Have your checked your calendar? Tomorrow is Shrove Tuesday – aka Pancake Day – and we don’t know about you, but that means we are stocking up on flour, eggs and milk, ready to get busy making batter.
We asked Helen, who blogs as Fuss Free Flavours, to give us her top tips for making perfect pancakes and her tried-and-tested recipe. Are you ready? These pancakes are going to be flipping brilliant.
I firmly believe that pancakes are not just for Pancake Day and we enjoy them all year round, sweet or savoury. You are only limited by your imagination for toppings and fillings. As well as the traditional lemon and sugar, you could try all manner of jams, sauces or curds. I like my savoury pancakes stuffed with cheese, ham, Bolognese or a fish pie filling. Stack pancakes and serve like a cake, or bake them in place of cannelloni or lasagne.
the perfect pancake recipe
Makes 12 – 14 6″ / 15cm pancakes
200g Plain Flour
4 Free Range Eggs
450ml Semi Skimmed Milk
Knob of butter for frying
- Place the flour, eggs and half the milk into a bowl. Whisk by hand into a smooth paste. Whisk in the remainder of milk and the water.
- Mix together the flour, eggs, and the milk. Add the cider or apple juice and whisk until the mix is smooth and the consistency of thin cream.
- Smear a little butter into a large non stick frying pan over a medium heat, and pour in around half a ladle of the pancake batter.
- Tilt the pan, gently swirling the batter to spread it out, and return to the heat. Cook for about 45 seconds to a minute until golden and solid, and either flip with a spatula or fish slice or toss. Cook the other side for around 30 seconds, until done.
- Eat the pancake immediately, or stack on a warm plate as you cook the rest, add a little more butter to the pan after every few pancakes.
top pancake tips:
- Use a heavy decent non stick frying pan
- Preheat your pan well
- Invariably your first pancake will not turn out well and it will almost certainly not toss successfully. Don’t worry about it – I nearly always put the first one in the bin!
- Unless your hob is absolutely level and you pour very carefully, it’s very hard to make perfectly round pancakes. Roll them, or fold into quarters to serve and no one will ever know.
- To make American-style pancakes, adapt the recipe above by adding 2 tsp of baking powder, use only 150ml of milk and omit the water. Turn once with a spatula, when bubbles start to rise to the surface and when a skin has started to develop on the surface.
For some pancake inspiration from Foodies100 bloggers, I love Ren’s Blueberry Cheesecake Pancakes, Jac’s Marshmallow Fluff and Chocolate Tower and Laura’s Caramelised Pear and Salted Butterscotch Pancakes. Finally I have an entire collection of pancakes on my blog, including my gluten free, Paleo-friendly banana, nectarine and flax seed pancakes.
Enjoy your pancakes this Pancake Day!
Huge thanks to Helen for writing this post – right we’re off to make some pancakes. What’s your favourite filling?