Today is Shrove Tuesday – known here as “Pancake Tuesday”, one of the easiest and yummiest things on the planet to make.
Now there is a bit of a debate in our house – you see we love “Both” kinds – the thin, delicate “French Crepe” and the velvety, fluffy “Scotch Pancake” or dropped scone – so when I asked the kids which one I should make ………… they opted for both, so bear with me.
Pancakes – Two Ways!!! – Thick ones with an American Butter Syrup and later today thin ones for dinner stuffed with cheese and spinach and baked in a tomato sauce.
- 100g SR Flour
- 25g sugar
- Pinch of salt
- Pinch of baking powder
- 1 egg
- Milk to mix
Beat all the ingredients in a bowl with a wooden spoon with enough milk to create a smooth dropping consistency.
Leave to stand in the bowl until the top is scattered with large bubbles.
Heat a griddle or heavy bottomed frying pan until medium hot. Wipe with a paper towel dipped in a little oil.
Cook spoon-fulls of batter until the tops are dimpled with bubbles (a couple of minutes). Turn carefully and cook on the other side until golden.
Keep warm whilst you cook the rest of the batter.
Here in Scotland we eat these for tea with butter and jam – but they are eaten by my American friends for breakfast. When I was in Florida they took me to IHOP (International House of Pancakes) and for breakfast there you get a stack of pancakes with a selection of syrup to drizzle over them.
My favourite was a sweet buttery / vanilla syrup – and with a bit of juggling I have come up with a home-made recipe that is pretty close.
Only tip I will give you on this one is make it in a very big pan – because when you add the bicarbonate of soda it really froths up and it is a real pain to clean up if it overflows (ask me how I know this??
AMERICAN BUTTER SYRUP
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup milk
- squirt of lemon juice
- 1 dsp vanilla extract
- 1 dsp golden syrup or maple syrup
- Pinch of ground cinnamon
- 1/4 tsp bicarbonate of soda
Put all the ingredients except the bicarbonate of soda into a large pan and bring to s simmer – stir until you are sure that all of the sugar crystals are dissolved.
Turn off the heat and add the bicarbonate of soda and whisk briskly until the frothing action subsides.
Allow to cool and then our into a jar or jug to use over your pancake stack.
Very sweet – but very yummy