Kitchen Reviews

What I don't like about this item:
-Its non-stick layer won't last long if get scratches.

Overall, I would give it a five-star; however, it took me more than three-and-half weeks to receive most of my orders from Amazon.

Basically, this pan (or one like it) is what you really need to make good pancakes. So, why this pan, and not just an ordinary frying pan? Well, first, this pan is nice and wide, so you can make big, but thin, pancakes. Second, it's nice and shallow, so the pancakes can be slid out easily (this is the problem, I find with ordinary frying pans, they ofter have high and steep sides, which make it difficult to move the pancakes about, and to get them out). Third, it's non-stick, so that you can, at a pinch, make pancakes without using butter (but who would want to do that? It's like going to the cinema without loading up on the sweets and popcorn first - it's do-able, but just not quite right).

If pancakes are your thing, then you really should invest the small amount to do them right. Even if all you do is make a few around pancake Tuesday, then this pan will last the rest of your life! Using this pan makes making pancakes much easier and more hassle free. Just remember, only use this pan for pancakes, not for anything else. Then it will stay in good condition, will never need harsh cleaning, and will keep making lovely pancakes for ages.

Recipe for Crepes Suzette: Make your pancakes as usual (basic recipe is 4oz flour, 1/2 pint milk, 1 egg, pinch salt and a dash of melted butter. Mix well together to make the batter, and leave overnight if possible). When pancakes are made, fold them into quarters and put aside. To make the sauce, you need roughly equal amounts of butter, sugar, and orange juice (the actual amount of which depents on how much sauce you need, but a little goes a long way). Melt the butter, add the sugar until it's melted, and is beginning to go a bit sticky. Then add the orange juice, to dissolve the sticky sauce, into a thinner...sticky sauce! Allow this to bubble for a bit, and thenadd the pancakes to the sauce to coat them well and heat them up. Then add a shot of Grand Marnier preferably, or Cointreau, or else brandy, as a last resort, to the bubbling pan. Allow to heat up for a few seconds, and then flambé it, by (carefully) lighting the fumes! You have to be very careful here not to set yourself or the kitchen alight, so if you're not to sure, you can just not flambé it. Serve the crepes with a bit of the sauce drizzled on top. Yum!