Pancake Day is here - which means it's time to think about making your batter. Here are some tips from the team to make sure you have a flipping good day...
1. Keep it plain
Don’t be tempted to use self-raising flour; the eggs provide the rise in batter, not a raising agent.
2. Rest up
Always rest batter for at least 30 minutes before cooking so that the starch can swell and lighten the batter, averting the risk of stodginess.
3. Know your fat facts
Butter gives the best flavour to pancakes, but can burn in the pan – our basic pancakerecipe whisks melted butter into the batter to avoid this. Lard or dripping are traditional for batter puddings; use sunflower or vegetable oil if you prefer.
4. Get it hot, hot, hot
A pancake pan should be hot enough that droplets of water will skip across the surface. For batter puds, heat the tin and fat in the oven for 5-10 minutes first.
5. Pour with ease
Using a jug is much easier than a ladle
Ready to cook? Try our favourite pancake recipes:
Basic pancakes with lemon and sugar
Buttermilk pancakes
Banana pancakes
FAQs
Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.
What makes a good quality pancake? ›
Here are my seven best tips for perfect pancakes every time.
- Check the freshness of your baking powder. ...
- Whisk your dry ingredients to avoid big lumps. ...
- Resist the over-mix. ...
- Rest the batter. ...
- Use a big skillet or, better yet, a griddle. ...
- Wipe out the pan between batches. ...
- Pay attention.
Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty. Milk and butter: Milk and butter add moisture and richness to the pancakes. Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.
Why is my pancake not fluffy? ›
Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.
Should you let pancake batter rest in the fridge? ›
A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.
How does Gordon Ramsay make pancake mix? ›
Gordon Ramsay's recipe
You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.
What makes pancakes rise and be fluffy? ›
When chemical leaveners, such as baking powder, create bubbles in a cooked pancake, the gluten network traps these bubbles and allows a pancake to rise and stay fluffy yet still keep its shape. Recipe makes about 12 small pancakes, enough for four to six people.
Why are my homemade pancakes so dense? ›
With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.
What makes pancakes fluffy and helps them rise? ›
Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
Do pancakes taste better with water or milk? ›
Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.
