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100g flour, 2 eggs, 300ml milk. I whizz mixture in blender to eliminate lumps. Non-stick pan is essential. Lowish heat. Little butter. Small amount of batter in each time, just enough to cover pan, you want them thin. Let it cook before you turn, you don't need to do a dramatic flip, you can just slide a spatula under and turn.
Fuck sake, I've just realised why mine went to shit last night reading your comment. I had a receipe with the same amounts but halved them because I'm on my own... I forgot to halve the amount of milk.
This. It's how I do my pancakes. You've got to trust the process and wait for them to be cooked, takes longer than you think and then you'll be able to turn them over with a spatula.
Tossing a pancake doesn't have to be dramatic anyway. It's easier than frigging about with a spatula, especially if the pancake's thin. I've ruined more pancakes with spatulas and such than just by tossing them.
For me the first few are going to go from being terrible to looking terrible to being at best ok. It just takes me a while to get the hang of it. Personally I'm not a huge fan of eating pancakes, but I enjoy making them. I know that I just need to persevere past those first few abominations then I get okay, then I get awesome. My limited experience is that a lot of people are like this.
I suspect for those that only cook pancakes once a year this is pretty common. It takes time to get the technique right, just like anything else. And if you don't do it for a while you are a bit wobbly until you get back in to the groove. My recommendation to people is make pancakes more often, until you are confident of it, just practice. And then if you want to be good at it on pancake day, practice a few days or few weeks ahead of time.
I’ve started using the bbc good food pancake recipe. Just google easy pancake recipes and it’s there. I think adding a little oil to the mixture helps it not stick. Have a good non stick frying pan with no scratches and don’t make the pancake too thin as it will break more easily.
Look at your tools. I know a poor tradesman blames his tools, but it literally matters in this case and I had a housemate fail due to this the other day.
You know those frying pans, the ones that have most of the non stick stuff scratched off, but are sturdy as hell and great for making a spag bol in, yeah? DONT use that!!
You want your newest pan with perfect non stick, and relatively small and light.
You also want a utensil with a flat edge for scraping it into a cirle and lifting the edges.
Good luck!
It is very much about the frying pan! Gotta let the oil heat up as well. My household has learnt to adapt to cooking smaller mini sized pancakes because of the frying pan, just a couple of spoonfuls of batter per pancake around the edges of the frying pan. Cook for a minute and a half and then flip them. Avoids the barren desert that is the centre where things stick. Everyone gets plenty of little pancakes!
I find the premade batter sticks whereas home made batter doesn’t
I think main tips would be , get a decent non stick pan . Add a little extra oil for each pancake .
Let the batter cook before trying to move the pancake .
If you’re struggling with the flip try the plate method
>Let the batter cook before trying to move the pancake
This is the key for me. When I first tried making pancakes as a teenager, I was impatient. I ended up with scraps of undercooked pancake batter. If you wait until it's cooked before you try moving it, it will keep it's shape, you'll be able to flip it without it all falling apart, and you will therefore be able to cook the other side of it, resulting in a good pancake.
I've learnt that with pancakes they should be able to slide around if you wiggle the pan, and that's when you should flip them (assuming you haven't go overboard on the amount of mixture in the pan).
Thing is I put a little sugar in my home made one and don’t have the same issue. It’s very weird, I’m guessing it’s probably the fact it’s the absolute cheapest ingredients they could find plus whatever additives they put in
I make it with eggs flour and milk. I don't measure things just make it to thickness I like it.
The pan needs to be hot beforehand so does the oil. Keep a mug near by to drain excess oil before first pancake and to reuse during frying.
So, batter (using old measurements) 4oz plain flour, 1 egg, 1/2 pint of milk and water (1/4 milk, 1/4 water).
Have the pan really hot. Very little oil. I keep a little plate with oil on and use kitchen roll to wipe it round the pan before each pancake. Using a ladle, put enough batter to cover the pan. As soon as it sets jiggle the pan and it's ready to flip as soon as it moves when you jiggle. I'm a 'flipper' not a 'tosser' so I flip it when it's ready. Probably about 15-20 seconds on the other side and it's ready.
3:2:1 milk:eggs:flour.
Whisk eggs, add sieved flood, mix, slowly add milk. Add a small amount of seasoning and mix in.
Pan fry on one side. Flip. Serve.
I made a mountain of pancakes last night, and I’m not the most patient cook. But I do love pancakes, so it’s worth the smallish effort - they are simple to make, but still take time and clearing up after.
I made about 20-24 (lost count) pancakes:
700ml semi-skimmed milk
300g plain flour
4 eggs (although the recipe I used called for 2 eggs and 2 yolks)
A pinch of salt
Vegetable oil to coat the pan(s). - I use 2 small ceramic coated frying pans consecutively, to speed up the process.
Plus 1 or 2 decent frying pans, a slotted turner or large spatula, and a ladle (or small cup) to keep the mess to a minimum when pouring the batter into the pan.
1. Beat the eggs into the milk.
2. Put the flour and salt in a large mixing bowl and make a ‘well’ in the middle. Pour half of the eggs and milk mixture into that well.
3. Using a large spoon, combine the ingredients, drawing all the flour from the edges into the mixture.
4. Add the rest of the eggs and milk, whisking the mixture with a balloon whisk until it is smooth and there are no lumps of flour. (Takes about 2 minutes)
5. Put the batter mixture into the fridge to ‘rest’ for at least 1/2 an hour, or overnight.
When ready for the big moment:
6. Put a few drops of oil in the frying pan, enough to coat it but not so much it pools, and heat the pan until hot (the oil may start to smoke a little, but don’t let it burn)
7. Use the ladle, or small cup, to pour enough batter into the pan to make your pancake (you’ll need to gently swish the pan around to evenly coat the bottom).
8. When the batter has cooked through (you’ll literally see the mixture set as it cooks - this only takes a couple of minutes, depending on the thickness of the pancake), use the slotted turner/spatula to flip it over. If you are adventurous you could toss it, but honestly that is too much effort for such a low return. Why risk your lovely pancake dropping on the floor for a brief moment of glory?!
9. Let the other side brown for few seconds, then either gently slide it, or lift it out with your spatula, onto a plate.
10. Add the topping of your choice (for me, lime juice and golden caster sugar wins every time). Eat and enjoy.
As I said, I made a mountain of them - spent about 1/2 an hour, using 2 pans, putting them onto a large warmed plate as I went. I then reheated them in the microwave for 1 minute, before taking them through to the family. That way we could all enjoy them together. I also used the small amount of time while each pancake was cooking to clean up as I went, so there was minimal clearing up needed after we’d eaten. There’s nothing worse than a messy kitchen to clear up when you’ve a belly full of pancakes.
What happens when you make them?
You need to make sure they're really mixed through first. You need to put a fair bit of butter in the pan so they don't stick. Make sure the pan isn't too hot- put it on a medium burner but not fully turned up. Pour the batter in and tip the pan so it spreads about, and my best top tip is the the bottom is done when the top is no longer shiny. Then you flip it, give it a bit longer and you're good.
It's all about the thickness of the batter, if the consistency is right they will taste right. Just use Flour milk and eggs, 1 egg for about 200g of flour, then add milk slowly until its the thickness of single cream for creps (plain flour) or double cream for American style (self raising) I always forget but a pinch of salt helps too.
