GET your pans at the ready, because Pancake Day 2018 is here.
From American-style to traditional English to sophisticated French crepes, it’s hard to choose a favourite – but what are the differences and how do you make each one? Here’s the lowdown.
Getty Images Flipping a pancake can be the most fun but also the most difficult part when it comes to Pancake Day
What are American style pancakes?
Across the pond, pancakes typically are thicker and fluffier than the typical thinner English recipes.
Many people find the mixture a lighter alternative to other recipes.
In America they are typically served stacked high with a range of toppings from blueberries to maple syrup or sometimes bacon.
How do you make American style pancakes?
You will need:
Getty Images If you are a fan of thicker, fluffier pancakes, check out our recipe for American pancakes 135g plain flour 1tsp baking powder 1/2tsp salt 2tbsp caster sugar 130ml milk 1 large egg lightly beaten 2tbsp melted butter or olive oil plus extra for cooking
Mix flour, baking powder, salt and caster sugar into bowl.
In a separate bowl, whisk the milk and egg together, then whisk in melted butter.
Add the milky mixture to the flour and beat using a fork until it becomes a smooth batter.
Heat a non-stick pan over a medium heat and add some butter or oil.
Add one ladle of batter or two for larger/thicker pancakes.
As the top of the pancakes starts to bubble, flip over and cook until both sides are golden brown.
Serve with the toppings of your choice.
What are French crepes?
While American pancakes are thick and fluffy, French crepes are the opposite.
The thin pancakes are extremely fine, with their name derived from the Latin crispa, which means “curled.”
This is in relation to their edges which slightly curl up.
They can be served with a number of fillings, from single sugar to jam or tangerine.
Getty Images French crepes are extremely thin and fine and typically curl at the edges
How do you make French crepes?
You will need:
60 grams plain flour Large pinch of salt and pepper 1 egg 140ml milk A little oil for frying Fillings such as cheddar or spinach
Whisk together the milk and egg.
Add flour little by little and whisk after each addition until the batter is smooth.
Season with salt and pepper.
Refrigerate for at least half an hour.
Heat your frying pan on a medium-high heat, and then add oil.
Add spoonfuls of mixture when the pan is very hot.
Cook for three minutes on one side, before adding any fillings.
Fold edge to make a parcel.
Flip a few times to melt fillings.