1. A good batter is needed to make the perfect pancake. The following makes around 8 good size pancakes. 100g self-raising flour, 150ml whole milk, 40g caster sugar, pinch salt, 1 medium egg. This batter mix is for classic American style sweet pancakes (which are my favourite).
     
  2. Pancakes should be cooked on a medium heat, DO NOT put oil in the pan. Get some kitchen paper and soak with oil or clarified butter, use this to wipe the pan (being careful not to burn yourself).
     
  3. Depending on the thickness of your batter your cooking time will vary from 2-5 minutes, as a general rule I usually cook mine for 2.5 minutes on each side until they are golden and delicious.
     
  4. Flipping the pancake should be nice and simple as you have oiled or buttered the pan. Use a spatula to aid with the first turn of the pancake. If you want to show off once the pancake is cooked you could go for the courageous flip in the air. Please remember to make sure there are no obstructions or naked flames in the area!!! Also do this at your own peril as if you drop a delicious sweet pancake you will have to start all over again!!!
     
  5. Be Creative with toppings….Nutella & banana, Bacon & maple syrup, honey & blueberry, strawberries and cream, these are just a few of my favourites but remember the world is your oyster…or maybe pancake is more fitting here. Try new flavours and be bold!!!

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