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 kids & adults – How many pancakes can you flip in a minute? Win a crepe pan or frying pan – visit ProCook today! Hurry competition closes on 1st March.