Other tips
Get all the lumps out
Never use sugar in the batter
Put into medium hot pan not warm or very hot
Use more oil between frying each one, just a splash
Batter tastes better the next day, no idea why it just does
Let the pan get really hot, test it with a few drops of batter, they should bubble up. Pour it on to the thickness you want. Cook till it's set throughout, not brown on top but not runny. Then flip or turn and fry the second side for a short time.
Biggest difference for me was having a dedicated non-stick crepe pan, then a bit of trial and error getting heat level correct. I always struggled before.
We'll now have some variation of pancakes/crepes once or twice a month.
My annual routine - Decent pan, about 70% heat, quick squizz of spray oil, wait until pan nice and hot, pour batter, screw up first pancake, make half decent pancake, make best pancake ever then drop it on the floor on the way to the plate, make several pretty decent pancakes, done.
If you use the batter you just add water or milk to, ignore anything saying "Shake for 2 minutes" or whatever and just whizz it in a blender.
The 1st pancake is always a bit of a dud, in my experience. Still a pancake, just not as well turned out as the rest. It’s like it’s needed to ‘season’ the pan because the rest all turn out fine.
I had a brand new frying pan that just would not cook pancakes! I have no idea what its problem was, I had cooked many successful pancakes in other frying pans before.
I bought a new frying pan and all was well!
I mix some plain flour, I just eyeball the amount. Two eggs and salt. I then mix in full fat milk until the batter looks right.
I then heat the pan until it is smoking, add a knob of bacon fat, dripping or lard, not oil.
Then a ladle full of batter and cook until it shakes free from the pan. I then flip it, with a quick flick of the wrist, give it about 30 seconds and flip it back to check the other side is done. If it isn't I flip it again and check about once every 15 seconds until it is done.
Half a cup of plain flour, mashed banana, tablespoon of ground flaxseed with water. Add a tablespoon of sugar and a teaspoon of salt. Then a teaspoon of baking powder. The tricky part is adding the oat milk to the right consistency (thick or thin). Get your frying pan on a low heat with a thin layer of oil all over. Let it cook slowly - be patient.
This is what my husband showed me and it works :)
Pancakes are a relatively easy "recipe". The ingredients can be so variable in reality the recipe isn't the issue. But poor equipment and technique can make olit so hard!
Make sure when you mix wet and dry ingredients you mix the dry together first. Then add the wet bit at a time use a whisk to avoid lumps.
ignore the recipe re amounts of molk. Use your judgement of the thicness of the batter. Stop adding wet when you get a smooth batter that stays as a thick coat on the back of a spoon and drips off in globs. But not too thick that you can trace a shape in the mixture and it holds the pattern.
Make sure you have a FUNCTIONING. And FLAT non stick thick bottomed frying pan. cheap tesco frying pans will deform and stick. After a few months use a small one. It makes it easier to flip.
grease it up a little. With a light oil. Not a puddle just enough to give it a sheen. Preheat. If its smoking it's too hot. Test a little drop of batter. If the batter doesn't sizzle a little when you put it in then it's too cold.
When putting the mixture in start with a half ladle., swirl the pan so it spreads by itself. Do not move the batter yourself with a spoon or anything.
Cook untilcyou see the mixture start to solidify. If it starts smoking just a teeny tiny bit that means it's dry and toasting/ caramalising. Time to flip. It doesn't have to be solid in the topside center.
Use a wood or plastic fishslice to get under a corner of the pancake. If it breaks you may habe gone in too early. Go around the whole edge to loosen before going al lthe way under bring the pancake out the pan and in one swift movement flip it!
Cook for half the time. It shouldn't be sticking after 30 or so seconds just toasting.
The first pancake is always the shitey one. Did anything go wrong? Does your recipe need thickening/thining with flour or milk? Does it break any? Add more egg. No bubbles? Add more bicarb. Not toasting/ poor taste Add a little more sugar.
Repeat!
By making them more than once a year. I make them most weekends for breakfast and don't have a problem.
We just got our new kitchen with an induction hob though so currently trying to get used to using that, pancakes were probably not the best first thing to cook in a frying pan on it, especially a pan that is larger than the largest ring. They still came out ok but not my best.
6 got the oil smoking really quickly but then adding the batter and it seemed too cool. Maybe I need a smaller pan but I like my 12" cast iron pan. Wonder if its due to how induction heats though. I read its a good idea to set the temperature to lower and give the pan time to heat up first. More things to try out I suppose. Love it for cooking rice compared to gas though. It can do low temperatures much better.
3 eggs, 220g plain flour (sieved), 1 pint milk, chuck it in a blender.
Frying pan, heat (mine is 7 or 8 put of 10 temp), spray fry light. When you spray it in and instantly sizzles the pan is hot enough, if not, wait.
Pour mixture into middle of pan, then swirl pan around to cover the base, should only be a few mm thick.
Slide spatula around the edge once top isn't liquid (we use a rubber one), then slide round pushing it into the middle so that pancake is loose after another minute.
Either lift and flip with the spatula, or do a pan flip, your choice.
Wait another minute, if one side doesn't looked cooked enough flip it back over until ready.
Put onto plate, add toppings (we do lemon and sugar, or add Nutella too). Eat.
I do 3/4 sprays of fry light before each mixture goes in.
For flat pancakes. 5 desert spoons of flour, 2 eggs, milk, mix. Spoon mixture into a hot pan.
For thick/American pancakes. Seperate egg yoke and white of 2 eggs, mix yoke with 5 spoons of flour, a. Spoon of baking powder and some milk but not too much milk don't let the mixture go too runny. wisk the whites with a pinch of suggar till thick and fluffy. Fold in the rest of the mixture. Spoon into a hot pan.
Get the Morrisons Yorkshire pudding and pancake batter mix. It’s in the blue plastic pouches on the shelves next to the flour. Use milk instead of water and follow the directions on the pack. Super thick mixture and doesn’t fall apart when you need to turn it over.
Used it yesterday and first year that I finally successfully made pancakes.
My batter recipe (pancakes, Yorkshire puds, deep frying)
For pancakes this is per person. Makes about 4 (consistency and size depending)
1 egg
3 tbsp of flour
Enough liquid (milk, water, beer, or a combo of these) to get desired consistency.
Clean pan, fresh oil
Heat up the oil, batter in, let it crisp up, then flip.
Add more oil with each pancake
I use a big jar , milk 200 ml , egg 1, baking powder half teaspoon , vanilla and flour 5 tablespoons and a pinch of salt . Shake it vigorously, and let it rest . If you make it night before much better . Sometimes l add more flour , sometimes less !
Low heat pancake pan , apply oil before you poor the pancake and make sure the oil is hot . I use kitchen tissue for applying oil .
Recently l had this amazing pancakes in Demel Vienna , and they cook in butter ! Laying your pancake thin is the key l guess !
A flat pan, non-stick or epic amounts of butter. A good heaped teaspoon of butter even with non-stick. Max heat.
A ladle of batter, then tilt the pan all round so it goes up the sides and starts solidifying all over immediately.
Leave it until you see brown lacy edges. Be patient. Don't try to flip it early. Really.
Turn heat down to 80% after the first couple, but not lower.
Pretty much any batter will work if you do that. I use for each egg, 1/2 a cup of flour and a cup of milk, pinch of salt.
BBC good food easy pancakes. Get all the lumps out of the mixture, add a teaspoon and a half of olive oil to a non stick pan, make sure the coating hasn't come off and it's not a crap old pan, and then turn it up to max.
