IT IS PANCAKE TUESDAY TIME OF YEAR AGAIN. Our last opportunity for a little indulgence before a long, lean Lent begins. I adore pancakes - any excuse to rustle up a batch really. So even though this Substack is about workday lunches, I am going to shoehorn pancakes in here by giving you a savoury filling option too. I know it’s a tenuous link, but just roll with it.
I have a long and strange history with making pancakes: one of my most surreal TV moments was flipping more than 150 pancakes on a live kids’ TV show called Sattitude on RTÉ. I might add that the production crew ate most of them, sorry kiddos. There is no room for error on live TV, so I feel that I have really earned my pancake flipping stripes.
You may think that pancakes fall broadly into two categories: delicate, lacey crêpes or small, puffed-up American silver dollar pancakes. But let me offer a third pancake category: the Old School Thick-ish Pancake. I can actually feel you smiling in recognition dear reader - when you know, you know.
But before I get into the recipe, let’s sort out the do’s and don’t of pancake making.
Top Tips for Perfect Pancakes:
Don't over beat the batter. The pancake batter should remain slightly lumpy. If you over beat it, the texture will become tough and rubbery. Use a balloon whisk and beat lightly by hand. Don't use an electric mixer unless you restrain mixing to a 'pulse' for a few seconds.
Chill the batter. Chilling batter, especially for puffed pancakes, for an hour makes a huge difference to how easy it is to work with. Chilled batter will 'plop' onto a plan much easier and retain its shape. The same applies to fritter batter for savoury fritters.
Crêpe pan. This is an inexpensive little pan that will be indispensable for making crêpes and omelettes. A small, shallow non-stick pan is the ideal. The shallow depth makes it easier to turn out a pancake or omelette onto a plate.
Clarified butter. Clarified butter is ideal to cook pancakes in as it doesn't burn. Melt a few tablespoons of butter and allow it to separate. Only use the clear fat that floats to the top, the white bits at the bottom are the milk solids that burn.
Sunflower oil. Sunflower oil also works very well as a fat to cook pancakes in. It is flavourless and can reach high temperatures without burning. Choose a cold-pressed oil and the chemically extracted oils smell fishy when they heat up.
Silicone pastry brush. This is the ideal utensil to lightly oil your crêpe pan with. You will get an even, light coating of oil. Silicone brushes are also heat resistant and easy to wash, making them safe and hygienic.
Pallet knife. This is a long, smooth tool resembling a wide knife but without a sharp edge. Ideal for turning pancakes, but also for pastry, baking and smoothing icing onto cakes. This is how I managed to flip 150 sodding pancakes on live TV.
Sugar shaker. A small sugar/flour shaker can be filled with castor sugar, icing sugar, cinnamon or vanilla sugar. Leave on the table for guests to sprinkle on their own sugar, it will ensure a light, even sprinkling rather than a heavy-handed avalanche.
Old School Thick-ish Pancake Batter
Makes 6
You know the ones I mean. The production line of thick Mammy pancakes that we look forward to every Pancake Tuesday. Or my cultural reference: the pancake stall at the local church bazaar with a queue a mile long. One year the stall was run by a slimming group called Weigh Less - i.e., tasteless and joyless, and my dad still talks about it in hushed, traumatised tones. But this pancake recipe is the opposite: delivering fluffy, generous and lush results. Perfect as a vehicle for sweet or savoury fillings. And the melted butter in the batter helps make it non-stick - my trade secret.
2 eggs
600ml milk
2 tbsp melted butter
pinch of salt
375ml plain flour (use a measuring jug to measure)
Clarified butter or oil to fry
Method:
In a mixing bowl, whisk the eggs, milk and melted butter together.
Add in the salt and flour and whisk until just combined, do not over mix.
Refrigerate for at least an hour.
Heat a little clarified butter or oil in a pan and pour a ladle of pancake batter in. Swirl the pan to help the batter spread.
Flip the pancake over when you see bubbles form on the surface. Keep the pancakes warm between two warmed plates.
Repeat until all the batter is finished.
Toppings and Syrups:
Cinnamon Sugar. This is the traditional pancake topping in South Africa. Mix three tablespoons of granulated sugar with two teaspoons of ground cinnamon. Sprinkle on and squeeze over fresh lemon or use the bottled lemon juice, no judging here.
