It's Pancake Tuesday today, and most people around the country will be heating up their pan and whipping up some batter to mark the occasion.
There's always one big decision to make, of course: whether you want the light, crêpe-style pancake (the traditional Irish way) or a fluffier, American-style pancake.
Gareth Mullins, Head Chef at the Marker Hotel, walked through recipes for both styles on today's Pat Kenny Show.
Classic crêpe
Ingredients:
- Three eggs
- 125g of flour (around a cup)
- 250ml of milk
- A pinch of salt and sugar
Gareth explained: "The reason you put the salt in there is it just wakens the pancake up a little bit, and give you a bit more flavour.”
He says he likes to make the batter in a jug, so it’s easy to pour out into the pan.
The milk and eggs go in first, and they’re whisked. Then you add in the flour, and give it a good beating to clear out any lumps. The pinch of sugar and salt goes in last.
However, Gareth said it’s “crucial” you leave the batter alone for around 15 minutes after mixing to ensure you get a nice soft pancake.
He said: “You want [the batter] so it’s going to pour out nice and easy, so when it hits the centre of the pan it’s going to cover all the pan.
“For me, you can’t really make them too thin.”
Use a non-stick pan for cooking, while Gareth says he finds the spray oil ‘very handy’.
He said: “If you haven’t got that, what I suggest you do is pour a little bit of vegetable oil into the pan, and beside the pan have a ceramic bowl and pour the excess oil out of the pan… what you’re doing is coating the pan in a little bit of the oil. Then you need to get the pan on a medium to high heat.”
To keep the finished pancakes warm as you’re cooking, Gareth recommends putting a pan or plate over a pot with a drop of water in it over a really low heat.
He added you shouldn’t get disheartened when the first pancake comes out less than ideal, as everyone experiences that.
In terms of topping, he said the classic is lemon and sugar. However, for something a bit different he recommends putting the likes of strawberries, bacon or maple syrup on the table as well.
American-style pancakes
Ingredients:
- Three eggs
- 115g of flour
- A heaped teaspoon of baking powder
- 140ml of milk
- A pinch of salt and sugar
He recommends using a big pan, so you can cook two or three pancakes at a time.
It’s not the same as making a crêpe, however, and you should keep the heat on medium as the American-style pancakes take a little longer.
He added: “When you start to see the bubbles appearing in the mix, it’s time to flip it over.
“When you flip it over, it’s going to take another two or three minutes.
“You have to have maple syrup with these ones!”
