Because one Pancake Day just isn't enough

February is subtly packed with events. This month we'll see a collision of cultural celebrations: Valentine’s Day, the start of the Chinese Lunar New Year, the beginning of Ramadan, and, the holy grail of student cuisine: Shrove Tuesday (actual Pancake Day).

Almost every culture on earth has invented some form of batter cooked in a flat pan. It’s cheap, it’s comforting, and you can whip up a batch in minutes. Here are four pancake recipes from around the globe, inspired by the events happening in Feb.

1. Shrove Tuesday (Pancake Day) Pancakes

The Location: UK / France
The Pancake: The Classic Crêpe

On February 17th, this is mandatory. Shrove Tuesday was traditionally about using up rich foods (eggs, milk, sugar) before Lent. For students, it’s about seeing how high you can flip a pancake before it sticks to the ceiling. This is the thin style – foolproof and costs pennies.

Ingredients:

• 125g plain flour
• 2 medium eggs
• 300ml semi-skimmed milk
• 1 tbsp sunflower or vegetable oil (plus extra for frying)
• Pinch of salt

Method:

1. Tip the flour and salt into a bowl. Crack in the eggs and add a splash of the milk.
2. Whisk hard until you have a thick, smooth paste (this stops lumps forming later).
3. Gradually whisk in the rest of the milk and the oil until the batter is the consistency of single cream.
4. Heat a frying pan over medium heat and wipe it with an oiled kitchen roll.
5. Pour in just enough batter to coat the bottom thinly, swirling the pan immediately.
6. Cook for about 1-2 minutes until the underside is golden, and it comes away from the edge. Flip (bravely). Cook for 30 seconds on the other side.
7. To Serve: Lemon and sugar are king. Nutella if you’re feeling cheeky. 

2. Chinese Lunar New Year Pancakes

The Location: China
The Pancake: Cong You Bing (Scallion Pancakes)

Also landing around mid-February is Lunar New Year. If you don't have a sweet tooth, these savoury, flaky, crispy pancakes are incredible. They are a hugely popular street food in China and make an addictive late-night study snack. They require no eggs or milk - just flour, water, and spring onions.

Ingredients:

• 250g plain flour
• 150ml boiling water (careful!)
• 3 spring onions, finely chopped (green parts only)
• About 3 tbsp vegetable oil
• 1 tsp salt

Method:

1. Put the flour in a heatproof bowl. Slowly pour in the boiling water while stirring with a fork until it looks shaggy.
2. Once cool enough to handle, knead it with your hands for 5 minutes until smooth. Cover with a damp tea towel and let it rest for 20 minutes.
3. Divide the dough into 4 balls. On a floured surface, roll one ball out very thin (like a tortilla).
4. Brush the surface with oil and sprinkle with salt and chopped spring onions.
5. Roll it up tightly into a cigar shape. Then, coil that cigar into a snail shape, tucking the end underneath.
6. Flatten the "snail" with your hand, then use the rolling pin to roll it flat again into a pancake. (This creates the flaky layers).
7. Fry in a generous amount of hot oil until golden and crispy on both sides.

3. Valentine’s Day Pancakes 

The Location: USA
The Pancake: Fluffy Buttermilk Stack

Valentine's Day calls for indulgence, whether you’re making breakfast in bed for a significant other or just treating yourself because you deserve it. American pancakes are all about height and fluffiness. The secret ingredient is baking powder and buttermilk (or the student cheat for buttermilk listed below).

Ingredients:

• 200g self-raising flour (gives extra lift)
• 1 tsp baking powder
• 1 tbsp sugar
• 1 egg
• 250ml milk (Tip: add a squeeze of lemon juice to ordinary milk and leave for 5 mins to create "cheat's buttermilk")
• 30g butter, melted

Method:

1. Mix the flour, baking powder, and sugar in a large bowl.
2. In a separate jug, whisk the egg, milk, and melted butter.
3. Pour the wet ingredients into the dry. Whisk gently. Crucial: Do not overmix. It should still be a bit lumpy. Overmixing makes them rubbery.
4. Heat a knob of butter in a frying pan on medium-low heat.
5. Drop generous dollops of batter into the pan. They will spread a bit and rise.
6. Wait until you see distinct bubbles popping on the surface of the pancake, then flip. Cook for another minute until golden.
7. To Serve: Stack them high. Maple syrup is traditional, but crispy bacon or berries and yoghurt work brilliantly.

4. Ramadan Pancakes

The Location: Morocco / North Africa
The Pancake: Baghrir (Thousand Hole Pancakes)

Ramadan is likely to begin around mid-February this year. In Morocco and across North Africa, these unique pancakes are often eaten during Iftar (the meal to break the fast). Made with semolina and yeast, they are spongy, only cooked on one side, and covered in hundreds of tiny holes designed to soak up tasty toppings.

Ingredients:

• 150g fine semolina (available in larger supermarkets or international grocers)
• 50g plain flour
• 1 tsp fast-action dried yeast
• 1 tsp baking powder
• 1 tsp sugar
• 350ml warm water

Method:

1. Put all the dry ingredients into a bowl.
2. Add the warm water and whisk thoroughly (or use a stick blender if you have one) until very smooth.
3. Cover and leave in a warm spot for about 30 minutes. It should get frothy and bubbly.
4. Heat a good non-stick pan on medium heat. Do not use oil.
5. Pour a ladle of batter into the centre. It will spread naturally.
6. Do not flip! Watch as hundreds of tiny holes appear on the surface. The pancake is done when the top is completely dry and not doughy. 
7. To Serve: The traditional way is to melt butter and honey together and pour it all over so it soaks into the holes.

Which one are you tackling first? Get cooking, get flipping and enjoy your jam-packed February.