THEY’RE flippin’ marvellous!
That’s the verdict as South Yorkshire prepares to tuck into delicious, golden pancakes for Shrove Tuesday today - while Sheffeld chef Chris Hawkins reveals exactly what goes into creating the perfect stack...
“You need a hot pan, a tiny bit of oil in the base, and some quality butter in your batter,” said the 57-year-old, who has been a chef lecturer at Sheffield College for almost 30 years.
“Pancakes are a staple and really simple when you know what you’re doing.
“My family love them - and not just once a year. We eat them for breakfast with fresh fruit on a Sunday morning.”
Chris, who has been making pancakes since he was 13, is a firm believer in buying his ingredients locally to get the best taste.
“You need to invest in quality ingredients when you’re cooking things like pancakes, and quality usually means local, because local means fresh,” said Chris. “You are what you eat so I get all my fruit and vegetables at the market and I visit a local butcher for my meat.”
The people at Sheffield dairy farm Our Cow Molly agree.
“Getting your hands on super-fresh ingredients can make all the difference when preparing food like pancakes,” said Ed Andrew, director of the Dungworth farm.
“As soon as milk leaves the cow, the natural sweetness and the protein, which makes pancakes really fluffy, starts to deteriorate so fresh local milk is always going to give you a superior taste.”
Chris’s other tips, for those planning on getting their flipping arm going tonight, include preparing your batter early and allowing it to sit for a few hours. He also recommends investing in a good non-stick pan and keeping it safe in a drawer - just for making pancakes.
He added: “They’re certainly worth it!”
* Mix 50g sugar in a pan with 1/8 pint of water, bring to the boil until the sugar dissolves, then pour it over fruit, such as strawberries and raspberries, and allow to stew.
* Mix three eggs in a bowl with half a pint of milk and a pinch of salt. Add enough flour to thicken and mix well. Leave to sit, then strain into a measuring jug.
* Melt 25g of Beurre Noisette (nut brown butter) in a pan until it browns, then add to your crepe batter.
* Put a tiny amount of butter in pan, ladle batter in, and let it coat the base. Cook, then flip.
* Dust with icing sugar, add the fruit - and a scoop of ice cream!