Why should pancakes only be made on Pancake Tuesday? Gordon Ramsay says it is “crazy” we only make such a delicious breakfast once a year, and revealed his recipe for the perfect light and fluffy American pancakes.
In his video, Gordon Ramsay explains how he makes American-style pancakes, which he says are “light, fluffy and absolutely delicious.”
Gordon said: “When you make a pancake mix like this, it’s chemistry. Follow the recipe exactly.”
He first began with 150 grams of flour, and his first trick was to carefully shake the flour into a bowl using a sieve.
Gordon then used a spoonful of baking powder and put it into the bowl, which he said “keeps the pancake really light and fluffy”.
The chef then added a pinch of salt, 75ml of water and then added three eggs.
READ MORE: Gordon Ramsay’s ‘classic American twist’ to make delicious bacon
Gordon then said he would add 120ml of buttermilk, but had an easy trick for using it to get the perfect pancake mix.
The chef said: “The secret behind the pancake mix is to make sure we have no lumps anywhere. Whisk the eggs into the flour, Get your buttermilk, and just add half of it in.”
Once half of the buttermilk is added, Gordon said: “Give it a really good whisk, and that’s nice and smooth already.”
He then added the rest of the buttermilk, and said: “Now, we’ve got this really nice smooth batter.”
Gordon then fetched a non-stick frying pan and some sunflower oil, and said it was important to run the oil around the pan before adding your pancake mixture.
Once the pan is ready, Gordon advises to use half a ladle worth of mixture and to cook each pancake for a minute and a half on each side.
He then placed the delicious-looking pancakes onto a plate but said now it was time for the “really exciting” part of the recipe as it was time to caramelise the bananas.
Gordon began to slice his bananas, but said it was really important to slice them lengthways instead of chopping them up, “in order to make sure they don’t go mushy in the pan.”
The chef then showed how to make a “really quick but nice caramel”.
He added 50 grams of sugar into a pan and put it on the stove. He said it was important to simply leave it be, and said: “Don’t whisk it, don’t put a spoon in it. Just leave it in the pan.”
For his final trick, Gordon deglazed the pan and said that his ultimate ingredient for the pancakes is rum. He said: “Rum, banana, caramel goes brilliantly. Think of the flavour.”
He then added “a little cup of water” for the caramel, which he said was important so it would “not be too sticky, rich or thick.”
After the caramelised bananas were ready, he placed them on his pancakes. He said: “Be generous with them because it’s the ultimate indulgence.”
He then added: “Finally, to finish it some really nice ice cream. Drizzle it over.”
Gordon then showed off his delicious and golden-coloured pancakes and said: “Very quick and easy Scotch pancakes and caramelised banana with rum and vanilla ice cream. Done.”
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