I recently learnt that there’s a difference between American and British pancakes. It turns out that the “hotcakes” that McDonald’s sells locally are closer to the former.
American pancakes are fluffy and thicker while British pancakes contain no raising agent and are hence thinner (like crepes).
To add to the distinction, the IHOP (International House of Pancakes) in the USA started National Pancake Day in 2006 to raise money for charity. The dates vary but have been contained within February. This year on February 5, IHOP offered a free stack to each customer to encourage donations to their selected charities.
In the UK and several other countries, Pancake Day coincides with Shrove Tuesday, the day before Ash Wednesday. The latter is the first day of Lent which marks the start of a ritual fast until Easter Sunday. Because Easter varies each year with the lunar cycle, the dates of Pancake Day also differ. It fell on 12th February this year, two days ago. Shrove Tuesday also generated Mardi Gras (Fat Tuesday) – I learnt this from my Soci module!
Anyway, the point of this post is to share the recipes I used to make the pancakes above. I’m more well-acquainted with American pancakes so it seems tastier to me. I think I might enjoy British pancakes better as crepes, i.e. with some good ol’ filling.
When I made these (pretty much whenever I cook, actually), I was cooking for one. There’s usually no one at home and when there is, it means my grandma is cooking. So I cut down the recipes from the original to prevent wastage. Most times I round measurements up or down to make life easier
1) American pancakes
Adapted from ItsRaphaBlueBerry (full recipe in video’s description box)
Makes 3 medium pancakes
1/2 cup all-purpose flour
1 rounded tsp baking powder
1/4 rounded tsp salt
1 tsp white sugar
1/3 egg, beaten (I scrambled the remainder with black pepper)
10g butter, melted (It’s supposedly 15g, but I already have 10g mini-packets of butter)
1/3 cup milk
- Mix dry ingredients (flour, baking powder, salt, sugar) together.
- Stir in egg and butter to form an even, dry mixture. (You don’t have to beat the egg first if you’re using the full recipe. I did it to get as close to 1/3 of an egg as possible.)
- Add milk gradually. Beat well after each addition to minimise lumps.
- Heat a pan on the stove over low heat. Pour a third of the batter, then use a spoon to make it circular and level it out. Once bubbles begin to appear and the edges have lifted off the pan, flip the pancake over. Once both sides have reached a light brown colour, remove from heat. Do the same for the rest of the batter.
- Enjoy with your choice of toppings.
You could actually add the toppings directly to the batter once you pour it onto the pan, e.g. chocolate chips, blueberries, chopped strawberries. These pancakes are thick enough to hold them in place. I like mine with a drizzle of honey, most of the time
2) British pancakes
I craved for pancakes after watching Dan and Phil cook them, and immediately made some! Since I made these early last month, I don’t remember the reduced measurements from this recipe by Delia Smith. They were really tasty, but not fluffy enough for my liking. I’d love to try them with lemon and sugar – an apparently common way to eat them.