Four pancake recipes and tips from Brighton’s top chefs

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Shrove Tuesday, aka Pancake Day, is almost here, so get your frying pans ready and try some of these pancake recipes and toppings from four of Brighton's top chefs.

Natalie Demetriou, owner of Lost in the Lanes

We love pancakes here at Lost in the Lanes, but because we are sticklers for cooking all our food freshly to order they only appear on the menu for special occasions. In the comfort of my own home however, I have a 13 year Sunday tradition started when my children were young, that involves making the hugest stack of pancakes for Sunday brunch.

Pancake recipe (fool proof and child friendly) - makes approximately 10 crepes

Kindling's cultured butter toppingKindling's cultured butter topping
Kindling's cultured butter topping


1 cup flour

1 egg

1 and half cups milk

Lost in the Lanes pancakesLost in the Lanes pancakes
Lost in the Lanes pancakes

25g butter (melted)

Method: Blend it all together with a stick blender

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One of our favourite toppings at LOST is our tasty lemon curd! We always get asked to share our recipe, so here it is:


4 lemons

4 yolks

1 whole egg

150g sugar

200g butter


Over a Bain-Marie whisk the sugar and eggs together until thickened. Zest the lemons and add the juice then the butter. Whisk together for a while until thickened. Then add the lemon zest.

Dan Kenny, Chef and Owner of The Set

Chef and owner of The Set, Dan Kenny, has shared some of his personal favourite toppings set to inspire and delight all tastes.

1) Ham, gruyere, gherkin and gochujang mustard

These are basically the flavours of the classic Rueben with a little kick. An unconventional way to spice up your pancakes this year.

2) Banana and miso caramel with a dollop of creme fraiche

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Top tip: for a cheats caramel just reduce dark brown sugar with double cream.

3) Yuzu juice and honey

This is a really nice sugar and lemon equivalent which will take the classic pancaked to the next level.

4) Biscoff spread and crushed Biscoff biscuits

A Biscoff lovers dream and absolute heaven! Biscoff spread can be bought from most supermarkets and the crushed extra biscuits is great for a crunchy texture.

Jonel Calinog, Master Chef at Trading Post Cafe

Jonel has shared his full-proof way to create the perfect pancake each time.

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Fluffy Buttermilk Pancakes - makes 10-12, depending on sizes

Cooking Time: 30 minutes

Ingredients: -

Dry mix:

220gm all-purpose flour

3 tbsp caster sugar

1 tsp baking powder

1 tsp baking soda 1 pinch salt

Wet mix:

30 gm butter (melted)

4 large eggs (separate the egg yolk and whites)

470 ml buttermilk

1 tbsp caster sugar


Sieve the flour into a large bowl to make sure there are no lumps.

Add the rest of the dry ingredients and sieve again.

In a large bowl whisk egg white to stiff peak and add the buttermilk, folding into the egg white gently until mixed.

In another bowl mix the eqg yolk and sugar until the sugar is incorporated, then add the cooled, melted butter to egg yolk mix.

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Add the yolk mix to the egg white mix (I normally use the whisk gently and find it to mix it taster without braking the bubbles in the egg white).

Fold the sieved flour into the egg mix using a large spoon and and gentle refrigerate tor 10 minutes.

Use a large flat non-stick pan on a medium-high heat and add 1/2 tsp of butter. Let the butter melt and with a large spoon place a cookie-size amount of the pancake mix into the pan. Don’t press or move until you see bubbles forming in the middle or browning on the bottom.

Flip over and cook for and other 2 minutes. Then plate and enjoy!


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For toppings, I would recommend classic maple syrup. For something more exciting try adding blueberries to the mix and cook as above. Alternatively, add chopped chocolate to the mix and once cooked, serve with Nutella and banana slices.

Holly Taylor, Chef at Kindling

Kindling has offered something slightly different, sharing the recipe for their delicious cultured butter topping.


125g of live yogurt

600g double cream

1.7g of Maldon salt per 100g of butter

Equipment: Large bowl; cheesecloth; butter churn or large jar with lid; butter paddle or spatula.


Place the cream and the yogurt into a mixing bowl, mix well, cling film and leave somewhere warm for 36 hours to ferment.

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The next day, chill the fermented cream in the fridge for 2 hours.

Put the chilled butter into a butter churn and churn until it splits into butter and butter milk. If you don’t have a churn out the butter mixture in a jar with a tight-fitting lid and shake (half filling the jar) – this a a great one to get the kids involved in, just make sure those lids are tight!

With the churn this should take 3-5 mins. If shaking it will depend on how vigorous you are.

Strain the butter through cheesecloth, reserving the buttermilk which you can use instead of yogurt in your next batch.

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Fill a sink with ice water and wash the butter in the ice water, manipulating it to release as much butter milk as possible.

Once the butter has firmed up and the water is cloudy with buttermilk, transfer the butter to a double layer of cheese cloth and squeeze out as much remaining water as possible without forcing the butter through the cheese cloth.

Weigh the butter and calculate the required amount of salt - 1.7g of Maldon salt per 100g of butter.

Roughly chop it and sprinkle the salt over evenly. Gently knead the salt into the butter to ensure the seasoning is even.

Shape the butter and transfer to a fridge. Then enjoy on pancakes!

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