Following the excitement of Christmas and the low of back to work blues, it’s nice to have something to look forward to. Easter isn’t close enough and summer feels like a lifetime away, but there is one celebration just around the corner, and that’s Pancake Day.
I grew up in the small Victorian town of Olney, Buckinghamshire, where the famous pancake race began. According to history books in 1445, an Olney housewife heard the church bells whilst making pancakes and ran to the church in her apron, still clutching her frying pan.
Because of this, Pancake Day (Shrove Tuesday) has already been rather a big thing. Each year the entire town gathers at the market square to watch the local wives race. With their aprons, frying pans and batter at the ready they race down the high-street, flipping their pancakes all the way to the finish line at the church. As a child my friends and I would make banners and even participate in our own mini races. The crowds would then head back to the market square where pancakes were served.
It was such a big part of my childhood so I’m always so shocked when I meet somebody who doesn’t know what a pancake race is. Equally however, I’m always incredibly proud to tell this story of my little hometown.
The classic English Pancake is my favourite, and I like to keep it super simple with a sprinkle of sugar and LOTS of lemon. This year however, I wanted to make them a little different…enter Cupcrepes.
The pedantic people out there will be quick to point out that crepes are actually the thin French pastries, and those you see on these cupcakes are actually American pancakes. Yes, I beat you to it as I am that pedantic person, but truth be told finding a name for these was hard and Pancake Cups didn’t quite have the same ring to it.
Makes: 12 cupcakes
Preparation time: 1 hour
Baking time: 30 minutes
For the cupcakes
175g unsalted butter, softened
175g caster sugar
200g self-raising flour
4 tbsp. honey
1/2 tsp. cinnamon
1 tsp. baking powder
For the buttercream
250g unsalted butter
500g icing sugar
1 tsp vanilla paste
For mini pancakes
1/2 tsp baking powder
Handful banana chips
Squeeze of honey
Preheat the oven to 17o degrees and line a cupcake tray with 12 cupcake liners
Cream the butter and sugar together until pale and fluffy, then add the eggs one at a time.
Mix the flour, baking powder and cinnamon together then add to wet mixture until combined.
Stir in the honey.
Scoop the mixture into each cupcake liner and bake for 20 minutes.
Leave to cool on a wire rack then pipe on vanilla buttercream
For the mini pancakes
Add all the ingredients to a blender and blitz for 2 minutes until smooth
Pour out small round of the batter onto a frying pan and fry for 10 seconds before flipping over and frying for a further 10 seconds.
Continue until you have a plate full of mini pancakes toppers.
Top each cupcake with 3-4 mini pancakes, a banana chip and drizzle of honey.