Well hello Monday (again), hope you’ve all had a lovely weekend? Mine has been filled with fun and excitement and been exhausting in the best possible way. My mum and GB’s mum were both visiting and we set off early on Saturday morning to tackle project wedding dress which was an absolute hoot! I’m not sure I quite found ‘the one’ but it gave me plenty of food for thought and we had so much champagne fueled fun.
And so another week begins, and quite an exciting one too as tomorrow is Pancake Day!! I love pancakes on any given Tuesday but certainly wouldn’t miss out on the opportunity to whip some up on a Tuesday dedicated to their cause.
I’m slightly bias in that my favourite type are the Scotch pancakes – small, thick and totally scrumptious – mainly because being smaller I can justify eating more of them. But not one to discount any form of pancake making, today I thought I’d share my take on the four most classic pancake personalities and how I like to enjoy them. I’ve kept the recipes below simple, however seeing as I’m on a gluten and lactose free diet at the moment, I made mine with gluten free flour and lactose free milk which was much more of a success than I’d anticipated and I honestly couldn’t tell the difference when scoffing. If you too need to cut this out, or simply want something a little less heavy I can confirm that it does work (you just need a little extra milk than with the normal ones as the mixture can come out a bit stodgier).
So, depending on your pancake preference, give one (or all four) of these recipes a go tomorrow and indulge freely!
1. The Scotch Pancake
Serve – with a little butter, jam or golden syrup
My personal favourite for a small snack rather than as a full breakfast or brunch is the humble scotch pancake. In some ways more like a scone or dumpling, these are made with a heavier mix so as to give that short, fat, thick and spongy effect. You can thrown a few into the pan at the same time and don’t be afraid to let them rise quite high and get good golden brown burn. As it’s more of a snack they can be eaten hot or cold, and are best enjoyed kept simple with a small spread of butter or jam, or if you want something sweeter a little dollop of classic golden syrup.
Ingredients (for around 6 small pancakes)…
100g self raising flour
50g caster sugar
a splash of milk
How it’s done…
Sieve the flour into a bowl and add the sugar, crack in your egg and pour on the milk then beat or whisk into a lumpy mixture (add more milk if required until you have a thick but gloopy mix). Heat a small frying pan with a tiny amount of oil and ladle in dollops of mixture into small rounds. When bubbles start to appear on one side of the batter, it’s time to toss then let the underside go golden brown before removing from the pan. Serve hot or cold.
2. The American stacked pancakes
Serve – piled high on top of each other with fruit and maple syrup poured liberally. (add bacon if desired)
Recreate an American diner at home by whipping up a plate of these for breakfast tomorrow and you definitely won’t regret it. Depending on how thick or large you make them you can stack them less or more but generally around 3-4 is plenty for me when topped with berries and smothered in maple syrup. For a truly traditional take try some crispy bacon, or for an alternative baked apples and cinnamon is lovely.
Ingredients (for around 8 large pancakes)…
250g self raising flour
3 teaspoons baking powder
2 tablespoons sugar
600 ml milk
How it’s done…
Sieve the flour into a bowl with the sugar and baking powder, crack in the eggs and add the milk bit by bit, whisking or beating as you go until you have a smooth mix that is neither too thick or too runny. You should be able to ladle it easily into the pan and circle the pan around until it swims out to the edges and forms a good large round. Again when bubbles start to appear, flip and repeat until you have enough to stack up. Chop up your choice of fruit – I used raspberries, strawberries and blueberries and drizzle with maple syrup until covered. Cut in to the stack rather than eating one at a time.
3. Classic British Blueberry Pancakes
Serve – hot with simply a dusting of icing sugar and more blueberries (a dollop of creme fraiche is optional)
I got the idea to make these after trying some at No.11 Pimlico Road and I’m so glad I did as they were utterly delish. At first I thought I’d need cream or maple syrup on top but the blueberries inside the sweet pancake mix really is enough on it’s own.
Same as above but with a little less milk for a thicker pancake and a packet of blueberries.
How it’s done…
I used the same recipe as I use for the american pancakes as it’s not overly sweet but makes a good thick cake. I’d advise using a little less milk however – start with a few splashes and keep going until you have a thick but workable batter – and then toss in enough blueberries to pepper the batter. You don’t want too many as the pancake won’t cook and the juice will ooze everywhere but you need enough to add to the taste. I used around half a packet in the mix and then the rest on top when serving.
4. The French Crepe
Serve – folded into pyramids or rolled up with a sprinkle of sugar and a squeeze of fresh lemon
I do have to admit that the crepe is probably my least favourite pancake type, as to me it is a completely different sweet treat. I’ve enjoyed it immensely when in France or Belgium and topped with chocolate sauce and ice cream, or kept simple with sugar and lemon, but when at home I hardly ever make them. It might be because they are not quite as easy to manage as their thicker counterparts and can be a tad fiddly in the pan when trying to flip, which I generally can’t be doing with. But, it seemed wrong to miss them out as I know so many people think of crepes first when they think of pancakes. I do think these are best enjoyed simply, and having a few rolled or folded up on top of each other makes a more substantial offering than one on it’s own but that’s just me.
100g plain flour
1 teaspoon sugar
1/4 teaspoon salt
2 cups of milk
2 tablespoons of butter, melted
How it’s done…
Sieve the flour into a bowl with the sugar and salt. In a seperate bowl whisk together the eggs and milk and then gradually add the flour until you have a smooth and runny mixture. Add the melted butter. Heat a wide and good quality non stick pan with a tiny bit of oil. Pour in a few spoonfuls of the mix and let run around the edges of the pan, keeping it thin. Loosen the edges after a few minutes and try and flip the crepe. Brown on both sides then fold into two or roll up and serve hot. Squeeze some fresh lemon juice over and scatter a spoonful of sugar.
Wow well the prep for this blog post was just torture as you can imagine, I mean I of course had to eat all four pancake styles in one sitting – torture! I’d love to know which are your pancakes of choice and whether you’ll be making them for brekkie tomorrow?