Flippin’ heck! It’s pancake time again

Mon, 04 Mar, 2019 - 13:05

Di Curtin

YOU know spring is properly underway when we start preparing for Easter.

Lent will soon be upon us, with Ash Wednesday on March 6. Preceding it, is Shrove Tuesday. Or, to give it the common name, Pancake Tuesday. This is when, in days of old, all the rich foods in the larder had to be consumed, in readiness for a lean time in the next 40 days of Lenten abstinence. Hence the making of pancakes, to use up ingredients like eggs and milk. It’s a tradition we now all know and love, religious or not!

The secret to good pancakes is the right pan. You’ll find flat, shallow sided pancake pans on sale this time of year, very reasonable in price. The main thing is a non-stick surface. A new pan will need to be ‘seasoned’ first, which involves heating with oil and/or butter, and cooking your first pancake. The first one wont turn out great, this is normal. But you should be good to go after that.

There’s really no reason why you should have to buy a ready made pancake mix. This couldn’t be easier to make. This weekend, I’ve featured two different pancake batters. One uses buttermilk, while the other is whole milk. Both batter mixes are foolproof.

Buttermilk pancakes are slightly thicker than ordinary pancakes and make a great base for savoury courses. You need a small amount of batter for each one. For traditional pancakes, pour just enough batter into the pan to cover the base thinly, swirling as you go.

Every pancake needs to be flipped or tossed to cook both sides. Do this with a wide spatula or a flick of the wrist! You can tell your pancakes are ready to turn when they start to bubble on the surface and come loose from the bottom of the pan as you gently shake it. If using a spatula to turn, slide it underneath the pancake and carefully flip, being careful not to tear the pancake. If you are brave enough to toss, it’s a quick upward wrist action move, making sure it’s pronounced enough to flip the pancake to land face down in the pan. Have fun trying!

Buttermilk Pancakes with Serrano ham, blue cheese and maple syrup. Picture: Di Curtin

BUTTERMILK PANCAKES WITH SERRANO HAM, CASHEL BLUE AND MAPLE SYRUP

Ingredients (Serves 4 - or 12 small pancakes)

For the batter:

100g plain flour

Pinch of salt

1 fresh free range egg, beaten

300mls buttermilk

1 tbsp melted butter

Filling:

12 thin slices Serrano ham

225g Cashel Blue cheese

Maple syrup for drizzling

Baby salad leaves

Method:

Sift the flour into a bowl with salt and make a well in the centre.

Add the egg and a drop of buttermilk.

Begin to whisk the mix together, gradually adding the remaining buttermilk.

When all is added, whisk smooth and stir in the melted butter. Leave to stand for 10 minutes.

Heat a tiny bit of oil in the pancake pan.

Whisk the batter again. Using a ladle or jug, pour just enough mix into the pan to make small circle, spaced apart. The mix will spread out, so don’t cook too many at a time. You don’t want them sticking together.

Cook over medium heat till the pancakes set and surface starts to develop little holes.

Flip over to cook the other sides for a minute or two more.

Slide out onto a warm plate and reserve, covered with film or greaseproof,, keeping hot while you make the remainder.

For the topping, fry the serrano ham crisp in a dry pan.

Serve warm buttermilk pancakes layered with ham on warmed plates. Crumble over the cheese and drizzle with maple syrup.

Scatter with baby salad leaves to finish.