10th February 2021
Whether you prefer savoury or sweet, there is no denying the versatility and simplicity of the basic pancake recipe. Here are our top tips for perfect pancakes (courtesy of Head Chef Mark at our Berkshire restaurant, Blandy's).
- 125g sieved plain flour
- 2 large eggs
- 300ml full-fat milk
- 1 tablespoon of honey or golden syrup
- 1 pinch of salt
- ½ a vanilla pod
- Add the vanilla pod, honey/golden syrup and eggs to a large bowl and whisk together.
- Add the flour, sugar and salt to the bowl.
- Add 100ml of milk to the bowl and whisk all the ingredients together.
- Once smooth, gradually add the remaining milk and continue to whisk.
Note: Getting the batter smooth before adding the rest of the milk is the key to making your pancakes light and thin.
- Heat up a non-stick frying pan and spray with oil spray for an even coating.
- Let the pan heat up a little more, lift the pan and add the batter with a ladle, swirling the pan to thinly coat the base of the pan with batter.
- Return the pan to the heat and cook for 1-1½ minutes, at which time you can then flip your pancake.
- You can try the fun way or use a spatula.
- Cook for a further 1-1½ minutes, then turn out onto a plate.
- Repeat this process until all the batter is used.
How long should you wait before flipping a pancake?
Once all the bubbles have popped and there are holes in the batter, it's time to flip. For most pancakes this takes 2-4 minutes. If you try to flip the pancake and it lifts easily off the pan then it's ready to flip. If it sticks, cook for a little longer. Remember not to have your pan on too high of a heat.
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