Pancakes: oil, lard or butter?

[Andy in Sig]

What do you actually fry your pancakes in?

I'm tempted to go for butter just because it seems to fit with the ingredients used to make up the mix.

 

[vernon]

With a non stick pan, you don't need any oil/grease.

 

[Andy in Sig]

It's a wonderfully old-fashioned cast iron thing with a wooden handle and is very shallow i.e. it's only purpose is pancakes. I was surprised they still make them.

Non-stick it definitely ain't.

 

[vernon]

In which case I'd wipe the pan with buttery paper between each pancake. It works for my well seasoned 30 year old cast iron pan when I can't find our non stick pan.

 

[661-Pete]

I use oil, but I think all three would work OK. Wouldn't use lard myself 'cos of the meat connection (if you're serving up to guests might be as well to check if they're veggie first!).

The important thing is to use as little oil/fat as possible. One single drop should be sufficient - say a less-than-pea-size knob of butter. Spread it thinly over the entire surface of the frying pan with a spatula, until you get the thinnest of films coating the whole. If you start with too much, get it hot then pour all the excess away, scraping with a spatula as before. Ever watched a French crêpier preparing the frying surface? Like that.

 

[Andy in Sig]

Thank you chaps. I shall now stride fearlessly into the kitchen and arm myself with a pea-sized knob of butter.

 

[AideyM]

Thank you chaps. I shall now stride fearlessly into the kitchen and arm myself with a pea-sized knob of butter.

If I recall correctly that was the reason my wife left me

 

[Andy in Sig]

LOL. It did occur to me that that was the sort of thing a disenchanted latin lover might level at you: "Ju suis tres disappointed Monsieur, vous avez vraiment le pea-sized knob de buerre".

Anyway, it was a success although due to the relatively rough nature of the cast iron it ended up more like grape sized and it was clear that the pan needs to be fairly hot at the start. I covered the pancake with blueberries that I had steeped in cherry liquer overnight and added a dollop of vanilla ice cream.

Tonight's pancake will have duck on it.

 

[661-Pete]

LOL. It did occur to me that that was the sort of thing a disenchanted latin lover might level at you: "Ju suis tres disappointed Monsieur, vous avez vraiment le pea-sized knob de buerre".

You may or may not be edified to learn that it doesn't work out right in French. Consulting my copy of that invaluable lexicon Pardon my French!, the nearest word appears to be bite or queue...

No doubt you have the German phraseology ready to hand....

 

[Hover Fly]

I learned very early in the courting of Mme HF never to use the word "bit" at the dinner table when non-English speakers are present.

 

[Over The Hill]

Delia puts melted butter into the mixture but I leave it out as it comes up a bit fatty.

With the right pan you can use nothing (as when you flip it the second side has no fat), but I tend to waste the first one but it is good to ensure the pan is hot enough and it also takes out any left over taste of whatever you used the pan for last. I will one day have an exclusive pancake pan.

 

[gaz]

All 3. just to be safe

 

[Fab Foodie]

Butter, as it will be the most broken-down and containing the best mix of fatty acids for a quick-fry job, therefore most effective!

 

[lukesdad]

Brush with clarified butter and wipe with kitchen paper.

 

[ianrauk]

I always cook my pancakes (American style for me) with butter.