The chaos is swirling fruitfully. Daily posts begin on Wednesday. And to help you prepare properly for the season, multicultural pancake recipes are below.

British Pancakes (for lemon and sugar, mostly)

  • 4 oz plain flour
  • pinch of salt
  • 2 large eggs
  • 7 fl oz milk + 3 fl oz water
  • 2 tablespoons melted butter (or oil)

Mix dry. Form a well. Break eggs into the centre, and begin to mix with a fork, pulling flour in gradually. Add the rest of the liquids a bit at a time. Once it is all mixed in, whisk briefly till smooth.

Heat the pan with a bit of oil. Pour about 2 tablespoons of batter into the pan and swirl to make a thin pancake. Flip when the bottom has coloured and the top is beginning to go dry.

American Pancakes (for butter and maple syrup mostly)

  • 8 oz plain flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda (bicarbonate)
  • 2 eggs
  • 16 fl oz buttermilk (or half yogurt, half milk; or milk mixed with a few tablespoons of lemon juice or vinegar and left to clabber for 5 minutes)
  • 2 oz melted butter (optional)

Mix dry in a large bowl. Mix eggs and buttermilk together in a smaller bowl till they are light and fluffy. Stir in butter. Add wet to dry and mix in gently & quickly (20 seconds). It’s OK if there are still some lumps.

Lightly grease and heat pan (it’s ready when a tiny drop of water jumps back at you when you drop it onto the pan). Use a 1/4 c measure (or put all of the batter into a large jug)  to pour batter onto the pan. You’re aiming for small circles– about 3 inches across. Cook till you can see small holes appear in the top, then turn over. The second side won’t take as long.

6 thoughts on “emerging

  1. Yes, but American pancakes are fluffier, better at absorbing maple syrup, and always eaten hot. I realised I’d been biased in my ‘British’ pancake recipie. Feel free to redress the balance.

  2. Yes, those are English pancakes. I make mine with 8oz flour, 1/2 pint milk and two large eggs – put in one jug and blitz with a stick liquidizer.

    This is a recipe for Scotch pancakes, from a Mrs Hamilton:

    2 teacups SR flour/ 1/2 cup caster sugar 1 egg 1/4 teaspoon cream tartar 1/4 teaspoon bicarbonate of soda, a walnut of butter and a small dessert spoon of golden syrup melted together.
    Dissolve the bicarb in a little milk and add the cream of tartar in the flour. Beat the egg and sugar together. Then add the flour and some milk. Add butter last. You want a ‘dropping consistency’ that is to say, it will only just drop form a spoon. It takes less milk than one would think possible. You cook as for American pancakes.

    today I made some Englsih pancakes with lemon and sugar for the afternoon customer, and left Crepes Suzette for her family to return to – these having the advantage of actually benefiting from re-heating. I am about to spend a jolly (not) evening tidying up in the hope that my digital camera appears. I know it must be in the house, as I took the pictures of Bea’s wedding off it – but where it is I cannot imagine, and it is certainly not where I expected it to be. Only the kitchen is warm and really light – but I fear it is in the cold dark sitting room.

  3. Surely the provost was flipping his own pancakes tonight? I’d be most disappointed if he weren’t since I’d never heard of pancake day till he came along. Fond memories of bad pans overheating on baby-belllings till the chimes struck…

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