We all have a pancake disaster story – though maybe we haven’t all managed to stick one too the ceiling.. So just what is the key to the perfect pancake?
Well we feel that the key is getting your batter light and lump free and a crepe pan really is a must.
Here are our top pancake tips!
Although we have all used a frying pan to make a pancake they really aren’t up to the job. The sides of a frying pan are too sloped so the batter will start to pool back into the centre. Then you are faced with the dilemma of undercooked middle or over cooked edges!
A crepe pan is designed to be flat, keeping the pancake thin and cooking evenly. If you are making thicker American style pancakes a large cast iron plain griddle or baking stone as these will give far better results.
The key to a smooth batter is to add the milk in stages. Try and remove all of the lumps after you have added only a little milk as once all the milk has been added, trying to remover the lumps will make the mixture thin and will require a lot of stirring which will make your pancakes tough and chewy.
Only flip your pancake once bubbles have risen on the surface, burst and then stay open, it is a common mistake to flip the pancake as soon as bubbles appear, be patient!!
For the perfect flip, slide a pancake flipper, turner or pallet knife under the pancake, lift about three inches from the pan and turn your wrist quickly and smoothly, do not use your full arm to turn it as the pancake will smear back into the pan.
The finishing touches!
We all have our favourite topping – lemon and sugar, berries and yogurt, chocolate spread and banana – and that is only the sweet versions! The choices are endless – so why not check out our recipes and maybe try something new they Shrove Tuesday.