Orange Zest and Cinnamon. Fresh orange zest or a pinch of ground cinnamon can be added to the pancake batter for a natural sweetness without sugar.
Berry Pancakes. When making puffed pancakes, drop spoonful’s of batter onto the hot pan as usual, when you see tiny bubbles form, drop in a few blueberries, raspberries or sliced strawberries onto each pancake. Flip over once golden.
Caramelised Banana. Melt two tablespoons of butter and two tablespoons of honey in pan. Add chunky slices of banana and fry until golden. A splash of rum or some cinnamon and lemon work well in addition.
Avocado, Bacon and Feta. For a savoury option, serve pancakes with diced avocado, crispy bacon and feta cheese. Drizzle maple syrup over-the salty/sweet/buttery works!
Toasted Coconut. Use some desiccated coconut, lightly toast in a clean, dry pan without any oil until lightly golden. Be careful not to burn!
Caramelised Nuts. Melt two tablespoons of butter and two tablespoons of honey in pan, add ½ cup of pecan nuts or walnuts and stir until they go sticky and caramelised. A sprinkling of course sea salt adds a fun twist like salted peanuts and chocolate.
Orange Infused Maple Syrup. Pour a bottle of maple syrup into a small pot. Add the zest of one orange and gently heat for five minutes. Serve warm in a small jug
Vanilla Infused Maple Syrup. Simply insert one or two used vanilla pods into a bottle of maple syrup. The empty pods will still impart loads of flavour over time.
Vanilla or Greek Yoghurt. I love thick, creamy plain Greek yoghurt with fresh berries and toasted hazelnuts. For a naturally sweet but sugar free yoghurt, add a teaspoon of natural vanilla bean paste per 250ml of plain yoghurt.
Boozy Cream. Lightly whip 250ml of a cream. Add one or two tablespoons of a cream liqueur like Baileys' or Coole Swan, or Frangelico, my favourite hazelnut liqueur. If it is too sharp, add a tablespoon or two of icing sugar.
Chocolate Hazelnut Spread and Salted Peanuts. Schmear on a palm oil free brand of chocolate hazelnut spread, then spoon on a few blobs of crunchy peanut butter or a scattering of salted peanuts.
Microwave Berry Pancake Sauce
Makes 1 cup
This is a great zerowaste recipe to use up berries that may be going mouldy and ick. Or you can use frozen berries that are already a great zerowaste hack. Use one type of berry or a mixture of blueberries, raspberries, strawberries and blackberries. This recipe is very low in added sugar, which is better for your health, but it won't keep fresh as long without the preservative affects of sugar. So, you'll have to gobble it up soon, tragedy!
1 cup fresh or frozen berries
1 tbsp honey
1/2 tsp ground cinnamon OR
1/2 tsp vanilla extract
Method:
Pick out all the mouldy looking berries then give the rest a good rinse under the cold tap.
Mix the berries, honey and cinnamon or vanilla in a microwave - proof bowl. Cover and microwave of full power for a minute.
Stir and microwave for another 30 seconds until the juices run.
Serve warm or cold with pancakes.
Spinach and Feta Pancake Filling
Makes 4 servings
Spinach and feta are a classic Greek combination and hugely popular in South Africa as a filling for savoury pancakes, pies and as a pizza topping. You can also use Swiss chard and sauté until tender which only takes a few minutes. I grew up calling Swiss chard spinach which I still prefer to cook with, and use baby spinach leaves mostly a salad leaf as it cooks away to nothing.
1 tbsp olive oil
1 onion, finely diced
1 clove garlic, crushed
300g baby spinach leaves or Swiss chard, washed and chopped
100g feta cheese, crumbled
Grating of fresh nutmeg
salt and pepper
Method:
Heat the oil over a medium heat in a pan and fry the onion until soft.
Add the garlic and cook for another minute.
Squash in the spinach leaves and stir until wilted.
Season with nutmeg, salt and pepper.
Stir in the crumbled feta.
Serve as a filling for savoury pancakes.
Fairtrade Ireland Fortnight - Zerowaste Hero Banana Cookery Class
One for the kids! A fab, fun and free online cookery classes hosted by Fairtrade Ireland Fairtrade Fortnight. But hurry, only a few spot left!
