An ode to pancakes.  

Crepe pancakes. The simple French tradition that harps back to infant days and begins our journey. The thin runny batter that ultimately scrambles the first time because of childhood impatience, but is soon guided by a mother’s skilful hand, to create piles of soft cakes, whose edges were slightly crispy. Swiftly adorned with spoonfuls of sugar, lashing of lemon juice and handfuls of raisins, these sheets of  batter would be rolled up into a cigar, and eaten rather animalistically with the hands, as if it were a meal deal wrap. Blessed were the days in which a jar of nutella would be available for Pancake Day, for ladles of the sticky chocolate would be lathered onto the thin bases until they could no longer be tasted. No fruit. Just chocolate. Just pure childhood dreams. 

Drop pancakes. My nostalgia. A family recipe that only exists within the four walls of my home sweet home. Doughy circles of sweet batter, studded with raisins, that free the pancake from the prison of a plate for the best after-school snack in the back of the car. Never lasting more than a day within the Hollingshurst household, the drops were also never adorned with toppings, for its perfection cannot be improved. They were a simple solution to the 364 days that are not dedicated to Pancakes and a simple treat that shows motherly love.  

The American. The pancake that reminds me all to clearly of a weekend of cub-scout camping and pre-teen years that have gone by. Packet mixture gloop-iness cooked over a gas canister making an ultimate smell of burnt batter, paraffin and wet grass. A dry pillow that would be drowned in maple syrup to become a palatable breakfast that was certified to wake any child after a restless night sleeping in a tent. The American was enviably a parcel for whatever form of sugar the monster within me wanted to inhale. 

The banana? The conclusive chapter of my tale tells us of a banana pancake that is bejewelled with blueberries that would become little explosions of sweetness in a thick chewy pancake that is a very distant cousin to the american. With more texture and flavour, they become the perfect vessels for a sophisticated topping of yogurt, honey, blueberries and pecans. Such a combination accumulates in a symphony of flavours that’s sweet, savoury and mellow at the same time. The ultimate recipe for brunch, but it just about fits any other occasion as well. 

Blueberry Banana Pancakes Ingredients:

• 240g self-raising flour 
• 170ml milk 
• 1 banana 
• 1 egg 
• Blueberries 

Method:

1. Mash and mix all the ingredients in a bowl. 
2. Heat a frying pan on a medium heat, add a little butter to stop the batter sticking. 
3. Spoon batter into the pan and while raw, top with the blueberries.  
4. Cook on both sided until golden and remove from the pan. 
5. Repeat until all the batter is used up. 
6. Serve with dollops of yogurt, more blueberries, some broken pecans and honey for an ultimate treat – but don’t be afraid to try out other toppings as well. 

Words by Ellen Hollingshurst (@a_bakingmess)

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Oma’s Pannekoeken

In the Netherlands, pancakes are a year-round enjoyment and a staple of the Dutch cuisine – Pannekoeken being their Dutch name. Similar to crepes in their appearance but, at risk of losing my passport, I should stress they are NOT the same. Nor are they the “mini-Dutch pancakes” often sold at Winter Wonderland stalls. Pannenkoeken are slightly thicker and larger in diameter then crepes and there is no limit as to what can go on a pannenkoek. 

My all-time favourite topping is another Dutch classic – Schenkstroop. It’s almost impossible to source in the UK so if you ever visit the Netherlands do yourself a favour and grab a bottle. Schenkstroop is a rich caramel syrup, dark brown in colour, and with a sweet but not sickening flavour. And it is not exclusive to pannenkoeken, you can even put Schenkstroop on ice cream or baked goods as well. 

During my time at university, I have cooked pannenkoeken using my Oma’s (grandma) recipe for housemates and friends. I take the opportunity to teach them about the associations the cozy dish has, and how families bond over their traditional toppings and recipe. Whilst most family recipes are the same, the distinctions are important and belong to them uniquely with this shared Dutch nostalgia.   

Ingredients (serves 2):

• 130g plain flour  
• 130g self raising flour  
• 500ml milk  
• 3 eggs  

Method:

1. Sift both types of flour into a bowl and pour in your milk, mix till it is evenly combined. 
2. Crack your eggs in and mix thoroughly to form a smooth batter with no lumps. 
3. Heat a frying pan and apply a bit of butter to stop sticking. 
4. Scoop a spoonful of the batter into the pan, you want enough batter in the pan to form a thin-ish layer covering the whole pan.  
5. Cook on each side until golden. Tip: the pancake is ready to flip when it can slide around the pan. 
6. Remove and repeat until all the batter is used and serve with your favourite toppings (but please do try Schenkstroop).

Words by Amber Al-Wafai  

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My tried and tested recipe

As I’ve gotten older Pancake Day has remained something to look forward to and it also became a way for me to bond with my housemates in the first year of uni, sparking falsely outraged debates about the impossible to pinpoint universal best pancake topping (which is obviously the classic crêpe with lemon and sugar). 

I am partial to an American style pancake with maple syrup and crispy (if you’re like me, bordering cremated) bacon. Such a taste stems from my childhood when my mum used to make huge fluffy American pancakes-sweetcorn fritter hybrids, served with fried chicken, maple syrup and bacon on pancake day. So now, every time I get the opportunity to indulge in something so reminiscent, I jump at the opportunity because in one bite, I’m transported back to my childhood. 

I can only hope that as time passes, I’ll continue to savour the childlike whimsy of Pancake Days—hands sticky with syrup, more flour on the floor than in the bowl, and, if done right, being so contentedly full afterwards that you won’t want pancakes again until next year. 

I’ve tried several different American pancake recipes in hopes of replicating the pancakes I remember so fondly. Therefore, this recipe is a result of years of experimenting, but in my experience, has never failed me:  

Ingredients:

• 300g Self Raising Flour  
• 2 Eggs  
• Pinch of Salt  
• 30g Sugar  
• 30g of Butter (and extra to fry)  
• 150-200ml milk 

Method:

Words by Phoebe Essex (@ fee.essex)