Perfect Pancakes


In my house it’s Pancake Day every day, so, here’s how to make the perfect pancake:


120g plain flour
pinch of salt
2 eggs
300ml milk
knob of softened butter (for frying)

Utensils you will need:

Weighing scales
Large bowl
Measuring jug
Hand whisk or fork
Frying pan
Pastry brush or kitchen towel

Method for the batter:

Using the sieve, sift the flour into a large bowl and add a pinch of salt.

TIP – Sifting in the flour from a good height will add more air into your mixture and make your pancakes more fluffy!

Make a well in the centre of the flour, and crack in the 2 eggs.

TIP – If you are worried about getting a bit of shell in with your eggs, crack them into a separate bowl first.

Using the whisk or fork, beat the eggs into the flour.

Slowly pour in the milk and whisk thoroughly.

TIP – It is important to add the milk slowly otherwise you end up with a lumpy batter!

You now have your pancake batter.

TIP – Although it is absolutely fine to use the batter straight away, if you can wait, leaving it for approximately 30 minutes gives you a fuller pancake!

Method for the pancakes:

Brush the frying pan with softened butter either using a pastry brush or kitchen towel.

TIP – A knob of butter would just burn here and I personally prefer the taste of pancakes fried in butter than in oil.

Allow the pan to get really hot before turning it down to medium.

TIP – The reason many people’s first pancake from the batch doesn’t work, is because the pan was not hot enough.

Using the ladle, add enough batter to the pan to cover the bottom.

TIP – Swirl any loose mixture around until it sticks to the side of the forming pancake.

After 30 seconds to a minute, the edges of the pancake will start to come away from the pan and you can use your spatula to check if the underside is golden brown. If it is, flip the pancake over! If it isn’t, give it a few more seconds.

TIP – For flipping – hold the pan straight in front of you. Very quickly, thrust the pan upwards and then down – watching the pancake all the time. Do not feel like you have to make the pancake travel to the ceiling and bear in mind that over-handling of a pancake can make it tough! You can also flip by placing the spatula underneath the pancake and quickly turn your wrist! Good luck!

Let the pancake cook on the other side until it moves loosely in the pan.

TIP – Make sure the pancake has landed flat in the pan – if not, flatten it down using the spatula.

Slide the pancake onto a plate and eat!

TIP – If not eating straight away, stack the pancakes on a heatproof plate and cover with foil. Reheat in the oven at 180 degrees for approximately 10 minutes, or in the microwave (covered with cling film not foil) on high for approximately 1 minute.

Repeat until you have used up all of the batter.

Pancakes are delicious just sprinkled with sugar and lemon juice.

My personal favourite is pancakes with melted chocolate chips and sliced bananas…..yum!

This recipe makes approximately 8 pancakes

Save one for me!!!