Today is Shrove Tuesday, the one day wannabe chefs try and cook up a storm making pancakes galore.
Traditionally, pancakes are eaten with a squeeze of fresh lemon juice and a sprinkling of caster sugar, folded into a triangle and eaten freshly made and warm.
But Scots have now taken the tradition to new heights with both sweet and savoury versions available.
We’ve asked three of Scotland’s top chefs for their favourite recipes.
Here we suggest three equally delicious recipes for Pancake Day.
Nick Nairn - My mum’s pancakes
Whilst these are perfect for afternoon tea, in our house they are devoured at any time of the day or night. My mum has always cooked these pancakes (or drop scones as they are known south of the border) directly on the slow ring of her Aga with wonderful results.
Best eaten with homemade jam - a little clotted cream wouldn’t go amiss either.
85g (3oz) self-raising flour
1 teaspoon baking powder
50g (2oz) granulated sugar
1 egg
150ml (1/4 pint) milk
Method
Sift the flour and baking powder into a bowl and stir in the sugar. Whisk the egg and stir it into the dry ingredients - it is very important you don’t beat it in. Then whisk in enough milk to give the batter the same consistency as double cream.
Shirley Spear, former owner of The Three Chimneys on the Isle of Skye
Shirley prefers the traditional pancake dish, simply served with lemon and sugar.
110g plain flour
Pinch of salt
2 large eggs
200ml milk plus 25ml water
20g butter, melted and kept warm
Method
Sieve the flour into a bowl with a pinch of salt. Make a well in the centre and crack the eggs into it, followed by gradual amounts of the mixed milk and water. Keep whisking ingredients together until they become a smooth and lump-free batter mix.
Stir in two tablespoons of melted butter and give a final whisk to ensure consistency is like a thin cream.
Strain finished mixture through a sieve into a jug and set aside for no more than 10 minutes. Keep remaining butter warm.
Take your pancake pan and place on a medium/high heat. It needs to be hot to make the pancakes successfully. When ready, brush a small amount of the warm butter all over it. It should sizzle, but not burn. Immediately pour just enough batter into the pan and swirl it around to cover the base with a thin, even layer.
When it begins to look a little crisp and dry around the edges, quickly turn it over with the palette knife, or toss it over if you are feeling brave. Cook on the other side for another minute and slide onto a warm plate.
Beat eaten with lemon juice and caster sugar.
Carina Contini, Cannonball Restaurant, Edinburgh
Carina opts for a delicious savoury version for this annual treat.
Broccoli and salmon pancakes
170g plain flour
Salt
2 eggs
400ml full-fat milk
50g unsalted butter, melted, plus extra for frying
Filling:
400g organic salmon fillet
Salt
1 bayleaf
250g broccoli, broken into florets
300ml double cream
Freshly ground black pepper
300g smoked Dunlop, Gruyere or Gouda cheese, coarsely grated
Method
Make the batter about one hour before you need it. Sieve the flour into a large mixing bowl and add a pinch of salt. Break in the eggs and add the milk and melted butter. Beat with a balloon whisk until smooth, then refrigerate until needed.
Put the salmon in a pan of cold water with a small pinch of salt and the bayleaf. Place over a medium heat and bring to the boil, then remove from the heat. Leave the salmon to cool then gently flake.
Cook broccoli for 10 minutes in a pan of boiling salted water, until tender. Then drain add 100ml cream, a good pinch of salt and plenty of fresh ground pepper. Blend until smooth using a hand-held blender or food processor. Gently fold 200g cheese and the salmon flakes into the creamed broccoli.
When you are ready to make the pancakes then transfer to a plate until you have used up all of the batter.
Place a generous amount of salmon and broccoli mixture on top of each pancake and roll it up. Lay the rolled up pancaked side by side in an over-proof dish then bake them in a preheated oven, at 200°C/400°F/Gas 6 for 10 minutes. Sprinkle the pancakes with the remaining grated cheese and a drizzle of the remaining double cream. Finish by toasting under the grill for a few minutes to give a lovely crispy topping.
