Wondering how to go about Pancake Day? So many questions: What toppings? What sort of pancakes? How many times is it acceptable to eat pancakes on one day? Online Food Editor Sarah Roller shares some of her favourite pancake recipes with us: sweet, savoury and everything in between...
Shrove Tuesday has got to be one of the best days of the year. Whether you like fluffy American pancakes or a good, old-fashioned savoury galette, lemon & sugar or decadent chocolate sauce, there's pretty much an option for everyone. Epigram Food has compiled the highlights of every type of pancakes, and their toppings (the most important part, obviously) to inspire you this Pancake Day. Enjoy!
American Pancakes
Serves 3
- 200g flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp sugar
- 3 eggs
- 200ml milk
- 25g melted butter
- Handful / punnet-ful blueberries (optional but delicious!)
Method
- Mix together flour, baking powder, salt and sugar. Make a well in the middle and mix in wet ingredients.
- Stir to form a batter (should be relatively thick).
- If using, lightly coat the blueberries in flour and mix in.
- Heat a little oil in a frying pan until hot.
- Fry pancakes until cooked: they should be golden brown on both sides.
- Serve straight away with whatever toppings you prefer (although as far as I'm concerned, you can't beat bacon & maple syrup...)
Traditional Crepes
Serves 4
- 100g flour
- 2 eggs
- 300ml milk
- Pinch of salt
Method
- Place flour and salt in a bowl together.
- Make a well in the middle and add the eggs and a splash of milk. Mix well.
- Gradually add the milk in a steady stream, to create a smooth, runny batter.
- Heat a little oil in a frying pan until hot.
- Pour in batter and swirl round so it thinly coats the entirety of the bottom of the pan.
- It should cook quickly so be ready! After about 30-45 seconds, turn it over (if you're brave, flip it, if you're not, with a spatula).
- Cook for the same length on the other side until nicely golden brown.
- Eat immediately! Savoury toppings that work well include: pesto, goat's cheese, spinach, feta, ham, mozarella, and sundried tomatoes, but there's pretty much infinite combinations...
Courgette Fritters
Serves 2
- 1 courgette, grated.
- 1 small onion, diced.
- Half a tin of sweetcorn, drained.
- 1 egg
- 30g cheddar, grated.
- 40g flour.
- Pinch of salt and pepper.
- 1 tsp of paprika.
Method
- Mix together grated courgette, diced onion, sweetcorn and cheddar.
- Add salt, pepper, paprika, flour and egg. Mix well to form a thick batter.
- Heat a little oil in a frying pan until hot.
- Add spoonfuls of batter to the pan and fry until golden brown & crisp on both sides.
- Eat straight away: they go well with anything, but especially with halloumi / feta / bacon / poached egg / mayonnaise / salsa.
Toppings
The eternal question remains - what truly is the king of pancake toppings? I asked some of Epigram's writers for their favourite toppings: from the weird and wonderful to the tried-and-tested classics, you don't need to look any further for inspiration...
Savoury Ideas
Cheese & sweetcorn: Nikki Peach, News Editor.
Ham & gruyere: Ross Macrae, 3rd Year, English.
Marmite: Ellie Caulfield, Online Travel Editor.
Cheese & pineapple: Antara Bate, 2nd Year, Liberal Arts.
Savoury & Sweet
Cheese, ham & maple syrup: Hannah Worthington, Online Style Editor.
Marmite, peanut butter & bacon: Harriet Brown, 4th Year, Spanish.
Condensed milk & streaky bacon: Sarah Roller, Online Food Editor.
Fruity
Lemon & sugar: Alex Boulton, co-Editor-in-Chief.
Peanut butter & banana: Emily Black, 3rd Year, Global Health.
Nutella & banana: Georgia Marsh, Online Editor.
Stewed apple, brown sugar & cinnamon: Josie Harrison, 3rd Year, Global Health.
Blueberries & banana: Nick Bloom, Travel Editor.
Berries, blueberry yoghurt and maple syrup: Skye Onley, 2nd Year, English.
Apple puree & cinnamon sugar: Evy Tang, Deputy Travel Editor.
Strawberries, blueberries & honey: Verity Neild, 3rd Year, Bioethics.
Indulgent
Biscoff spread (the crunchy sort): Leila Mitwally, Online Wellbeing Editor.
Raspberry coulis & grated dark chocolate: Tilly Fitzwilliams, 3rd Year, Politics & IR.
Butter & sugar: Noa Leach, co-Editor-in-Chief.
Strawberries & Lindt milk chocolate: Laura Manhire, 3rd Year, Law.
White chocolate & ice cream: Oliver Cohen, Deputy Science Editor.
Golden syrup & vanilla ice cream: Sorcha Dervin, 3rd Year, Law.
Butter & maple syrup: Cameron Scheijde, Online Comment Editor.
Nutella, peanut butter & whipped cream: Josh Francis, 4th Year, Geography.
Featured Image credit: Alice Tetley
