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It's pancake day which means it's time to think about making your batter. Here are some tips from the team to make sure you have a flipping good day!

5 tips for the perfect pancake

Purists leave their batter to 'rest' before cooking – even overnight (in the fridge) is ok. This gives the gluten in the mixture time to relax, and some say it improves the texture of the cooked pancakes, but it's not an essential step and we haven't found it makes much of a difference.

Your pan must be really hot before adding the batter – if the pancake doesn't cook quickly enough it can become tough and leathery. You may need to sacrifice the first pancake if the pan isn't hot enough to start with.

Tossing pancakes is all about confidence.Make sure your pancake is cooked enough to be free of the pan (run a spatula round the edges first and give the pan a little shake to be sure), then use a single flick of the wrist to send your pancake into the air. Remember – you may have to move the pan to catch it again! Or just use a long palette knife or spatula to flip your pancake.

To make lighter, fluffier pancakes, separate your eggs and combine only the yolk with the milk and flour. Whisk the whites to stiff peaks and fold gently into the batter with a metal spoon before frying.

Pancakes are at their best fresh from the pan, but if you have leftovers they freeze well – just remember to put a sheet of greaseproof paper between each pancake, then pop into a large freezer bag.

BEST-EVER PANCAKE RECIPE

Makes 10-12

Ingredients

  • 100g plain flour
  • 1 tsp caster sugar
  • 2 medium eggs
  • 200ml semi-skimmed milk
  • butter, for frying

Method

  1. Sift the flour into a bowl with the sugar and a small pinch of salt. In a jug, whisk together the eggs and milk.
  2. Make a well in the middle of the flour and slowly pour in the liquid, whisking to combine.
  3. Heat a wide, shallow frying pan over a high heat, add a small knob of butter and allow to melt.
  4. Add a small ladleful of the pancake batter, swirling to coat the surface of the pan as evenly as possible. Cook for about 1 minute until the underside is pale gold, then flip and cook for another 20-30 seconds.
  5. Tip the pancake on to a warm plate and cover with foil to keep it hot while you make the remaining pancakes, adding more butter to the pan when needed.
 

About the author

Sarah Alcock