It’s Pancake Day, aka Shrove Tuesday, and a day to indulge in the holy trinity of fat, sugar and carbs. Personally, I love a short stack drenched in salted butter and lashings of maple syrup, preferably with a side of crispy bacon, but reserve no judgement for those who opt for thin, wispy crepes—or any other pancake alternative out there. There are places to get your fix (if you prefer to leave it to the experts) but, if you’re up for a challenge, then there’s always the art of pancake portraiture.
Food stylist Gloria Chung, of The Props Department, was set the task of mastering what we’re officially dubbing ‘fancakes’—edible likenesses of Hong Kong’s hottest boyband du jour, Mirror. After flipping her fair few for the job, she shared with us her tips and tricks for creating your own Mirror-image pancakes—or whoever you want to pay homage to through batter, butter and syrup.
Tatler Dining Hong Kong (TDHK): First off, Gloria—how do you like your pancakes, and what kind do you fancy?
Gloria Chung (GC): I love fluffy buttermilk pancakes or ricotta pancakes. It’s just so satisfying with real maple syrup and lots of butter. I am a purist when it comes to pancakes. I like minimal toppings and keep it to sugar, fat and more fat! Hence, I also like crepes with butter and sugar—the best way to savour a piece of hot, eggy, buttery pancake. But if if I have to, I will add banana, cream and chocolate.
TDHK: There’s clearly an art to the perfect pancake. So what’s the one thing people always get wrong about making them?
GC: People always over-mix. For traditional pancakes, when you mix the wet and dry ingredients, whisk the mixture until it’s just moistened. A few small lumps are fine. Let the batter sit for a while before cooking. However, for the Mirror pancakes, I did mix the batter very well so it could be piped, and that’s how the faces turn out perfectly smooth.