Christmas seems long gone and Easter is looming so that can only mean one thing - pancake day is on the horizon. Shrove Tuesday marks the start of Lent when many people give up items from chocolate to social media.
Coming the day before Ash Wednesday it was historically marked by feasting and celebration ahead of 40 days of fasting in the run up to Easter. But with many of us only digging out the frying pan once a year it can be difficult to get the key meal of the day right.
So to help Peter Sidwell, in-house chef at CookServeEnjoy, has shared his top tips for making the perfect pancake. He has shared his recommended recipe and method for classic crepes as well as his suggested utensils, unusual toppings ideas and recipes for using up leftover batter.
Peter’s top tips for the perfect pancakes include:
1. Add oil instead of butter to your pan
"Butter tends to burn in the frying pan if you're not careful, so I find it's best to use oil when cooking pancakes," explains Peter. "I prefer using vegetable oil, as it doesn't affect the flavour of your pancakes like extra virgin olive oil would." Although butter is tasty, it cooks quickly in a hot frying pan, so you may find burnt bits stuck to your pan — or even worse — your pancake. Oil has a higher smoke point, allowing your batter to turn golden brown without burning. If you want the delicious flavour of butter without the risk of burning it, why not try whisking in a little melted butter to your batter?
2. Know when your pancakes are done
Although recipes usually provide a rough guide for how long to cook pancakes for, this will depend on various factors like the temperature of your pan and the size of your pancake. So how will you know when your pancakes are ready? Peter explains, “When the bubbles start to appear on the uncooked side, then that’s the right time to flip your pancake. Both sides need to be golden brown.
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3. Use a silicone spatula
Silicone spatulas make flipping pancakes a breeze! Peter says, "To flip a pancake without tearing or breaking it, use a silicone turner instead of a metal one. Silicone is very flexible, making it easier to work around the sides of your pancake and smoothly lift it from the pan." Metal turners can also scratch the non-stick coating on your pans, so save them for your cast-iron or stainless steel cookware instead.
4. Cook on medium heat
The right cooking temperature can make a big difference to your pancake. Peter says, “It’s better to have your hob on medium heat as a high temperature could make it look like your pancakes are cooked, but they’re underdone inside. Starting on a lower temperature and turning it up if needed is less risky than putting the hob on full straight away.”
5. Use a non-stick pan
Peter advises using a non-stick pan for the perfect pancake, “A non-stick pan is essential for making pancakes, especially thin crêpes, which may be delicate. Remember to grease your pan well with oil before cooking each pancake to ensure they don’t stick!”
6. Whisk your dry ingredients
Nobody wants to dig into their pancakes to find a clump of flour. If you've managed to create lumps in your mix, it can take a lot of arm work to get them out and sometimes it just isn't possible. Pesky lumps in your pancake batter can be avoided by mixing your dry ingredients to a fine consistency with a balloon whisk before adding your milk and eggs. Achieving a silky smooth batter will be easier and quicker! You could also sieve your ingredients to be extra safe, but if you can’t wait, thoroughly whisking your dry ingredients should do the trick.
7. Don’t throw away unused batter
“Batter can be kept for up to four days, although you’re better off freezing your pancakes as this will preserve their freshness. There are lots of recipes which incorporate leftover batter including:
Fermented bread
Yorkshire puddings
Mini muffins"
Pancake recipe
Peter says this simple recipe works as a foundation; you can add all manner of toppings to spruce up your pancakes.
Tools you’ll need:
- Mixing bowl
- Balloon whisk
- Non-stick frying pan
- Ladle
- Silicone turner
Ingredients
- 75 g plain flour
- Two medium eggs
- 200 ml milk
- Oil for frying
- A pinch of salt
Method
- Add the flour and salt to a large mixing bowl and make a well in the centre.
- Crack the eggs into the well, along with half of the milk.
- Mix gently with a balloon whisk until all the flour is incorporated and then beat until smooth.
- Add the remaining milk and whisk again.
- Once your mixture has reached a slightly thicker consistency than single cream, stop whisking. If it’s too thick, you can always add more milk to loosen the batter.
- Rest the batter for around 30 minutes in the fridge for lighter pancakes, or you can cook straight away if you’re in a rush.
- Heat a non-stick frying pan with a little oil in the centre and wait a few minutes for it to get to a medium temperature.
- Add some batter to your pan with a ladle and quickly tilt it in circles to distribute the batter — this is the key to a thin, even layer!
- Leave your pancake to cook for around two minutes.
- Ease a silicone turner gently under the pancake before flipping it, making sure it’s laid flat to prevent folds. Or, you could even flip it freehand if you’re feeling brave!
- Cook for a further two minutes or until both sides are golden.
- Use the rest of the batter to make a further three pancakes.
- Serve with toppings of your choice!
