My family LOVE pancakes. In fact, my second child was born on Pancake Day (aka Shrove Tuesday) and for a while we called her our Little Pancake.
I personally like the American style fluffy pancakes drizzled with maple syrup and topped with strawberries, blueberries and a few raspberries. But alas, I stand alone!
The rest of my family are thoroughly continental in this regard and prefer the French style crêpes. The thin, delicate pancakes lightly sprinkled with golden caster sugar and drizzled with fresh lemon juice.
And I have to say these are delicious too!
Here’s the recipe I use which I adapted from Delia Smith’s Complete Cookery Course book. It feeds my family of 5 (which includes my ferociously ravenous 1 year old!). And if there are any leftover, which rarely ever happens, they are also fantastic filled with ham and cheese for a deliciously French snack!