Georgina Hayden

I’m like a big kid on pancake day – all normal eating rules go out the window and anything goes. Fluffy pancakes with cream, butter and maple syrup, crepe style with copious amounts of lemon and sugar. I even like to properly regress and have a savoury pancake with beans and sausages. If you do want to move away from the standard crepes and American style bad boys, here are a couple of ideas for you. My apple pancakes are like little tart tatins – with a fluffy praline-esque pancake and caramelised fruit underneath. And my wholemeal dutch baby makes the whole event a bit simpler, you just make one big pancake in a pan and let everyone tuck in. It’s a showstopper, and doesn’t feel particularly indulgent (great for little ones if you don’t want to ply them with too much white flour and sugar). But don’t worry if you don’t have wholemeal flour – regular flour is fine too.

Photography by Laura Edwards

Apple, ricotta and hazelnuts pancakes

Serves 4

• 2 nice eating apples (I like coxes or braeburn, nothing with a waxy skin)
• 1 orange
• 4 tablespoons maple syrup
• A good pinch of salt
• Groundnut oil
• 250g ricotta
• 1 teaspoon vanilla extract
• 125g wholemeal flour
• 50g hazelnuts, toasted
• 1 teaspoon baking powder
• 2 large eggs, separated
• 175ml milk
• Greek yoghurt, to serve

Place the nuts in a food processor and grind until slightly coarse. Slice the apple into thin 1/2cm slices, then toss in a bowl with the orange zest and mixed spice. Spoon the ricotta into a sieve and press out any excess liquid. Transfer it to a bowl and mix in the egg yolks, vanilla and milk. Add the flour, baking powder, salt and most of the hazelnuts and mix till just combined.

Whisk the egg whites in a clean bowl with an electric whisk (or just good strong arms) until you have stiff peaks. Fold one spoonful into the ricotta mixture to loosen, then fold through the rest of the egg whites.

Using a pastry brush or some kitchen towel, rub a large non-stick frying pan with an even thin layer of groundnut oil. Pop onto a medium heat and add all of the apple slices (if you have 2 pans make them all in one go). Squeeze over the orange juice and cook the apples for 3 – 4 minutes to soften slightly, then flip them over for a couple more minutes. Remove half of the apple and leave to one side on a plate. Push the slices in the pan into 4 rounds and drizzle with half the maple syrup. Ladle over 4 ladles full of the pancake batter over the apples- about half the mixture. Fry for 4 minutes, until the underneath is golden, crisp yet sticky then flip over and cook for a further 3-4 minutes on the other side. Serve the pancakes straight away with a dollop of yoghurt, a sprinkle of the reserved hazelnuts and extra maple syrup on the side. Then repeat for the final batch of cooked apples and batter.

Photography by Laura Edwards

Blueberry and honey wholemeal dutch baby

Serves 4

• A knob butter
• 180 milk
• 3 large eggs
• 1 teaspoon poppy seeds
• 120g plain wholemeal flour
• Sea salt
• 4 tablespoons honey or maple syrup
• A few sprigs of basil
• 250g blueberries
• 200g Greek yoghurt

Preheat your oven to 220. Whisk the flour, poppy seeds and a good pinch of salt together, then beat in the eggs and milk until you have a smooth batter. Add a splash more milk if it feels too thick, it should be pourable. Also, if you are making the batter in advance, just give it a quick whisk beforehand, with a little more milk. Melt the butter in a large ovenproof skillet or frying pan, around 28cm, and when it’s really hot and bubbling pour in the pancake batter. Quickly transfer the pan to the oven, and leave it to bake for 16-18 minutes. Don’t open the oven door or you’ll have a flat pancake! While the dutch baby is cooking poach the blueberries. Pop them in a small pan with the honey and basil and place on a medium heat. Bring to the boil then reduce the heat and simmer for 3 – 4 minutes, until the blueberries have softened slightly and the honey is rippled with their purple juices. As soon as the dutch baby is ready remove from the oven and serve in wedges with a big dollop of Greek yoghurt and a spoonful of the honey poached blueberries. Delicious.