There are very few things in life that can’t be reduced down to three simple things. From food, to love, to home decor. Often the more simple something is the better. You can make a base and then use different flavours or colours to spice it up a little.
One of the best creations ever has to be the humble pancake. This simple little batter turns into the most delicious of treats and can be eaten as a hearty breakfast, a light lunch or a quick savory dinner. You don’t have to be an excellent baker to produce a perfect example. The pancake is essentially made up of egg, milk and flour.
America has had a love affair with the pancake for hundreds of years. You can’t deny that these fat puffs of greatness are a delight, regardless of how they are served. One of the most famous toppings is, of course, maple syrup and bacon. Something so charming about the crisp saltiness of the bacon with the rich allure of sweet maple. However there are a few tricks to getting it right. The bacon must be a streaky bacon and if you can get it sweet smoked then that is best. You also need to cook this to a crisp. Soggy bacon is not going to please anyone. Crisp to the point of turning and then left to cool, with all the fat drained off. Americans also opt for cornmeal in their batter and sometimes favour buttermilk. So you may need to twist your traditional recipe to get this one right. Have a look at Best American pancake recipes – quick, easy and delicious – MyGreatRecipes for some more wonderful all American ideas
If you prefer your pancake a little lighter, you will probably fall in love with the French crepe. A crepe is so delicate that you can see through it. You will need a tremendous pan as their is no room for error. Also a flat wooden paddle. Watching a crepe made in France is enchanting. However you will need to change your mix a little. Now, a few celebrity chefs say flour, egg and milk is fine for a crepe. They do suggest the milk be heated to just off the boil though. However if you ask any French grandmother they will tell you they use a mixture of oil and fizzy water. This helps create a delicious air pockets and give the texture to a crepe. Whilst we prefer a little chocolate and banana with our crepe, you could get some inspiration from this brilliant article in Time Out magazine.
The british pancake is every so simple. They don’t require any fancy equipment or crazy flour alternative. They are a simple mix of egg, plain flour and milk. All the delight comes with the toss and then a simple dusting of sugar and a squeeze of lemon.
Perfection!
XOXO
Debbie
