Why your pancake needs to wobble
IT IS an art form amateur chefs have been trying, and in some cases failing, to master for decades in pursuit of the perfect pancake for Shrove Tuesday.
But today there may well be fewer pancakes ending up on ceilings and floors, as flipping is being replaced with a new and less precarious move – pancake wobbling.
An emerging trend for Japanesestyle pancakes, which bounce and jiggle on the plate, has seen a surge in home cooks attempting the creations, according to BBC Good Food.
Home cooks are being inspired by viral social media videos of people wobbling precarious-looking stacks of super-fluffy pancakes.
In contrast to traditional crêpes, which must be thin and delicate so they can be flipped, the Japanese versions are made with whisked egg and cooked in a metal ring to achieve their impressive height. At around twice the thick- ness of American-style versions they are also extremely light in texture and wobble in a similar fashion to a soufflé.
One reviewer who tried them reported that the experience was like “eating a cloud”.
After the BBC noticed the internetbased trend it posted its own recipe yesterday to encourage people to make wobbly pancakes at home.
Cathy Best, the senior food editor at BBC Good Food, said: “We identified Japanese pancakes as a major food trend for this year, which is why we published the recipe.
“These big fluffy pancakes are really fun and eye-catching and instead of flipping them its all about wobbling them on the plate.”
BBC Good Food also said it had seen a rise in the number of people searching for vegan pancake recipes, as more of the population are choosing to avoid animal products.
Around six in 10 Britons do not know how to make pancakes, according to a survey by British Lion eggs.