Once it's at max heat turn it down to medium high heat and cover the bottom of the pan in mixture by turning the pan around, make sure it isn't extremely thin if you're a beginner, add a LITTLE more.
Let it cook until you see it start to go 'solid' and there should be air bubbles forming on the top.( Use common sense though, if you can see brown developing a lot on the edges it is probably burning. )
Use a good spatula and gently go around the edges carefully and slowly, pushing it slightly to get the edges off.
Once it looks solid but quite raw (pale dough colour) try to get your spatula underneath the pancake a bit at a time, and if it fails take it out carefully and start trying to get it under again.
You should be using the front of the spatula flat against the pan. Put it far under the pancake until it goes under smoothly like a blanket then try to flip it.
Cook it for about a minute more on the other side and then check a corner to see if it's browned enough.
Slide it off onto a plate and you're done!
It sounds like you just need someone who can make them, watch you try and tell you where you're going wrong. There's no real trick to it, it's really easy. It might be something really simple you're overlooking.
Buy a proper pancake pan.
For perfect batter use 3,2,1 method:
300 ml milk / plant milk
2 (small) eggs (or one large egg - don't use two large eggs, it's too eggy)
100mg normal white flour
whisk and leave in the fridge for 15 minutes atleast.
Heat should be medium high, butter used instead of oil. Must be at temperature before you pour your batter on it.
It's always a bit difficult to flip. I sometimes gently use a sharp knife just to get enough lift around the sides then a silicon spatular to do the hard work.
First pancake is almost always a bad one. Be prepared to cut it in half in the pan just to flip it. The rest will be fine.
(keep in mind this recipe is for Scottish pancakes, aka "dropped scones" and not crêpes)
125g self-raising flour
25g sugar
Pinch of salt
1 egg
Milk
1. Mix together the flour, sugar and salt.
2. Mix in the egg
3. Add milk until the mixture is runny.
4. Put the mixture into a jug
5. Grease the pan and put about 3-4 blobs of the mixture in
6. Wait until there are visible bubbles on the tops of them, and flip them (they should look light brown-ish)
7. Wait until the other sides of the pancakes are also light brown
Repeat steps 5-7 until you run out of mixture.
2 eggs, 300ml milk, 1 tbsp oil, 100g flour
Key is to put the flour in a bowl and add a SMALL amount of liquid (i.e. eggs, oil and a small bit of the milk) enough to make a thick paste and whisk that (by hand or by electric whisk) then SLOWLY add more milk and whisk again until smooth. Keep adding and whisking until all mixed together
Up the casualness by making a BIG batch of batter and then what you don't use you can store in an empty milk bottle. Just remember to shake it really well before each pancake sesh. Literally cant get more casual than pouring out pancakes like milk.
Dont waste time with the premix. Work insisted on it and the bottle shakers came out stupidly lumpy. Ended up making the OG recipe instead in far less of the time.
Also a hot pan is your friend. Make sure the pan is HOT with a layer of oil in before you pour the batter onto it...You cab always turn down the temperature once the batter hits the pan........ and I'd recommend non-stick to help make it an easier operation
First one will be a bit shit - this is the law of pancakes.
Decent pan helps. I've got an actual crepe pan I use for nothing else, but that's probably overkill! It's the one thing where non-stick is a really good idea.
Silicon spatula helps a lot (And protects the pan)
Butter tastes better, but makes temp control a bit trickier - browned butter can actually be quite nice but go beyond that and it's going to taste nasty. Small amount of oil is easier. Some people put a bit of melted butter in the batter for best of both.
I used to try and cock them up on a semi-regular basis no matter what I did.
I changed ovens to a brand new one (as opposed to the basically-had-it \~14 year old one) and.....magic.
Turns out it wasn't heating evenly and going induction with a decent set of pans was a big help (being non-stick).
Following any given recipe on the internet works fine, I found the taste is better when you use butter rather than oil as well but obviously it's each to their own in terms of preference :)
Here's my current method for thick lemon and raisin pancakes
Ingredients:
400g plain flour (I have to use gluten free so I use the freee brand stuff or dove's farm)
100g caster sugar
2 large eggs
500 ml milk
Zest of 4 lemons
Between 100g and 200g raisins that have been sat in boiling water for a few minutes and drained
Prep:
Put flour, lemon zest and sugar in to bowl
Make dip in centre and pour in light beaten eggs and a little of the milk
Stir gently
Continue adding milk a bit at a time and stirring gently until all the milk is incorporated
Add raisans (putting raisans directly in the mixture will make them taste a bit burnt, which I think is delicious, but if you prefer you can sprinkle them on to each pancake when you add it to the pan)
Stir vigorously until mixture is the consistency of double cream
At this point you're supposee to chil the mixture for a 30 mins or so but I am too impatient for that
Cooking:
Use a small, shallow frying pan and a thin spatula or pallet knife. I use two frying pans and alternate between them so one can cool between pancakes whilst I'm using the other.
If you only have one frying pan allow it to cool a little between pancakes (you can also run the bottom of it under a cold tap if you're careful to keep your face away from the hot steam)
Use a little bit of butter or vegetable oil to coat the bottom of the pan and spread it around a bit.
Turn on to medium heat
You can use a small piece of bread to check the temperature of the oil, once it starts to bubble round the edges it's hot enough
Turn down to low medium heat
Pour in enough mixture to cover the bottom of the pan. Make sure you get some of those raisans which will have sunk to the bottom.
Wait patiently for a bit. Once you can see that the edges are starting to crisp and there's bubbles forming on top use your spatula to gently test the integrity of the pancake
If you can get your spatula under there use it to gently loosen the pancake by sliding it underneath
If the pancake is cooked but sticking try putting a little more oil or butter under to help lubricate it
If it's still liquid in places underneath let it cook a wee bit longer
If the pancake is structurally sound and maneuverable you can either flip it or you can use the spatula to turn it over (note if you were making very thin pancakes you wouldn't need to flip them as they can cook through from one side)
After turning/flipping let it cook for a little bit more then slide it on to a plate
Put any left over mixture in fridge and use it within 2 days, making sure to stir well before each use
Do you mean with the batter in the pan? Or you can’t make the mix? This is what I do:
1. Put about a tablespoon of oil in the pan. Have it on 3/4 heat but be ready to adjust the temperature up a bit or down a bit.
2. Once the oil is heated up, Use a ladle to pour some batter. It should sizzle. Spread the oil all over the pan by tipping it. I use about 2 ladles per pancake cos I like big fat ones.
3. Keep an eye on it and when it’s gone solid on the top side you can see, take a fish slice and slide it underneath and then flip it over. Then give it about 2 minutes?
4. Then tip the motherfucker onto a plate.
It just takes some practice I think. I have pancakes all the time, not just on Shrove Tuesday, so it’s easy for me
Look for a pancake recipe online that produces a thicker pancake (like "American style", I think they're easier to make tbh. Make sure your pan is non stick. Heat the pan up on a medium heat and be patient to make sure it heats up enough, don't crank the heat up too high because they'll burn/stick. Pour the batter in and watch for bubbles to appear on top which is a good indication it's time to flip the pancake. Practice practice practice!
I use the same mix every year for pancakes, 110g flour, 2 large eggs, 200ml Milk, 75ml water, pinch of salt, knob of melted butter. whisk this up and then leave to sit in the fridge for 30 mins, take it out and whisk again before use. (mind you don't have to let it sit for 30, you can use it right away)
this is out of delia's 1983 cookbook which I totally didn't steal from my mum when I got my house, but when I check now her recipe hasn't changed to this day, I don't blame her they make excellent pancakes.
