Have you ever met anyone who doesn’t love a pancake? Seriously. Be truthful. Ever?? I haven’t. But I know people, myself included, who get very frustrated with a bad pancake. An unfluffy pancake, a raw pancake, a burnt pancake. That said, I’ve been guilty of making them in all of those horrible ways in the past!
Large ones piled high with butter drizzling over the edge, or small ones individually plated up for high-tea. Sweet ones or savoury ones. At breakfast or after a lovely dinner as a decadent dessert. These fluffy monsters can be anything that your culinary heart wants them to be! The only limit, as they say, is your imagination!
This week I bring to you three things of exceptional value
1) The most basic pancake recipe in the universe. Given to me by my grandmother but I wouldn’t say it’s ‘hers’, it’s pretty much the world’s generic recipe!
2) My top tips for making the perfect pancake and
3) One of Phoodie’s most popular posts ever! Kind of a ‘pancakes on steroids’ thing but if you’re hosting a Shrove Tuesday pancake party then that’s the time to attempt this ‘little’ baby. I created it for my birthday last year and it went down a treat!
1) PHOODIE’S BASIC PANCAKE RECIPE
Makes 10 (Approx. 15cm diameter)
1 cup self-raising flour
1 cup milk (can use whichever type you like, I use full cream)
1 large egg
Combine all ingredients to make your batter.
Dollop a ladle of mixture into buttered pan and swivel around to form a circle.
Flip when cooked on one side. Cook on other side and serve!
SIMPLE! Butttttt….. see my top tips below in order to make the BEST pancakes!
2) PHOODIE’S TOP TIPS FOR THE PERFECT PANCAKE
1) TOOLS: Make sure to use a clean, dry bowl, large enough so that when you whisk the batter it doesn’t go flying all over the shop! Use a whisk (not a spoon or fork) to combine ingredients.
2) WET INGREDIENTS: Combine your wet ingredients (egg and milk) first. This helps later on in that it means you don’t over stir the batter.
3) DRY INGREDIENTS: Always sift your flour to avoid lumps. Once sifted make a well in the centre and add in the wet ingredient mix. Stir to combine, don’t over do it!
4) RESTING: Make sure the batter rests, covered in the fridge for 20 minutes.
5) THE PAN: The pan needs to be heated (medium-high) and “oiled” before you add in your batter. Do not add batter in to a pan that is not pre-heated, it will stick and won’t flip! Disaster town.