Top pancake tips
Making the perfect pancake is easy if you know how. Here are some trade secrets to bear in mind at every step of the way...
If you are making a batch, stack the cooked pancakes between sheets of greaseproof paper. This way you can serve four or more people at one time - and you get to join in the topping off fun too!
Mixing
Don't overmix your batter - if you do, the gluten in the flour will form and your pancakes will be rubbery. A good tip is to mix the dry ingredients and the wet ingredients in separate bowls, then gradually add the wet ingredients to the dry ingredients and mix well with a fork or whisk. Any lumps should disappear on whisking.
Resting
Resting the batter in the fridge for at least 30 minutes before
cooking will give better results. It gives the gluten in the
mixture a chance to relax.
If you are making pancake batter with baking powder in the
ingredients, resting time allows it to form air bubbles, which will
make your cooked pancakes light and fluffy.
Buy all your pancake ingredients
Pouring
Use a ladle or measuring cup to pour the batter into the pan so you get nice, evenly sized pancakes. For a light laced effect, slowly drizzle the mixture over the hot pan, leaving gaps and spaces. Flip and serve with caramelised fruits and a drizzle of warmed lemony syrup.
See our measuring jugs and bowls
Cooking
Make sure your pan is hot. Sprinkle a few drops of water on it - if the drops sizzle, the pan is ready. Lightly grease with a little oil or clarified butter. And use a good, non-stick frying pan.
Serving
If you like your pancakes crisp, try to avoid stacking pancakes as they'll go soggy. You can keep them warm in the oven, but pancakes taste best eaten straight out of the pan, so cook them just before you're ready to eat! Serve them on warmed plates if you can.
Pancakes freeze brilliantly
To freeze cooked pancakes, simply stack each cooled pancake flat between layers greaseproof paper. Slide them into a freezer bag and seal. Place in the freezer flat and freeze at -18°C. Simply remove a pancake from the stack, thaw in the fridge, reheat until piping hot and serve. The pancakes can be frozen for up to three months.
Flippin' marvellous!
Don't try to move your pancakes while they're cooking on the first side. Wait until the bubbles that form turn into little holes, then flip.
There's a trick to it - move the pan to loosen the pancake, and then toss. You need to flip confidently in one bold movement - half-hearted flipping may end up with your pancake half flipped... or even on the floor!
You only need to flip once - and whatever you do, don't pressdown on the pancake with your spatula - you'll just be squeezing the air out of them.
Not brave enough to flip? Try turning over with a pallet knife instead.
Maple syrup? Lemon and sugar? Blueberries? What's your favourite pancake filling or topping?