Pancake Day with ProCook

Get ready for Pancake Day with a little help from ProCook, try out one of their delicious Pancake recipes or pop in store to take part in the ‘Best Flipper Competition’ to be in with a chance of winning a crepe pan or frying pan.

Nutella Stuffed Pancakes:

Servings – 8 pancakes


280 g plain flour
350 ml milk
3 tsp baking powder
2 free range eggs
8 tbsp Nutella
1 punnet fresh strawberries (to serve)
1 knob butter (for greasing)


  • Scoop 1 tbsp of Nutella out of the jar and spread into 1.5″ discs onto a sheet of greaseproof paper on a baking tray. Repeat 8 times (or more if you’re wanting to make more pancakes!) before placing in the freezer until firm.
  • Sieve the flour and baking powder into a large mixing bowl before making a well in the centre and adding the eggs and a splash of milk.
  • Whisk until smooth, then add the remaining milk and whisk again.
  • Grease your frying pan or crepe pan with the butter over a medium heat.
  • Pour one ladle of batter into the centre of the pan, top with one of the frozen Nutella discs and top with more batter so the Nutella is fully covered.
  • Cook until both sides are golden brown and serve immediately with fresh strawberries.

American Style Pancakes:


280 g plain flour
450 ml buttermilk
2 free range eggs
2 tbsp sugar
75 g melted butter
3 tsp baking powder
1 pinch salt


  • Sift the flour and baking powder into your large mixing bowl before making a well in the centre and cracking in the eggs
  • Pour the buttermilk and melted butter into the well and whisk until a smooth batter is formed
  • Grease your crepe or frying pan with an oiled kitchen towel and then add four ladles of batter to the heated pan
  • Allow to cook for 1-2 minutes until bubbles appear before flipping and cooking for a further 30 seconds
  • Serve straight away with the toppings of your choice

Mexican Pancakes:


1 handful fresh chives
1 red chilli
½ lemon (juiced)
200 g plain flour
2 eggs
300 ml milk
1 avocado (sliced)
1 handful baby plum tomatoes (halved)
2 tbsp salsa
2 tbsp sour cream


  • Finely chop the fresh chives and the red chilli and set aside. Juice half a lemon and discard the peel, keeping the juice for later.
  • Sieve 200g of plain flour into a large mixing bowl before making a well in the centre and adding two eggs.
  • Add a splash of milk and whisk, slowly adding a little more milk at a time until all the milk has been used.
  • Add the chopped chilli, chives and lemon juice to the bowl and mix.
  • Heat a little butter in a crepe pan and once the pan is hot pour half of the mix in.
  • Cook for 2-3 minutes until the top of your pancake starts to firm up before flipping and letting it cook for another 2-3 minutes.
  • Top with sour cream and salsa before adding your slices of avocado, baby plum tomatoes and any leftover chives.

Pancake competition For a chance to win a crêpe pan worth £49 head down to ProCook this weekend to enter their annual Best Flipper competition. To enter, just flip a pancake as many times as you can in a minute. The top scorer wins a crêpe pan or frying pan just in time for Pancake Day, and the coveted title of Best Flipper!

If you think you’ve got what it takes simply head into ProCook between Friday 21st and Sunday 23rd February to enter. Good Luck!