Flipping perfect pancakes
10th February 2021
Sweet or savoury? British crepes or American-style pancakes? However you prefer yours, pancakes are simple and versatile.
Follow this simple, tried and tested recipe for flipping perfect pancakes, from Head Chef Mark at our Berkshire restaurant.
- 125g sieved plain flour
- 2 large eggs
- 300ml full-fat milk
- 1 tablespoon of honey or golden syrup
- 1 pinch of salt
- ½ a vanilla pod (or 1tsp of vanilla essence if you don't have a pod)
- Add the vanilla pod, honey/golden syrup and eggs to a large bowl and whisk together.
- Add the flour, sugar and salt to the bowl.
- Add 100ml of milk to the bowl and whisk all the ingredients together.
- Once smooth, gradually add the remaining milk and continue to whisk.
Note: Getting the batter smooth before adding the rest of the milk is the key to making your pancakes light and thin.
- Heat up a non-stick frying pan and spray with oil spray for an even coating.
- Let the pan heat up a little more, lift the pan and add the batter with a ladle, swirling the pan to thinly coat the base of the pan with batter.
- Return the pan to the heat and cook for 1-1½ minutes, at which time you can then flip your pancake.
- You can try the fun way or use a spatula.
- Cook for a further 1-1½ minutes, then turn out onto a plate.
- Repeat this process until all the batter is used.
Why can't I flip my pancakes?
If your pancake is sticking then give it a little longer on a medium heat. Make sure the pan had enough oil, although non-stick pans only need a little. It's also important to make sure the pan is hot enough before you add your batter. It should sizzle and bubble as you pour it in. A medium heat is always enough.
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