Ocado reveals five must-try Pancake Day recipes from around the world

Globally inspired: Ocado reveals five must-try Pancake Day recipes from around the world

Ocado has taken inspiration from cuisines around the world for those looking to try something unique this Pancake Day.

From Japan and Sri Lanka to Vietnam and more, the globally infused sweet and savoury recipes also include gluten-free and vegetarian ideas.

With searches for ‘unique pancake ideas’ up by +125% since 20221, people are looking for interesting options this Pancake Day. But which recipes are worth trying?

Taking inspiration from across the world, Ocado has worked with chefs to create five delicious recipes, to provide the nation with a go-to menu for this year’s Shrove Tuesday.

From jiggly Japanese souffle styles to savoury Sri Lankan rice pancakes bursting with pomegranate juices, plus delicate, fruity French crêpes and sticky, sweet American classics, you can find the recipes below:

Sri Lankan Rice Pancakes

Also known as hoppers, these fermented, bowl-shaped pancakes are gluten-free.

Prep Time: 40 mins
Cook Time: 15 mins
Serves: 4


• 1 sachet of fast-action yeast
• 3 tsp sugar
• 375g rice flour
• 800ml coconut milk
• 10g dried chilli flakes
• 50g onion, for the chilli sambal, plus 1 tbsp finely chopped for the coconut sambal
• ½ tsp fish sauce, for the chilli sambal, plus ½ tbsp for the coconut sambal
• 1 lemon, juiced
• 50g desiccated coconut
• 2 limes, juiced
• 4 eggs
• 1 handful of pomegranate seeds
• 1 handful of coriander


1. Mix the yeast, sugar, and 2 tsp warm water in a large bowl. Leave it to activate for 10-15 mins until a flossy layer of bubbles appears on top.
2. Add the rice flour and a pinch of salt to the yeast mixture. Slowly pour in the coconut milk, stirring until it reaches the consistency of thick pancake batter (you may not need all the second tin). When fully mixed, cover it with cling film and leave it to ferment in a warm place for at least 20 min.
3. While you wait, make the sambals. Put the ingredients for chilli sambal in a food processor and pulse until you get a coarse mixture. Remove into a bowl and repeat for the coconut sambal.
4. Be prepared to work quickly when you make the hoppers. Warm a small non-stick wok or frying pan over medium heat, pour in a ladle of the mixture and swirl around to cover the inside of the pan, then break an egg in the middle, place the lid on and cook for 2 mins, or until the egg whites are set but the yolks still runny. The edge of the hopper will be slightly golden and crispy too.
5. Slide onto a plate. Repeat to make three more and serve with the sambals, pomegranate, and coriander.

Jiggly Japanese Pancakes

Use up your eggs in these next-level Japanese-style pancakes. Thick, tall, and bouncy, these pancakes are super fluffy and almost resemble a souffle.

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 2


• 100g frozen blueberries
• 5 tbsp caster sugar
• 1 lemon, juiced
• 2 medium eggs, yolks and whites separated
• ½ tbsp semi-skimmed milk
• ½ tsp vanilla extract
• 35g plain flour
• 1 tsp baking powder
• 1 pinch salt
• 1 banana


1. For the compote, add the frozen blueberries, 1 tbsp sugar and a squeeze of lemon juice to a small saucepan. Cook on low heat for 5 mins, then set aside.
2. For the pancake batter, whisk the egg yolks and 3 tbsp sugar together in a mixing bowl until pale and fluffy. Stir through the milk and vanilla extract. Sift in the plain flour, baking powder and a pinch of salt.
3. In a separate bowl, whisk the egg whites with an electric whisk until stiff. Gradually add the remaining sugar and whisk until thick peaks form.
4. Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.
5. Place a frying pan on low heat with a little oil. Add 4 oiled crumpet rings to the pan. Spoon 3 tbsp of the batter into each ring and cover with a lid. Leave to cook for 4 mins. Carefully flip the pancakes over in their rings and cook for 2 mins.
6. Ease the pancakes out of the ring and serve immediately with sliced bananas and blueberry compote.

Ban Xeo Vietnamese Pancakes

This Vietnamese-style spicy chilli, chicken and prawn pancake is ideal for those who like their pancakes for dinner as well as dessert.

