WHEN it comes to tossing, as everybody knows, it’s all in the wrist action.
That's according to Peter Kinsella, chef proprieter at Spanish restaurant Lunya, when asked for his top tips on the art of making pancakes.
A sweet or savoury treat, any time of the day, any time of the year, why save them for Shrove Tuesday?
There are those who think a quick crepe involves nothing more than a spoonful of sugar and a squirt of Jif (the lemon juice, NOT the sink cleaner). For you, it’s time to go back to school.
Now Liverpool Confidential has enlisted the professionals - chefs at three of the most popular restaurants in Liverpool ONE - to share their recipes and tips with you.
It would be rude not to try one of these delectable twists-on-a-classic.
So get whisking your batter and make Pancake Day a total flipping joy.
CLASSIC PANCAKE WITH LEMON CURD MERINGUE NESTS AND CHOCOLATE
Created by Tony Sim, Head Chef , John Lewis, Paradise St, L1
100g plain flour
2 eggs
250 -300 ml milk
2 tbsp oil
Pinch of salt or tablespoon of sugar… your decision
Filling
1 tbsp lemon curd
1-2 meringue nests, broken into pieces
Chocolate sauce
Combine the flour, eggs and milk, mixing until a creamy consistency.
At this stage you can decide whether to make the pancakes sweet or savoury and add sugar or salt.
Allow the mixture to rest for at least half hour.
Tony Sim flips his pancakeGently heat a large, non-stick flat frying pan and add a teaspoon of oil.
When it is very hot, pour two tablespoons of the batter mixture into the pan, tilting to ensure the whole base of the pan is covered thinly.
Turn the heat down to medium. After approximately 60-80 seconds, get ready to flip or gently tilt the pan and turn the pancake over with a large palette knife.
After another minute or so, remove onto a plate. Spread over a thin layer of lemon curd. Fold the pancake over once and then again to make a triangle shape.
Over the top, scatter the meringue pieces. Drizzle chocolate sauce over this and serve immediately.
Top Tossing Tips
Push the pan forward at the same time as you flip the pan upwards. There’s no need to use a spatula, if the oil is hot enough it should be easy to move the pancake out of the pan. Only toss the pancake between three and six inches in the air.
SALTED CARAMEL, TURRON AND ALMOND PANCAKE
Created by Peter Kinsella, Executive Chef , Lunya, College Lane, L1.
110g plain flour
2 eggs
200ml milk
75ml water
30g butter, melted
Pinch salt
Filling
2 tsp Hawkeshead Relish salted caramel sauce
A handful of crumbled soft turron (a traditional Spanish nougat made primarily from almonds and honey)
A handful of crushed toasted Marcona almonds (all available from Lunya)
Whisk all the pancake batter ingredients together until smooth and leave to rest for an hour
Put a very small amount of oil or knob of butter in non stick frying pan, get it nice and hot and add just enough pancake mix to form a thin layer. Turn or toss when small bubbles appear on the batter surface and continue on the other side until golden underneath.
Remove to a warm serving plate. Spread the salted caramel over the surface and add the other ingredients.
Roll the pancake up and garnish with fresh raspberries or other soft fruit.
Serve immediately.
Top tossing tips
It’s all in the wrist action. Keep your wrists soft and flexible, try not to move your arm, and use a nice light frying pan.
THAI PANCAKES
Created by Chef Wimon , Chaophraya, Kenyon Steps, L1.
(Ingredients available in Asian grocery stores such as Matta’s, Bold Street)
6 pandan leaves
250 ml water
150 gm flour
1 egg, beaten
60 ml coconut milk
Unsalted butter
Filling
300 gm grated coconut
150 gm palm sugar
2 pandan leaves
100 ml water
For the batter
The pandan leaf is what makes the pancake green.
Roughly chop the six pandan leaves and put in blender with a touch of water. Strain with muslin or a fine seive to get the pandan juice.
Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy and add in a little more water if it's too thick.
For the filling
Cut the palm sugar into chunks and place in pot with water and two knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut, mixing well. Keep stirring so the coconut doesn't burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool.
Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook and flip as in the above recipes.
Place the pancake onto a plate and add a spoonful of filling through the middle. Fold the right side over the filling, then fold both top and bottom in and roll the pancake from right to left.
Serve immediately.
Top tossing tips
Practice makes perfect. Actions need to be quick and use a non-stick pan, look out for the ceiling and hope for the best!
