Top Tips to Make The Perfect Pancake
Updated: Feb 21
Making the perfect pancake can have us all in a tizzy, from ingredients to flipping, a lot to take in. We have tried to make it easier with our top tips to make the perfect pancake this shrove Tuesday.
Thin or Thick Pancake?
In their most basic form, pancakes are made by combining flour, eggs and milk to form a batter before cooking in a well-greased frypan. And then countless variations can be made. For crepes, never use self-raising flour, add extra milk until your batter has the consistency of pouring cream.
30 Minute Break
A key step in the cooking process, is to do nothing at at all. You should rest yoru batter for around 30 minutes before cooking. It will give the starch time to swell with the moisture, so your pancake will burst when they hit the heat, make a lighter fluffier pancake in the end.
A heavy-based, non-stick frypan is crucial. The thicker base means the heat on the bottom will be less intense and provide a more even heat so the pancakes are less likely to burn. Have your heat on low to medium & wait until little bubbles form on the surface and once they start breaking up, flip the pancake over and it will rise, creating a nice fluffy texture. Check the bottom, and once it turns golden, serve it up.
Not Always Perfect First time
Just accept the first pancake of your batch isn't likely to be your best, as the pan needs time to warm up and the cook needs time to work out the correct batter consistency and temperature of the pan.
Microwave the Butter
Instead of adding a knob of butter to lubricate your pan, melt the butter in the microwave and brush it on to the pan before pouring in the batter. Always wipe the pan clean with a paper towel before each new batter is added.
Also if you use buttermilk, it will make your pancakes more tender, fluffy and soft. The high acid levels react with the raising agents to create a light, airy texture. And buttermilk isn't high in fat – it has just a 2% fat content.
To ensure a smooth batter, always sift dry ingredients before adding milk and eggs. Use plain flour for crepes but self-raising flour for all the other variations. For a more healthy option, replace half of the flour quantity with wholemeal flour but add an extra teaspoon of baking powder to compensate for a denser mixture.
Cook Now Serve Later
Pancakes can be time consuming to make, particularly if you have hungry children or a table full of dinner party guests. Luckily, pancakes can be cooked in advance and we recommend keeping them warm in a 180C oven. Leftover batter will also keep well overnight.
These tips should help ensure you make the perfect pancakes in your home this Pancake Tuesday.