Pancakes, crêpes, crumpets, flapjacks, drop scones?! Let’s get a few things straight here…
Crêpes are the pancakes we mean when we say “flat as a pancake”. They are beautifully wafer thin and roll up with fillings such as cinnamon and sugar, maybe some syrup, and possibly a squeeze of lemon juice for added zing. They are beyond easy to whip up (but just as easy to ruin, so be careful).
Crumpets are those fat discs of batter that people with (hole phobia) would be afraid of. They are best enjoyed by melting butter onto them, maybe with a squeeze of syrup.
Flapjacks, are like the typical American pancake – but smaller. Americans stack the bigger ones high and have them with bacon and syrup, or you can have them stuffed with blueberries or chocolate chips. I accept people calling these pancakes as much as I accept when people still consider deep dish pizza (as opposed to thin base) to be “pizza”. Some people just prefer a thicker pancake, and we call them flapjacks. Then you get those random people from who knows where that talk about drop scones. I know this can be confusing, as these have no scones in them at all. We’ll pretend this makes sense, those individuals are gradually fading out of society, so we’ll just let them stay in their alternate reality until they are no longer around to confuse people.
Then we have those who just need to acknowledge their wrongness. Those who think that chewy oat squares, what we call “Crunchies” in South Africa, are “flapjacks”. I’m sorry, but how now??? Please can someone explain how this biscuit is the same as a pancake in any which way? I am willing to accept defeat if there is some logical explanation behind this madness.
At the end of the day, however, they are all absolutely, completely, resolutely delicious, and the possibilities for making them even more exciting are endless. So whichever is your favourite, keep on loving the batter, and let me know which it is in the comments below.
- ½ cup flour
- 1 Tbsp sugar
- Pinch of salt
- 2ml baking powder
- 1 egg
- Approx. 125ml milk
- 5ml melted butter
- Sift flour, salt and baking powder together
- Make a well in flour mixture with a wooden spoon, and add the egg
- Slowly work in enough milk to only wet the mixture. Tilt the bowl on its side and beat (slap) until there are no more lumps
- Melt the butter and add to the mixture
- Gradually add enough milk to form a pouring batter
- Heat pan to medium heat and spray with non-stick spray (or light coating of oil)
- Pour in spoonfuls at a time. When bubbles appear, turn over with a palette knife