So today is the day where we all rummage through the cupboards, find all the eggs, flour, milk and butter we can find, mix them all together and whack it in a pan.

Surely it hasn’t creped up on you?

Poor puns aside, today isn’t solely about naleśniki, panqueques or palačinka. As lovely as crepes are accompanied by a modicum of freshly squeezed lemon juice drizzle and a sprinkling of sugar, sometimes we just want a little bit more.

Not that there’s anything wrong with that, variety is, after all, the spice of life.

The first record use of the word pancake in the English language appeared in the 1400s though it had emerged nearly a century earlier as a surname. However, pancakes have been around a lot longer than 600-years. References to pancakes can be found in the works of the Ancient Greek poets Cratinus and Magnes, suggesting that the delight has been served up for some 2,500-years.

Over that time-period, we’ve had plenty of time to experiment with our toppings and the batter has now become a multifunctioning part of our menu.

Pancakes aren’t just for the desert courses.

Yes, the popular favourites include lemon and sugar, treacle or syrup, or chocolate spread and banana, but you can also find the batter used in savoury dishes that are equally as exciting and indulgent.

Create quasi-wraps and pancake pockets and use the crepes as a container for some of your favourite ingredients. From parma ham, asparagus and hollandaise sauce through to a mixture of roasted vegetables and spices to the breakfastly decedent pancake brunch, pancakes can go with just about anything.

If you’re brave enough to venture off the beaten track that is!

So hopefully by now you are raiding the kitchen and pantry scouring for some tantalising bits and bobs utilise.

And for those intrepid culinary explorers we’ll present you with the basics and leave the extras to your imaginations.

Ingredients

• 110g Plain flour
• 1 large egg
• 300ml milk
• 2 tsp melted butter
• Pinch of salt

Method

• Sift the flour into a large bowl, and create a little well inside.
• Break the egg – into the little hand-constructed well.
• Add a quarter of the milk, a pinch of salt and whisk, but progressively draw the flour in.
• Add the rest of the milk and butter and continue whisking until smooth.

And then get flipping!

If you concoct any crazy combinations to go with your pancakes today please feel free to let us know – we’ll feature our favourites!

 

photo: Shutterstock