Happy Pancake Day! Here are our top tips for making perfect pancakes -
Be careful not to overbeat the batter – doing so can make your pancakes tough and chewy.
If mixing pancake batter by hand, use a whisk rather than a wooden spoon; this will give a smooth texture.
Rest your batter in the fridge for at least half an hour before using, to achieve lighter pancakes.
When cooking pancakes, you only need to use a small amount of oil - a couple of drops in the pan should be enough.
A hot pan is key when making pancakes – so ensure that you are using a high heat.
A shallow non-stick pancake pan can be a handy investment to help achieve thin French style crepes.
Use a measuring cup or a ladle to measure out pancake mixture into the pan, this will help ensure your pancakes are of a consistent shape.
Use a thin palette knife to edge around finished pancakes and ease them out of the pan, rather than a fish slice.
Be prepared to throw away the first pancake you make (or quickly eat it before no one sees!).
Have some warmed plates ready to stack cooked pancakes onto, with layers of greaseproof paper between them.
Don’t wash the pan out between pancakes – simply wipe with kitchen roll to retain its coating.
If you end up making too many pancakes, fortunately they freeze well. Defrost and reheat the pancakes for an easy pudding; why not try serving with fruit compote and ice cream, or melted chocolate and chopped hazelnut pieces.
Posted by Hannah