It’s Pancake Tuesday tomorrow, the day of the year to go crepe crazy.
Here, top chef Donal Skehan gives his guide to perfect cakes. It’s all in the technique - and a bit of hip action.
Donal Skehan's pancake guide
“If you’re a rookie pancake-maker, it’s a case of getting your head around the technique. It takes a bit of practice to get the knack of it.
Use the right pan. A light pan is great – no heavy bottomed pan, use the lightest one you have. It doesn’t have to be expensive, just light.
A key part is making the batter the right consistency. Ensure it’s whisked sufficiently and you’ve incorporated all the wet into the dry ingredients, slowly but surely.
Most batters improve with a bit of time. There’s a tendency to rush to put it on the pan, but the trick is to let your batter rest in the fridge for 15 minutes and you will get better results.
It’ll get rid of any remaining lumps because giving it time to sit means any little pockets of dry ingredients will have time to work their way through.
You’ll get a more consistent, even batter on the pan. I always add a tablespoon of melted butter into the mix at the last minute and that will help it come away nicely when it’s ready.
Have a hot pan to start with. A mistake that’s common is to not have your pan up to the right heat.
If it’s not hot enough – of it it’s cold – you won’t get the swirl or the set and that lovely golden brown look on the underside. Start on a low to medium heat and when you’re ready to cook, turn it up a bit higher.
Also, dab some kitchen paper into melted butter and use it to brush around the pan. That way, you’ll get this completely non-stick surface that has a bit of flavour in it. That’ll allow you to get a good flip on your pancake.
Test how much batter you’ll need for each pancake. A small ladle-full is what I use. I put it straight onto the pan, swirling as I go.
Then it’s about looking and using your senses to judge the signs of when it’s ready to be flipped. When the edges come away from the sides is a good indicator of when to get ready to go for it. Check first – give your pan a swivel and a shake and see if it’s come free.
Use a spatula or a fish slice to ensure it is completely loose and then go for the full flip. I’d highly advise getting your hips into the motion.
If you haven’t waited long enough, you’ll end up with a soft dough centre. So make sure to let it cook out.
The first one might not work out! But if so, there’s be enough batter to make a dozen or more, so don’t panic.
Serve them straight away. I go for the simple pancake. The most beautiful thing is the taste of lemon and sugar on a hot, buttery crepe. There’s nothing like it in the world. It’s instant nostalgia for me, so I don’t mess around with it too much.
You can use a chocoately-hazlenut spread like Nutella, or the healthier version from an Irish company called Nobo are delicious.
Plonk them on the table beside the lemon and sugar, and they’re a quick fix for another choice of topping.
I also love caramelised banana with a pancake. Split it down the middle and put them on the pan with lots of butter and sugar sprinkled all over them. Fry them util they’re golden. It’s one of the most glorious things you’ll put in your gob."
Donal’s Road Trip series starts tomorrow, 7.30pm on RTE One
