It’s coming early this year and my four-year-old twin boys are very excited about making pancakes. We will be making the classic Scotch Pancakes otherwise known as Drop Scones or American Pancakes. Normally I would just have these with a little butter and some jam for the boys. If you would like to experiment a bit, these are also delicious with bananas and blueberries.
And of course, we will be making the classic crêpes served as they were in my childhood with a little butter, a sprinkle of caster sugar, and a squeeze of fresh lemon juice. And if all goes to plan I will be making that classic of dishes Crépes Suzette. My mother always made all these, they are decadent and delicious. The Suzette refers to a deliciously rich orange and butter sauce that you put the folded up crêpes into and then Flambe for effect.
These are classic Scotch Pancakes otherwise known as Drop Scones or American Pancakes.
- 250g Plain flour
- ½ teaspoon bicarbonate of soda
- 25g caster sugar
- 1 egg
- 300ml buttermilk
- Pinch salt
- Sieve the flour and bicarbonate of soda into a bowl and add the sugar and salt and mix in.
- Make a well in the bottom and add the egg and most but not all of the milk and whisk together until the batter is smooth and has a dropping consistency. Add more of the milk if required. Do NOT over mix.
- Heat a non-stick pan or griddle and grease with a little butter then for each pancake drop 1 large tablespoon of the batter onto the pan and cook for 1-2 minutes on one side before turning over. They are ready to turn when the bubbles start to burst.
- Turn over and cook until golden on the other side.
- Serve warm with your choice of topping.
- These will keep for a few days and are great toasted.
NotesFor banana buttermilk pancakes, add a large mashed banana to the batter and ½ teaspoon of cinnamon if you like and cook as above.
These are the classic Shrove Tuesday Pancake. I love them served with just with a little butter, a squeeze of lemon and tiny sprinkle of sugar.
- 7oz plain flour
- Pinch of salt
- 2 eggs
- ¾ pint milk
- 2 tablespoons melted butter plus extra for cooking
- Sift the flour into a bowl, add the salt and make a well in the centre.
- Add the egg and most of the milk and whisk until smooth.
- Add the remaining milk gradually & whisk until well mixed.
- Let the batter rest for 30 minutes. Then add the melted butter.
- If it seems too thick you can add a little more milk. It should have the consistency of double cream.
- To cook the pancakes, heat a non-stick frying pan, about 20cm wide over a medium heat until hot. Swirl in a little butter and tip out any excess or use butter paper to grease the pan (you don't want any excess fat).
- Then add a small ladel of the batter, just enough to coat the base of the pan. Don't add too much or your pancake will be too thick. Swirl it quickly until it covers the base. Cook for a few minutes until lightly coloured underneath then flip over with a palette knife and cook for a minute more until nicely coloured on both sides.
- You can keep the pancakes in a warm oven layered up on a plate, until ready to serve.
NotesClean your pan between pancakes if it is getting too brown and likewise turn down the heat when need be. Have two pans going at the same time if possible, otherwise it can be a slow process !
Flambé this decadent crepe at the dinner table and wow your guests.
Click here to view the recipe for crêpe batter.
- 1 quantity crepe batter
- 1 teaspoon caster sugar
- Grated zest 1 orange
- Knob of butter, plus extra to fry
- 50g caster sugar
- 50 butter
- Juice of 2 oranges
- Grated zest of 1 lemon
- 3 tablespoons Cointreau (optional)
- 2 tablespoons brandy
- Add the sugar and orange zest to the crepe batter and leave to stand for 30 minutes. Just before cooking, melt the knob of butter and stir it into the batter.
- Warm a plate in a low oven.
- To cook the crêpes, heat a small amount of butter (or cookeen – less likely to burn), in a small heavy-based non-stick frying pan (about 20cm). When hot pour in just enough batter to cover the bottom, swirling it to coat.
- Cook over a medium heat for about a minute or until nicely golden underneath, then using a palette knife, flip it over and cook briefly on the other side.
- Lift onto a warm plate and cover with greaseproof and keep warm in the oven while you cook the remaining crêpes, stacking on top of each other as you go.
- To make the orange sauce, put the sugar in a large shallow heavy-based pan ( you want to set in your crépes in a single layer ) and heat gently, shaking the pan occasionally until the sugar has melted and turned caramelised , it should be golden brown. Remove from the heat, add the butter, orange juice and lemon zest. Return to the heat and stir until the sauce begins to simmer. Add the Cointreau.
- Fold each crêpe into quarters and add all the crepes to the pan and simmer for a few minutes to reheat, pouring the sauce over the crepes.
- To flambe, warm the brandy in a ladle over gas or a heated hot plate and pour it over the crepes, then light with a long match, be careful of any flames. When the flame dies down, serve immediately.