The general recipe for pancakes seems to be 100g plain flour, a pinch of salt, 1
medium sized egg and 300ml milk. Of course variations abound:
- using 115g each plain flour and caster sugar, 115g eggs, 50ml water, 3tbsp Pear Liqueur, 115ml milk
- using 115g flour, 1 tsp cinnamon, 1 medium egg, 125ml milk, 100ml cold water, 1 tbsp brandy, 1tsp sunflower oil
- using 150g plain flour, 1 tsp caster sugar, 300ml full fat milk, 2 eggs
Savoury variations have saffron infused in the milk or using a mix of flours (whole grain, buckwheat or maize) . The addition of Calvados or Cointreau to the batter adds a subtle flavour. All recipes require resting for 30 minutes before using. The addition of fruit to the mix is another option; such as the Blueberry Pancakes pictured from the Epicurean I am going to use the bottom combination of ingredients (as listed above) and serve with a walnut cream and butterscotch sauce.
Any other delicious variations we can try?
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