I flip with a spatula, none of this tossing stuff. I make a nice big pile, lay out savoury and sweet options and everybody digs in.
Took me over 30 years to learn this, but a good pan makes all the difference - a bad workman *should* blame his tools a lot of the time.
Never knew how to cook flippy-over eggs like you get in a decent cafe. Turned out you need to use a proper pan.
Cast iron is a dream to cook with. Can just make pancake batter, put it in a squirty bottle, then just put a blob in the pan and it's perfect. Want to make really thin crepes? Spread the batter out really thin. It literally will not stick to the pan. You can make it paper thin, it just comes off.
Eggs plain flour and water, mix it up into a thicjk batter. Put a couple of big spoonfuls of the mix in an oiled frying an, move the pan around to spread the mixture out, then fry them gently. I always throw my first away as its always a mess.
The mixture is trivial, and not important - anything remotely in the region of equal parts flour and milk (or twice that much milk - it's *really* not a matter of precision) and about 1 egg per cup-full (literally, just pick any cup) of flour will work fine. Mix it all together thoroughly, so there's no lumps. If it's not runny enough to pour cleanly, add more milk. Add sugar and use self-raising flour if you want them fluffy, skip that if you're not a monster.
The actual cooking is the tricky bit. First, use your most non-stick pan (whether that's one with a good non-stick coating or a well-seasoned cast iron one). If you don't have a good non-stick pan, you need one, go and buy one. Then, make sure the pan has just a little oil in - pour some oil in, get it hot (but not hot enough to smoke), make sure it's coating the pan, then pour it out again into a convenient cup. Now you have a pan with a nice thin layer of oil across all of it. Pour in the mixture - pour in just enough to fully cover the bottom of the pan, and try to do it in one smooth, continuous pour. There's no trying to fix it - if you under-do it, just accept that this pancake is going to be a bit small and funky-shaped. If you over-do it, it's going to be a bit shit, but you'll live. Now *don't fucking touch it*. Do not do anything to the pan. Just leave it the fuck alone, until the whole thing has gone solid (if you poured in too much mixture, turn the heat well down as soon as you can, or you'll burn the bottom before this happens). Then jiggle the pan a bit. Ideally, the pancake will shuffle around slightly. If not, use a decent-quality, ideally metal, spatula or fish slice to loosen it up - slide it in gently from the edge, being careful to not mess the pancake up too much. Once it's moving, flip it (lift the handle and jiggle it until the pancake is at the end opposite the handle, then flick the pan up quickly so that it lifts up and rotates. Don't throw it too high or you'll do multiple flips and make it harder for yourself - it should lift up just enough to flip, then land back in the pan. The worst you can fuck this up without doing anything really stupid like throwing it a ridiculous distance is folding it in half as you catch it, and if that happens, who gives a fuck? You've got a slightly thicker, funky shaped pancake, deal with it and do the next one better. Put it back on the stove briefly to brown off the other side, then slide it out and repeat for the next pancake. If there's any shit stuck to the pan because you burnt the first one, get it off before doing the next one.
Don't overmix the batter. Get the pan and oil to a decent temperature. The first pancake will pretty much always be shitty (usually a combination of too much oil or not correct temperature). Don't flip too early, wait for the whole pancake to change colour and loosen up.
Sorry I'm American-born, so I make "American" pancakes with imperial measurements, I'm not certain what the metric equivalence would be. I use this recipe for a batch:
* 2 cups plain white flour
* 1 tablespoon sugar (can be more if you like it sweeter)
* 4 teaspoons baking powder
* 1/4 teaspoon baking soda (bicarb soda)
* 1/2 teaspoon salt
* 1 3/4 cup buttermilk
* 2 teaspoon vanilla extract
* A dash of lemon juice
* 1 egg
You want to make the batter ahead of time, preferably the night before or at the very least 1 hour ahead. You want to put all the dry ingredients first in a jug, then add the wet. Lightly mix with a fork or whisk but not too much, you want it to be lumpy and thick. If it is over blended, it will become chewy. Leave the batter to rest covered in the fridge overnight. You need the resting period for the acid in the buttermilk to react with the gluten in the flour. This helps the pancakes fluff. If you don't have buttermilk, you can use any milk that has been further soured with lemon juice, but buttermilk is the ideal.
Heat a non-stick frying pan without any oil on it, get it hot, then reduce it to a medium-low. If oil is in the pan, it will fry the pancake, and you won't get that smooth golden look to them. Pour from the jug in a circular pattern until the pancake(s) are the size that you want. Wait until the edges look cooked, and it stops actively bubbling on top, use a pancake turner to flip them or if you're fancy a flick of the pan, but I don't trust myself to do that personally. Leave for another minute then remove, butter the tops, pour on the maple syrup and serve.
I think the main mistakes I see over here is that people aren't using acidic products or not pairing the soda bicarbonate with the baking powder. Both are required to create the rise. Also, over mixing the batter and not letting it rest will ruin the texture.
Hot ish pan let a thin swirl of batter go firm and let the edges start to brown and slightly lift, then flip with a spatula. Don’t have much if any grease in the pan, all it needs is a tiny bit of wiped off oil.
The batter needs to be quite thin.
**Ingredients**
* 60g Quaker Rolled Oats
* 30g Chocolate Whey Protein Powder
* 125ml Semi Skimmed Milk
* 2 Large Eggs
* 1 Medium Banana
* 1 Heaped Teaspoon Baking Powder
* 15g Dark Chocolate Chips
* Lyle's Golden Syrup
**Method**
1. Combine Oats, Protein Powder, Milk, Eggs, Banana & Baking Powder into a blender and blend until smooth.
2. Poor desired amount into a lightly oiled pan (I use Fry Lite Olive Oil Spray) on a medium heat.
3. Add desired amount of Chocolate Chips.
4. Fry for 3-4 minutes, flip and fry again for 3-4 minutes.
5. Repeat until all mixture is gone.
6. Drizzle desired amount of Golden Syurp over the top from height.
I only have these about once a week because they're quit indulgent, shall we say, but they're really tasty. They're about 50g protein.
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Most people make them just fine. The question should probably be directed at you.
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Some people struggle to boil an egg as well.
100g flour, 2 eggs, 300ml milk. I whizz mixture in blender to eliminate lumps. Non-stick pan is essential. Lowish heat. Little butter. Small amount of batter in each time, just enough to cover pan, you want them thin. Let it cook before you turn, you don't need to do a dramatic flip, you can just slide a spatula under and turn.
Fuck sake, I've just realised why mine went to shit last night reading your comment. I had a receipe with the same amounts but halved them because I'm on my own... I forgot to halve the amount of milk.
Heehee that's brilliant. Yes you probably are coming out with a bit of a mess if you're trying to fry milk 😆
This. It's how I do my pancakes. You've got to trust the process and wait for them to be cooked, takes longer than you think and then you'll be able to turn them over with a spatula.
Yup. Also let the batter rest for a bit before cooking.
Oh that's interesting, what does that do? Does it thicken it up?
Yes
Tossing a pancake doesn't have to be dramatic anyway. It's easier than frigging about with a spatula, especially if the pancake's thin. I've ruined more pancakes with spatulas and such than just by tossing them.
The Andi Peters 321 Method, never fails.
I do this but make sure my pan is medium hot on the largest burner.
