The best holiday of the year is almost upon us, and there's still time to get the bits in if you haven't stocked your pantry with flour, eggs and your favourite toppings.
Pancakes are some of the most versatile treats out there, and can be made in a variety of ways. Whether you favour a thin, crepe style or a fluffy American stack, you can always update your toppings once inspiration hits.
With that in mind, we caught up with chef Kevin Aherne of Sage Restaurant in Co. Cork about his perfect pancake spread, how to get fluffy pancakes and the best pancakes he's ever had.
What's your go-to pancake recipe?
I like my pancakes thin like crepes that's the way we had them growing up. So for that style I use 150g plain flour, 200ml milk, 2 eggs, 100ml water, a pinch salt and 30g melted butter.
How did you take your pancakes when you were little?
Caster sugar and lemon – if I was lucky and well-behaved, the addition of vanilla ice cream. There may have been a jar of Nutella on the table.
What are your favourite toppings?
Good quality maple syrup, vanilla ice cream and clotted cream for crepes. For American style I love bacon, fried eggs and maple syrup all on one.
What's the secret to fluffy, 'American'-style pancakes?
Three tips: One, be sure to sift your flour twice. Two, use the correct amount of baking powder. Three, beat your eggs before adding to make the batter.
What toppings would you include if you wanted to really impress with your pancake spread?
Poached pear, hazelnuts, mascarpone and a home made butterscotch sauce.
Best pancakes you've ever had?
Crepes Suzette made table side in Ballymaloe House. A lovely food memory I'll never forget. They were amazing. In saying, that my wife makes great crepe-style pancakes also at home every year so 50/50 on the favourite.
Worst pancakes you've ever had?
Probably the first one I ever made myself. Dreadful stuff. We all have to start somewhere. Pancakes are definitely an art that take practise and repetition. We all get the first one wrong.
