*WARNING* CONTAINS PANCAKE PORN. We round up London’s best tossers!
Both venues will be serving a special Pancake Day menu with indulgent options ranging from the savoury (Mexican Sweetcorn Pancakes with Chili Sauce, Bacon and Avocado) to downright sinful (Deep Fried with Salted Caramel Rum Sauce). There will of course be a gluten free healthy option for those still clinging on to the healthy-eating bandwagon.
Customers will also be able to take part in a ‘Great British Flip Off’ pancake challenge during the day to see how many flips they can land in a minute. There will be an optional £1 charity donation to enter and bar tab prizes for the winners.
OXBO Bankside are hosting a pancake race down Prices Street at midday on Tuesday 9th February.
With a chance of winning the prize of a 3 course meal plus a bottle of house wine, passers-by will be encouraged to join in, tossing pancakeswhilst running as fast as they can from one end of the street to the other. Contestants can also stop by OXBO Bankside restaurant on the day for all-you-can-eat pancakes and a glass of prosecco, all for just £14 per person, with an extensive selection of toppings, including whipped cream, chocolate sauce, almonds, hazelnuts, chocolate chips, banana slices, fresh strawberries, orange segments, pear compote, golden syrup and even popping candy.
Get your hands on Magic Pancakes at Foxlow where they will be serving up their favourite three fillings: a take on the classic lemon and sugar, Montecristo (ham, cheese and maple syrup) and bourbon caramel with soft serve ice cream. At all Foxlow restaurants from 8am-5pm on 9th February, you can get pancakes, juice and unlimited tea or coffee for £8, all of which goes to Magic Breakfast, our new favourite charity …
The stunning, Zaha Hadid designed Magazine Restaurant at Serpentine Sackler gallery has a fantastic selection of delicious savoury and sweet buttermilk pancakes, available for four days, from Shrove Tuesday (9th February) to Friday, 12th February.
For those with a sweet tooth, there is a choice of Blueberry Compote, Crème Chantilly and Brown Butter Crumble or Lemon Curd, Pomelo and Macadamia. And, for those looking for something savoury, there are Maple Glazed Bacon, Grilled Tomato and Montgomery Cheddar andH. Forman and Son Smoked Salmon, Whipped Avocado and Crispy Quinoa.
Tom’s Kitchen restaurants in Chelsea, St Katharine Docks, Canary Wharf and Somerset House, are set to celebrate with a delicious selection of gourmet pancakes available for lunch and dinner on Tuesday 9th February. Guests can choose from the Lobster Pancake with grain mustard and cheese (£18) or the Potato Pancake with duck egg and mushroom ragout (£8.50). For dessert, the Tom’s Kitchen chefs will be serving up Crepes with orange butter sauce and marmalade (£6.50).
Join Le Pont de la Tour and celebrate Pancake Day in true French style! Priced at £8.50, head chef Frederick Forster will be serving the very special retro classic Crepes Suzette which will be dramatically served up tableside. Guests will also be able to enjoy his delicious pancakes during the weekend with Le Pont de la Tour’s new brunch menu.
Spend this Shrove Tuesday tucking into Big Easy’s buttermilk pancakes! The mighty stacks are served straight from the griddle and accompanied by maple syrup. Guests can choose between classic, blueberry and chocolate chip as a short stack (3 pancakes, £4.50), tall stack (6 pancakes, £5.50) or a mega stack to share (9 pancakes, £6.50). For an additional £1 guests can add bacon or sausages to this great Pancake Day dish.
Parisian bistro Blanchette will partner with French crêpe and galette specialists Les Deux Amies to create an all-day pancake pop up. Friends Adeline and Caroline together with head chef Tam Storrar, will be whipping up fluffy crepes and galettes using homemade, organic jams to create the sweet options and locally sourced ingredients to create the savoury options.
This year, Chelsea favourite Bluebird will create a special Creperie in the Courtyard where guests will be able to enjoy a series of indulgent pancakes. Available from 9th – 29th February, the Creperie will offer both savoury and sweet options, including Spinach, ricotta cheese and tomato sauce; Mushrooms, blue cheese and rocket; Bramley apple and caramel sauce and Chocolate sauce, almonds and whipped cream.
Even serious city types can get in on the action at Coq d’Argent. Head chef Damien Rigollet has created a series of indulgent pancakes for breakfast including American pancakes, berry compote and maple syrup and Mushroom pancakes, poached egg and Hollandaise sauce.
From the 9th-11th February, B&H Buildings will be serving up all the pancake classics, in their decadent B&H style. Available for lunch and dinner, the pancake menu will feature the eternally delicious sugar with a spritz of fresh lemon (£6.50), and the indulgent topping of flambé-ed blood orange and clotted cream ice cream (£7.50).
Shrove Tuesday at the Modern British All-day restaurant, Ask For Janice, is a scrumptiously savoury affair. The pancakes showcase delicious British ingredients and include the delicate Brixham Chilli Crab (£8.00), Ham Hock and Cider Apple (£7.00), as well as a Black Pudding and Fried Duck Egg option. (£7.00).
Scottish restaurant Mac & Wild have stuck to their roots and created a very special Shrove Tuesday treat, a battered Mars Bar pancake priced at £7. Filled with luxurious chocolate ganache and caramel, it will have you shouting och aye from the rooftops.
OR just stay in and make your own!
BLUEBERRY SUPERFOOD PANCAKES
300g spelt flour
150ml oat milk
1 ripe banana (mashed)
1 tbsp golden caster sugar
2 tsp baking powder (gluten free brand)
2 espresso (40ml)
2 tbsp runny honey
4 tbsp maple syrup
1 tsp ginger
100ml coconut yoghurt
25g goji berries
- Place the drip ingredients for the syrup in a pan and reduce by half. Set aside.
- Place the goji berries in a pestle & mortar to grind the berries into a dust. Set aside.
- Whisk the pancake ingredients together, leaving aside the blueberries. Use a nonstick pan on a medium heat and add a little oil to the pan. Place an egg ring into the pan, scatter in 4-5 blueberries and pour in 3 tbsp of the pancake mix. Cook for 1-2 minutes then when they are ready to turn, sprinkle 2-3 more blueberries on top and flip. This way you’ll see juicy berries sticking out of your pancakes and it significantly improves the presentation. Cook for another minute.
- Once you have your pancakes done, stack 5 per plate, drizzle with the coffee syrup, drop a dollop of coconut yogurt on the top and sprinkle the goji dust and pecans on top. Boom!