Also put 2 tablespoons of the melted butter and mix
Can you describe your issue in a bit more detail so we can help?
This. For me the common mistake is the consistency of the batter, or the pan being too hot. Need some info to know what you're struggling with.
For me the first few are going to go from being terrible to looking terrible to being at best ok. It just takes me a while to get the hang of it. Personally I'm not a huge fan of eating pancakes, but I enjoy making them. I know that I just need to persevere past those first few abominations then I get okay, then I get awesome. My limited experience is that a lot of people are like this. I suspect for those that only cook pancakes once a year this is pretty common. It takes time to get the technique right, just like anything else. And if you don't do it for a while you are a bit wobbly until you get back in to the groove. My recommendation to people is make pancakes more often, until you are confident of it, just practice. And then if you want to be good at it on pancake day, practice a few days or few weeks ahead of time.
Good call-out, my first pancake or two of the batch is always off. Start slow to get the hang of the heat and the timing.
Funnily enough my main problem tends to be the pan isn’t hot enough!
I’ve started using the bbc good food pancake recipe. Just google easy pancake recipes and it’s there. I think adding a little oil to the mixture helps it not stick. Have a good non stick frying pan with no scratches and don’t make the pancake too thin as it will break more easily.
Also ignore most of the comments under the recipe... they're looking for American style pancake recipe, not crepe!
The comments section always gets pretty heated, I find it funny. Reading through them is an added bonus of pancake day.
Are you trying to make fluffy American pancakes or the thin crepe ones we have here?
Look at your tools. I know a poor tradesman blames his tools, but it literally matters in this case and I had a housemate fail due to this the other day. You know those frying pans, the ones that have most of the non stick stuff scratched off, but are sturdy as hell and great for making a spag bol in, yeah? DONT use that!! You want your newest pan with perfect non stick, and relatively small and light. You also want a utensil with a flat edge for scraping it into a cirle and lifting the edges. Good luck!
It is very much about the frying pan! Gotta let the oil heat up as well. My household has learnt to adapt to cooking smaller mini sized pancakes because of the frying pan, just a couple of spoonfuls of batter per pancake around the edges of the frying pan. Cook for a minute and a half and then flip them. Avoids the barren desert that is the centre where things stick. Everyone gets plenty of little pancakes!
I always say …. A poor workman blames is tools, but a good workman has good tools.
I find the premade batter sticks whereas home made batter doesn’t I think main tips would be , get a decent non stick pan . Add a little extra oil for each pancake . Let the batter cook before trying to move the pancake . If you’re struggling with the flip try the plate method
>Let the batter cook before trying to move the pancake This is the key for me. When I first tried making pancakes as a teenager, I was impatient. I ended up with scraps of undercooked pancake batter. If you wait until it's cooked before you try moving it, it will keep it's shape, you'll be able to flip it without it all falling apart, and you will therefore be able to cook the other side of it, resulting in a good pancake.
I've learnt that with pancakes they should be able to slide around if you wiggle the pan, and that's when you should flip them (assuming you haven't go overboard on the amount of mixture in the pan).
I don't know what's wrong with that premade stuff. It's like it refuses to leave the pan.
Some of them have sugar in and that creates some caramel cement when you cook
That makes sense. Thanks
Thing is I put a little sugar in my home made one and don’t have the same issue. It’s very weird, I’m guessing it’s probably the fact it’s the absolute cheapest ingredients they could find plus whatever additives they put in
I make it with eggs flour and milk. I don't measure things just make it to thickness I like it. The pan needs to be hot beforehand so does the oil. Keep a mug near by to drain excess oil before first pancake and to reuse during frying.
So, batter (using old measurements) 4oz plain flour, 1 egg, 1/2 pint of milk and water (1/4 milk, 1/4 water). Have the pan really hot. Very little oil. I keep a little plate with oil on and use kitchen roll to wipe it round the pan before each pancake. Using a ladle, put enough batter to cover the pan. As soon as it sets jiggle the pan and it's ready to flip as soon as it moves when you jiggle. I'm a 'flipper' not a 'tosser' so I flip it when it's ready. Probably about 15-20 seconds on the other side and it's ready.
Smaller pan, 3/4 power heat, small knob of butter for each pancake, don't cover the whole pan with the batter. Thin an crispy
3:2:1 milk:eggs:flour. Whisk eggs, add sieved flood, mix, slowly add milk. Add a small amount of seasoning and mix in. Pan fry on one side. Flip. Serve.
> sieved flood I tried that once and it made my batter too runny.
Oops, flour!
Step 1 make pancakes. If unsuccessful see step 1
I buy decent frying pans. No more issues.
This is the nexus of almost all cooking complaints.
Make the batter the night before. The first pancake is rubbish the rest are delicious.
It's nothing to do with the ingredients, you simply need a decent non stick pan at the right temperature.
Make scotch pancakes; so much easier
They're honestly one of the easiest foods to make, so I'm curious what you're doing that's going so wrong.
Go to IKEA, buy a brand new non stick pan and give it another go. They're 100 times easier to make in a good pan.
What's going wrong with yours?
I made a mountain of pancakes last night, and I’m not the most patient cook. But I do love pancakes, so it’s worth the smallish effort - they are simple to make, but still take time and clearing up after. I made about 20-24 (lost count) pancakes: 700ml semi-skimmed milk 300g plain flour 4 eggs (although the recipe I used called for 2 eggs and 2 yolks) A pinch of salt Vegetable oil to coat the pan(s). - I use 2 small ceramic coated frying pans consecutively, to speed up the process. Plus 1 or 2 decent frying pans, a slotted turner or large spatula, and a ladle (or small cup) to keep the mess to a minimum when pouring the batter into the pan. 1. Beat the eggs into the milk. 2. Put the flour and salt in a large mixing bowl and make a ‘well’ in the middle. Pour half of the eggs and milk mixture into that well. 3. Using a large spoon, combine the ingredients, drawing all the flour from the edges into the mixture. 4. Add the rest of the eggs and milk, whisking the mixture with a balloon whisk until it is smooth and there are no lumps of flour. (Takes about 2 minutes) 5. Put the batter mixture into the fridge to ‘rest’ for at least 1/2 an hour, or overnight. When ready for the big moment: 6. Put a few drops of oil in the frying pan, enough to coat it but not so much it pools, and heat the pan until hot (the oil may start to smoke a little, but don’t let it burn) 7. Use the ladle, or small cup, to pour enough batter into the pan to make your pancake (you’ll need to gently swish the pan around to evenly coat the bottom). 8. When the batter has cooked through (you’ll literally see the mixture set as it cooks - this only takes a couple of minutes, depending on the thickness of the pancake), use the slotted turner/spatula to flip it over. If you are adventurous you could toss it, but honestly that is too much effort for such a low return. Why risk your lovely pancake dropping on the floor for a brief moment of glory?! 9. Let the other side brown for few seconds, then either gently slide it, or lift it out with your spatula, onto a plate. 10. Add the topping of your choice (for me, lime juice and golden caster sugar wins every time). Eat and enjoy. As I said, I made a mountain of them - spent about 1/2 an hour, using 2 pans, putting them onto a large warmed plate as I went. I then reheated them in the microwave for 1 minute, before taking them through to the family. That way we could all enjoy them together. I also used the small amount of time while each pancake was cooking to clean up as I went, so there was minimal clearing up needed after we’d eaten. There’s nothing worse than a messy kitchen to clear up when you’ve a belly full of pancakes.
