Over the years, I have met a number of people that have told me that they are unable to make a pancake, usually through lack of trying or by making simple mistakes.
So with Pancake Day almost upon us, I thought I would share my fool proof recipe and tips to make your pancake day a success.
A common mistake when making pancakes is to use a batter that is too thick, for example following your Yorkshire pudding ratios, when for thin and slightly crispy pancakes you want a much thinner batter with the addition of a little sugar.
2 Medium Eggs
120g Plain Flour (Sifted)
Tablespoon of Caster Sugar
Pinch of Salt
Mix together the Eggs and Milk then start to add the flour a little at a time, making sure you have no lumps.
When combined add the Sugar and Salt and move aside and allow to sit for at least 15 mins. It may seem runner than you would expect, but that is perfectly fine.
I always find it best to use a good heavy bottomed pan, heated to a medium heat. Add a small amount of rapeseed oil or butter and allow to heat.
Add enough of the mixture to coat the bottom of the pan, you don’t want them too thick.
Give the pan a little wiggle, and when the pancake starts to move without sticking it is ready to be tossed, this should take around 1-2 mins. (If you find your pancake sticking when cooked on one side, it could be your heat is too high and the sugar is burning – so try lowering the heat a little)
Once tossed (Or turned if you’re not ready to try that yet) – cook for a couple of mins on the other side before serving.
I love to serve my pancakes traditionally with some extra sugar and a squeeze of lemon, but if you prefer, spread on some chocolate spread and roll up.
There you have the perfect pancake – which will definitely not just be made on the one day of the year.