Some Flipping good Pancakes from Lorraine Pascale

Pancake day is just around the corner, the 17th to be exact.

So we have pulled together 4 of our favourite Lorraine Pascale Pancake Recipes to share with you on the Blog today.


Blueberry pancakes with crisp prosciutto and maple syrup


  • Little bit of oil for frying
  • I x pack of prosciutto
  • 250g plain flour
  • 15g baking powder
  • Pinch of salt
  • 1 tsp sugar
  • 300ml sour cream
  • 100ml warm water
  • 200g of blueberries



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Turn on the oven to low. Put some oil in a frying pan and fry the prosciutto until it just starts to crisp. Dry them on kitchen towel and set aside. Turn off the heat and keep the oil in the pan.


Put the flour, baking powder, salt and sugar in to a mixing bowl. In a measuring jug mix the sour cream and water and make a large hole in the middle of the flour mixture, pouring the sour cream mixture into the centre. Stir the liquid mix first then gradually draw in the flour, beating hard. Doing it this way will avoid any lumps forming. Then get a whisk and give it a good airing.


Heat the frying pan of oil back up over a low to medium heat and then pour from a low height four blobs about 9cm wide in to the pan. Cook them slowly and until they are golden brown then flip them over. Once they are cooked ( you can tell from the way they look on the sides, they should be nicely firm and set) place them on a baking tray in the oven to keep toasty whilst you make the others


Once they are all cooked, pile them high with the crispy proscuitto in between. Pour maple syrup all over them and dig in!”



Lemon and poppyseed pancakes



  • 100g of oats
  • 3 large eggs
  • 4 tbsp of Greek yoghurt (low, no or full fat)
  • 1 tsp of baking powder
  • pinch of salt
  • 3 tbsp of poppy seeds
  • Zest of 2-3 lemons
  • optional: 1 tsp of honey
  • *(if you are on a high protein eating plan add 1 scoop of whey protein to the blender before blitzing and you may need to add 1 extra tbsp of greek yogurt also, so that the mixture is not too thick)
  • Rapeseed or olive oil
  • To serve
  • 1 banana
  • a couple of handfuls of blueberries
  • A couple of dollops of greek yogurt



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Put the oats, eggs, yoghurt, baking powder and salt in to a blender and blitz until smooth. Stir in the poppy seeds and lemon zest along with the honey and protein powder if using. (Please note these work great with and without the protein powder).


Get a frying pan nice and hot with a bit of oil in it. Then pour in the batter to make 4 pancakes about 10cm in diameter. Cook for about 2 minutes on each side or until the pancakes are golden brown. Transfer these to a plate and keep warm. ( I just cover the plate with tin foil). Then repeat with the rest of the pancake batter.


Once you have cooked all the pancakes, serve them with some banana and blueberries on top and a dollop of Greek yoghurt.”



Gingerbread pancakes with parma ham and maple syrup



  • 225g (8 oz) self-raising flour
  • 3 tbsp soft light brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • pinch of salt
  • ½ lemon (optional)
  • ½ vanilla pod (or a couple of drops of vanilla extract) (optional)
  • 1 egg
  • 300ml (11 fl oz) semi skimmed milk
  • sunflower oil
  • 12 slices of parma ham or bacon

To Serve:

  • 100ml (4 fl oz) maple syrup
  • 100ml (4 fl oz) sour cream or crème fraiche



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Preheat the oven to 110C (225F / Gas Mark ¼). (This will be to keep the pancakes warm as they are cooked in batches).


Put the flour, sugar, baking powder, cinnamon, ginger and salt into a large bowl, give them a quick mix and make a well in the centre. Finely grate the lemon zest in. Split the vanilla pod open, scrape the seeds out and add them too (or vanilla extract if using). Then gradually pour the milk in bit by bit, stirring all the time to give a smooth mixture. Then beat the egg in well and set aside.


Put a drizzle of oil into a large frying pan on a medium heat and cook the Parma ham for 2-3 minutes on each side until nice and crisp. Then remove with tongs and drain on kitchen paper. Tip onto a baking tray and keep warm in the oven until ready to serve.


Leave the pan on the heat, but reducing it to low and add a little bit more oil if need be. Then spoon in four dollops of the pancake mix (to spread to about 10cm (4 in) wide). Leave to cook for about 1-2 minutes until golden, then flip them over and cook for another 1-2 minutes. Slide them onto a baking tray and put in the oven to keep warm. Then, repeat with the remaining mix to give 12.


Once you have made all of the pancakes, divide them between four plates. I like to pile the parma ham high on them and then drizzle with the maple syrup and serve with a dollop of sour cream or crème fraiche.”



Carrot cake cinnamon protein pancakes



  • 100g oats (1 cup approx USA)
  • 3 large eggs (3 medium if USA)
  • 1 medium carrot grated
  • Pinch of salt
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • Optional: 1 tsp honey
  • 4 big tablespoons of 2% Greek Yoghurt (not Greek style yogurt)

*(Those of you on very high protein eating plans, if you want to add extra protein to these, just add one scoop of your vanilla protein powder. Plus a couple more tablespoons of Greek yoghurt.)



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Blitz this all together in a blender and set aside. The mixture should be just like normal pancake batter consistency. If it’s too thick add a little more Greek yoghurt, if it’s too thin add a bit more carrot.


Get a frying pan nice and hot with a little rapeseed oil/sunflower oil in it. Pour the mixture into the pan to make 4 pancakes.


Cook for a couple of minutes on each side until golden brown and cooked through.”


Make sure you head on over to Lorraine’s website now for some more of her amazing recipes for all other occasions! They are all so simple to follow and quick to learn – check it out!