It may have been around a year since you last made pancakes, don’t fret a jot, we are here to ease you into an evening of perfect flippin’ and crispy edged perfection. Jane has popped over to Spain and was last night giving this pancake recipe a dry run in the back streets of Granada (very nice indeed) whilst I kept my head down in the Beach House avoiding storm Imogen (nicely named). So, we’d like to share one of the easiest ways to make the perfect pancake and a few key tips to ensure pancake paradise is yours……
Pablo (or Paul to some) is my sisters newly crowned husband. I’m still getting used to the new title. Pablo is a passionate cook and regularly comes up with sensational dishes, over Christmas, one that stood out for the whole family was Pablo’s perfect pancakes. You could really wish for no more in a pancake recipe. This is as easy as it gets, but the outcome is light, fluffy and hopefully, crispy around the edge. Perfect for pancake day, or any day for that matter.
I wish we ate more pancakes in Britain and didn’t reserve them for one night of frantic flipping. I think our nations happiness index would leap with an increase in pancake munching, they are so fun and versatile; sweet or savoury, thick or thin, wholegrain and nutritious or light and white…….we all know how we like them. I like mine with a fruity sauce or something rich like this wonderful coco and peanut sauce I just came up with. Jane is a purist and opts for a squeeze of lemon and a scattering of sugar. Each to their own!
TOP 5 TIPS FOR PERFECT PANCAKES
1. Don’t over oil – lightly grease your pan and remove any excess oil with a paper towel.
2. Practice makes perfect – The first couple of pancakes may be a little strange, but you’ll get the hang of it!
3. Regular heat – Consistent pancakes need a consistent temperature. Warm up your pan on medium heat and turn down the heat slightly if needed.
4. Flippin’ Marvellous – Make pancakes small to ensure an easy flip. Always loosen run a spatula under the pancake before trying to flip, otherwise you may pull a muscle and generally look a bit daft as the pancake clings to the pan.
5. Portion control – use the same amount of mix per pancake. Sounds obvious, but for best results, keep a measuring cup handy and add the same amount of batter to the pan. They’ll take the same length of time to cook, look great and there will be no arguments over who got the runt of the litter!
And voilà! Perfect pancakes every time!
Right………..lets rock a perfect Pablo pancake!
I use cups here because I love America and it cuts out unnecessary scale faff. These are not supposed to be huge, pan filling pancakes. They are harder to handle. These are roughly 6 inches in diameter, light and fluffy. More like an American style pancake than a French style crepe. Thats how Pablo likes ’em……
1 1/4 cup strong white flour/ all purpose flour
2 teas baking powder
1/2 teas salt
2 tbs light brown sugar
1 cup (250ml) non-dairy milk (we use soya)
1 tbs oil
2 tbs water
(should equal 1 1/4 cups in total, if not, add a splash more water)
Add the wet ingredients to the dry ingredients and whisk until all is combined.
(Check the top 5 tips above to make sure you are fully prepared for pancake paradise……)
Grab a medium sized frying pan (preferably with a nice thick bottom on it) and warm on medium heat. Add a couple of drops of oil, coat the pan, then add roughly 1/3 cup pancake batter. Let it naturally form a nice circular shape, leave to cook for 3 minutes, then flip over using a spatula to loosen it from the pan. Cook for another 2 minutes. If the colour is too dark or too light, check the heat and/ or cook for longer/ shorter with the next one.
Like I said, the first pancake at least, is a loosener, a warm-up.
Serve straight from the pan with accompaniments of your choice. There are some ideas on our last post Blender Banana and Pecan Pancakes with Chocolate Sauce for sauces etc.