5th Feb 2016
Great Pancake Recipes
It’s Pancake Day on Tuesday! And thus, the great pancake debate will begin… are you a classic crepe pancaker or a big fat American pancaker? Whatever floats your boat, we’ve got the perfect recipes to suit every sweet tooth!
This timeless recipe is perfect for soaking up lemon juice and sugar, and sometimes there’s nothing better than the simplicity of this recipe. This foolproof batter will satisfy on the sweet front and even on the savoury front, as it’s not too sweet. Fill it with whatever your heart desires, though we do love the good old-fashioned lemon juice and sugar!
- 100g plain flour
- 2 eggs
- 300ml semi-skimmed milk
- 1 tbsp sunflower oil or vegetable, plus extra for frying
- A pinch salt
Pour the flour and your pinch of salt into a large mixing bowl and make a well in the centre. Crack both eggs into the middle of the well and then pour in just 50ml of the milk and 1tbsp of oil. Start whisking, making sure to draw the flour into the wet ingredients, starting from the centre.
Beat the mixture until you have a smooth, thick paste. Whilst beating, add a steady stream of the remaining milk. Keep stirring until you’re happy with the consistency, you want it to be just a tad thicker than single cream.
Heat your pan over a moderate heat and add some oil or butter to coat the inside. Carefully ladle your batter into the pan and tilt to move the mixture around, coating the pan with a thin layer. Once you start to see the pancake bubble slightly or move around the edges (after around 30 seconds), it’s time to flip!
Hold the pan handle firmly, ease a spatula or fish slice underneath and then go for the gold in flipping! If this does not go too well (we’ve had them stick to the ceiling before), then flip with a spatula.
Sometimes, you just need a big, fat, fluffy pancakes drenched in maple syrup to get over that sugar craving. These bad boys need a few more ingredients but they are so worth it! We recommend enjoying them with plenty of berries and maple syrup, or for a savoury twist, top them with freshly grilled streaky bacon!
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter or oil, plus extra for cooking
In a large mixing bowl, sift the flour, baking powder, salt and sugar. In a separate bowl, gently whisk together the milk, egg and melted butter. Pour the liquid ingredients into the dry and beat until you have a smooth batter.
Heat your non-stick pan over a medium heat and lightly coat the inside with butter or oil. Gently ladle your batter into a 1mm thick circlular pool. You don’t want these ones to cover the pan as they would be huge, so do little circles, this way you can cook two or three at the same time! Wait until it begins to bubble, then whack that spatula underneath and flip! Once they have risen to around 1cm. They should be golden brown on the top and fluffy and cooked through round the sides. Tuck in!
Here at Palmers, we have some great gadgets and utensils to help cook those pancakes up to perfection. Check out our Judge Non-Stick Crepe Pan (£12), Circulon Elite Whisk (£7) and super cute Alex Clark Rooster Lemon Juicer (£8).comments powered by Disqus