How To Make Pancakes
from Italian Traditional Food

Learn how to make pancakes

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Here is some great advice on how to make pancakes. In most Latin countries the Tuesday before Lent is carnival time, the reason for this feasting being to use up all the rich foods before the rigours of Lent.

Pancake batter was a good way of using butter, eggs and milk, and so variations of this batter became regional specialities, served exclusively before Lent at markets, fairs and carnivals. In England they have pancakes or crepes for Shrove Tuesday, even though they mostly do without celebrations.

Pancakes can be made beforehand

Pancakes don't have to be made and served straight away. Not only the batter, but the pancakes themselves, can be made several hours or even the day before they are wanted. For this, however, the batter must contain a good proportion of eggs and melted butter. If pancakes are kept in an airtight container and reheated properly, they taste as if fresh-cooked from the pan.

The right pan

It is most important for making pancakes that you use the right pan. It should be small, with a base of about six inches in diameter and made of cast iron or aluminium. A proper pancake pan is shallow (the sides about three-quarters of an inch high) to make the tossing easier. These pans are not easy easy to come by and you can use an omelet pan (which has a curved edge) instead, but choose a shallow rather than a deep one.

Ideally it is better to keep the pan entirely for making pancakes and omelets, as in either case it is better not to wash it after use unless really necessary.

The pan should be well wiped with a damp cloth or paper dipped in salt, then rubbed lightly with a few drops of oil. It can then be put away for future use. This treatment helps to prevent sticking.

To cook pancakes

Once the batter is made it must be allowed to stand before use. This has the effect of softening the starch cells, making the pancakes thinner without being tough.

To cook the pancakes, wipe out the pan before setting over moderate heat. When thoroughly hot put in a few drops of oil. Take one tablespoon of the batter and tip this into the pan, immediately rolling it round clockwise to coat the bottom evenly. (This quantity will be sufficient for a six inch diameter pan).

Cook until the underneath of the pancake is a good brown colour. Run a palette knife under the edges to loosen the pancake, then raise it slightly with the fingers and slip the knife underneath. Flip the pancake over and cook for about ten seconds on the other side.

Alternatively toss the pancakes. Then turn them on to a rack. Continue to cook pancakes, stacking them one on top of the other, until you have as many as you want. Cover the stack with a bowl or wrap in a tea towel if not for immediate use. If they are for use the following day, store in foil or a polythene bag with a sheet of greaseproof or waxed paper between each pancake.

To reheat

Melt about one ounce of butter, brush a baking sheet or tray with this, then peel off the pancakes and lay them over-lapping along the sheet. Brush well with more melted butter to exclude the air and protect pancakes during cooking.

Put baking sheet into the oven at 400F or Gas Mark 6 for 4 minutes. Do this for pancakes without a stuffing, otherwise stuff them while cold and bake them with the stuffing in for 10 minutes.

If all the batter is not used, keep it covered and use within three days.

To deep-freeze cooked pancakes

Stack them one on top of the other with a piece of greaseproof or waxed paper between each one then wrap in foil or a polythene bag.

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