What do you get when you mix pancakes, Scottish produce and recipes from some of the country’s finest celebrity chefs? An extravaganza of tastes that’s guaranteed to satisfy taste buds of even the fussiest diners.
Whether you like them smothered in crème fraîche and loaded with berries or topped with creamy cheese and ham – we’ve teamed up with some of the Scottish restaurant industry’s biggest names to get you inspired and celebrate celebrity style this year!
8 great pancake recipes over the next six days
Stay tuned over the next six days as we bring you some divine pancake recipes. Including handy and easy-to-follow preparation and cooking instructions, there’ll be no huffing and puffing when mixing your batter this time, we promise. Instead, prepare to shine when you serve your elegant, crisp and lacy pancakes with Scotland-inspired toppings.
So get your frying pan and mittens at the ready, don your chef’s hat and start flipping – we’re kicking off the pancake fun!
Potato & Beremeal Flour Pancakes with Marburry Salmon, Crème Fraîche and Isle of Bute Pepper Dulce
Featuring ancient ingredients like beremeal flour from the only working watermill on the northern island of Orkney, and the very best hand-smoked salmon from Galloway in the far south of Scotland, this is Andrew Fairlie’s take on classic blinis, inspired by great Scottish ingredients.
Beremeal Pancakes with Loch Duart Salmon, Connage Highland Dairy Crowdie and Phantassie Organic Beetroot
Using beremeal flour from Orkney and combining Loch Duart Salmon from the north west coast of Sutherland, award-winning Crowdie cheese from Connage Highland Dairy near Inverness and Phantassie Organic Beetroot which is grown in East Lothian, it makes for a great brunch or lunch.
Crêpes with Clootie Dumpling and Perthshire Heather Honey
A sweet and suitably Scottish twist on the French crêpe, this dessert is perfect for rounding off an evening meal. Combining the clootie dumpling, which is a rich fruit pudding, and sweet heather Perthshire honey, it could be paired with a whisky as a final touch.
Rhubarb is a great springtime ingredient to pop onto your pancakes for a seasonal Scottish flavour. Adding orange to bring out the fruity taste, this dish would make a delightful treat on a lazy Sunday morning.
Tattie and Herb Pancake with Smoked Haddock & Poached Egg
Make this comforting recipe using Scottish tatties and smoked haddie. There is a strong tradition of smoking fish in Scotland, including Aberdeenshire’s Finnan Haddie, which is haddock that has been cold smoked to a pale straw-yellow colour
Scotch Pancakes with Rainbow Trout
Classic Scotch pancakes form the base for this intriguingly flavoured appetiser. Balancing the Perthshire rainbow trout flavour is a creamy horseradish sauce, and all is served with soft boiled quail eggs and herbs atop.
Bannocks with Caramelised Bananas, Vanilla Ice-cream and Caramel Sauce
Adding a twist to one of Scotland’s oldest and most famed sweet treats, Chef Craig Sandle serves traditional bannocks with caramelised bananas, vanilla ice-cream and caramel sauce. Sounds heavenlicious, doesn’t it? I’m sure Queen Victoria, who favoured this tea treat, would have approved.
Haddock Pancakes with Zingy Salsa
Why not try Chef Tony Singh’s twist on the traditional pancakes and see how he’s transformed it using oriental spices? Add the smokiness of the haddock and the tart, zingy salsa and you’re guaranteed to wow any dinner party.
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