FOOD

Pancake Battle: French, American and English

The most important battle... battle of the pancakes.

FOOD

Pancake Battle: French, American and English

The most important battle... battle of the pancakes.

Ingredients

English Pancakes

  • 3/4 cup plus 1 1/2 tablespoons plain flour
  • Pinch of salt
  • 2 eggs
  • 3/4 cup plus 1 1/2 tablespoons milk
  • 1/3 cup water
  • 3 1/2 tablespoons butter, melted, plus extra to grease the pan

Toppings

  • Caster (superfine) sugar
  • Lemon juice
  • Lemon wedges

Steps

English Pancakes

  1. Sift the flour and salt into a large bowl and stir to combine. Make a well in the center of the flour and add the eggs then stir to combine.
  2. Pour the milk and water into the batter, working gradually to avoid a lumpy batter. Stir in the melted butter, then set aside to rest for at least 30 minutes.
  3. When ready to cook, melt some butter in a flat-bottomed pan over medium-high heat. Ladle in just enough batter to cover the bottom.
  4. Let it sit for 1 to 2 minutes, until you can see the top of the pancake starting to set.
  5. Flip and continue to cook on the other side for another 1 to 2 minutes.
  6. Repeat with remaining batter. Serve the pancakes drenched in lemon juice and sprinkled with sugar.

Ingredients

  • 1 3/4 cups plus 1 1/2 tablespoons plain flour
  • Pinch salt
  • 1 tablespoon caster (superfine) sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter, melted, plus extra to grease the pan
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • 1/3 cup plus 1 1/2 tablespoons whole milk
  • To serve:
  • Bacon
  • Maple syrup
  • Whipped butter

Steps

  1. Into a large bowl, sift the flour, sugar, salt, baking powder and baking soda. Stir to combine.
  2. In another bowl, mix together the melted butter, egg, vanilla extract, milk and buttermilk. Add the wet ingredients to the dry ingredients and mix well.
  3. To cook, melt a little butter in a frying pan over medium-high and place a ladleful of the batter into the frying pan. Cook until you can see bubbles starting to form on the surface, about 2 minutes, then flip and cook for another 2 minutes on the other side. Repeat with remaining batter. Serve with bacon, maple syrup and whipped butter on the side.

Ingredients

  • 1 1/2 cups buckwheat flour
  • 1/2 cup plain flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 1/2 cups milk
  • 2 tablespoons melted butter, plus extra for greasing
  • 1 cup shredded Gruyere
  • 4 slices ham
  • Fried eggs
  • Chopped chives, to garnish

Steps

  1. In a large bowl, mix together the buckwheat and plain flour. Add a pinch of salt and make a well in the center. Pour the eggs into the well and mix to combine. Pour the milk into the batter a little bit at a time to avoid any lumps forming, then mix in the melted butter. Set aside to rest for 30 minutes.
  2. When ready to cook, melt some butter in a crepe pan and pour in enough batter to cover the base of the pan thinly. Cook until the top of the pancake starts to set and then sprinkle in some cheese. Top with slices of ham and one fried egg, then fold the sides in to form a square shape. Cook until the cheese is melted and the bottom of the galette is crispy. To serve, sprinkle some chives on top and finish with a grind of black pepper.