Gavin will be cooking Stansted pancakes with whipped cream, blood orange and vanilla compote on Pancake Day (Tuesday 13th) between 10-12pm. Otherwise we will have Brunch available only at the weekends. If you are interested in Shrove Tuesday brunch, let me know.
Pancakes are incredibly versatile and are eaten at all times of the day, year and across the globe. From Indian Dosas to Russian Blinis, almost every country has their own version of a pancake that can be filled with sweet or savoury. So don’t feel constrained by lemon and sugar, instead tuck into a curry, or smoked salmon and cream cheese and take pancake day to another level.
Having said that, our family are enjoy pancakes as.a year round breakfast treat. Being married to an American means that we all enjoy American pancakes with butter and maple syrup, (the pancakes are like Scotch pancakes as opposed to crepes.
My only advice would be to use good fresh eggs.
- 3 large fresh eggs
- 125 g plain flour (or 150g self raising for Scotch pancakes)
- 250 ml milk
- unsalted butter
- Crack the eggs into a bowl, then add the flour, milk and a pinch of sea salt and whisk until smooth.
- Leave to stand for 15 minutes.
- Melt the butter in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.
- Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
- Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
- Serve straightaway with your favourite topping.
For Scotch pancakes, use half a ladle per pancake, and do not spread around the pan, then flip when bubbles appear on the surface.