The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
EASY
MAKES 12
Learn a skill for life with our foolproof crêpe recipe that ensures perfect results every time - elaborate flip optional
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Start off by browning the duck. Over medium heat, in a non-stick skillet, brown the skin of the duck until deeply golden and crispy, flipping as needed. Spoon off fat as it accumulates, and reserve. When crispy, remove and set aside.
Find a small pot that the duck will fit into snuggly. Add a bit of duck fat, and fennel slices, garlic, and shallots. Cook over medium heat, stirring occasionally, until browned. Add half a cup of Newcastle Brown Ale and 1 1/2 cups of chicken stock. Bring to a gentle simmer. Add the duck into the pot, the liquid should come halfway up the duck. Adjust as necessary. Simmer on low, with the lid on, for 1 hour.
While the duck is cooking, make the crispy shallots. Add the rendered duck fat and the sliced shallots to a cold pan. Cook over medium heat, stirring, until lightly browned. Remove and drain on paper towels.
When the duck is cooked, remove from the cooking liquid and let rest for 10 minutes. Carefully remove the skin and cut into strips. Add the strips to a non-stick frying pan and cook over medium heat, stirring occasionally, until crispy. Remove from pan and let drain on paper towels. Shred the duck, taste, and season with salt and pepper if needed.
Preheat the oven to 400°F. If desired, line a baking sheet with foil or parchment paper.
Place a single layer of chips on your baking sheet. Top with pulled duck, then shredded cheeses. Sprinkle on the duck cracklings, shallots, green onions, and jalapeños. Repeat as needed, layering so each chip is fully loaded.
Bake for 5-7 minutes, or until the cheese is gooey and melted. Top with the crumbled feta and enjoy immediately!
NOTE: A duck crown is a bone in duck missing the legs. You can substitute 2 boneless duck breasts or 2 duck legs if desired. Adjust the amount of chicken stock, you want the liquid to come halfway up the duck.
MARK BITTMAN
