The Perfect Pancake
Do you love pancakes but can’t perfect your batter? Does your flipping technique leave your pancake fused to the pan? Then you need our help! Creating the best pancakes is an art form; try this foolproof traditional pancake recipe and follow our guidelines to give you successful ‘tossibility’ every time.
Your Pancake Props
- Non-stick pan – make sure it’s not too heavy otherwise the pancakes will be hard to flip
- Ladle for measuring and pouring the batter
- Mixing bowl and sieve that fits over the bowl
- Warmed dish and foil – For those with the self-control to make a pile of pancakes before eating them…a rare and commendable trait!
Preparing the batter
Making pancake batter is easy, and should only take about 2 minutes. This recipe makes about eight pancakes in a 12-inch pan.
- Grab your mixing bowl and a sieve. Put 110g/4oz plain flour, with a good pinch of salt into the sieve and raise it high above the bowl, gently shaking it to sift the flour.
- Break in two eggs and whisk together with a fork, ensuring you scrape round the edges to include all the flour. You could use a blender but we don’t think it is as much fun!
- Pour in 200ml/7fl oz milk mixed with 75ml/3fl oz water bit by bit and whisk thoroughly to get rid of any lumps – swap fork for whisk and some elbow grease until you have a smooth consistency like that of single cream.
- Melt two tablespoons of butter, pour into the batter mixture and whisk again. And voila! The pancake batter is ready.
If you haven't got time to make pancakes from scratch try a pancake ready mix like Green's
And the best bit…
- Melt a small knob of butter, rip off a bit of kitchen towel and rub around the melted butter to coat the base of the pan. When you see the first wisps of smoke rising off the pan, it is time to pour in the batter.
- With one hand ladle the batter into the pan starting in the middle then around the edge, and with the other hand tilt the pan to swirl the batter evenly over the base of the pan. Ideally, you want just the right amount of batter for the thinnest pancake possible.
- After 30 seconds, check the pancake is cooked by looking for bubbles at the edges and gentle rumbles underneath. Lift up an edge to check.
- Here comes the best bit….’The Flip’. Give the pan a ¬vigorous shake to make sure the pancake is not sticking, then use the side of the pan as a ramp to launch. It takes less oomph than you think, so watch out it doesn’t end up stuck to the ceiling!
- Hopefully you’ll be up for giving the flip a go. But for those worried their pancake will end up anywhere but back in the pan post flip - you can turn over the pancake with a wide spatula.
Now, all that is left to do is for you add a topping of your choice, for ideas both traditional and alternative, click here
Do you have a favourite topping you’d like to share with a fellow PAS member?
Click here to share your “pan-tastic” toppings.
