Gordon Ramsay celebrates Pancake Day in his own inimitable style – with some very posh pancakes
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The pancakes can be made the day before and kept chilled (or you can freeze them for up to 3 months, interleaving with cling film). For a dinner party, get them filled in their dishes 3-4 hours ahead, then put them on a baking sheet and keep in the fridge (bring to room temperature for 1 hour before baking). Make the cream sauce at the last minute and ladle it hot over the pancakes, then sprinkle with the parmesan.
To make light-as-air pancakes
Using a blender or food processor is the quickest and best way to get air into the batter so you end up with light, delicate pancakes. Always start to whizz on a low speed so the ingredients remain in contact with the blades. This way the blades do their job of blending the batter until it’s smooth. Keep going until it looks smooth, then check by pouring some out. If there are any lumps, return the batter to the machine and whizz again.
For a foolproof soufflé
To whisk up fewer than six egg whites I never use an electric mixer – I think it’s a waste of time even turning it on. It’s so quick to do it by hand, using a metal bowl and a balloon whisk. Once you’ve whisked the whites until they stand in stiff peaks, tip the whole lot on top of the warm sauce and fold in with a rubber spatula. The secret of marrying the two mixtures together successfully is to fold the egg whites into a warm, not cold sauce.