HOW TO MAKE PERFECT PANCAKES
Small details mean the difference between a lacklustre pancake and one that has everyone lining up for more. Make this year’s Shrove Tuesday, on the 16th, a day to remember (and see deliciousmagazine.co.uk/ pancakes for more filling ideas).
1. THE RIGHT RATIO
The volume of milk will vary slightly depending on the absorbency of your flour – you’re looking for a batter with the consistency of single cream. You can double or treble the master recipe to make as many pancakes as you need.
2. A GOOD REST
Letting the batter rest for a few hours allows the gluten to relax and the starch in the flour to soak up the liquid. The result is a softer, lighter pancake.
3. THE RIGHT PAN
Use a heavy-based, non-stick frying pan, as it will distribute a constant, even heat. A shallow lip means you don’t have to get too much height when flipping and you’re less likely to catch the pancake on the edge as it settles back down into the pan.
4. A GOOD AMOUNT OF HEAT
The pan needs to be properly hot before you start cooking. If you’re using butter for frying it needs to foam when it hits the pan, and oil should have a loose, shimmery consistency. Use a piece of kitchen paper or a silicone pastry brush to brush the fat over the base of the pan.
5. THOROUGH COOKING PRE-FLIP
Allow the batter to cook on the first side for slightly longer than your instinct tells you (if in doubt, lift the edge with a palette knife to check the pancake has some colour). To flip, loosen the pancake with a palette knife, then slide it towards the far side of the pan before you toss. The other side needs slightly less cooking time.
6. A COOK-EAT-COOK SYSTEM
Pancakes need to be eaten straightaway. Flip and eat. Work like a production line, taking turns. Roll or fold? Your choice.
THE RECIPE
Makes 5-6. Hands-on time 20 min, plus resting.
125g plain flour
1 medium free-range egg, beaten 275-300ml semi-skimmed milk Vegetable oil or butter for frying Caster sugar and lemon wedges to serve 1. Sift the flour with a pinch of salt into a large bowl. Make a well in the centre, pour in the egg, then slowly whisk in enough milk to make a smooth batter with the consistency of single cream.
Set aside to rest for at least 20 minutes, or for a few hours in the fridge.
2. Heat a 26-28cm frying pan over a medium heat. Once hot, lightly oil the base of the pan. Add a small ladleful of batter, then tilt the pan to swirl the batter evenly over the base.
3. Cook for 1-2 minutes until the pancake is set, golden underneath and coming away from the pan at the edges. Flip (see left) and cook for a further 30-60 seconds until golden on both sides.
4. Slide the pancake onto a plate and serve immediately with sugar to sprinkle and lemon wedges to squeeze. Repeat until all the batter has been used up.