How to Make Pancakes
- 325ml milk
- 150g plain flour
- 30g melted unsalted butter
- 2 medium eggs, beaten
Combine the flour, butter, eggs and one third of the milk, and mix to a smooth batter. Gradually add the rest of the milk to ensure 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 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.
- 150ml orange juice
- 50ml brandy
- 50g butter, cubed
- 3 tbsp caster sugar
- 1 medium orange, peeled and segmented
Prepare your pancakes as usual, but make sure they are really thin – add a little more milk to make it easier. Heat the sugar gently in a pan until it melts and forms a medium-amber caramel. Take off the heat and add the orange segments and the orange juice, stirring until combined. Add the brandy and put back on the heat to make sure everything is combined and melted. When back up to heat, add the cubed butter and whisk in. Add the pancakes back to the pan one by one, making sure they are covered in sauce. Serve them folded into quarters, with the remaining sauce drizzled over the top.
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.
- 4 bananas, sliced
- 25ml orange juice
- 25g brown sugar
- 30ml navy rum
Prepare the pancakes as usual, but make them a little thicker than a crêpe – the sauce is sturdy and can take a thicker pancake.
Add the sugar to a pan and heat it gently until it starts to melt and forms a caramel. Take off the heat, add the orange juice and stir to incorporate. Add the bananas and toss to coat the fruit. Put the pan back on 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 when ready to serve.
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
Chop the bacon into bits and fry until crispy. Stir the cooked bacon through your batter just before cooking, and make smaller-sized but thicker pancakes.
To make the sauce, simply combine the whisky and maple syrup in a pan, bring to a simmer and then allow it to thicken slightly. If you want a more syrupy sauce, simmer for longer. Pour the sauce over the pancakes to serve.