Last night was Pancake Tuesday, the appropriately subdued Canadian version of Mardi Gras, or Fat Tuesday.
I want to tell you about my pancakes.
Pancake styles occupy one point on a continuum between slack batters and stiff batters. Slack, or high-liquid, batters make thin, soft, limp pancakes the size of dinner plates. Stiff, or low-liquid, batters, yield thicker, cakey pancakes the size of tea saucers or smaller. For home-cooking I favour the stiff variety, making a batter that is barely, barely pourable. The resulting cakes are more dense, but still soft and moist. They develop a delicate, crisp exterior during frying, something that the slack batters can’t do because of their high liquid content.
In the … Continue reading.