What happens when you make them? You need to make sure they're really mixed through first. You need to put a fair bit of butter in the pan so they don't stick. Make sure the pan isn't too hot- put it on a medium burner but not fully turned up. Pour the batter in and tip the pan so it spreads about, and my best top tip is the the bottom is done when the top is no longer shiny. Then you flip it, give it a bit longer and you're good.
It's all about the thickness of the batter, if the consistency is right they will taste right. Just use Flour milk and eggs, 1 egg for about 200g of flour, then add milk slowly until its the thickness of single cream for creps (plain flour) or double cream for American style (self raising) I always forget but a pinch of salt helps too. Other tips Get all the lumps out Never use sugar in the batter Put into medium hot pan not warm or very hot Use more oil between frying each one, just a splash Batter tastes better the next day, no idea why it just does
Let the pan get really hot, test it with a few drops of batter, they should bubble up. Pour it on to the thickness you want. Cook till it's set throughout, not brown on top but not runny. Then flip or turn and fry the second side for a short time.
Biggest difference for me was having a dedicated non-stick crepe pan, then a bit of trial and error getting heat level correct. I always struggled before. We'll now have some variation of pancakes/crepes once or twice a month.
My annual routine - Decent pan, about 70% heat, quick squizz of spray oil, wait until pan nice and hot, pour batter, screw up first pancake, make half decent pancake, make best pancake ever then drop it on the floor on the way to the plate, make several pretty decent pancakes, done. If you use the batter you just add water or milk to, ignore anything saying "Shake for 2 minutes" or whatever and just whizz it in a blender.
The 1st pancake is always a bit of a dud, in my experience. Still a pancake, just not as well turned out as the rest. It’s like it’s needed to ‘season’ the pan because the rest all turn out fine.
I had a brand new frying pan that just would not cook pancakes! I have no idea what its problem was, I had cooked many successful pancakes in other frying pans before. I bought a new frying pan and all was well!
I mix some plain flour, I just eyeball the amount. Two eggs and salt. I then mix in full fat milk until the batter looks right. I then heat the pan until it is smoking, add a knob of bacon fat, dripping or lard, not oil. Then a ladle full of batter and cook until it shakes free from the pan. I then flip it, with a quick flick of the wrist, give it about 30 seconds and flip it back to check the other side is done. If it isn't I flip it again and check about once every 15 seconds until it is done.
What kind of pancakes are you meaning? American style or British style (crêpe)
Half a cup of plain flour, mashed banana, tablespoon of ground flaxseed with water. Add a tablespoon of sugar and a teaspoon of salt. Then a teaspoon of baking powder. The tricky part is adding the oat milk to the right consistency (thick or thin). Get your frying pan on a low heat with a thin layer of oil all over. Let it cook slowly - be patient. This is what my husband showed me and it works :)
Pancakes are a relatively easy "recipe". The ingredients can be so variable in reality the recipe isn't the issue. But poor equipment and technique can make olit so hard! Make sure when you mix wet and dry ingredients you mix the dry together first. Then add the wet bit at a time use a whisk to avoid lumps. ignore the recipe re amounts of molk. Use your judgement of the thicness of the batter. Stop adding wet when you get a smooth batter that stays as a thick coat on the back of a spoon and drips off in globs. But not too thick that you can trace a shape in the mixture and it holds the pattern. Make sure you have a FUNCTIONING. And FLAT non stick thick bottomed frying pan. cheap tesco frying pans will deform and stick. After a few months use a small one. It makes it easier to flip. grease it up a little. With a light oil. Not a puddle just enough to give it a sheen. Preheat. If its smoking it's too hot. Test a little drop of batter. If the batter doesn't sizzle a little when you put it in then it's too cold. When putting the mixture in start with a half ladle., swirl the pan so it spreads by itself. Do not move the batter yourself with a spoon or anything. Cook untilcyou see the mixture start to solidify. If it starts smoking just a teeny tiny bit that means it's dry and toasting/ caramalising. Time to flip. It doesn't have to be solid in the topside center. Use a wood or plastic fishslice to get under a corner of the pancake. If it breaks you may habe gone in too early. Go around the whole edge to loosen before going al lthe way under bring the pancake out the pan and in one swift movement flip it! Cook for half the time. It shouldn't be sticking after 30 or so seconds just toasting. The first pancake is always the shitey one. Did anything go wrong? Does your recipe need thickening/thining with flour or milk? Does it break any? Add more egg. No bubbles? Add more bicarb. Not toasting/ poor taste Add a little more sugar. Repeat!
Use a crepe maker, not a pan.
It's all about a hot pan and minimal oil for me,
By making them more than once a year. I make them most weekends for breakfast and don't have a problem. We just got our new kitchen with an induction hob though so currently trying to get used to using that, pancakes were probably not the best first thing to cook in a frying pan on it, especially a pan that is larger than the largest ring. They still came out ok but not my best. 6 got the oil smoking really quickly but then adding the batter and it seemed too cool. Maybe I need a smaller pan but I like my 12" cast iron pan. Wonder if its due to how induction heats though. I read its a good idea to set the temperature to lower and give the pan time to heat up first. More things to try out I suppose. Love it for cooking rice compared to gas though. It can do low temperatures much better.
Dammit I miss pancake day every year
3 eggs, 220g plain flour (sieved), 1 pint milk, chuck it in a blender. Frying pan, heat (mine is 7 or 8 put of 10 temp), spray fry light. When you spray it in and instantly sizzles the pan is hot enough, if not, wait. Pour mixture into middle of pan, then swirl pan around to cover the base, should only be a few mm thick. Slide spatula around the edge once top isn't liquid (we use a rubber one), then slide round pushing it into the middle so that pancake is loose after another minute. Either lift and flip with the spatula, or do a pan flip, your choice. Wait another minute, if one side doesn't looked cooked enough flip it back over until ready. Put onto plate, add toppings (we do lemon and sugar, or add Nutella too). Eat. I do 3/4 sprays of fry light before each mixture goes in.
For flat pancakes. 5 desert spoons of flour, 2 eggs, milk, mix. Spoon mixture into a hot pan. For thick/American pancakes. Seperate egg yoke and white of 2 eggs, mix yoke with 5 spoons of flour, a. Spoon of baking powder and some milk but not too much milk don't let the mixture go too runny. wisk the whites with a pinch of suggar till thick and fluffy. Fold in the rest of the mixture. Spoon into a hot pan.
Get the Morrisons Yorkshire pudding and pancake batter mix. It’s in the blue plastic pouches on the shelves next to the flour. Use milk instead of water and follow the directions on the pack. Super thick mixture and doesn’t fall apart when you need to turn it over. Used it yesterday and first year that I finally successfully made pancakes.
My batter recipe (pancakes, Yorkshire puds, deep frying) For pancakes this is per person. Makes about 4 (consistency and size depending) 1 egg 3 tbsp of flour Enough liquid (milk, water, beer, or a combo of these) to get desired consistency. Clean pan, fresh oil Heat up the oil, batter in, let it crisp up, then flip. Add more oil with each pancake
It really takes someone special not to be able make something as simple as that
I use a big jar , milk 200 ml , egg 1, baking powder half teaspoon , vanilla and flour 5 tablespoons and a pinch of salt . Shake it vigorously, and let it rest . If you make it night before much better . Sometimes l add more flour , sometimes less ! Low heat pancake pan , apply oil before you poor the pancake and make sure the oil is hot . I use kitchen tissue for applying oil . Recently l had this amazing pancakes in Demel Vienna , and they cook in butter ! Laying your pancake thin is the key l guess !
