Top tips for perfect pancakes - advice from a Warwick Gates cook
Anne Marie Lambert is a cook from Warwick Gates who runs the award-winning Get Cooking! She has written a blog on how to make perfect pancakes for Shrove Tuesday - known to many as Pancake Day - today (Tuesday February 16).
First top tip for making traditional pancakes is don’t over mix, just enough to bring it together (avoids the batter going tough).
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Hide AdAllow it to rest preferably for at least 20 minutes on the worktop (allows the gluten to relax and makes a lighter dough).
Even heat across the base of the pan – an old fashioned Welsh/Scottish cast iron stone works a treat. This is the reason first pancake not usually great as the pan is not evenly hot enough yet.
Add a little melted butter for a richer taste.
RECIPE
The easiest pancake recipe which involves no scales is:
1 mug of plain flour
1 mug of milk (dairy,plant based or powdered (1 tbsp per 100ml water)
1 egg (or 4 tbsp aquafaba – chickpea water)
Add a splash of water if want to make thinner pancakes
SOMETHING DIFFERENT
Want to make American style pancakes?
Reduce the amount of milk by half
Add a 1 tsp of baking powder (or use self raising flour)
Add 1 tsp of lemon juice to replicate buttermilk
Add 1 tsp of sugar
(GLUTEN FREE RECIPE Dove flour recipe 125g flour, 250ml milk and 1 egg)
TOPPINGS
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Hide AdLemon and sugar, maple syrup, sliced cooked fruit, chocolate spread
Why not go savoury? Spinach and soft cheese, ham and cheese sauce or try leftover bolognese mix, a great way to use up leftovers.
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