With Pancake Day approaching, it’s time to prepare for the big occasion. Traditionally the day where rich, fatty ingredients like eggs, milk and butter are used up before Lent’s fasting, the custom has endured, becoming one of the most popular events in the culinary calendar.
There are countless pancake recipes and so many possible topping combinations that no two pancakes are the same. Light and fluffy; thin and crispy; sugary sweet; there is something for all pancake lovers.
My top tips for making the perfect pancakes:
- Use a Non-Stick Pan or Griddle: Ensure your pan or griddle is well-seasoned or non-stick to prevent pancakes from sticking and facilitate easy flipping.
Preheat Your Cooking Surface: Allow your pan or griddle to preheat over medium heat before pouring the pancake batter. This ensures even cooking and prevents the batter from spreading too thinly.
Properly Measure Ingredients: Use precise measurements for ingredients, especially flour and leavening agents, to maintain the right consistency and texture of your pancakes.
Rest the Batter: Let your pancake batter rest for a few minutes after mixing. This allows the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes.
Controlled Pouring: Pour pancake batter onto the cooking surface using a ladle or measuring cup for consistent portion sizes and evenly cooked pancakes.
Watch for Bubbles: When cooking pancakes, wait for bubbles to form and burst on the surface before flipping. This indicates that the bottom is cooked and ready to be turned.
Avoid Overmixing: Mix pancake batter until just combined. Overmixing can result in tough and dense pancakes due to gluten development.
Experiment with Flavors: Get creative with your pancake recipes by adding ingredients like vanilla extract, spices, fruit, chocolate chips, or nuts for added flavor and texture.
Adjust Heat as Needed: Monitor the heat level while cooking. Adjust as necessary to prevent burning or undercooking pancakes.
Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a warm oven (200°F/95°C) while finishing the batch to keep them warm and prevent them from getting soggy.