Flippin’ great pancakes

Pancake Day, or Shrove Tuesday, is traditionally the day before Ash Wednesday and marks the beginning of Lent. For 40 days people customarily give up sugary or fatty foods and pancakes were found to be a great way of using up these products. Flipping PancakesMany now use it as a great excuse to indulge and invoke memories of childhood attempts at flipping using the pan.

Do you cheat and buy a ready-made mix in a packet or always make from scratch? What’s your choice? American style, scotch pancakes or french style crepes? Perhaps you just don’t have the time so plump for shop bought ready-made pancakes (we won’t judge you). We’ve got a few tips

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to turn out the perfect pancake and a couple of recipes and filling suggestions for Shrove Tuesday on the 4th of March.

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Style Pancakes

French Style Crepes with Ice Cream

  • 110g (4oz) plain flour
  • Pinch of salt
  • 2 eggs
  • 200ml (7fl oz) milk mixed with 75ml (3fl oz) of water
  • Oil or fat (for cooking)

Sift the flour and add to a bowl with the salt. Make a small well in the centre and break both eggs into it. Start whisking the eggs and begin to incorporate some of the flour as you whisk.

Gradually add the milk mixture and continue to whisk. Don’t worry if there are a few lumps, these will start to disappear after more whisking.

Once the batter is smooth get out your frying pan.

Make sure that your pan is non-stick and heat it well before you start to add the mixture. I find that using a vegetable fat like Trex works really well (it doesn’t contain water so melts as pure fat) but you can use a small amount of plain vegetable oil or one of those oil sprays.

Spoon a ladle of mixture into the pan and swirl gently around to cover the pan. After a few moments test the pancake with your spatula, if it’s ready to flip it should lift easily. Turnover and cook for a few more moments.

Serve with lemon and sugar or anything you fancy.

Scotch Pancakes

Ricota Cheese and Cherry PancakesImage Courtesy of Acdee

  • 125g (4 ½ oz) self raising flour
  • 1½ tsp baking powder
  • 1 egg
  • 200ml (7fl oz) milk
  • Oil or fat (for cooking)
  • 1 tbsp caster sugar

Preheat your oven to 100 degrees.

Make the Scotch style pancakes like the crepes.

Add the baking powder to the flour when you sift it and add the sugar once you have a batter.

The mixture will have little bubbles in it. Spoon amounts into the frying pan as before, try to keep a uniform circular look by using the back of your ladle to form circles. Keep your pancakes warm by transferring to a heat proof plate in the oven.

Serve stacked high with maple syrup. They also are great when cold and make a welcome addition to a lunchbox.

If you prefer a savoury pancake then the Scotch pancake recipe can be adapted. Try replacing the sugar with some horseradish then topping the finished pancakes with slices of roast beef or add grated cheese.

American Style Pancakes

American Style PancakesImage courtesy of Wong Mei Teng

  • 3 large eggs
  • 115g (4oz) plain flour
  • 1 heaped teaspoon baking powder
  • 140ml (5fl oz) milk
  • A pinch of salt
  • Oil or fat (for cooking)

First separate the egg yolks from the whites.

Whisk the egg whites with the salt until they are stiff and put aside.

Add the yolks to the sifted flour and baking powder along with the milk to create a thick batter. Then gradually fold in the stiff egg whites gently (top tip, beat in a tiny amount of the egg whites to the thick batter; this will make it easier to fold the rest in).

Once they are all folded in the batter is ready.

Cook in a preheated pan and serve heaped with blueberries, maple syrup and rashers of crispy bacon.

Do you have a favourite filling for your pancakes? My family’s favourites are the traditional lemon and sugar, stewed apples and whipped cream and a savoury gruyere cheese and asparagus.

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2 Responses to Flippin’ great pancakes

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