Our flippin' useful guide to being a proper tosser this pancake day

Pancake Day > Christmas for us BTP Folk, and we’re beyond excited for that special day where everyone gets to be a massive tosser; it’s truly the most wonderful time of the year!

First up – How to Toss a Pancake
We could try and give you a cute little ‘how-to-flip-a-pancake’ video, but quite frankly, we’re never going to come close to this one from Titli’s Busy Kitchen, which includes everything you need to know, from basic physics, to ‘Diva pancake stunts’. Watch and learn from the master.

Next, let’s get to grips with the all-important recipe. We’re fans of thick, fluffy, American-style pancakes at Boston; Anita’s recipe has been a menu staple for the last 10 years, and for good reason; it’s an absolute winner every time. As resident office vegan, I’ve also popped in an egg and dairy-free recipe too, for all you allergic / animal-loving types out there.

Anita’s Failsafe BTP Pancake Recipe

Ingredients
This makes about 10 pancakes:
Baking Powder – 1 tsp
Caster Sugar – 40g
Plain Flour – 175g
Egg – 1
Whole Milk – 200ml
Method
Place the dry ingredients into a bowl
Make a well in the centre and crack the egg into it
Start to whisk in the egg whilst slowly adding the milk
Mix until smooth
Heat a non-stick frying pan on a medium-high heat with a small knob of butter, swirl pan to cover evenly, then lightly wipe it out to remove excess (so the pan should be almost dry).
Dollop a heaped tablespoon of the mix into the pan and smooth out to a circle of about 10 cms.
Cook until golden brown (you will start to see bubbles on the top), flip and cook the other side. They should be about 1cm thick.
Variations
Try putting lemon zest, cinnamon and sultanas in this mix, or banana (and/or) chocolate is great too.

Katy’s Vegan Fluffy Pancake Recipe
(Sorry folks, I use cups, because they’re super easy for vegan baking – you can get a super groovy set here, or use an online weights/measures converter here)

Ingredients
Self-raising flour – 1 cup
Caster sugar – 3 tbsp
Baking powder – 2 tsp
Salt – pinch
Soya milk – 1 cup
Coconut oil – 3 tbsp
Lemon juice – 2 tbsp
Method
Sift the dry ingredients together into a bowl
Melt the coconut oil, and whisk together in a jug with the soya milk and lemon juice (it will thicken)
Add the liquid to the dry ingredients and whisk together until smooth
Follow Anita’s cooking method, using dairy-free spread to grease the pan!
Variations
I like to add a handful of blueberries, and half a mashed banana into the mix. Or, for PB and J fans (I am a massive one), add a handful of raspberries, and a heaped tablespoon of peanut flour, plus a lil extra soya milk, you will not regret it.

Aaaaand… Toppings!
Because no great pancake day ever began without lemon, sugar or maple syrup… We recently ran a World Cup of Pancakes tournament over on our Twitter page, and the Flavour Grand Final between BBQ Chorizo and Banana Peanut Butter will be kicking off in cafes from 7am on Shrove Tuesday.
Others you might want to try are:
- Our favourite, crispy smoked free-range bacon and lashings of maple syrup
- Raspberries and blueberries and yoghurt (and a bit of maple syrup!)
- Or just plain old maple syrup? Maple syrup is good…

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Flip it with the good stuff
Top-notch equipment makes a difference, so if you’re committed to year-round pancake making of the highest calibre, you might consider investing in a sexy non-stick pan, a special flour sifter, or any of the other pancake paraphernalia out there. Evening Standard has a great list here >

And, that’s it, pancake fans! And if your pancake mastery is deserving of being immortalised as #foodporn on Instagram, tag us @BTPCafes so we can check out your skills!