Pancakes galore

I’ve often thought that if the ‘whole career thing’ didn’t work out I’d open a pancake and waffle house in Edinburgh. 1) I love pancakes 2) there are thousands of different kinds 3) there are no pancake/waffle houses in Edinburgh (?!) 4) and I hold an annual pancake party for a load of friends around Shrove Tuesday, so I have a load of practice making the standard range of pancakes.

For the past few years my OH and I have visited his parents up in Assynt for the Easter break. It’s a beautiful area, and it’s lovely to escape the city and spend time with his folks, enjoying the fresh air, scenery, and wonderful home cooking. OH’s Mum is a very keen baker, with a particular love of sourdough – I hadn’t really tried sourdoughs before Clarinda introduced me to them, and I’m a total convert. But anyway, the pancake connection: each time we visit Clarinda and Chris make a couple of different types of dutch pancakes – Poffertjes and Ableskiver. I love them both, so I thought I’d share the recipes 🙂 The only health warning on these (other than wanting the whole lot for yourself) is that they both require specialist pans which are a bit difficult to get hold of in the UK, but if you’re interested a suitable pan can be found at:


60g wheat flour

20g buckwheat flour

60g milk

20g water

1 egg

1 tsp yeast

melted butter

1. Mix all the ingrediants together and leave to stand for an hour

2. Oil and heat the Poffertje pan on a high temp, and pour the batter into the dimples to a little below the lip.

3. Cook until the top of the Poffertjes start to set on top and then flip over, and cook for a further 30 seconds or so.

4. Serve with savory or sweet as you prefer


6oz plain flour

2 eggs, seperated

12 fluid oz milk

pinch salt

1 tsp baking powder

1. Mix all the ingredients together, except the egg white

2. Beat the egg white, and fold into the rest of the mix

3. Oil the Ableskiver pan, and heat at a high temperature on the hob

4. Pour the batter into the Ableskiver pan to a little under the lip of the dimple

5. The mixture will rise slightly as it cooks, and as the top starts to set, flip it over in the dimples and cook for another few seconds.

6. Serve sweet or savory as preferred, but with jam or maple syrup works very well.

I’m sorry the photos aren’t all that great, but they give an idea of what they’re meant to look like at least.

If you have any interesting pancake recipes you’d like to share please let me know!


4 responses to this post.

  1. Posted by dunsrangers on 28/04/2012 at 10:15

    You’re really stirring up the memories today! When boys were at home we had a pancake breakfast every weekend – I used to like making Scotch pancakes because I could make 5 at once on the girdle, R used to like making ‘rolly up’ pancakes as we called them. Later R used to bring school pals home at lunch time and they’d have a pancake feast once a month. Yum!


    • Tim is very good at making big fluffy American pancakes, which I love! We keep on saying that we need to get a big skillet so we can cook scotch pancakes properly – I’ve made them in a frying pan before, and because of the slight rise in the middle they always end up very funny shapes!


  2. Posted by dunsrangers on 28/04/2012 at 10:17

    I should also add that Catherine Brown’s book, see earlier comment, was always the recipe I’d use as it gave lots of substitute ingredients


    • That’s a good reference to have! My Aunt Frances worked on a book with the owners of a place called Leon, down in London, and it’s around desserts and baking. Something they’re very keen on is presenting alternative ingredients and ways of adapting recipes to suite specific dietery needs. I found the section on sugar substitutes very interesting and it got me investigating stevia leaf as a substitute before it gained it’s European food license recently (e.g. Truvia).


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