Apparently we’ve been flipping pancakes since as far back as 1439. Why change a tradition that works? We LOVE pancakes in this household and certainly don’t wait until ‘Shrove Tuesday’ to make them! And what a simple list of ingredients – eggs, flour, salt and milk.

I have so many fond childhood memories of pancake day, we never made pancakes at any other time of the year and I loved them – hence why we have them all year round now! But there are so many recipes out there and so many different types to be had. Do you go for the standard lemon and sugar? Do you roll or fold? Or is it the American pancakes that turn those taste buds on? To be honest I love them all and trust me I’ve tried many recipes and with many topping variations:- crepes with pistachio, pomegranate & maple syrup, or banana, walnuts & maple syrup, how about the classic strawberries & nutella, or maybe something a little healthier like banana, greek yoghurt & flaked almonds.

Getting the kids involved is really important for me and I think they get a lot from it too. We tried out a recipe from and they were a total hit!

Pancakes with grated pear


1 cup of self-raising flour

1 cup of semi-skimmed milk

1 large free-range egg

1 pear



Put the flour (you could use wholemeal or spelt as a healthier option), milk, eggs & a pinch of salt into a mixing bowl & whisk until smooth.

Once combined, grate in the pear (core and all), then gently stir through.

Heat a large pan on a medium heat with butter ( I used coconut oil), then add the batter, a spoonful at a time and working in batches, cooking for a few minutes at a time, then flipping them over (of course!)  and cooking for a few minutes more until they are done.

Serve with a dollop of yoghurt, maple syrup or honey and lots of berries.

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