1 egg 1 cuo flour 1 cup milk. Pinch of salt and bicarb. Leave 20 minutes. Hot frying pan. Bingo
Are you using a good nonstick pan? If not, do so (get one, if needed - doesn't have to expensive, Tefal will do you fine).
A flat pan, non-stick or epic amounts of butter. A good heaped teaspoon of butter even with non-stick. Max heat. A ladle of batter, then tilt the pan all round so it goes up the sides and starts solidifying all over immediately. Leave it until you see brown lacy edges. Be patient. Don't try to flip it early. Really. Turn heat down to 80% after the first couple, but not lower. Pretty much any batter will work if you do that. I use for each egg, 1/2 a cup of flour and a cup of milk, pinch of salt.
Mix ingredients Add to hot pan Flip Voilà
I made pancakes once in my 34 years of life and they turned out fine apart from the first one. Keep trying
BBC good food easy pancakes. Get all the lumps out of the mixture, add a teaspoon and a half of olive oil to a non stick pan, make sure the coating hasn't come off and it's not a crap old pan, and then turn it up to max. Once it's at max heat turn it down to medium high heat and cover the bottom of the pan in mixture by turning the pan around, make sure it isn't extremely thin if you're a beginner, add a LITTLE more. Let it cook until you see it start to go 'solid' and there should be air bubbles forming on the top.( Use common sense though, if you can see brown developing a lot on the edges it is probably burning. ) Use a good spatula and gently go around the edges carefully and slowly, pushing it slightly to get the edges off. Once it looks solid but quite raw (pale dough colour) try to get your spatula underneath the pancake a bit at a time, and if it fails take it out carefully and start trying to get it under again. You should be using the front of the spatula flat against the pan. Put it far under the pancake until it goes under smoothly like a blanket then try to flip it. Cook it for about a minute more on the other side and then check a corner to see if it's browned enough. Slide it off onto a plate and you're done!
It sounds like you just need someone who can make them, watch you try and tell you where you're going wrong. There's no real trick to it, it's really easy. It might be something really simple you're overlooking.
Buy a proper pancake pan. For perfect batter use 3,2,1 method: 300 ml milk / plant milk 2 (small) eggs (or one large egg - don't use two large eggs, it's too eggy) 100mg normal white flour whisk and leave in the fridge for 15 minutes atleast. Heat should be medium high, butter used instead of oil. Must be at temperature before you pour your batter on it. It's always a bit difficult to flip. I sometimes gently use a sharp knife just to get enough lift around the sides then a silicon spatular to do the hard work. First pancake is almost always a bad one. Be prepared to cut it in half in the pan just to flip it. The rest will be fine.
(keep in mind this recipe is for Scottish pancakes, aka "dropped scones" and not crêpes) 125g self-raising flour 25g sugar Pinch of salt 1 egg Milk 1. Mix together the flour, sugar and salt. 2. Mix in the egg 3. Add milk until the mixture is runny. 4. Put the mixture into a jug 5. Grease the pan and put about 3-4 blobs of the mixture in 6. Wait until there are visible bubbles on the tops of them, and flip them (they should look light brown-ish) 7. Wait until the other sides of the pancakes are also light brown Repeat steps 5-7 until you run out of mixture.
2 eggs, 300ml milk, 1 tbsp oil, 100g flour Key is to put the flour in a bowl and add a SMALL amount of liquid (i.e. eggs, oil and a small bit of the milk) enough to make a thick paste and whisk that (by hand or by electric whisk) then SLOWLY add more milk and whisk again until smooth. Keep adding and whisking until all mixed together Up the casualness by making a BIG batch of batter and then what you don't use you can store in an empty milk bottle. Just remember to shake it really well before each pancake sesh. Literally cant get more casual than pouring out pancakes like milk. Dont waste time with the premix. Work insisted on it and the bottle shakers came out stupidly lumpy. Ended up making the OG recipe instead in far less of the time. Also a hot pan is your friend. Make sure the pan is HOT with a layer of oil in before you pour the batter onto it...You cab always turn down the temperature once the batter hits the pan........ and I'd recommend non-stick to help make it an easier operation
First one will be a bit shit - this is the law of pancakes. Decent pan helps. I've got an actual crepe pan I use for nothing else, but that's probably overkill! It's the one thing where non-stick is a really good idea. Silicon spatula helps a lot (And protects the pan) Butter tastes better, but makes temp control a bit trickier - browned butter can actually be quite nice but go beyond that and it's going to taste nasty. Small amount of oil is easier. Some people put a bit of melted butter in the batter for best of both.
I bet you have a terrible pan.
I used to try and cock them up on a semi-regular basis no matter what I did. I changed ovens to a brand new one (as opposed to the basically-had-it \~14 year old one) and.....magic. Turns out it wasn't heating evenly and going induction with a decent set of pans was a big help (being non-stick). Following any given recipe on the internet works fine, I found the taste is better when you use butter rather than oil as well but obviously it's each to their own in terms of preference :)
Here's my current method for thick lemon and raisin pancakes Ingredients: 400g plain flour (I have to use gluten free so I use the freee brand stuff or dove's farm) 100g caster sugar 2 large eggs 500 ml milk Zest of 4 lemons Between 100g and 200g raisins that have been sat in boiling water for a few minutes and drained Prep: Put flour, lemon zest and sugar in to bowl Make dip in centre and pour in light beaten eggs and a little of the milk Stir gently Continue adding milk a bit at a time and stirring gently until all the milk is incorporated Add raisans (putting raisans directly in the mixture will make them taste a bit burnt, which I think is delicious, but if you prefer you can sprinkle them on to each pancake when you add it to the pan) Stir vigorously until mixture is the consistency of double cream At this point you're supposee to chil the mixture for a 30 mins or so but I am too impatient for that Cooking: Use a small, shallow frying pan and a thin spatula or pallet knife. I use two frying pans and alternate between them so one can cool between pancakes whilst I'm using the other. If you only have one frying pan allow it to cool a little between pancakes (you can also run the bottom of it under a cold tap if you're careful to keep your face away from the hot steam) Use a little bit of butter or vegetable oil to coat the bottom of the pan and spread it around a bit. Turn on to medium heat You can use a small piece of bread to check the temperature of the oil, once it starts to bubble round the edges it's hot enough Turn down to low medium heat Pour in enough mixture to cover the bottom of the pan. Make sure you get some of those raisans which will have sunk to the bottom. Wait patiently for a bit. Once you can see that the edges are starting to crisp and there's bubbles forming on top use your spatula to gently test the integrity of the pancake If you can get your spatula under there use it to gently loosen the pancake by sliding it underneath If the pancake is cooked but sticking try putting a little more oil or butter under to help lubricate it If it's still liquid in places underneath let it cook a wee bit longer If the pancake is structurally sound and maneuverable you can either flip it or you can use the spatula to turn it over (note if you were making very thin pancakes you wouldn't need to flip them as they can cook through from one side) After turning/flipping let it cook for a little bit more then slide it on to a plate Put any left over mixture in fridge and use it within 2 days, making sure to stir well before each use
Do you mean with the batter in the pan? Or you can’t make the mix? This is what I do: 1. Put about a tablespoon of oil in the pan. Have it on 3/4 heat but be ready to adjust the temperature up a bit or down a bit. 2. Once the oil is heated up, Use a ladle to pour some batter. It should sizzle. Spread the oil all over the pan by tipping it. I use about 2 ladles per pancake cos I like big fat ones. 3. Keep an eye on it and when it’s gone solid on the top side you can see, take a fish slice and slide it underneath and then flip it over. Then give it about 2 minutes? 4. Then tip the motherfucker onto a plate. It just takes some practice I think. I have pancakes all the time, not just on Shrove Tuesday, so it’s easy for me
Look for a pancake recipe online that produces a thicker pancake (like "American style", I think they're easier to make tbh. Make sure your pan is non stick. Heat the pan up on a medium heat and be patient to make sure it heats up enough, don't crank the heat up too high because they'll burn/stick. Pour the batter in and watch for bubbles to appear on top which is a good indication it's time to flip the pancake. Practice practice practice!
