Spanish Pancakes

Pancakes are incredibly versatile, and this year, we've decided to get creative and have some fun with our fillings and toppings. 

| Brindisa Marketing

Throw the rulebook out of the window and try one of these incredibly delicious and adventurous twists to the traditional suspects, from juicy peaches or Serrano ham to soft turron cream. Whether you prefer your pancakes sweet or savoury, one of these will undoubtedly be for you. 

Before we get started on all the great toppings and fillings for the pancakes, here is a great base recipe for your pancakes. 


Combine 1 cup of plain flour, 1 medium sized egg, 1 cup of milk and a pinch of salt in a bowl and mix until smooth. Cover and set aside for 5 minutes.

Heat a medium non-stick pan over medium heat. Add a little cooking oil to the pan. 
Pour 1 cup of the mixture into the pan so that the mixture covers the whole of the pan. 
Cook the pancake for about 1 minute or until the underside is golden, then either use a spatula to turn it over or if confident enough, flip it in the air to turn it!

Cook all the pancakes like this until golden. 


Turron and Orange Honey Pancakes

Turron and honey pancakes

In a bowl, crumble up soft turron and add double cream. Whip them together and taste to decide whether or not you'd like to add more turron.

Fill each pancake with the soft turron cream.
Drizzle over orange blossom honey and crumble a little more turron over the top of the pancakes to garnish.

See the full recipe here.


Serrano Ham & Galmesan Cheese

 Serrano Ham and Galmesan cheese

 Fill the fresh, warm pancakes with layers of Serrano ham and generously grate the Galmesan cheese on top. Serve with a green salad, roasted tomatoes and a glass of chilled white wine for the perfect dinner. 

Goats Curd Cheese and Hand-Peeled Peaches

Peaches and Goats Curd

Crumble up the fresh goats curd cheese with your fingers and layer the cheese and peaches generously in the pancakes. Pair with a glass of blood orange juice and enjoy a sweet but savoury breakfast. 

Beetroot Pancakes with Montenebro Cream, Orange Blossom Honey and Pickled Figs

Beetroot Pancakes

Use the pancake recipe above but add beetroot to the pancake mixture to create something a little different. Chop up 3 small cooked whole beetroots and blitz them with 50ml of milk. 

In a separate bowl, whip up the Montenebro cheese with a glug of cream - add more if you'd like it runnier. Once the pancakes are cooked, create a layer of cream, drizzle with orange blossom honey and scatter the halved pickled figs before folding them. Enjoy!


Leave a comment