How to Make Pancakes
- 150g plain flour
- 30g melted unsalted butter
- 2 medium eggs, beaten
- 325ml milk
- combine the flour, butter, eggs and 100ml of the milk and mix to a smooth batter
- gradually add the rest of the milk, ensuring there are no lumps
- leave the batter to rest in a warm place for about an hour before cooking
- add a little butter or oil to a hot pan, and pour in some batter, swirling it around until it is at your desired thickness
- cook until the top starts to bubble, flip, cook for a little longer, garnish and serve.
Crepes SuzetteThe classic French approach to pancakes: a thin crêpe with a sweet and citrusy brandy sauce.
- 3 tbsp caster sugar
- 1 medium orange, peeled and segmented
- 150ml orange juice
- 50ml brandy
- 50g butter, cubed
- prepare your pancakes as usual, ensuring they are really thin – more milk in the batter will make this easier
- heat the sugar gently in a pan until it melts and forms a medium-amber caramel. Remove from the heat and add the orange segments and juice, stirring until combined
- add the brandy, return to the heat and stir. When back up to heat, whisk in the cubed butter
- add the pancakes to the pan one by one, making sure they are covered in sauce, then fold them into quarters, drizzle the remaining sauce over the top and serve.
Pancakes with rum and bananasDespite its tropical origins, this is a quintessentially British dish, combining naval rum with the nation's favourite fruit: the banana.
- 25g brown sugar
- 25ml orange juice
- 4 bananas, sliced
- 30ml dark rum
- prepare your pancakes as usual, but make them a little thicker than a crêpe
- add the sugar to a pan and heat gently until it melts and forms a caramel. Remove from the heat, add the orange juice and stir. Add the bananas and toss to coat
- return the pan to the heat, add the rum and cook until the bananas have softened slightly
- layer the pancakes with bananas in between, pouring over the remaining sauce.
Maple and Bacon PancakesIn the US, they prefer a much thicker pancake, on occasion virtually a cake cooked in a pan. To make the batter thicker, increase the flour to 225g and add a teaspoon of baking powder.
- 4 slices of streaky bacon
- 2 parts bourbon
- 1 part maple syrup
- fry the bacon until crisp, chop into small pieces then stir it through your batter just before cooking
- to make the sauce, combine the whisky and maple syrup in a pan, bring to a simmer and allow it to thicken slightly. For a more syrupy sauce, simmer for longer
- pour the sauce over the pancakes to serve.