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.