“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.” Julia Child
Scotch Pancake Torte
To make 6 pancakes, add the 100 g flour and 50 g caster sugar to a bowl. Add 1 egg, a splash of milk and mix into sugar and flour using a whisk. Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick batter. Then heat the frying pan, covered with little oil. When the frying pan is hot, ladle in some of the batter. Pancakes are ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary. Use six to eight of leftover pancakes and layer them with a jam of butter cream of choice. Serve with sweet fruit compote.
Crunchy Biscuit Crepes
Break up about 100 g of leftover biscuits (any type of shortbread, cookies) finely.To make crepes melt the 30 g butter and let cool a little. Pour 150 g plain flour into a bowl, whisk in 1 large egg and 325 ml milk and finally, just before making the crepes, add the melted butter. Add the leftover biscuit. Heat a seasoned crepe pan and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crepe to a layer of baking paper. Serve folded up, with chocolate sauce inside.
“There was no time for chit-chat when there were chocolate chip pancakes to be eaten.” Kristen Day