Top tips for flippin' good pancakes
- 125g plain flour – sieved
- 2 large eggs
- 300ml full fat milk
- 2tbsp sugar
- Vanilla extract
- Pinch of salt
- Add the flour, sugar, vanilla extract, salt and eggs to a large bowl.
- Add 100ml of milk and whisk until smooth.
- Once smooth, gradually the remaining milk and continue to whisk.
- NOTE: Getting the batter smooth before adding the rest of the milk is the key to getting your pancakes light and thin.
- Heat up a non-stick frying pan and spray with oil spray for an even coating.
- Let the pan heat up a little more, lift the pan and add the batter with a ladle, swirling the pan to thinly coat the base of the pan with batter.
- Return the pan to the heat and cook for 1-1½ minutes, at which time you can then flip your pancake.
- You can try the fun way or use a spatula.
- Cook for a further 1-1½ minutes, then turn out onto a plate.
- Repeat this process till all the batter is finished
There is so much you can do... The classic way is to sprinkle with caster sugar and a squeeze of lemon.
It's question time...
What's your favourite topping, Gert?
"Cinnamon pancakes are pretty good!"
Will you be serving pancakes at Blandy's on 5th March?
"Yes we will. We'll do things a little differently on Tuesday, when we'll be offering American pancakes with bacon and maple syrup. Plus Chinese shredded duck and spring onion pancakes, and of course the British classic - sugar and lemon."
Do you have a tip for keeping each pancake the same?
"Practise and patience."
Is it true that the first one is always a flop? Or is that just my pancakes?
"Haha I will let you know on Tuesday...!"
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