How to Spice up Pancake Day: Words of Wisdom from the Maharaja Chefs

How to Spice up Pancake Day: Words of Wisdom from the Maharaja Chefs

Happy Pancake Day, the best day on the food calendar!

Giving cookery geniuses and aspiring chefs the chance to get creative Pancake Day joins Diwlai and Baisakhi in the days in which we celebrate food, seeing the Maharaja chefs trial and test some incentive recipes.


This year they have blessed the Maharaja office palates with their Sweet Indian Pancakes, a recipe that well and truly when down a storm.

‘Pancakes are so versatile, that’s why we love them’ said the Head Chef at Maharaja.

‘Allowing us to experiment with spices, textures and accompaniments cooking pancakes it a great way to liven up the kitchen and it shouldn’t be reserved for one day a year.’

Inspiring people to try new things this Pancake Day Maharaja has given away a free pancake recipe. We hope you enjoy!

Sweet Indian Pancakes


  • 150g cake flour
  • 50g semolina
  • 1 pinch salt
  • 1 tablespoon ghee
  • water
  • 1 teaspoon fresh cream
  • 2 teaspoons ghee
  • 1 tablespoon chickpea flour
  • 250g caster sugar
  • 1/2 tablespoon ground cardamom
  • 10ml milk


Combine the cake flour and semolina with salt and 1 tablespoon of melted ghee. knead until the mixture is smooth. You then need to let the mixture sit to one side. Gently heat up the cream with 1 tablespoon of ghee. Add the tablespoon of chickpea flour and fry until sweet-smelling. Let mix cook for 5 minutes and then add the caster sugar, cardamom and milk until you have a smooth mixture.

Assembling the pancakes 

Cut off a section of dough and roll out into a thin disk, adding cake flour as and when you need it. Spread a portion of filling into the centre of the disk, and then fold it over on itself.

Heat a little ghee in a pan and fry the pancakes until golden brown.

Finish off the squeeze of lemon, sit back and enjoy!