THICK OR THIN? SOFT OR CRISPY? SWEET OR SAVOURY? FIONA SMITH SERVES UP A SELECTION OF PANCAKES.
I LOVE THAT SO MANY cuisines feature versions of batter cooked in a pan. From thick, fluffy American hotcakes or Russian blinis to translucently thin French crêpes or Singapore-Chinese popiah, they pop up everywhere. One of the most important things for successful pancakes is a good pan. If you have a well-seasoned steel pan, I find these absolutely work the best, but a non-scratched, heavy nonstick is a good alternative. You may need to experiment a bit here, but remember often the first couple in a batch are not the best – you definitely get into a rhythm as you make more. Batter is best rested for a while after first mixing. The flour will soak up more liquid at this time so you may need to re-evaluate the consistency and you can always add water to the batter as you cook if you like a thinner pancake or find those easier to cook. Keep cooked pancakes warm in a low oven on a plate covered with foil. While best eaten fresh, you can wrap well and store for a few days then place in foil with a little sprinkle of water, wrap well and reheat for 5 minutes in a hot oven.