Thin and delicate, or thick and squidgy. Bite-sized or generously proportioned. Rolled, folded or piled into towers. Drenched in syrup or stuffed with vegetables. Breakfast manna or superlative supper. Whatever your tastes or gustatory requirements, there’s something for everyone in pancake land.
Pancakes are easy to prepare, portable when necessary, and a versatile vehicle for almost any ingredient a cook has to hand. Whatever your personal preference, they are relatively simple to make in their elemental form, with just a few basic ingredients required.
There is a certain knack to getting them right, but raw interiors, burnt exteriors, and chronic pancake stickage can easily be overcome with practice.
The first pancake in a batch will invariably fail, especially when making crepes. This is not a problem. The scrappy mess is the tester, the chance to get the heat just right. It’s also a sublime cook’s treat, to be eaten very hot and sprinkled with sugar straight from the pan.
Recipes from Posh Pancakes by Sue Quinn (Quadrille, £12.99)
Buttermilk pancakes with honeycomb butter