Pancake Day
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
When I was a kid, Shrove Tuesday was one of the best nights of the year. On a par with Christmas, it was the one time all eating rules went out the window at home and I was allowed to eat as many crepes as I could stomach (six was about my limit, no matter how hard I tried). Mum always insisted on resting the batter, and the 30 minute wait felt like sheer torture. We ate them with lemon juice and sugar, because that’s the best way. Happy pancake day!
The batter: Mix 200g plain flour with a pinch of salt and sugar in a bowl. Make a well in the centre and crack in 2 eggs. Add about 200ml of milk, or until you get the consistency of double cream. Refrigerate for at least 30 minutes before cooking. Find the full recipe and Rachel’s tips for pancakes here.
The pan: My trusty Lakeland crepe pan gets a lot of use. It’s super non-stick and its low edges let you slip your pancake out really easily.
Why resting matters: The science behind resting your pancake batter. Do it.
International Inspiration: A Buzzfeed guide to pancakes from around the world, featuring one of my favourites, the Ethiopian Injera piklet.
Pancake Goals: How amazing does this layered almond crepe cake look?
Go Out: Song Que is my favourite Vietnamese restaurant on Kingsland Road and if you fancy a different idea for pancake day, head there to try a Bánh xèos – a rice flour crispy pancake served with fragrant herbs and dipping sauce.
Song Que
134 Kingsland Rd
London
E2 8DY
When I was a kid, Shrove Tuesday was one of the best nights of the year. On a par with Christmas, it was the one time all eating rules went out the window at home and I was allowed to eat as many crepes as I could stomach (six was about my limit, no matter how hard I tried). Mum always insisted on resting the batter, and the 30 minute wait felt like sheer torture. We ate them with lemon juice and sugar, because that’s the best way. Happy pancake day!
The batter: Mix 200g plain flour with a pinch of salt and sugar in a bowl. Make a well in the centre and crack in 2 eggs. Add about 200ml of milk, or until you get the consistency of double cream. Refrigerate for at least 30 minutes before cooking. Find the full recipe and Rachel’s tips for pancakes here.
The pan: My trusty Lakeland crepe pan gets a lot of use. It’s super non-stick and its low edges let you slip your pancake out really easily.
Why resting matters: The science behind resting your pancake batter. Do it.
International Inspiration: A Buzzfeed guide to pancakes from around the world, featuring one of my favourites, the Ethiopian Injera piklet.
Pancake Goals: How amazing does this layered almond crepe cake look?
Go Out: Song Que is my favourite Vietnamese restaurant on Kingsland Road and if you fancy a different idea for pancake day, head there to try a Bánh xèos – a rice flour crispy pancake served with fragrant herbs and dipping sauce.
Song Que
134 Kingsland Rd
London
E2 8DY
Can you please check the link to Rachel’s pancake tips? It links to the admin part of the blog, so it won’t work for anyone who doesn’t have a login to the blog. Apart from that, thanks for all the links. I can’t wait to try out all the different types of pancakes at home.
Thanks so much Anne – it’s great to get feedback on these sorts of little issues, as we just can’t spot them all ourselves.
I agree with Frankie, lemon and sugar are simply the best 🙂
Simple pleasures!