With Pancake Day fast approaching, here are some simple recipe inspirations from The Groovy Food Company and Trewithen Dairy  that are perfect for flipping up something a little special at home. 

From Groovy’s range of organic syrups to versatile oils, plus coconut flour for easy gluten-free options, the brand has everything needed to elevate your pancake creations. From mixing and frying to drizzling and topping, The Groovy Food Company has you covered.

Trewithen Dairy is a great choice for the season too – bringing you the most delicious, indulgent and organic dairy products. Their butters and milks are perfect for whipping up a creamy batter and their premium clotted cream makes the perfect addition to your golden discs. 

To celebrate the season, both brands have created some delicious recipes that put a fun twist on the classic. These include a Japanese-style savoury option, adorable mini sweet stacks, and a vibrant matcha creation – designed to suit every taste, whether sweet, savoury, or something a little different.

THE GROOVY FOOD COMPANY PANCAKE RECIPES

Japanese savoury Pancake:

INGREDIENTS:

For the okonomiyaki sauce

1½ tbsp tomato ketchup

½ tbsp Worcestershire sauce

2 tsp runny honey

1 tsp dark soy sauce

For the okonomiyaki pancakes

3 large free-range eggs

3 tbsp plain flour

½ tsp sea salt

½ tsp dark soy sauce

⅘ sprays of The Groovy Food Company Buttery flavour spray

2 large spring onions, thinly sliced

275g/9¾oz white cabbage, shredded 

sunflower oil

METHOD:

  1. For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside.
  2. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth. 
  3. Fold the spring onions and cabbage into the batter until everything is well coated. 
  4. Heat enough of The Groovy Food Company Buttery flavour spray to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper. 
  5. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain.
  6. Fry in batches until you’ve run out of mixture – you should get about eight pancakes. 
  7. Serve the pancakes drizzled with the okonomiyaki sauce.

Viral mini sweet pancakes:

INGREDIENTS:

¾ cup (70g) pancake mix

¾ cup water

Butter or coconut oil

50g The Groovy Food Company Light Agave

METHOD:

  1. In a bowl, mix together the pancake mix and water. Let it sit for a couple minutes to thicken, then mix again Then add 50g of The Groovy Food Light agave into the bowl.
  2. Pour it into a squirt bottle – I’m sure you can do it without one by spooning tiny drops of pancake onto the skillet, but a bottle makes it SO much easier. Shake the mix in the bottle.
  3. Heat some butter or coconut oil in a non-stick pan over medium-low heat and drop little bits of mix onto the pan. Let cook until golden-brown on the bottom, flip, and repeat.
  4. Serve with your favorite toppings!

Matcha Pancakes:

INGREDIENTS:

1 cup all-purpose flour

1 Tbsp granulated sugar

1 Tbsp matcha powder

2 tsp baking powder

1/4 tsp salt

1 cup milk

1 large egg

2 tsp of The Groovy Food Company Light Agave Nectar 

METHOD:

  • In a medium bowl, mix together the flour, sugar, matcha, baking powder,  and salt. Add in The Groovy Food Company Light Agave Nectar, milk and egg. Mix until smooth.
  • Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/3 cup of the batter for each pancake. Flip when the bubbles are covering the surface. Cook the other side until it is golden.
  • Top with yogurt, berries and drizzle with more The Groovy Food Company Light Agave Nectar to taste. Enjoy.

TREWITHEN DAIRY PANCAKE RECIPES

Classic American Pancakes:

INGREDIENTS:

1 large egg

250ml Trewithen Cornwall Gold Milk

30 grams Trewithen Unsalted Butter 

150 grams Plain Flour 

2 tbsp Caster Sugar 

2 tsp Baking Powder 

¼ tsp Salt 

2 tbsp Trewithen Cornish Clotted Cream 

1 tbsp Jam

1 handful Raspberries 

METHOD:

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.

2. In a separate bowl, whisk the egg, milk, melted butter and vanilla until smooth and well mixed.

3. Pour the wet mixture into the dry ingredients and gently whisk until the batter just comes together. A few small lumps are fine – resist the urge to overmix!

4. Place a non-stick frying pan over medium heat and melt a small knob of butter until it lightly coats the surface.

5. Spoon small ladlefuls of batter into the pan. Cook until the bubbles form on the surface and the edges begin to set, then flip and cook for another minute or so until golden, risen and fluffy.

6. Serve straight away, stacking your pancakes high and finishing with a generous dollop of Trewithen clotted cream, a spoonful of your favourite hedgerow jam and a handful of fresh raspberries. Enjoy!

Pesto & Halloumi Pancakes:

INGREDIENTS:

80 grams Self Raising Flour 

1 tsp Baking Powder 

2 Eggs 

100ml Trewithen Dairy Milk

75 grams Halloumi (cut into small cubes)

2 tbsp Pesto

Pickled Red Onions, to serve (optional)

METHOD:

1. In a mixing bowl, add the flour, baking powder, 1 of the eggs, the milk, halloumi and pesto. Season with salt and beat until you’ve got a smooth batter.

2. Heat a frying pan with a little oil over a medium heat and spoon in some of the pancake mix. Depending how big your pan is, you should be able to do 2-3 at once.

3. Fry for a couple of minutes before flipping over and repeating on the other side.

4. In a separate pan, fry the other egg in a little oil.

5. Stack the pancakes up and top with the fried egg and some pickled red onions. Dig in.

pancake day recipes
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