It’s a very happy pancake day and no doubt many of you have promised to prepare the ultimate stack for your family and friends tonight.
You may already consider yourself a master or maybe you have been tasked with producing perfect pancakes for the very first time.
Either way, we’re sure a pointer or two would be more than welcome.
That’s why one of our intrepid reporters was sent in to taste some of the best pancakes in town – and to find out the secret to why they taste so good.
The good folks at Mesa – arguably one of the hottest brunch spots in town – invited us to their Dennistoun home this afternoon to teach us how to make the perfect pile – and here’s what we have found.
Unsurprisingly, it’s all about the mix.
Giving insight into why people keep coming back to Mesa for more, co-owner Andrea Bartolini told us what makes their pancakes so good.
Teasing the recipe, without giving away the coffee’s secrets, he said: “It’s a buttermilk recipe – lots of eggs, buttermilk and baking powder, plain flour, plain yoghurt, sugar and a little salt. The reaction between the buttermilk and the yeast makes them chewy, but not thick.
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“They are big, but they are not heavy. They are quite light in texture and weight. But it’s still a hearty meal!
“If you steam them, they cook faster obviously because they’re quite thick.
“The good thing about this recipe is that it’s not very sweet, so it’s versatile for a savory or sweet pancake.”
In addition to Mesa’s staple—they always have a permanent menu of a pancake with maple syrup, blueberries, bacon, and toasted pecans—they also have a regularly rotated second option, which is for now the delicious combination of orange, mascarpone, chocolate ganache and granola.
But if you haven’t hit Duke Street by Mesa yet (why not?), you’ll also find an eclectic selection of brilliant brunch dishes, many of them Middle Eastern and Mediterranean inspired, alongside of local breakfast choices, including Scottish bacon and black pudding.
Plus, they’re also renowned for their sandwiches, if the pancakes and myriad mouth-watering brunch dishes weren’t enough.
And all of their gorgeous meals are made from scratch, with baked goods brought in from across the road, courtesy of the much-loved Sweet Jane Bakery.
But for now, we’ll focus on the pancakes – if you want to see Andrea show you how to make the best stack and find out what makes Mesa so damn popular, hit play in the video player above.
Happy Pancake Day!