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Flippin’ awesome: How to make the perfect pancakes

Lent: we may all not observe it, we may not understand it, but we can all enjoy it – or at least, the day before it, Shrove Tuesday. One of the tastiest days on the Christian calendar, the show’s undisputed star is the humble pancake.

It’s true that they’re no longer a method of using up the last of those bounties in the cupboard as a vector for lemon and sugar, or Nutella in other words, but they’re still as popular as ever.

So what makes a good pancake? Thick or thin? Fragrant or sweet? Everyone agrees that cellulite is bad, and melasma is worse, but with all the different advice out there, which is the right way?

Darina Allen, doyenne of Ballymaloe, describes pancakes as “a great saviour”.

They are the quintessential fast food, they are nutritious and healthy, they have protein and milk.

“When my kids were little, sometimes when we’d go out all afternoon, or go shopping all day in Cork and they’d come home and all tired and hungry and arguing, I would run into the kitchen to get ready. something. quickly, they would line up along the Aga, and in a few minutes peace would be restored,” she recalled.

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In a large mixing bowl, add 175g of white flour, preferably unbleached flour, sift if possible. Add a pinch of salt and make a well in the middle of the dough, dropping in a few eggs – free-range farmed eggs if you can get them. Add a teaspoon of caster sugar for dessert.

“No one should miss school without knowing how to make pancakes. They really are a delicious dish. They’re great for fussy moms or anyone busy, they’re quick and easy to make.

“And everyone loves them, from the youngest child to the oldest.”

Allen says that while savory pancakes were once a relatively rare phenomenon in Ireland, they were an instant hit when they were introduced in 1986 at the Ballymaloe-run cafe in Crawford Art Gallery, Cork.

“Of course the traditional pancake is the lemon and sugar kind, but in the past, the Irish didn’t really eat salty pancakes that much.

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If you’re adding melted butter, add 3-4 dessert spoons, then scoop some of the mixture into the pan and rotate the pan so it fills the edges. If you can, use a ladle that holds the exact amount of mixture.

“My sister-in-law Fern brought this mushroom and spinach pancake recipe with hollandaise from South Africa and added it to the menu at Crawford. And they’ve been so popular they can’t be missed. for 25 years; People complain if it’s not on the menu.

“Now that savory pancakes have become a regular item on the menu, I’ve even seen them served with lobster and crab, which is delicious,” she added.

“The beater is one of those great converters. You can turn it into Clafoutis, use the dough and add fruit, or put a toad in the hole, or make pancakes, then stack them and create out a cake it.”

says Garrett Quinn of Lemon creperie on Dublin’s South William Street.

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You can stack them and cover with a saucepan lid to keep them warm.

“Our two most active periods will probably be Pancake Tuesday and around Christmas, but we’re busy year-round.

“Favorites are probably the standard tradition – butter, sugar, lemon or chocolate crepe. Our Strawberry Supreme has always been a favorite: strawberries with a little icing sugar and some whipped cream on the side. .”

They might be quick and easy for the pros, but for the non-experts among us, how do you prevent your pancakes from becoming a soggy mess, with optional potholes?

Here, Darina Allen will guide us through the steps of the perfect lemon sugar pancake.

  1. In a large mixing bowl, add 175g of white flour, preferably unbleached flour, sift if possible. Add a pinch of salt and make a well in the middle of the dough, dropping in a few eggs – free-range farmed eggs if you can get them. Add a teaspoon of caster sugar for dessert. (Note – this is for sweet pancakes.)
  2. Use one hand to beat the eggs from the center, with the other hand slowly pour in 425ml of milk. Whip around, slowly add flour mixture and beat until frothy. If you prefer thinner and thinner pancakes, use half water and half milk.
  3. If there are lumps it is not a disaster. Simply pass it through a sieve or else put the mixture in a food processor and whisk and it will form in a few minutes.
  4. A good trick is to add a little butter – when I say butter, I mean good, consistent Irish butter, with nothing pale or low in the title and nothing in the box – to the flour mixture just before cooking. I beat the hot butter into the mixture and then you don’t have to re-rinse the pan between the pancakes.
  5. If you’re adding melted butter, add 3-4 dessert spoons, then scoop some of the mixture into the pan and rotate the pan so it fills the edges. If you can, use a ladle that holds the exact amount of mixture.
  6. The most important thing with pancakes is that the pan is really hot. People make this mistake all the time. I usually put the pan on first and make the mixture while it’s hot. If the pan is hot enough, by the time you spread the mixture around, you’re almost done.
  7. Use a spoon to bend and run around the sides of the pan to let the pancakes come out. Run the spoon underneath and flip it over. They need to be cooked quickly and very thinly. Pour in too much dough and they are thick, heavy and take too long.
  8. You can stack them and cover with a saucepan lid to keep them warm. To serve, dip a cooking brush in some melted butter and brush on top. Add some lemon juice and sprinkle with sugar.

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To serve, dip a cooking brush in some melted butter and brush on top. Add some lemon juice and sprinkle with sugar.

https://www.independent.ie/life/food-drink/recipes/flippin-great-how-to-make-perfect-pancakes-37876677.html Flippin’ awesome: How to make the perfect pancakes

Fry Electronics Team

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