Thin, thick, fluffy, wobbly…how do you like your pancakes?
Pancakes were originally a flat cake, made with eggs, milk and butter and cooked on a hot griddle. Here are some variations in different parts of the world
Crepe: Made with flour, milk, and eggs these are thin and filled with either savoury or sweet fillings. These are a common favourite to have on Shrove Tuesday especially with lemon and sugar.
For a quick crepe recipe, all i do is use the ratio 1:1:1 i.e.1 cup flour, 1 cup milk and 1 egg. Whisk it all together to have a thin cream consistency. Let this set for about 30 minutes.
American Pancake: Thicker than a crepe and usually made with a raising agent like baking powder. These are similar to scotch pancakes which are popular in Scotland. They are great as a stack served with savoury and sweet toppings.
A good recipe is one by Felicity Cloake.
Potato Pancake: Normally shallow fried and made with grated potatoes, flour and a binding agent like an egg. Potato cakes are associated with many European cuisines. Traditionally made with grated potatoes, these are also a good way to use up leftover mash potato. Add in some chives & seasoning and top the pancake with an egg for a great breakfast.
I have tried this recipe before and enjoyed it. I also made these ones that have a cheese layer in between. [AD] I sandwiched two of the pancakes with a lashing of Holy Moly breakfast guacomole and topped it with an egg. YUM!
Recipe for a sharing portion for 2 or one big brunch. Boil 3 peeled potatoes in salted, then mash them together with some butter. Add in some spices (1/4 tsp turmeric powder, 1/2 tsp black pepper, 1/2 tsp red chilli powder, 1/2 tsp ground cumin) and 3 heaped tablespoons of self rising flour. Give it a mix then add in a handful of chopped coriander, 1 egg and a splash of milk. Mix again. Heat a pan with oil then put about a serving spoon of the mixture in and gently spread it to create a pancake shape and less than 1cm thick. Cook on low heat. Put some grated cheese and fried onions in the centre of the pancake and add another later of the mixture to sandwich in the cheese and onion. Cook one side for 5 minutes then flip carefully and cook for another 5 minutes. The time varies depending on the heat. I prefer it on gentle heat to get a nice crisp layer.
Souffle Pancake: These originated from Japan and are perfect for those who want a slightly more technical pancake that is airy and fluffy. I had some at fuwa fuwa in London a while back and over lockdown after a lot of research made some.
Click this link for my recipe.
French Galette Pancake: Similar to a crepe but made with buckwheat, these not only look good but can have a variety of fillings. I went with a creamy spinach and mushroom (which I made with white sauce), salmon and egg and spiced persimmon. With the persimmon I spiced it with cinnamon and orange juice and finished off with flambe.
Here is the recipe I used. It is super easy and makes melt in your mouth pancakes.
Indian Pancake If you want something spicy and different what about trying Thepla aka the Indian pancake. Made with fenugreek and slightly fried, these are so delicious. They taste perfect with a pickle and a good cup of masala tea.
I have seen different variations of pancakes, including using buckwheat flour instead of all-purpose flour or using buttermilk for that slight tang. Here is one of my favourites.
Fruity Buckwheat Buttermilk These fluffy pancakes are so scrumptious and each mouthful just melts in your mouth.
Hope you get to try one of these pancakes next week.