Our favourite Pancake Day recipes

It’s that time of year once again – pancake day! We love pancakes here at arc, so we put together our favourite pancake recipes for you to try when the big day comes. From sweet to savoury, these pancake creations are flippin’ good

New York buttermilk pancakes

In the US pancakes are taken very seriously. Considered a breakfast staple by many, Americans know what they like and more importantly, can tell the taste of a quality pancake when it’s put in front of them. If you’re looking for a true, authentic taste of the big apple then this New York buttermilk pancakes recipe is just the treat. Stack up on a plate with delicious crispy bacon and drizzle over a generous helping of sweet maple syrup before tucking in.

3 large British Lion eggs
150ml/1/4pt buttermilk
175g/6oz self raising flour
1 tsp caster sugar
pinch of salt
15ml/1tbsp vegetable oil for frying
crispy bacon and maple syrup to serve


  • Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
  • Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins. Keep warm in a clean teatowel and repeat until all the batter is cooked. It makes about 12.
  • To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.New York buttermilk pancakes

Apple and chocolate crisp pancakes

There’s no harm in indulging yourself every once in a while, so why not do it with rich chocolate chips and juicy caramelised apples, all marbled together within a tender golden pancake. It may sound like there’s a lot to do, but with as little as 5 minutes prep and 15 minutes cooking time, you can be dining on a delicious dish in no time. Serve with hearty dollop of ice cream for extra tastiness.


75g/3oz plain flour
pinch of salt
2 large British Lion eggs
150ml/1/4pt milk
a little oil for frying
4 eating apples
15ml water
50g caster sugar
50g chopped plain or milk chocolate
Icing sugar



  • Peel, core and slice 4 eating apples from the fruit bowl, and place in a medium pan with water and caster sugar. Cover, bring to the boil and simmer for five minutes, stirring occasionally, until the apples are tender and fluffy. Taste the mixture and add more sugar to your taste.
  • Leave to cool slightly then stir in 50g chopped plain or milk chocolate. Divide the mixture between 4 pancakes and place on heatproof plates. Dust the tops with icing sugar and cook under a hot grill until the top of the pancake is crisp and golden. Serve hot with cream or ice cream.Apple and chocolate crisp pancakes

Smoked salmon and scrambled egg pancakes

If you prefer your pancakes a little fancier, then this recipe is just what you need. Indulgent and packed with flavours, serve with ground black pepper, freshly chopped dill and a spoonful of crème fraiche if you feel like going the extra mile.


These are just a few of our picks from our new collection of recipes. To see the rest, including some fantastic international flavours, visit our fantastic pancake recipes and have a go at what takes your fancy. Happy Pancake Day!


75g/3oz plain flour
pinch of salt
2 large British Lion eggs
150ml/1/4pt milk
a little oil for frying

For the filling:
6 large British Lion eggs
45ml/3tbsp milk
salt and freshly ground black pepper
100g/4oz smoked salmon slices
a little chopped fresh dill


  • Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. It should be the consistency of single cream, add a little water if it seems too thick. The batter can be made in advance and chilled for up to 8 hours before use.
  • Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula, or if you are feeling brave, flip the pancake!
  • Cook for a further 1-2 mins or until the other side is golden. Transfer to a plate and interleave with greaseproof paper, and keep warm in the oven. Use the batter and a little more oil to make a further 7-8 pancakes in the same way (depending upon thickness).
  • Crack the eggs into a large jug add the milk and seasoning, then beat well with a wire whisk until the egg mixture is just smooth. Melt the butter in a non-stick pan, add the egg and cook over a low heat, stirring with a wooden spoon until the eggs have scrambled – 2-3 mins depending how you like them. Remove from the heat.
  • Divide the eggs between four pancakes, top with the smoked salmon. Fold over and scatter over some snipped fresh dill. Serve straight away.
  • Interleave the remaining pancakes with non-stick paper and once cold, store in the fridge. They can then be reheated in the microwave on High for 1½ -2 mins depending on the wattage of your microwave.

Smoked salmon and scrambled egg pancakes

To all our friends and family in Bury St Edmunds,

Following the latest update from the Government announcing a National Lockdown, the stores, cafes and restaurants in arc shopping centre will be temporarily closed. They will remain closed until the Government provides further guidance.

The following restaurants and Cafes are offering takeaway services:
Burger King
Byron Burger

The safety of our customers, colleagues and retailers is our number one priority.

Stay safe.
From everyone at arc shopping centre