Pancake Day recipes: London’s top chefs share their tips for nailing Shrove Tuesday
There has been plenty of time to perfect the pancake: the dish is truly ancient, having been enjoyed sufficiently by the Greeks to make it into poetry circa 600BC, but thought to have been eaten by those chipping away during the Stone Age. While the dumbly-straightforward “pancake” name wasn’t coined until the 17th century — astonishing it took so long to come up with — the idea of mixing flour, milk and eggs appears to have been one of mankind’s earliest.
As such, long before lemon and sugar became the standard — and centuries before Nutella was even a glint in Pietro Ferrero’s eye — chefs, cooks and Neolithic sorts were experimenting. Old favourite pairings included everything from rosewater to sherry (still a smart choice).
Still, tens of thousands of years of history later, and few agree on the perfect accompaniment — or even a basic recipe. Below, five of the London’s top chefs share their thoughts.
Classic crêpes Suzette
Natasha Sideris, tashas, tashascafe.com
Many great dishes have
