It’s Pancake Day and I’m having a wee existential crisis. Not over dissertation, not over my dwindling (/fully dwindles) finances, not over the fact that I watched something with Tom Hardy in this morning and didn’t think it was THAT great. I am having a wee existential crisis because I can’t decide what kind of pancake I want to make.
There are literally as many pancake variations as there are episodes of Jeremy Kyle. Do I want a crepe? Buttermilk pancake? Ricotta hotcake? Dutch baby? Sweet or savoury? A ‘healthy’ pancake i.e. an imposter of a pancake that claims to work just by mixing egg and banana and your own self denial? (no). Every single country has its own variation of a pancake; we have our take on the French crepe, Japan has doriyaki , Russia has blinis, India has the dosa, Sweden has potato pancakes. So to put my anxiety at ease I’m going to share a few of my favourite pancake recipes from the web in the hopes that by the evening I’m going to have settled on one. Or maybe 2 or 3. Today is not the day for decisiveness.
Yes, I know most of these recipes are from Food52 and so use American cups, but I’ve got a link to a really easy conversion site here so there’s no excuse not to make them. Also, all the photos below are from the respective websites I got the recipes from, because I had neither the time nor the money to make each individual one today and photo them. Although likelihood is at least 3 of these will be entering my stomach tonight.
- Classic Pancake, obviously
I wasn’t going to include the staple pancake that everyone knows how to make, but I need to pay homage to the memories I have of mum using Delia Smith’s Yorkshire pudding recipe to make a batch of pancakes to feed 4, all of which would be consumed by me, thanking God with every mouthful that I was an only child. Everyone has their own recipe that they claim gives the perfect thin, crispy pancake – mine is this one, by BBC Good Food. Toppings? It must be lemon and sugar. You don’t tamper with what is already perfect.
- Socca or Chickpea Pancake
This was a discovery from a few years ago when I had a kilo bag of chickpea flour and had no clue what to do with it. It’s actually the perfect vehicle for all things savoury and if made a little thicker and cooked lower and slower, it makes a good base for pizza. Chickpea flour, whilst it may not currently be in you cupboard, is also dead cheap, bulks out falafels and adds a nice nutty flavour when toasted. And it’s gluten free. Get the recipe for socca from my site, here.
- Ricotta Pancake
These caught my attention because they look like ice hockey pucks. They’re like a super pancake English muffin pillow hybrid. Get the recipe from Food52 here.
- Moroccan pancake (M’Smmen)
I included these crispy variations on a classic pancake 30% because I ate them in Marrakech and thought they were fab, 70% because try saying ‘m’smmen’ out loud. Get the recipe in the Symmetry Breakfast recipe book, or from Food52 recipe here.
- Pea and Leek Pancake
This one is if you’re low on food and you already had nutella/golden syrup pancakes for breakfast and lunch. Kind of omelette/pancake/fritter, this pancake can be adapted to include whatever other veg you have that needs using up. Get the basic recipe from Food52 here, but deviate from it all you please.
- Leftover Sweet Potato Pancake
Ignore the substitution of rice milk and brown rice flour if, like me, you can’t be bothered to go out and spend money on it when you have regular milk and regular flour. Despite what Deliciously Ella says, they’re not going to kill you (unless you’re actually dairy free/coeliac, in which case it probably will – sorry boyfriend). This appeals because right now I have an on-its-way-to-moudling half of a sweet potato sat in my fridge that I could have thrown away, but told myself it might come in handy at the end of the month when I’m too scared to look at my bank balance. I’m quite smug now looking at this recipe. Get it from The Telegraph here.
- Tapioca Pancakes
I first saw these in the Symmetry Breakfast recipe book and the weird little fluffy lacy pancakes from Brazil intrigued me. Quite weird to make due to the super absorbing power of the tapioca flour (which you’ll now find it most supermarkets, it’s also gluten free), these give a strangely satisfying chewiness to the sweet or savoury pancake, depending on what you fill it with. Try if you’re feeling spicy. You’ll find the recipe in the Symmetry Breakfast recipe book, or here.
Now go forth and flip.