Pancake Day, also known as Shrove Tuesday, marks the last day of indulgence before Lent. Traditionally, it was a way to use up flour, eggs, and milk before the fasting period began. While the UK celebrates with pancakes, other countries have their own traditions. In the USA, Mardi Gras parades fill the streets of New Orleans, while Denmark’s Fastelavn features cream-filled buns.

Capitalising on Pancake Day Sales

Pancake Day is big business. A Business News article from 2022 reported that around 50% of the UK population take part, consuming an estimated 117 million pancakes. A survey by IPSOS in the same year suggested even higher figures, with 80% of Britons eating pancakes on the day.

While there isn’t specific data on how many people eat out, there are ways to attract customers. Traditional toppings like lemon and sugar will be expected, but to stand out, offer unique options that can’t be easily made at home.

• Consider offering pancakes for breakfast, brunch, lunch, and dinner.
• Provide both sweet and savoury options to widen appeal.
• Pre-make pancakes to speed up service during busy periods.
• Target office workers with a pre-order and delivery option, ensuring they don’t miss out.

Pancake Batter Basics

Pancake batter is quick to make and stays stable in the fridge all day. It’s also cost-effective, with simple ingredients:

• Use plain, low-protein flour for a lighter pancake.
• Whole milk adds richness.
• A small amount of melted butter enhances flavour.

Cooking Techniques

Whether using a crepe machine or a pan, the cooking surface should be non-stick or well-seasoned.

Is the first pancake always a failure? Often, yes. This happens because the pan isn’t at the right temperature, heat isn’t evenly distributed, or the batter hasn’t settled properly. As the pan seasons, pancakes improve.

To toss or not to toss? If you have an open kitchen, flipping pancakes can add theatre to the experience. However, a spatula is the safer option for avoiding accidents.

The Secret to Perfect Pancakes

Kirsty Brown shares her tried-and-tested recipe for classic crepe-style pancakes.

Ingredients

• 100g plain flour
• 4 eggs
• 350ml whole milk
• A knob of butter
• A pinch of sugar and salt

Use a thin layer of batter, just enough to coat the pan. For variety, a mix of half plain and half buckwheat flour works well for Breton galettes.

Savoury and Sweet Fillings

Traditional lemon and sugar will always be a favourite, but why not explore other options?

• Revive the crispy pancake, a nostalgic favourite. Try stuffing pancakes with creamy chicken and ham, sealing, coating in breadcrumbs, and deep-frying.
• Younger generations prefer chocolate spreads, syrups, and sweets. These options also work well for social media marketing.
• Popular sweet fillings include Biscoff and banana, marshmallow fluff, dulce de leche, and fresh fruit.
• Savoury pancakes pair well with creamy sauces, such as ham and cheese, spinach and ricotta, or pulled pork.

Taking inspiration from international pancakes could also spark interest:

• American-style pancakes with syrup, berries, and nuts.
• French Breton galettes with ham, cheese, and a fried egg.
• Japanese soufflé pancakes, which have gained viral popularity.
• Korean vegetable pancakes, aligning with the growing interest in Korean cuisine.
• Chickpea flour pancakes like socca and farinata, commonly found in southern France and Italy.

Health Trends

Health-conscious customers may appreciate alternative options:

• Higher fibre flours or ancient grains like spelt.
• Protein or plant-based pancakes.
• Gluten-free pancakes made with sorghum or other alternative flours.

Don’t Forget the Essentials

Whatever type of pancakes you choose to make, make sure they are on the menu. Customers expect them, and missing out could mean lost sales. With a little creativity, Pancake Day can be a great opportunity to boost business and create a memorable dining experience.