How do you take your pancakes? Cafe-style
Two days left to Shrove Tuesday – Pancake Tuesday – there’s no better day to flip a few pancakes of your own.
Here are taste‘s top 10 tips to pancake perfection:-)
- THICK OR THIN? In their most basic form, pancakes are made by combining flour, eggs and milk to form a batter before cooking in a well-greased frypan. And then countless variations can be made. For crepes, never use self-raising flour, add extra milk until your batter has the consistency of pouring cream. For pikelets, use less milk so the batter is thicker and needs to be spooned, rather than poured, into your pan.
- A 30-MINUTE TIMEOUT The key step in the cooking process, is to do, well, nothing at at all.Resting your batter for about half an hour before cooking is important . It gives the starch cells time to swell with the moisture so they burst when they hit the heat. That’s what makes the pancakes light and fluffy.
- CORRECT EQUIPMENT A heavy-based, non-stick frypan is crucial. The thicker base means the heat on the bottom will be less intense and provide a more even heat so the pancakes are less likely to burn. Those after perfect pancakes should have a pan dedicated to just pancakes that is never washed, just wiped clean with a paper towel. Wait until little bubbles form on the surface and once they start breaking up, flip the pancake over and it will rise, creating a nice fluffy texture. Check the bottom, and once it turns golden, serve.
- FIRST TIME DISASTERS Just accept the first pancake of your batch isn’t likely to be your best. The pan needs time to warm up and the cook needs time to work out the correct batter consistency and temperature of the pan.
- MILK VS BUTTERMILK Buttermilk will make your pancakes more tender, fluffy and soft. The high acid levels react with the raising agents to create a light, airy texture. And buttermilk isn’t high in fat and no butter.
- WHICH FLOUR? To ensure a smooth batter, always sift dry ingredients before adding milk and eggs. Use plain flour for crepes but self-raising flour for all the other variations. For a more healthy option, replace half of the flour quantity with wholemeal flour but add an extra teaspoon of baking powder to compensate for a denser mixture.
- WHAT’S ON TOP From a sprinkle of cinnamon sugar to the whole shebang with berries, ice cream and maple syrup, there are many pancake topping combinations. For dinner party bling, experiment with adding flavours to your batter such as rosewater, vanilla bean seeds or a small amount of stewed fruit. Stack them with caramelised nuts, a rich chocolate sauce or a spoonful of dulce de leche.
- SWEET VS SAVOURY Pancakes aren’t just for the sweet tooths: think smoked salmon blinis or Peking duck pancakes. Omit sugar from your batter and add flavours such as cracked black pepper or finely chopped chives.
- COOK NOW, SERVE LATER Pancakes can be time consuming to make, particularly if you have hungry children or a table full of dinner party guests. Luckily, pancakes can be cooked in advance . Leftover batter will also keep well overnight
Perfect Pancake Recipe
2 cups all-purpose flour
Pinch of Love and Passion 😉
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.( if is not tick add more flour)
- Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the frypan. Brown on both sides and serve. Enjoy