Pancake Tuesday, Pancake Day, Shrove Tuesday; whatever you call it, it’s one of the best foodie days of the year. (This year it falls on February 28th.) You'd be hard pressed to find someone who doesn't like pancakes in some shape or form.

Growing up, Pancake Tuesday was a big deal. When we arrived home from school, a large bowl filled to the brim with pancake batter would be waiting on the counter, ready to be turned into light, thin, crisp crêpes. We'd finely grate our choice of chocolate bar and for one day only, dessert was on the menu for dinner.

These days, the ubiquitous American-style pancake, thick and fluffy, adorns almost every brunch menu. Although I eat pancakes almost every weekend, there's something special about Pancake Tuesday. Maybe it's because you know everyone else is celebrating the day in the same way. Whatever the reason, it's one of our favourite days of the year.

Pancake Tips

It's easy to make good pancakes and crêpes, but 'good' isn't good enough. Follow these tips and make perfect pancakes every time.

Mixing

You might think that the last thing you need advice on is mixing pancake batter. Surely all you have to do is combine the wet ingredients with the dry ingredients and then whisk, whisk, whisk, right? Well, yes and no. Technically that's all you need to do, but there's a little more to it. Whisking activates the gluten in the flour and overworked gluten results in tough pancakes. This will happen whether you're making American-style pancakes or crêpes. Combine your wet ingredients, mix your dry ingredients together, and then add wet into dry. (Or dry into wet - this actually makes for easier mixing.) Whisk your batter until it is just combined. You shouldn't see any streaks of flour, but it may still have lumps in it. Small lumps are good. This is exactly what you're looking for.

Heat

Whether you make pancakes once a year or every week, you'll have heard that the first pancake never works out. This is a pretty common issue. And while it's not always the case, there is an element of truth to it. (Don't bin it - this is your prize for making the pancakes. Unless it's burnt, it's still going to taste good. It's a pancake.) The problem is that until you try to cook your first pancake, you won't be sure that the temperature is right. Too hot and you'll burn your pancakes. Too cold and you'll be left with flabby, greasy undercooked pancakes that don't flip. A simple way to test the temperature of your pan is to see how a drop of water reacts to it. If it sizzles and dances across the surface of the pan before disappearing, your pan is ready to use. It may still take a little bit of trial and error, but it's a good place to start.

Greasing the pan

Whether you use oil or butter, it's easy to go overboard when you're greasing the pan. (There is such a thing as too much butter. I know. Hard to believe.) Your pancakes won't stick, but you'll end up with a greasy mess. Instead, use a bunched up piece of kitchen roll to (carefully!) wipe the pan with your fat of choice.

American-Style Pancakes

If American pancakes are your thing, there are a few things you can do to maximise fluffiness and height.

Ingredients

The fresher your baking powder, the better. Baking powder lasts pretty well, but if you've had it for a long time you may need to check that it's still active. Pretend you're a scientist and simply drop half a teaspoon of baking powder into hot water from the tap. If it immediately bubbles and fizzes you're good to go. If it doesn't, you won't get the rise you're looking for from your pancakes. To test baking soda, you'll need to add a splash of vinegar to the hot water.

Use buttermilk. If your recipe calls for baking soda rather than baking powder, you'll need something acidic to get it going. Enter buttermilk. Plain old milk just won't cut it. If your recipe calls for baking powder, you don't necessarily need to use buttermilk, but it will give your batter a boost.

Resting

As soon as you add your wet ingredients to your dry ingredients, the leavening agent (baking soda, for example) will activate. You should use your pancake batter as soon as you can once wet and dry combine. However, there is no harm in leaving the batter to rest for 5 minutes so the gluten has a chance to relax. Use the time to fry some delicious bacon, or make a quick, gooey caramel sauce. Make sure you don't mix it again after resting. You don't want to get rid of those lovely bubbles. Gently spoon or ladle it into the pan to keep your pancakes light and airy.

Flipping

If you've spaced your pancakes out well, flipping should be a doddle. But how do you know when to flip your pancakes? It's easy. As your pancakes cook, bubbles will begin to appear on the top. As soon as these tiny bubbles burst and leave little holes in your pancakes, you should flip. Gently lift the pancakes with a fish slice, then quickly rotate your wrist to flip them onto their uncooked side.

Keeping pancakes warm

Ideally, your pancakes should go straight from pan to plate to mouth, but if you're feeding a crowd that's not ideal. It's not much fun being the cook when everyone else is enjoying themselves. If you need to keep your pancakes warm for a few minutes, simply pop them on a baking tray lined with kitchen paper and put them in a low oven. Try not to overlap them if you want to avoid sogginess.

Crêpes

I recently read a post online by someone who had mastered several complex cooking techniques but had never tried to make crêpes because she thought they were too difficult. They're not. These are the type of pancakes I grew up with, and from a young age, we were tasked with making the batter and manning the pan. That's how simple they are. A (supervised) child could make them. Like their American friends, there are a couple of things to keep in mind when you're making your perfect crêpes.

Resting

Unlike American pancakes, crêpes do not require a leavening agent. The benefit of this is that you can leave your batter to rest for longer. 30 minutes of resting will allow the gluten to relax, ensuring tender, soft pancakes. If you can, leave the batter to rest in the fridge overnight and get ready for the lightest, most tender crêpes you've ever eaten. It's not the end of the world if you don't have time to rest the batter, though. (Let's face it, waiting for the batter to rest will put a real dampener on your spontaneous crêpe breakfast.) They'll still be delicious.

Flipping

Tossing pancakes always seems like a good idea at the time, but without practice, it will probably result in the pancake folding over, or ending up on the floor. Take my advice and use a spatula or fish slice. Wait until the edge of the pancake has browned slightly and the top is no longer shiny. Slide your fish slice under the crêpe, lift it and quickly turn your wrist to flip it onto its uncooked side. Simple!

Keeping crêpes warm

Like American-style pancakes, crêpes should ideally be eaten straight away. If you want to make a batch of them to share, though, you'll need to keep them warm. Parchment is your friend in this case. Place each crêpe on a piece of parchment and keep your stack warm in a low oven until you're ready to eat.

Toppings and Fillings

Don't get me wrong, I like pancakes, but the toppings and fillings are really what make them special. Classic combinations include lemon and sugar, or maple syrup and crispy bacon, but the world is your oyster.

I love adding chocolate chips to my American-style pancake batter, but it’s important to keep the heat low so the chocolate doesn’t burn. Burnt chocolate in pancakes is a great way to ruin your day. (Can you tell that I speak from bitter experience?) If you want to add blueberries, sprinkling them on on uncooked side of the pancake works really well.

If you're looking for something a bit different, check out these delicious pancake recipes from Siúcra and get ready to flip out!

Siúcra's Black Forest Pancakes

 

Siúcra's Gingerbread Pancakes with Sticky Bananas

 

Siúcra's Spinach Pancakes with Caramelised Ham and Cheese

 

Siúcra's Crêpes with Raspberries and Chocolate Fudge Sauce

 

And if you're looking for a healthier, gluten-free, dairy-free option, Niamh Browne's Banana and Coconut Pancakes will satisfy any craving.

 

If you're feeling adventurous, why not try some pancake art. Looks pretty easy, right?