Last night was Pancake Tuesday, the appropriately subdued Canadian version of Mardi Gras, or Fat Tuesday.

I want to tell you about my pancakes.

The Recipe

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.