The Ultimate Guide to Pancake Tuesday - recipes, videos and ideas to make it the best feast ever
Recipes, tricks and ideas to make it the best feast ever
Published 05/02/2016 | 13:47
Tuesday will see thousands of Irish people reprise their aprons and whisks for annual pancake gluttony and with a plan and pan in place it can be the best one yet. Whether you prefer French crepes or fluffy American style pancakes, it is easy and enjoyable to make your own in favour of shop-bought varieties.
Recipes & Tricks
American Style Pancakes
110g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp Caster Sugar
1 large egg, lightly beaten
2 tbsp melted butter plus extra for cooking
1. Sieve the flour, baking powder, salt and sugar into a bowl.
2. In a jug, lightly whisk together the egg and milk. When combined, whisk in the melted butter.
3. Use a fork to beat the milk mixture into the flour mixture until it's smooth and the lumps have disappeared.
4. Heat a large, non-stick frying pan or griddle pan over a medium heat and add a knob of butter.
5. As soon as the butter is melted and beginning to bubble, add a level ladle of batter. Add as many as you can fit.
6. The batter should be thick and easily settle into a puffy cake on the pan's surface without spreading too much.
7. When the top of the pancake begins to bubble, flip it. As it cooks, it will raise about 1cm or so.
8. When golden on both sides, serve or pop the pancakes in a warm oven while you use up the remaining batter.
Read more: Donal Skehan's pancake twist
Crêpe Style Pancakes
300g plain flour
1 tbsp. Siúcra Granulated Sugar
½ tsp. salt
butter or margarine for frying
Combine the dry ingredients in a bowl. Add half the milk and stir to give a smooth batter. Add the eggs and the rest of the milk, and beat until well mixed.
Heat a pancake griddle or a frying pan. Add a little butter or margarine. Pour in the batter and fry.
113g unsalted butter
Seeds from 1 vanilla pod
2 tbsp Icing Sugar
Leave the butter at room temperature until soft and then mash it with a fork until it is smooth.
Remove the seeds from the vanilla pod by slicing the pod in half lengthways with a sharp knife. Scrape out the seeds with the back of the knife.
Add in the seeds to the butter and mix.
Sieve in two tablespoons of Siucra icing sugar and mix well.
You can use it like this or you can roll the butter into a sausage shape using cling film. Twist the ends of the cling film like a Christmas cracker and put in the fridge until hard enough to slice.
50g unsalted butter
80g Siucra rich dark brown sugar
50g Siucra granulated sugar
125g golden syrup
150ml double cream
1. Put the butter, rich dark brown sugar and granulated sugar into a small pot and melt over a low heat stirring constantly.
2. Add the golden syrup and bring to a gentle simmer for 3-4 minutes stirring frequently.
3. Remove from the heat and add the cream. Put the pot back on a low heat and stir constantly for one minute.
4. Delicious served hot or cold especially with pancakes and slices of banana.
Rachel Allen's Orange Butter
175g (6oz) butter, softened
3 teaspoons finely grated orange rind
200g (7oz) icing sugar, sifted
1 tablespoon Grand Marnier (optional)
Freshly squeezed juice of 5 oranges
1. Cream the softened butter with the finely grated orange rind.
2. Add the sifted icing sugar and beat the mixture until it's fluffy.
3. Add the Grand Marnier, if you're using it.
4. To serve, melt a large blob of the orange butter in the pan, add a few spoonfuls of the freshly squeezed orange juice and, one by one, toss each pancake in the foaming butter. Fold each tossed pancake in half and then in quarters, so that you have a fan shape.
Donal Skekan's Dairy-Free Semolina Pancakes: See Recipe
Donal Skehan's Gluten-Free Blueberry Pancakes: See Recipe
Three Ingredient Gluten-Free/Dairy-Free Pancakes: See Recipe