Tuesday is pancake time. In all their shapes and forms, they are a real favourite in our household. It isn’t just our children who get excited – I adore pancakes and love an excuse to make a real feast of them. There’s something so pleasingly simple, so supremely comforting about a perfectly browned pancake, unchallenging and uncomplicated, but always delicious.
We’ll make all different sorts of pancakes on different years, and often on the same day. I love thin pancakes – they’re called crepes in France, where they’re usually made with some buckwheat flour. I like to eat them rolled up with lemon and sugar, or the perennial favourite, Nutella! We like to make thin pancakes as a savoury treat too, omitting the sugar and making a creamy mushroom filling with bacon and perhaps some Gruyere cheese.
If you’d like to make your pancakes a little more elaborate than just a squeeze of lemon and sugar, you can try this divine orange butter recipe, opposite, that we often make at the cookery school.
At other times, we like to make big, fluffy American pancakes, served with rashers and plenty of maple syrup. I’ve written recipes for blueberry and lemon pancakes in these pages before, as well as in a number of my cookbooks.
The Italian recipe here is a totally different take on pancakes that I’ve made on Pancake Tuesday in previous years. It was inspired by a conversation I had with the great Italian chef, Aldo Zilli. He told me a wonderful story about his mother using light pancakes as an alternative to pasta in certain dishes, and I’ve discovered that they work wonderfully with rich tomato sauces. The Italian baked pancakes with tomato sauce recipe, opposite, uses the pancakes in place of lasagne sheets, which adds a fluffiness to the dish. It’s a perfect family dish and would make a great centrepiece to a Shrove Tuesday dinner table.
Adding melted butter to the pancake batter will make a real difference to the pancakes’ flavour and texture. It also makes it possible to cook them without having to grease the pan every time.
225g / 8oz Odlums Cream Plain Flour
1 Teaspoon Odlums Bread Soda (sieved)
125g / 4oz Caster Sugar
2 Large Bananas (Mashed)
2 Tablespoons Kelkin Smooth Peanut Butter
150ml / ¼ pint Almond Milk
1 Teaspoon Kelkin Cider Vinegar
2 Tablespoons Sunflower Oil
2 Teaspoons Goodall’s Vanilla Extract
6 teaspoons Nutella
- Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
- Put the flour, sugar and bread soda into a bowl and mix well.
- In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
- Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
- Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
- Bake for about 15 minutes until risen and golden brown.
- Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.