Hosted by moi, for the Susty Kids Cooking Club, this is a fun and interactive online cookery class of sweet and savoury zero-waste banana recipes. The class is designed for kids aged 9 to 13, with family friendly recipes that are perfect for breakfasts and lunchboxes.
If you hadn’t already heard, I run an online cookery club called Susty Kids which teaches sustainable, Earth friendly recipes and cooking skills to primary school kids. This Fairtrade Fortnight class includes more of my academic work around sustainability and bananas in the food service industry.
Bananas are a top-tier fruit bowl and lunchbox staple in many households. We love bananas for their deliciousness, portability and great energy boost on busy days. But did you know that they are a secret weapon against domestic food waste?
They can be used in tons of different ways to use up other foods, help ripen rock-hard fruits and vegetables and even the peels can be turned into a tasty curry! They truly are the best Zero-Waste Hero at home.
The class comes with an eBook of the banana recipes, fun banana facts and zero-waste tips. Choose one or two of the five recipes to cook along with on the day and refer back to the replay when you want to make the rest.
For the Sir Terry Pratchett Fans - an extract from Witches Abroad
In a quiet little inn in a tiny country Granny Weatherwax sat and regarded the food with deep suspicion. The owner hovered with the frantic expression of one who knows, even before he starts, that he’s not going to come out of this ahead of the game.
‘Good simple home cooking,’ said Granny. ‘That’s all I require. You know me. I’m not the demanding sort. No one could say I’m the demanding sort. I just want simple food. Not all grease and stuff. It comes to something when you complain about something in your lettuce and it turns out to be what you ordered.’
Nanny Ogg tucked her napkin into the top of her dress and said nothing.
‘Like that place last night,’ said Granny. ‘You’d think you’d be all right with sandwiches, wouldn’t you? I mean . . . sandwiches? Simplest food there is in the whole world. You’d think even foreigners couldn’t get sandwiches wrong. Hah!’
‘They didn’t call them sandwiches, Granny,’ said Magrat, her eyes dwelling on the owner’s frying pan. ‘They called them . . . I think they called them smorgy’s board.’
‘They was nice,’ said Nanny Ogg. ‘I’m very partial to a pickled herring.’
‘But they must think we’re daft, not noticing they’d left off the top slice,’ said Granny triumphantly. ‘Well, I told them a thing or two! Another time they’ll think twice before trying to swindle people out of a slice of bread that’s theirs by rights!’
‘I expect they will,’ said Magrat darkly.
‘And I don’t hold with all this giving things funny names so people don’t know what they’re eating,’ said Granny, determined to explore the drawbacks of international cookery to the full. ‘I like stuff that tells you plain what it is, like . . . well . . . Bubble and Squeak, or . . . or . . .’
‘Spotted Dick,’ said Nanny absently. She was watching the progress of the pancakes with some anticipation.
‘That’s right. Decent honest food. I mean, take that stuff we had for lunch. I’m not saying it wasn’t nice,’ said Granny graciously. ‘In a foreign sort of way, of course. But they called it Cwuissses dee Grenolly, and who knows what that means?’
‘Frogs’ legs,’ translated Nanny, without thinking.
The silence was filled with Granny Weatherwax taking a deep breath and a pale green colour creeping across Magrat’s face. Nanny Ogg now thought quicker than she had done for a very long time.
‘Not actual frogs’ legs,’ she said hurriedly. ‘It’s like Toad-in-the-Hole is really only sausage and batter puddin’. It’s just a joke name.’
‘It doesn’t sound very funny to me,’ said Granny. She turned to glare at the pancakes.
‘At least they can’t muck up a decent pancake,’ she said. ‘What’d they call them here?’
‘Crap suzette, I think,’ said Nanny.
Granny forbore to comment. But she watched with grim satisfaction as the owner finished the dish and gave her a hopeful smile.
‘Oh, now he expects us to eat them,’ she said. ‘He only goes and sets fire to them, and then he still expects us to eat them!’
It might later have been possible to chart the progress of the witches across the continent by some sort of demographic survey. Long afterwards, in some quiet, onion-hung kitchens, in sleepy villages nestling among hot hills, you might have found cooks who wouldn’t twitch and try to hide behind the door when a stranger came into the kitchen.
Happy Cooking!
xoxoxo