Posted in: Lifestyle
How to Make the Perfect PancakeShrove Tuesday (or Pancake Day as it’s perhaps better known) is just around the corner and we know better than anyone what kitchen disasters can occur when attempting to rustle up everyone’s favorite circular batter-based snack. Sometimes, getting that first pancake just right can be difficult. If that sounds like you then fear not as we’ve put together a handy guide to making the perfect pancake…
Use the right panChoosing the right cookware is imperative when making pancakes - or indeed omlettes or anything else that is mainly liquid to begin with and that requires turning/flipping. Non-stick pans are the way to go come Pancake Day. Yes, stainless steel pans are weighty and allow a nice, steady flipping action, but cleaning them post-use can be a pain, especially if you manage to burn on pancake batter. As you might have guessed, we recommend using the Cerastone 24cm Forged Frying Pan, but not just because it’s one of our creations – it has the perfect depth for pancakes; not too shallow and not too deep (50mm to be exact). This depth allows the not so adventurous to safely get a spatula underneath your pancake to turn it if attempting a flip is out of the question. The Cerastone coating also ensures that heat is distributed evenly and will prevent runny or overcooked pancakes.
Use the right heatOne of the main causes of pancake mishaps is pans and cooking vessels not being hot enough when the batter is poured in. To make a successful pancake you should ensure that the air above the pan is shimmering before you add your mix – you can test this by using a spoon to ping a bit of water onto the hot surface and seeing if it instantly scatters into a bunch of little spitting orbs. If it is the case that you’re using a stainless steel or cast iron pan instead of non-stick cookware, you’ll need to heat oil or butter until it smokes ever so slightly (but not too much as that indicates that the surface is overly hot and will burn the batter once it’s poured into the pan). It’s also a good idea to use a pastry brush to ‘paint’ the oil or butter onto the pan rather than just throwing a big dollop in there!
Perfect pancake ingredients
- 110g plain flour, sifted.
- 200ml milk mixed with 75ml cold water.
- 50g butter.
- x2 eggs.
- Pinch of salt.
- Caster sugar.
- Lemon juice.
Perfect pancake preparation
- Sift the flour and salt into a large glass mixing bowl using a sieve.
- Make a well in the centre of the flour, break the eggs into it, then begin whisking the mixture until the eggs are fully folded into the flour.
- Gradually add small quantities of the milk and water mixture whilst whisking and continue to mix until smooth.
- Melt the butter for around 30 seconds in a sauté pan. Spoon 2 tbsp of it into the batter and whisk, then pour the rest into a bowl and use it to lubricate the pan (if not using non-stick cookware).
- Get the pan really hot, then turn the heat down to medium and leave on this heat setting for around 30 seconds.
- Using a ladle, pour the batter into the hot pan in one go. A half-full ladle is enough for a 28cm frying pan but you should adjust the amount of batter according to the size of your pan.
- As the batter hits the hot pan, tip from side to side to evenly coat the pan with batter.
- Cook for around 30-40 seconds until golden brown, making sure that the batter does not stick to the pan.
- Flip the pancake over by jerking the pan with a tossing motion (use a fish slice or spatula if you’re not feeling confident) and then cook the other side for a few seconds only.
- When the pancake is cooked, use a fish slice or spatula to remove it from the pan, taking care not to burn yourself on the hot cookware.
- Place on a warm plate and sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, and enjoy! If you’re feeling adventurous you can add all manner of fillings including golden syrup, peanut butter and bananas, or our Mixed Berry Jam Pancake Primer.