmesan
  • Fresh rosemary
  • Butter
  • Maple Syrup
  • Olive oil
  • Salt and pepper

HERE’S HOW…

  1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Slice the butternut squash into slices and put on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 50 minutes.
  3. Once the butternut squash is soft, remove it from the oven. Add it to a mixing bowl and mash it up. Sift in 250 g (2 cups) self-raising flour and mix it all together with a fork. Then add 350 ml (1½ cups) whole milk, bit by bit. It will be a bit lumpy, but don’t worry.
  4. Crack in the eggs and add 60 g (1 cup) grated Parmesan and 1½ teaspoons of chopped rosemary. Season with salt and pepper and mix together. It should be a nice thick consistency. If needs be, just add a bit more flour.
  5. Add some butter to a frying pan (skillet) or pancake pan and allow it to get hot.
  6. Add 2 ladles of your pancake batter to the pan. Cook for 3–4 minutes on each side. Repeat with the remaining mixture.
  7. Stack up your pancakes, drizzle over some maple syrup, sprinkle on some more Parmesan and get stuck in!

Recipe taken from MOB Veggie: Feed 4 or more for under £10 by Ben Lebus @mobkitchen @PavilionBooks. Image credit to HaaralaHamilton

The Ultimate Pancakes (4 Ways)

These thin pancakes are perfect for breakfast, lunch or dinner. Start a production line with your favourite filling and wrap up with your mob! My favourite is the mushroom one!

ultimate pancake recipe from Mob Kitchen

MUSHROOM, RICOTTA, THYME AND LEMON ZEST PANCAKES

MAKES 8

YOU’LL NEED…

  • 500g chestnut mushrooms
  • 1 garlic clove
  • Fresh thyme
  • 1 lemon
  • Plain (all-purpose) flour
  • 2 large eggs
  • Whole milk
  • Ricotta
  • Olive oil
  • Salt and pepper

HERE’S HOW…

  1. Finely slice the mushrooms and garlic. Chuck them in a frying pan (skillet) with a splash of olive oil. Cook the mushrooms down until the water has evaporated and they start to brown. This should take around 10 minutes. Be patient. They will look very watery as they start cooking, but this will evaporate.
  2. Halfway through cooking the mushrooms, add a small handful of thyme leaves – about 3 teaspoons.
  3. When the mushrooms are finished, grate in the zest of half a lemon and set aside.
  4. Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour.
  5. Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in some batter. It should cover the base of the pan thinly.
  6. Give it 1–2 minutes on each side, but check with a spatula to see if the underside is cooked. Spoon on some mushrooms, a few dollops of ricotta, some more thyme leaves, a grate more lemon zest and some salt and pepper. And you’re there!
PARMA HAM, GUACAMOLE AND CHIVE PANCAKES

MAKES 8

YOU’LL NEED…

  • 3 large avocados
  • 1 lemon
  • Fresh chives
  • Plain (all-purpose) flour
  • 2 large eggs
  • Whole milk
  • 1-2 packs of Parma ham
  • Salt and pepper
  • Olive oil

HERE’S HOW…

  1. First up, the guac. Halve the avocados and place the flesh in a bowl. Add almost all the juice of a lemon along with some salt, pepper and olive oil. Add a small handful of chopped chives and mash.
  2. Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour. Add a small handful of chopped chives (leave a few to garnish).
  3. Heat a couple of teaspoons of olive oil in a non-stick frying pan (skillet) over a medium–high heat. When it’s really hot, ladle in the first helping of pancake mix. It should cover the base of the pan thinly.
  4. Give it 1–2 minutes on each side, but just check with a spatula to see when the underside is cooked. Spoon on some guacamole and a slice of Parma ham. Sprinkle over a little more lemon juice and the last of the chopped chives. Done and dusted.
ASIAN SWEET POTATO PANCAKES

MAKES 8

YOU’LL NEED…

  • 3 sweet potatoes
  • Fresh coriander (cilantro)
  • Soy sauce
  • 400g spinach
  • Plain (all-purpose) flour
  • 2 large eggs
  • Whole milk
  • 1 red chilli
  • 5 spring onions
  • Fresh ginger
  • 1 lemon
  • Salt and pepper
  • Olive oil

HERE’S HOW…

  1. Preheat the oven to 180C fan (200C/400F/Gas Mark 6). Place the sweet potatoes on a baking sheet. Cover in salt, pepper and olive oil. Bake for 50 minutes until soft.
  2. Remove the sweet potato flesh, and place into a bowl. Take a small handful of coriander and finely chop it. Add it to the sweet potato and mash together, then add 3 tablespoons of soy sauce. Set aside.
  3. Place the spinach into a frying pan (skillet) over a medium heat. Add some salt and pepper, and move it around with a wooden spoon until it has wilted (1–2 minutes). Set aside.
  4. Follow step 4 of the recipe opposite to make the batter. Add 3 tablespoons of soy sauce, a finely chopped red chilli, 5 spring onions and grate in a thumb-sized piece of ginger.
  5. Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in the first helping of pancake mix. It should cover the base of the pan thinly. Give it 1–2 minutes on each side, but just check with a spatula to see when the underside is cooked.
  6. Once cooked, spoon on some of the sweet potato mash and some wilted spinach. Scatter more coriander and chopped spring onions over the top and pour on a few more drops of soy sauce. Sprinkle over a few drops of lemon juice. Roll it up, take a bite and taste the rainbow!
LEEK AND SMOKED STREAKY BACON PANCAKES

MAKES 8

YOU’LL NEED…

  • 8 leeks
  • 300g smoked streaky bacon
  • Plain (all-purpose) flour
  • 2 large eggs
  • Whole milk
  • Olive oil

HERE’S HOW…

  1. Finely slice 8 leeks. Place into a large frying pan (skillet) with a good glug of olive oil. Cook over a medium–low heat until soft. Add small splashes of water if it looks like the leeks are catching on the bottom of the pan. They should be smooth and soft after about 12–15 minutes. Set aside.
  2. In the meantime, fry the smoked streaky bacon. Once it is crisp, allow it to cool and then chop into bite-sized chunks.
  3. Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour.
  4. Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in the first helping of pancake mix. It should cover the base of the pan thinly.
  5. Give it 1–2 minutes on each side, but just check with a spatula to see when the underside is cooked. Once cooked, spoon on some of your leeks, as well as a small handful of the crispy bacon. Then serve. Easy as 1, 2, 3!

Recipes taken from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus @mobkitchen @PavilionBooks. Image credit to HaaralaHamilton. 

Now you’ve got your pancakes sorted, be sure to serve them on some equally as stylish dinnerware.

SHOP DINNERWARE   » SHOP SERVEWARE   »
Scroll To Top