First top tip for making traditional pancakes is don’t over mix, just enough to bring it together (avoids the batter going tough).
Allow it to rest preferably for at least 20 minutes on the worktop (allows the gluten to relax and makes a lighter dough).
Even heat across the base of the pan – an old fashioned Welsh/Scottish cast iron stone works a treat. This is the reason first pancake not usually great as the pan is not evenly hot enough yet.
Add a little melted butter for a richer taste.
The easiest pancake recipe which involves no scales is:
1 mug of plain flour
1 mug of milk (dairy,plant based or powdered (1 tbsp per 100ml water)
1 egg (or 4 tbsp aquafaba – chickpea water)
Add a splash of water if want to make thinner pancakes
Want to make American style pancakes?
Reduce the amount of milk by half
Add a 1 tsp of baking powder (or use self raising flour)
Add 1 tsp of lemon juice to replicate buttermilk
Add 1 tsp of sugar
(GLUTEN FREE RECIPE Dove flour recipe 125g flour, 250ml milk and 1 egg)
Lemon and sugar, maple syrup, sliced cooked fruit, chocolate spread
Why not go savoury? Spinach and soft cheese, ham and cheese sauce or try leftover bolognese mix, a great way to use up leftovers.
Want to win £30 of cooking vouchers? How many pancakes can you flip in one go? Record it and post on the Facebook page!
Get Cooking! can provide this workshop via Zoom to connect friends, family and work colleagues. Have fun in your kitchen under expert guidance.