Prep Time: 15 mins
Cook Time: 7 mins
Serves: 4


• 124g rice flour
• 1 tbsp butter, melted, or flavourless oil
• ¼ tsp turmeric
• 88ml coconut milk
• 250g cooked chicken, or pork, cut into slices
• 150g prawns, raw, shelled
• 3 small spring onions, (or 1 large) finely sliced on diagonal
• 100g beansprouts
• 1 tsp oil
• 2 tbsp sugar
• 1 lime, juice, to taste
• 2 tbsp fish sauce
• 2 bird’s eye chillies, finely sliced
• 1 garlic clove, chopped
• 1 butterhead lettuce
• 1 bunch of mint leaves
• 1 bunch of coriander leaves
• 1 onion, sliced


1. Whisk the batter ingredients together (rice flour, butter, turmeric, salt, 175ml water, coconut milk).
2. Heat a frying or crepe pan (or a wok) to a high temperature and pour in a tablespoon of oil. When this is hot, ladle in enough of your batter to just cover the base of the pan. Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.
3. After a few minutes, scatter the meat, onion, spring onion, prawns, and beansprouts over half the pancake. Fold half the pancake over, pour another teaspoon or so of oil around the edge of the pancake and cover with an upturned metal bowl or a lid and cook for about 3-4 minutes, until the ingredients start to soften, and the underneath of the crepe has started to turn golden and darker brown in spots.
4. While the pancake is cooking, mix all the ingredients for the Nuoc Cham dipping sauce (4 tablespoons water, sugar, lime juice, fish sauce, chillies, garlic, flavourless oil) and whisk till the sugar dissolves. Tear the leaves from the lettuce leaving them as large as possible.
5. Drain the pancake on some kitchen paper and pop it onto a plate; to eat, tear pieces of it off and wrap it up in the lettuce leaves with some of the fresh herbs. Dip into the nuoc cham and enjoy.

Ricotta Pancakes with Mixed Berry Compote

A delicious stack of American-style pancakes enriched with ricotta, perfect for dessert or brunch, if you’re feeling decadent.

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4


• 400g fresh berries, plus 1 tbsp water, for the compote
• 70g caster sugar, 20g for the pancakes, 50g for the compote
• 2 tsp vanilla bean paste, 1 tsp for the compote, 1 tsp for the mascarpone
• 250g mascarpone
• 150g plain flour
• 1 tsp baking powder
• 185ml buttermilk
• 4 medium eggs, separated
• 50g butter, melted, plus extra for greasing
• 250g ricotta


1. Bring all the compote ingredients to the boil in a pan and simmer for 3-4 minutes until the fruit softens.
2. Lightly mix vanilla bean paste and mascarpone. Do not over mix as it may curdle.
3. Sift the flour, baking powder, sugar and a pinch of salt into a bowl. In a separate bowl, mix the buttermilk, egg yolks and butter, then pour into the flour mixture and whisk until smooth.
4. Fold in the ricotta until just combined.
5. Whisk the egg whites in a bowl until they form stiff peaks; gently fold in the batter.
6. Grease a pan with butter, drop 2 tbsp batter in to make a pancake. Keep the cooked pancakes warm, repeat until the batter is all used. Serve with the mascarpone and compote.

Warm Apricot and Cream Crêpes

These Warm Apricot and Cream Crêpes make a speedy yet showstopping pud. Using ready-made compote is the secret to keeping things quick, but warming it through with ginger, vanilla or cardamom takes the flavour up a notch.

Prep Time: 10 mins
Cook Time: 25 mins
Serves: 2


• 1 tbsp unsalted butter, for frying
• 600g jar Bonne Maman Apricot Compote (or another flavour)
• ¼ tsp grated fresh ginger, (optional)
• 200g flaked almonds
• 300ml double cream
• 15g caster sugar
• 100g greek yoghurt
• 1 lemon, zested


1. Wipe a 20cm frying pan with butter or oil using kitchen towel; place on a medium-high heat. Pour in 60ml of the batter, tilting the pan to create a thin layer. Cook for 1-2 mins until the underside is golden. Flip the pancake over; cook for 1-2 mins. Repeat to use up the batter; keep the pancakes warm under foil.
2. Warm the compote in a pan over a very low heat, adding the ginger, vanilla or cardamom, if using. Meanwhile, toast the almonds in a small pan over a medium heat, until golden.
3. Put the cream and sugar into a mixing bowl and use an electric whisk to whisk until firm, then gently mix in the greek yoghurt.
4. To serve, place a pancake on a plate, spread 2tbsp of the compote over half, then fold over. Dollop some cream on top and scatter with almonds. Finish with lemon zest, if you like.

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