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How to Make Pancakes

Although traditionally served on Shrove Tuesday to mark the beginning of Lent, pancakes are a firm favourite amongst families, enjoyed throughout the year for dessert and breakfast! These tasty treats are perpetually popular throughout the nation, often paired with other exciting sweet delights to truly tantalise your taste buds. See below to discover how to make your perfect pancakes.

Ingredients:

  • A Pinch of Salt
  • 100g of Plain Flour
  • 300ml of Semi-Skimmed Milk
  • 2 Eggs
  • 1 tbsp of Vegetable or Sunflower Oil

METHOD: Blissful Pancakes Made to Perfection

  1. To start, sift the plain flour and salt into a large mixing bowl to get rid of any unwanted lumps, then make a well in the centre. Crack both of the eggs into the middle of the flour, and then carefully pour in about 50ml of your milk.
  2. Now, you need to gradually incorporate the wet ingredients into the dry ingredients before the whisking starts. Beat together with a whisk continuously until the mixture starts to feel smooth and thick. The consistency should be like a paste, and no lumps should remain.
  3. Loosen the thick batter by adding a splash of milk and whisking again. Pour in the remaining milk whilst whisking so that you end up with a thinner batter.
  4. It’s cooking time! Heat a large pan with a little oil over a medium heat for a few seconds, until it's hot. Ladle a spoonful of the mix into the pan and tilt to ensure a thin, even layer covers the bottom. Leave the mixture for about 30 seconds to cook and turn golden underneath.
  5. Time for the fun part! After 30 seconds, the pancake should be thicker and ready to flip. Be brave and lift the pan, shuffle the pancake towards the end, and flip! If you succeed, leave the other side for 30 seconds until golden.
  6. Serve up your pancake and drizzle with lemon and sugar for a classic topping choice, add fruit, cream and chocolate, or even go for the savoury option by adding ham and cheese!

Extra Tips:

  • If you find that your batter is still too thick before the cooking process, just add a dash more milk until the consistency is that of single cream.
  • Tradition states that if you leave the batter to rest for 30 minutes before cooking, this encourages the starch in the flour to get to work and swell – but this won’t affect your pancake if you want to start cooking straight away!
  • You don’t have to flip your pancake – you can use a spatula to lift and turn when each side needs to cook.