Put the maple syrup down! Here's how I'll make Pancake Day tasty without resorting to sugar

A plate full of untopped pancakes sits on a blue and white plate in the foreground. A chopping board with salad leaves, a sliced lemon and tomtaoes on the vine is in the background.

It's Shrove Tuesday, which for us Brits means Pancake Day. IHOP celebrates its breakaway National Pancake Day on the same day (as opposed to the "event" in September) when it offers a free short stack of buttermilk pancakes when you dine in, but Pancake Day has never taken hold Stateside—it's hard to compete with Mardi Gras after all.

But I would hate to see you denied the pleasures of a thinner, savory pancake.

It took me many years of flipping before I realized basic pancakes contain no sugar and therefore work just as well as the base for a savory. The possibilities are endless. Below is my favorite foolproof pancake recipe, with a couple of tips and tricks to get your pancakes perfectly cooked (even the first one) and some ideas for healthy, satisfying toppings to try.

Basic pancake recipe

Ingredients

• 2 eggs
• 1¼ cup milk
• ¾ cup plain flour
• 1tbsp butter

Method

1. Combine the eggs, milk and butter in a large jug and use an immersion blender until the batter is silky smooth and lump-free. (If you don’t have an immersion blender, sieve your flour into a mixing bowl, add beaten eggs and milk, and combine using a hand whisk or fork.
2. Place a skillet or stainless-steel frying pan on a medium heat and add the butter.
3. Once the butter is melted and bubbling slightly, pour this into the batter and mix well. There should be a thin layer of butter remaining in the pan to cook with. If the butter is spitting, the pan is too hot.
4. Pour approximately one-sixth or one-eighth of the batter into the pan (use a ladle if using a mixing bowl). Roll the pan so the mixture spreads evenly aver the base.
5. When the batter begins to solidify and the edges brown and curl up, run a fish slice or spatula under the pancake to ensure it isn’t sticking.
6. Flip the pancake once bubbles have appeared across the uncooked surface. You should have some nice browning on the cooked side, but if not, give that side a minute more at the end.
7. Leave in the pan until the other side is browned, remove from the pan, then make the next pancake.

Toppings

Now the fun starts. Here are some healthy topping ideas that I like to use on my pancakes to make them more of a meal and less of a dessert. Don’t get me wrong, I’m partial to a syrupy pancake too, but they can get a bit boring after the first one.

1. Fresh tomatoes, arugula and balsamic vinegar

Positively Mediterranean, this summer salad-inspired topping can be wrapped up inside the pancake like a tortilla. The acidity of the tomatoes and vinegar is tempered by the pancake, then the pepperiness of the arugula brings it all together.

2. Lemon juice, dill and tuna

If you must have lemon juice on your pancakes, try this high-protein option. Get some tinned tuna (preferably in spring water) and mix it up with chopped dill and lemon juice for a combination of bright flavors.

3. Smoked salmon, soft cheese and chives

Take this bagel-inspired topping to the next level by sprinkling some everything bagel seasoning on top or a crack of black pepper to add some texture.