In this post, I’m going to explain how to make pancakes. Seeing as how it was Pancake Tuesday here this week, I decided to make some delicious pancakes… twice! Yeap, I really love pancakes and it’s been a tradition for us to make tonnes of pancakes every pancake Tuesday and stuff our faces.
In this post, I’m going to explain how to make the pancake batter and how to cook them perfectly. There are tonnes of recipes out there on the web but I like to keep it simple with the 3 basic ingredients: flour, eggs and milk. I’ll also show you a neat trick of how to keep your pancakes nice and warm while you’re finishing the batch. There is plenty of ways to enjoy your pancakes, savoury or sweet. I love savoury pancakes so typically go for bacon and cheese.
- 2oo grams of plain flour (sieved)
- 500 mils of semi skimmed milk
- 100 mils of water
- 4 medium eggs
- Pinch of salt
- Using a food mixer, combine the flour, milk, water, salt and eggs until they form a batter mix
- There should be no lumps or clumps, keep mixing until smooth
- Leave in the fridge until ready to use
- I’ve used this mixture straight away and after leaving in the fridge for 30 minutes, I don’t see any difference! Some recipes tell you to leave it in the fridge for 30 minutes, but I don’t think theres any need.
- To cook your pancakes, heat a frying pan at a medium to high heat and add some oil
- Pour in your pancake mix slowly until the bottom of the pan is covered, leave on the pan for 45 seconds to a minute and flip
- To flip, take a spatula under one side of the pancake and lift and flip. It’ll take a bit of practice but it’s a lot of fun!
- Cook on the other side for a further 45 seconds to a minute or until it starts to brown. Don’t let it burn! If you find one side is burning, adjust the heat down.
- To keep your pancakes warm while you cook the rest of the batch:
- Boil water in a pan and leave simmering on a medium heat
- Place a plate on top of the pan and transfer the pancakes to the plate as you cook them