If you can’t make the Bompas and Parr event at Harvey Nichols, the Jelly Mongers have also provided us with some Pancake Day recipes for your own kitchen.

Chieftain Pancakes (makes 16)

Dry ingredients

200g plain flour
40g Tate & Lyle Fairtrade Caster sugar
1 rounded tsp baking powder
3g salt

Wet ingredients

45g melted, unsalted butter
350 ml milk
2 large eggs, beaten
½ teaspoon vanilla extract


  1. Mix all dry ingredients together in a large bowl, whisk the wet ingredients in another bowl.
  2. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  3. Heat a frying pan on high heat until little beads of water run all over the surface. If they skip over the edge your pan is too hot – turn it down.
  4. Melt a little pat of butter in the pan and smear it round with a kitchen towel so the pan is evenly coated. Too much fat in the pan and you’ll be frying the pancakes.
  5. Pour your mixture into the pan until it reaches a diameter of roughly 10 cm.
  6. When you see little bubbles popping on top of the pancake it’s time to flip them over. The other side will take about half the time to be done.
  7. Continue making the pancakes like this until you have a healthy sized stack. If you have extras you can freeze them and cook them in the toaster at a later date for a healthy snack.
  8. Sauce with Lyle’s Golden Syrup.

Crepes (makes about 16)


40g butter
3 eggs + 1 yolk
200g plain flour
500ml milk
Pinch of salt


  1. Melt the butter in a small pan. Meanwhile break the eggs into a bowl and whisk together. Add the flour to a mixing bowl, make a well in the centre and drop in the eggs. Beat together using a wooden spoon.
  2. Gradually add the milk, beating vigorously to make a smooth batter. Finally stir in the melted butter and the salt.
  3. It’s good to let the batter rest, but if you can’t wait it won’t end in disaster.
  4. To Cook the Crepes: Heat up a non-stick frying pan and add a knob of butter. Swirl the butter around the pan and tip out any excess into a small dish. Add a ladle full of batter, swirl off the heat to evenly coat the base and cook over a medium heat until the bottom is starting to brown and crisp. If you are feeling brave now is the time to toss the crepe, if not a spatula is more failsafe.
  5. Keep cooked crepes warm in a low oven.

Golden Syrup Jelly (enough jelly to garnish four servings)


250 ml Lyle’s Golden Syrup
250 ml water
5 leaves of gelatine


  1. Boil a kettle and add the boiling water to the Lyle’s Golden Syrup in a measuring jug. Stir until the Lyle’s Golden Syrup is dissolved. Leave to chill. If you can’t wait, stir over a bowl of ice and water. The temperature will drop rapidly.
  2. Cut the leaf of gelatine into a few pieces and place in a heatproof bowl. Add a few tablespoons of the jelly mixture so that the gelatine is just covered. Let the gelatine soften for 5 minutes whilst you bring a small pan of water to a simmer.
  3. Place the bowl of softened gelatine over the simmering water and stir from time to time until totally melted. This takes about 10 minutes.
  4. Then pour the remainder of the jelly mixture over the melted gelatine and stir to combine.
  5. Pour through a sieve (strainer) into a jug and then carefully fill your chosen mould or moulds.
  6. Refrigerate until set. To unmould the jelly, wet your finger and gently press around the edge of the jelly to release from the sides, dip the mould into a bowl of hot water for 5 seconds then give the mould a sharp tap to release the jelly.

Note: To make a different quantity of jelly, remember the golden rule – 1 leaf of gelatine sets 100ml fluid.

Fractal Golden Syrup


Lyle’s Golden Syrup
Red or blue food colouring
A pipette or dropper (available from most chemists)


  1. Adjust your Lyle’s Golden Syrup by adding 1 part water for 30 parts LGS. Add it slowly. The LGS should not become runny. Tipping the bowl will not spill the syrup. Conversely, enough water should be added that the syrup is stirable and does not ball up.
  2. Mix 10 drops red food colouring with 4 drops water. For blue food colouring mix 10 drops food colouring to 2 drops water.
  3. Spread a thin layer of LGS mixture on a flat plate, an even and smooth layer is better, using the back of a spoon.
  4. Run an extremely hot wet knife through the plate of syrup in a star shape from the centre outwards.
  5. Take a dropper or “pipette” of colouring solution, place a small drop in the centre of the syrup. Allow to spread, explaining to the eaters that it’s a fractal pattern. You can also make a pattern by making small swirls on the syrup and adding different colours.
  6. Once the dispersion slows, scrape the golden syrup in the plate and quickly serve on a pre-prepared pancake.

Trouble shooting tips!

  • If food colouring doesn’t spread and stays as a globule: Add more water to food colouring (1-2 more drops).
  • If no fractal pattern appears and colouring diffuses out: Add less water to food colouring.
  • If syrup is uneven and hard to spread: Add more water or warm the syrup slightly.
  • If syrup spreads very easily and colouring does not form fractal pattern: Add less water, or cool syrup in fridge.

Golden Golden syrup


454g tin of Lyle’s Golden Syrup
Pack of edible gold lustre (from cake decorating shops or online)


  1. Open your tin of Lyle’s Golden Syrup
  2. Mix in the edible gold lustre. Add a small amount at first then continue to stir in bit by bit until you have the most amazing gold colour ever – approximately ½ a file for 454g tin of Lyle’s Golden Syrup.
  3. Replace the lid. Next time someone reaches for Lyle’s Golden Syrup to have on their pancakes it will actually be golden.