A little while ago I put a snap up on Instagram, as I am wont to do, of some pancakes that I had made for Harps and I. It’s sad and true that Daisy doesn’t like them, and Rob is impartial. I know. So, there was the shot, placed in some good light, just so….OR SO I THOUGHT. It would appear I started a pancake versus crepe debate.
Some immediately told me “that’s not a pancake! That’s a crepe!”. Others disagreed “that’s a pancake alright, a crepe needs to be thinner, crispier!”. Controversy on the Instagram all on a Saturday morning.
To me, I think a pancake is a big flat vessel for lemon and sugar cooked in a fry pan. A crepe? Thinner, crispier, a little smaller and made in a crepe pan which can be used as a vessel for many different things – nutella namely. And then there is their cousins the pikelets (a small, round and thicker version of the pancake) similar to the hotcake. Fluffy! Stacked high with maple syrup dripping down. Confused? Me too!
Here’s my version of pancakes which could be considered a crepe (I think?!). A childhood favourite of mine and so easily prepared that you would be mad to buy a packet version because you will ALWAYS have this stuff on hand. You will! It’s only a slight variation on my pikelet recipe – just thinner and more added to the pan and swirled around to be flatter (if that makes sense?!) And you know the only difference for me to make these crepes would be to cook them in a crepe pan and make them even thinner. Yes, that would be my point of difference: a different pan. That and maybe I fold a crepe fancy like rather than roll a pancake. What? I never claimed to be chef.
Pancakes (makes about 500mls)
1 cup plain flour
2 cups milk
1. Into a bowl throw in the flour, egg and milk and whisk
2. I then transfer to a jug for easy pouring
3. Heat your pan up and add in a little knob of butter
4. Pour in a little batter and give it a good swirl around to the edge of the fry pan and once you start seeing bubbles and the edges crisping then it’s time to flip!
5. Serve immediately and smother with lemon and sugar because in my humble opinion, there is NO finer combination! For the kids I roll and for me? I fold. Because I’m so fancy.
|Prep time||2 minutes|
|Cook time||2 minutes|
|Total time||4 minutes|
|Meal type||Breakfast, Dessert|
- cup Plain flour
- 1 Egg
- 2 cups Milk
|Into a bowl throw in the flour, egg and milk and whisk|
|I then transfer to a jug for easy pouring|
|Heat your pan up and add in a little knob of butter|
|Pour in a little batter and give it a good swirl around to the edge of the fry pan and once you start seeing bubbles and the edges crisping then it's time to flip!|
|Serve immediately and smoother with lemon and sugar because in my humble opinion, there is NO finer combination! For the kids I roll and for me? I fold.|
But know I’ll leave it to YOU to tell me.
Is this a pancake, or a crepe?
What is the difference – the pan you use? The way you fold it?
What’s your favourite pancake topping?