Celebrity chef Tom Kitchin has a series of Michelin-starred restaurants, bestselling cookbooks, and is a MasterChef judge: so when he imparts some of his foodie wisdom, we listen. With Pancake Day just around the corner, the Scottish star has revealed his secrets for the perfect crêpe batter, as well as sharing one of his favourite savoury pancake recipes if you're looking to add a touch of fine dining to your Shrove Tuesday feast.
"The challenge when it comes to pancakes is getting the batter just right," he told HELLO! Online. "Too runny and it will be undercooked, yet too thick and you'll find the middle doesn't cook properly. The key is to use a mix of milk and water and try to make sure the batter is really smooth. Checking that the pan isn't too hot also helps, as it will avoid it setting too fast."
Tom Kitchin has shared his top tips for Pancake Day
The haute cuisine guru admitted he regularly makes pancakes, especially when he's spending quality time with his family. "We often make fresh pancakes at home with our young boys," he said. "The kids love the theatre of making them, and it means they can get involved in the cooking and flipping of the pancakes, as well as picking their favourite toppings." They don't always have to be an indulgent treat – Tom revealed he and his wife have some tricks up their sleeves for healthier options. "My wife Michaela often makes them at home with buckwheat or wholemeal flour to ensure they’re not only healthier for the kids, but more filling and tasty," he said.
Check out Tom Kitchin's recipe for Pancakes with Smoked Salmon here:
125g plain flour
1 level teaspoon cream of tartar
Half level teaspoon bicarbonate soda
4 fluid oz milk
Half teaspoon of butter (melted)
1. Sift the flour, bicarb and cream of tartar into a bowl.
2. Beat the egg separately and then stir into dry ingredients, with enough milk to make batter like a thick cream.
3. The mixing should be done as quickly and lightly as possible, do not beat it.
4. Drop spoonfuls of the mixture on a hot, lightly greased griddle.
5. Keep it at a steady heat and when bubbles form and burst, flip the pancake over.
6. Wrap the pancakes in a clean tea towel until required.
20 slices smoked salmon
100g Katy Rodgers crowdie cheese
1 baby gem lettuce
1 lemon cut into 4 wedges
20g brown shrimp
Pickled red onion
1. Place the smoked salmon on the pancakes and garnish with a quenelle of crowdie.
2. Add the pickled red onion, baby gem and brown shrimp.
3. Sprinkle with dill and cracked black pepper (optional).