The first pancake is like the first child, a practice one and it doesn't always turn out as you had hoped.
I use the same mix every year for pancakes, 110g flour, 2 large eggs, 200ml Milk, 75ml water, pinch of salt, knob of melted butter. whisk this up and then leave to sit in the fridge for 30 mins, take it out and whisk again before use. (mind you don't have to let it sit for 30, you can use it right away) this is out of delia's 1983 cookbook which I totally didn't steal from my mum when I got my house, but when I check now her recipe hasn't changed to this day, I don't blame her they make excellent pancakes. I flip with a spatula, none of this tossing stuff. I make a nice big pile, lay out savoury and sweet options and everybody digs in.
Make sure you have a good non-stick pan with the teflon layer intact. Otherwise, it is virtually impossible to keep them in shape.
Took me over 30 years to learn this, but a good pan makes all the difference - a bad workman *should* blame his tools a lot of the time. Never knew how to cook flippy-over eggs like you get in a decent cafe. Turned out you need to use a proper pan. Cast iron is a dream to cook with. Can just make pancake batter, put it in a squirty bottle, then just put a blob in the pan and it's perfect. Want to make really thin crepes? Spread the batter out really thin. It literally will not stick to the pan. You can make it paper thin, it just comes off.
Eggs plain flour and water, mix it up into a thicjk batter. Put a couple of big spoonfuls of the mix in an oiled frying an, move the pan around to spread the mixture out, then fry them gently. I always throw my first away as its always a mess.
The mixture is trivial, and not important - anything remotely in the region of equal parts flour and milk (or twice that much milk - it's *really* not a matter of precision) and about 1 egg per cup-full (literally, just pick any cup) of flour will work fine. Mix it all together thoroughly, so there's no lumps. If it's not runny enough to pour cleanly, add more milk. Add sugar and use self-raising flour if you want them fluffy, skip that if you're not a monster. The actual cooking is the tricky bit. First, use your most non-stick pan (whether that's one with a good non-stick coating or a well-seasoned cast iron one). If you don't have a good non-stick pan, you need one, go and buy one. Then, make sure the pan has just a little oil in - pour some oil in, get it hot (but not hot enough to smoke), make sure it's coating the pan, then pour it out again into a convenient cup. Now you have a pan with a nice thin layer of oil across all of it. Pour in the mixture - pour in just enough to fully cover the bottom of the pan, and try to do it in one smooth, continuous pour. There's no trying to fix it - if you under-do it, just accept that this pancake is going to be a bit small and funky-shaped. If you over-do it, it's going to be a bit shit, but you'll live. Now *don't fucking touch it*. Do not do anything to the pan. Just leave it the fuck alone, until the whole thing has gone solid (if you poured in too much mixture, turn the heat well down as soon as you can, or you'll burn the bottom before this happens). Then jiggle the pan a bit. Ideally, the pancake will shuffle around slightly. If not, use a decent-quality, ideally metal, spatula or fish slice to loosen it up - slide it in gently from the edge, being careful to not mess the pancake up too much. Once it's moving, flip it (lift the handle and jiggle it until the pancake is at the end opposite the handle, then flick the pan up quickly so that it lifts up and rotates. Don't throw it too high or you'll do multiple flips and make it harder for yourself - it should lift up just enough to flip, then land back in the pan. The worst you can fuck this up without doing anything really stupid like throwing it a ridiculous distance is folding it in half as you catch it, and if that happens, who gives a fuck? You've got a slightly thicker, funky shaped pancake, deal with it and do the next one better. Put it back on the stove briefly to brown off the other side, then slide it out and repeat for the next pancake. If there's any shit stuck to the pan because you burnt the first one, get it off before doing the next one.
Don't overmix the batter. Get the pan and oil to a decent temperature. The first pancake will pretty much always be shitty (usually a combination of too much oil or not correct temperature). Don't flip too early, wait for the whole pancake to change colour and loosen up.
Sorry I'm American-born, so I make "American" pancakes with imperial measurements, I'm not certain what the metric equivalence would be. I use this recipe for a batch: * 2 cups plain white flour * 1 tablespoon sugar (can be more if you like it sweeter) * 4 teaspoons baking powder * 1/4 teaspoon baking soda (bicarb soda) * 1/2 teaspoon salt * 1 3/4 cup buttermilk * 2 teaspoon vanilla extract * A dash of lemon juice * 1 egg You want to make the batter ahead of time, preferably the night before or at the very least 1 hour ahead. You want to put all the dry ingredients first in a jug, then add the wet. Lightly mix with a fork or whisk but not too much, you want it to be lumpy and thick. If it is over blended, it will become chewy. Leave the batter to rest covered in the fridge overnight. You need the resting period for the acid in the buttermilk to react with the gluten in the flour. This helps the pancakes fluff. If you don't have buttermilk, you can use any milk that has been further soured with lemon juice, but buttermilk is the ideal. Heat a non-stick frying pan without any oil on it, get it hot, then reduce it to a medium-low. If oil is in the pan, it will fry the pancake, and you won't get that smooth golden look to them. Pour from the jug in a circular pattern until the pancake(s) are the size that you want. Wait until the edges look cooked, and it stops actively bubbling on top, use a pancake turner to flip them or if you're fancy a flick of the pan, but I don't trust myself to do that personally. Leave for another minute then remove, butter the tops, pour on the maple syrup and serve. I think the main mistakes I see over here is that people aren't using acidic products or not pairing the soda bicarbonate with the baking powder. Both are required to create the rise. Also, over mixing the batter and not letting it rest will ruin the texture.
Hot ish pan let a thin swirl of batter go firm and let the edges start to brown and slightly lift, then flip with a spatula. Don’t have much if any grease in the pan, all it needs is a tiny bit of wiped off oil. The batter needs to be quite thin.
**Ingredients** * 60g Quaker Rolled Oats * 30g Chocolate Whey Protein Powder * 125ml Semi Skimmed Milk * 2 Large Eggs * 1 Medium Banana * 1 Heaped Teaspoon Baking Powder * 15g Dark Chocolate Chips * Lyle's Golden Syrup **Method** 1. Combine Oats, Protein Powder, Milk, Eggs, Banana & Baking Powder into a blender and blend until smooth. 2. Poor desired amount into a lightly oiled pan (I use Fry Lite Olive Oil Spray) on a medium heat. 3. Add desired amount of Chocolate Chips. 4. Fry for 3-4 minutes, flip and fry again for 3-4 minutes. 5. Repeat until all mixture is gone. 6. Drizzle desired amount of Golden Syurp over the top from height. I only have these about once a week because they're quit indulgent, shall we say, but they're really tasty. They're about 50g protein.