Pancakes

[simpleplumb]

Just made pancakes for the kids, did the old way not a packet mix must say much better. And the wife says im a good tosser

[Bludall]

I bet the kids loved them! We're not fans of English pancakes. We're going to be making waffles on Saturday morning instead.

[simpleplumb]

Waffles Another fave of the kids they like them with chocolate sauce (healthy option)

[Bludall]

I've got the Maple syrup in ready and the kids like Nutella made into a runny sauce. Sickly though.

[simpleplumb]

Maple syrup now we are talking making my mouth water now

[Bludall]

Aldi has lots of the proper Canadian Maple syrup in now.

[Stoday]

Crêpes Suzette is the best way for pancakes, although a lot of trouble. Here's how I make them:

I use a non non-stick frying pan. It must be seasoned by heating oil in it until the oil smokes. Then wipe out with paper AND NEVER WASH the pan again. The pan is then very slightly sticky; enough so that when you twist and angle the pan you can run a small amount of mix over the surface thinly. Doing this also means that the first side to be cooked has a swirling pattern on it.

To make the mix I just chuck in a few spoonfuls of PLAIN flour, an egg and some milk and froth in a liquidiser. If too thin, I add a bit more flour; if too thick, more milk.

Heat the pan to somking, a few drops of oil then a bit of mix. Tilt & turn to cover the surface. Cook until top surface starts solidifying, then toss (the pancake ). Cook second side until the pancake forms bubbles under it. Tip onto a plate. Cook another & tip on top of the first pancake & so on until the mix is used up.

You can leave a gap of a couple of hours before the next part.

Make the sauce. Put a pile of sugar in a large frying pan. Heat until the sugar starts to melt and some of it starts to caramelise. Now add the juice from oranges and lemons. I use a couple of large oranges and a lemon. I also add a little zest pared from the skins. Heat & mix so that it dissolves the sugar and the caramel. Now add a double shot of Grand Marnier, tilt the pan so it catches fire.

Now I take the pancakes one-by-one place in the sauce and fold with spoon & fork into a quarter. Be careful to make sure the second side that was cooked is on the inside, so the swirly pattern is on the outside. Push to the side and repeat with the next pancake. Keep doing it until all the pancakes are used up. Try to keep the folded pancakes in a neat circle around the pan. Sprinkle over another shot of Grand Marnier (Thumb over the neck is best). Then ignite & take to table. Serve onto heated plates with plenty of sauce.

I use a knife, a fork and a sauce spoon to eat them with.

[Stoday]

Just been having a look at other peoples' crêpes Suzette recipes. What a load of w*nkers! Most of them miss out the caramelising step.

Look at this:



The top pancake's been folded inside-out, the second one's undercooked, only the third looks more or less OK.

This is a bit better:



He's folded them the right way round, but the mix was too thin, so it just spread out by itself. The cook didn't have to swirl it so there's little of the swirling pattern.

These are undercooked and too thick:



This is the swirling pattern you should be getting - ignore the thickness, it's a beef pancake (!). It's just to show what the swirls look like:



I couldn't find a picture of a good pancake. Now I understand why Bloodall dosn't like pancakes - she could never have eaten a proper one.

[Bludall]

Well done Stods
I have never liked British pancakes, even as a child, even thin, lacey ones that I make with my crepe pan have no appeal too floppy and I hate the feel in my mouth, I even dislike Crepe Suzette. I've served enough in restaurants to know how to make a proper one. Stods, that'd be a good buy, a Gueridon lamp for table side flambe, to impress your dinner guests. I vaguely remember using a sugar cube to rub the zest and get the orange oil for the flavour. Years ago I lived in Hampstead and there was a creperie that sold huge, drier, crispy authentic crepes with savoury fillings that were to die for.

Silver Service method
CREPE SUZETTE
GUERIDON METHODOLOGY

Two Covers
Ingredients

4 Thin Crepes
25g Castor Sugar
8 Sugar Cubes rubbed on the skin of an orange
1 Lemon
25g Butter
100ml Orange Juice
50ml Lemon Juice
30ml Grand Marnier
30ml Brandy

Equipment

1 Flambe Lamp
1 Suzette Pan
2 Service spoons and forks
2 Joint Plates for the cutlery
2 hot Sweet Plates
1 Clean Serviette

Method

. Turn on lamp and heat pan
. Cover the centre of the Suzette pan with a layer of sugar and allow it to caramelize
. When golden brown add the butter
. Mix well using the lemon wedge on the end of the fork. The lemon adds flavour and prevents the pan from being scratched
. Add the orange juice
. Add the lemon juice
. Mix well with the end of the lemon
. Add the sugar cubes and allow the cubes to soften in the liquid before crushing them with the end of the lemon
. Turn down the flame and without flaming add the Grand Marnier
. Blend the liquids together and allow the sauce to reduce. Check the consistency by dragging the end of the lemon across the pan. When the sauce becomes transparent it is ready
. Roll the crepes singularly on to a service fork, unroll them into the pan
. Turn the crepes over to ensure they are coated with the sauce
. Fold the crepes into quarters and arrange them in the centre of the pan
. Add the brandy and flame. Sprinkle with caster sugar while flaming for effect
. Serve onto the hot Sweets Plate and serve the ice cream onto the plate just prior to service
. You may drizzle some remaining sauce over the crepes and ice cream.
.

[simpleplumb]

Will try yours Blundall sound delicious

[Bludall]

For Stods!

Copper Pan

[Handy Angie]

Did I miss Pancake day or somethink?