I have loved Pancake Tuesday ever since I was a child, standing on a chair so I could reach the cooker to make stacks and stacks of pancakes. It sometimes took a long time before the family was satiated! Since those crêpe-making days, the thinner the better, I’ve become a fan of fluffy American pancakes and I’ve yet to decide which way the pancake batter is going to go this evening. Maybe both – I’ve always loved two course pancake suppers and Ricotta and Spinach Pancake Bake is my default savoury option.
If you’re going to make your own, my simple (Irish) pancake batter is below and you’ll find the best American Buttermilk Pancakes here. Heidi over at 101 Cookbooks has a selection of unusual pancake recipes, including Whole-Grain Pancake Recipe with Blueberry Maple Syrup, Coconut Macaroon Pancakes and Poppy Seed Pancakes. There is a pancake special over at Great Food.ie, including a recipe for buckwheat crêpes or Galettes, and some ideas for Michelin-starred pancakes in The Guardian.
Plain flour – 100g
A pinch of salt
Egg – 1
Milk – 250mls
Butter – 1 teaspoon, melted
Put the plain flour and salt into a bowl and make a well in the centre. Whisk the egg and milk together, pour into the well and mix slowly, gradually incorporating the flour from the sides. When all mixed together, add the melted butter.
Alternatively, if you’re worried about lumps in your batter, land all the ingredients into the food processor and blend.