A guide to alternative pancakes to suit a variety of dietary requirements and tastes.
Shrove Tuesday- an annual opportunity to get your flip on and indulge in a giant pile of glistening pancakes. While we fully endorse eating far more of the golden wonders all year around, this yearly occasion is a good opportunity to gather up troops. But if your cousin is on a diet, or your best friend will only abide cheese, some lateral thinking is called for. We've tried to cover a few bases to help you along.
There are plenty of great milk-replacement products out there for the dairy and lactose intolerant, or for those just wanting to cut down on the white stuff. Our food editor, Caroline uses hemp milk in her specially-tailored pancake recipe. It's nutritious and has a slightly sweet flavour, so works better with fillings like syrup, sugar and fruit.
Those with a penchant for the lighter things in life should maybe avoid these robust griddlecakes since they're bulked out with spuds. They're made in the style of blinis, so work well with some salmon or gravadlax. Add an extra touch of Scandinavian flair with a scattering of dill fronds, a dollop of caper yogurt or a sprinkling of poppy seeds.
Beat the bloat and use a specialist flour in your pancakes. That way, coeliacs and the gluten-intolerant can get involved, and the rest of the gaggle will barely be able to tell the difference. Treat as a normal batter, but be careful when selecting fillings - some off-the-shelf products may contain hidden gluten.
Pancakes, but not as you know them, these thin and soft wraps are almost tortilla-like. They lend themselves well to Mexican fillings, like pulled pork, chicken with peppers, or some black beans. Our recipe serves them warm with a spoonful of homemade salsa. They do contain a little plain flour though, so they're not completely wheat-free.
Entering the world of egg replacements can feel like stepping into a confusing maze, so Caroline narrowed her choice down to Orgran No Egg. It comes in powdered form, but don't be put off - mixed with water it makes a perfectly passable substitute for eggs. It's also lower in cholesterol and has no lactose, so has wider health benefits too.
Buckwheat is another gluten-free alternative, and confusingly doesn't contain any wheat. It has an earthy, grainy flavour, and is often used in blinis and Eastern European cooking. These brunch-friendly pancakes are thick and fluffy thanks to added bicarbonate of soda. Serve with fruit and some maple syrup.
Making dramatic cuts to your diet needn't mean cutting out certain pleasures. This recipe uses all the clever substitutions made in our other special diet pancakes in conjunction, and the end result is a perfectly delicious replacement.
For a lot of us, Pancake Day immediately conjures up images of Yorkshire pudding-style batter thinly applied to a sizzling hot pan. But the American way is to ramp up the volume, adding baking powder to create griddlecakes with a fluffy light lift. No need to roll these diner-style pancakes - fillings like banana or blueberries get thrown into the batter itself.
Sticking to a meat and dairy-free diet must feel like a challenge at times, but all it takes is some simple swaps to alleviate the hassle. These thin and crispy crepes use soya milk, and the creamy mushroom topping contains soya cream. They're versatile enough to be served as sweet treats too, so try banana and pecan as a vegan-safe topping.
Italian cheese adds a rich creaminess to your standard pancake, so these are quite an indulgent version. The end result tastes a little like cheesecake, and the texture goes a bit soufflé-like. These are great served with sweet toppings, like compote or ice cream.
Good Food magazine's assistant food editor, Cassie suggests adding herbs and spices to a batter to help push the flavour even higher. Make sure you tailor the toppings carefully though. These Mediterranean pancakes are filled with spring onion, chilli and coriander, cleverly teamed with a cooling tzatziki.
Lemon and sugar, hazelnut spread and golden syrup all occupy a special place in our hearts, but getting adventurous with fillings makes things a bit more interesting. Here are some of our favourites:
Suzette: This retro citrus treat may seem a bit Fawlty Towers, but who doesn't love a flambé?
Salted caramel: The sauce of the moment - this trend shows no sign of stopping. Will its popularity ever screech to a halt? Who knows, but it's delicious and easy to rustle up yourself.
Salted caramel sauce
A pancake cake: Sound intense? Be warned, it is! This dessert is served in wedges with a cream, brandy and dark chocolate sauce - one for special occasions.
Chocolate praline pancake cake
Roast duck & hoisin sauce: Don't forget this Chinese takeaway classic is fit for the pancake treatment.
Chinese roast duck with pancakes
Garlic mushrooms: Go French with some savoury fillings such as ham, spinach, cheese, fried eggs, roast chicken or shellfish.
Five favourite pancake fillings
How do you serve pancakes in your house? Let us know your original methods and toppings. Or if you've still got your batter in a twist, try our pancake recipe collection for inspiration.