Pancakes, Pancakes, Pancakes! A Treasure Trove of Pancake Love for Shrove Tuesday.

Pancake Day is upon us and we've got a few creative recipes to bring your pancake repertoire into another world. Fancy getting a rainbow coloured plate of pancakes in front of your kids, full of fruit and topped with a low sugar yoghurt topping? We've got you. Want something luxurious, crispy, and full of baked cinnamon apples? Try our Apple Cinnamon Dutch Baby, a pancake that is surely a first cousin of the beloved Yorkshire Pudding. We've also included a lovely, simple, plain pancake recipe but included our Energy Currant berry-loaded syrup that is a fantastic way to add a sweet and sour note to your Shrove Day pancake feast.

Thyme’s Smoothie Pancakes with Maple Yogurt

A great way to enjoy Shrove Tuesday pancakes while getting your fruits (and vegetables, if you’d like) into your system at the same time.


  • 300g plain flour
  • 350 ml whole milk
  • 1 sachet of Green Defender, Pump up the Beet, AH-SAY-EE, Banana Armour, Shake Your Beauty, or Coconut Crush Smoothie
  • 1 egg
  • 2 tsp baking powder
  • 2 tsp sugar
  • pinch of salt
  • butter, for greasing the pan

For the topping:

  • 200g plain Greek yoghurt
  • 2 tbsp maple syrup

To prepare:

  1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a blender, combine the whole milk, egg, and smoothie sachet and blend on medium to high speed until the ingredients are combined well.
  3. Add the milk mixture to the flour slowly while stirring with a wooden spoon. *note: the ingredients on the smoothies vary, so you may have to add a bit more flour or milk to the batter, depending on the smoothie you choose. For example, smoothies with bananas will thicken the batter, while berry-heavy smoothies can thin it out.
  4. Place a frying pan over medium heat and drop a bit of butter in to coat the bottom. Ladle the batter into the pan to make the pancakes and cook over medium heat for 3-4 minutes. When the edges form and start to bubble, flip the pancake with a spatula and cook another 3-4 minutes.
  5. To prepare the topping, whisk both ingredients in a mixing bowl until smooth.
  6. Turn the pancakes out onto warm plates and serve with maple yoghurt and fresh fruit.


Apple Cinnamon Dutch Baby


  • 135g plain flour
  • 4 large eggs
  • 240ml whole milk
  • 1/2 tsp unsalted butter, melted, plus more for greasing the pan
  • 1 tsp vanilla
  • 2 pink lady apples, skinned, cored, and cut into 1cm slices
  • pinch of cinnamon
  • icing sugar, for dusting
  • maple syrup

To prepare:

Preheat oven to 230C/210 Fan/Gas Mark 8 and place an oven-proof 25-30cm pan (cast iron works best) on the centre rack for 10 minutes

  1. Add the first 5 ingredients to a blender and blend until smooth on medium speed, about 1 minute, scraping down the sides if necessary.
  2. Remove pan from oven and drop a bit of butter into it. Once it’s melted, quickly pour the batter into the pan (it should come up the sides to just under halfway to the top) and drop a few of the apple slices and a pinch of cinnamon into it. Place it back into the oven immediately.
  3. Cook for 15-20 minutes, resisting the urge to open the door. The pancake will rise considerably and turn a beautiful golden brown. Turn out onto a warm plate and serve with a sprinkle of icing sugar and maple syrup.