Womens Thoughts

There are many countries that celebrate Pancake Day albeit on different days.   The ingredients used are very similar but Women’s Thoughts wondered what makes them all slightly different and why?

Traditionally, an English pancake is predominantly eaten on Shrove Tuesday or during that week.  It is made up of three main ingredients, flour, milk and eggs.  The batter is a lighter mixture and the pancakes are thinner and again lighter in colour often being a lot larger.

 8oz/230g plain flour
 Pinch of salt
 2 eggs
 600ml milk
 Lard          

American Pancakes are served regularly as a breakfast meal throughout the year.  The quantities of ingredients used vary with more eggs being added to the mixture and also a raising agent, which gives the pancakes their thicker heavier texture.  They also tend to be slightly smaller, but stack better for the purpose of pouring maple syrup.  This is a must on the American menu with pancakes.   Maple syrup is a sweetener made from the sap of certain maple trees.  It was first collected and used by Native Americans, then later adopted by westerners.  It is thinner in consistency to UK syrup and slightly darker in colour.

  2 cups flour
  3 tblspoons sugar
  1-1/2 teaspoons baking powder
  1 teaspoon baking soda
  1/2 tsp salt
  1-1/2 cups milk
  1/2 cup evaporated milk
  2 eggs
  3 tblspoons melted butter
 

Scottish, Welsh and Irish Pancakes are very similar to American pancakes, in that the batter mixture is the same and the pancakes are thicker, if not slightly smaller than American pancakes. They are also known as Scotch Pancakes, or Drop Scones. They are cooked on a griddle or hot stone warm until a deep golden brown, and then eaten warm with butter.

2oz/55g butter
15 fl oz/450ml warm buttermilk
10 oz/275g all purpose flour
3 oz/75g sugar
1 tsp bicarbonate of soda
1/2 tsp salt
2 eggs, well beaten

 

·     French Crepes are similar in texture to an English pancake although even thinner and lighter in appearance.
They are used either for sweet or savoury dishes and are served with a variety of fillings. The difference in the ingredients is that eggs are used in the batter mix and no raising agent.  The trick for making excellent crepes is to leave the batter mixture for 20 minutes before using.  Also the crepes are cooked in butter and not lard as is used for most English pancakes. 

2 cups all purpose flour
1 cup of milk
6 tablespoons melted butter
3  eggs
4 tablespoons granulated sugar
1/4 teaspoon of salt 

 

Simple Pancake Recipe

 

 

 

 

  

Back to Kitchen Top of Page