It’s Pancake Tuesday today – time to go flippin’ crazy.
Whether you like classic crepes or American pancakes, this versatile dish is an all-round favourite.
It’s also a great way of using up store cupboard ingredients – which is how the tradition started.
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Shrove Tuesday is the last day of indulgence before the 40 days of Lent.
So pancakes – made of eggs, flour and butter – were a easy feast ahead of the time of fasting.
Here, some of Ireland’s top chefs give their top tips for cooking the perfect pancakes.
They all agree on one thing – the first one never works out.
Rachel Allen
Pancakes are just as tasty as a savoury dish as they are a sweet treat - leave out the sugar in the mixture and eat with a creamy mushroom filling, with bacon and gruyere.
If you go for the American-style, big, fluffy pancakes, serve them as a main meal, with rashers and lots of maple syrup.
Melt butter into the batter mixture itself - it will mean you won’t have to grease the pan after every pancake.
Light pancakes can be used as an alternative to pasta in some dishes - they taste great with a rich tomato sauce.
Paul Kelly, top pastry chef
Sieve all your ingredients to avoid lumps.
Ensuring an even heat all across the pan is the secret to perfect pancakes.
Wipe down the pan between each pancake cooked.
Don’t panic if the first one is not the best - they rarely are!
Darina Allen
Add a pinch of salt to elevate your batter. Most butters now have such low salt content, some salt is needed to bring out the flavour.
Use a small pan for crepes - the French use a 7” pan, definitely it should be no bigger than 10”.
Melt a tablespoon or two of butter into the batter to ensure it comes smoothly off the pan.
Use half milk, half water for lacier pancakes.
Ensure to have the pan hot enough. Don’t over-fill - they should cook in one minute in a good, hot pan.
Remember pancakes are so versatile - for a Transylvanian recipe, serve with ricotta and dill.
There are so many ways to cook pancakes, depending on the mixture. Russian pancakes are more like drop scones.
Neven Maguire
Don’t be afraid to be adventurous with pancakes - they taste great in so many ways.
For a delicious savoury option, add a few teaspoons of fresh pesto to the batter.
Smoked salmon also tastes great with a pancake.
For a lovely sweet crepe, add some vanilla extract into the batter, or try lemon zest, or a large pinch of cinnamon. Or eat with blueberries and strawberries.
American-style pancakes are better for a big feast, crepe style pancakes are lighter as here is no raising agent.
Remember - the first one rarely turns out right. Also: you can keep pancake batter for two days in the fridge.
Donal Skehan
Pancake making is all about knack - once you learn the technique, it’s easy. Practice makes perfect.
Make sure you use the right pan, a light one is vital.
Whisk the batter fully until it is of the right consistency. Let it rest in the fridge for at last 15 minutes so any bubbles of dry ingredients has time to blend in.
For the right size and thickness, use one ladle of batter per pancake.
Check it before you flip it - use a spatula to see if it comes free and if it does, you can flip it then.
The first one might not work, so make enough for a dozen pancakes.
Donal Skehan’s perfect pancake recipe
Makes 12 to 14 pancakes
Ingredients:
110g of plain flour
A pinch of salt
2 large eggs
200ml milk
75ml water
1-2 tablespoons of melted butter
Method:
Sieve flour into a large mixing bowl with a well in the centre.
Break the eggs into the well, and using a whisk, slowly incorporate them with the flour.
Gradually add the milk and water until you have a light batter.
Heat a little butter in your frying pan over a hot heat. Add 1-2 tablespoons of melted butter to the batter, stir through to combine.
Add a ladle-full of the batter to the hot pan and move from side to side until it evenly covers the surface.
Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour.
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