The Caledonian is one of Britain’s most iconic hotels and has embodied the best in Scottish hospitality for over a hundred years, since 1903.
With two award-winning restaurants on-site, its executive chef knows a thing or two about making everyday dishes perfect, including pancakes.
Ryan MacFarlane claimed that there’s much more to mastering the art of homemade pancakes than just a good recipe, and his revelationary method shows why so many people get it wrong.
He claimed that while a basic recipe of eggs, milk and flour will warrant good results, there’s one modification that will make them even better.
The chef said: “This one ingredient will guarantee a pancake that’s crispy on the outside and fluffy on the inside.”
He continued: “For a pancake with a crispy exterior and a fluffy interior, I suggest incorporating sparkling water into the batter.
“The carbonation in the water contributes to a lighter texture, while the batter still maintains its structure for a good crunch.”
While many people would then make a start on cooking the batter straight away, Ryan noted that resting it is an essential step for those seeking consistently “perfect” pancakes.
He added: “To make a foolproof pancake, it is important to let the batter rest. Ideally, this is overnight, but for at least 30 minutes.
“This allows the flour to fully absorb the liquid, resulting in a smoother batter and more consistent pancakes when cooked.”
The pan is another important factor to get right this Shrove Tuesday, or else it will ruin all the hard work that goes into making the batter.
According to Ryan, a non-stick pan should be set over medium-high heat with a small amount of clarified butter before adding the pancake mixture.
Add the spoonfuls of batter one ladle at a time and leave the pancakes to cook one side until a golden brown colour develops on the surface.
Next, confidently flip the pancake with a thin spatula in one swift motion to ensure an even cook on both sides.
When it comes to tucking in, the Caledonian chef claimed that there’s “one topping everyone should try”.
He said: “For a sweet option I recommend a blend of mascarpone cheese and cherries, with a drizzle of honey. A great savoury option is a combination of Scottish smoked salmon, cream cheese, and chives.”
