How to make - and toss - pancakes
publication date: Feb 20, 2012
author/source: Fiona Beckett
This is the classic pancake day pancake I was brought up on, served with freshly squeezed lemon and sugar. You can, of course, top them with more indulgent toppings such as golden syrup or melted chocolate but this is the way I like 'em.
Makes 6-8 large pancakes - enough for 3-4
110g plain flour
You'll also need a non-stick pancake pan or shallow frying pan
Mix the flour and salt in a large bowl. Make a hollow in the centre. Beat the eggs lightly with the milk then add 25g cool melted butter. Gradually pour into the flour stirring all the time and beat well with a wooden spoon. Set the batter aside for half an hour then beat it again.
Heat the pan until quite hot then grease it with some scrunched up kitchen towel dipped in the remaining butter. Scoop out a small cup or 1/3 of a mug of batter and tip it into the pan swirling it round quickly so the whole base of the pan is covered with batter.
Cook for about 30 seconds till the edges begin to brown then flip over with a spatula and cook the other side. Repeat with the other pancakes. Serve up straight away as you make them, squeezing on lemon and sprinkling with about a teaspoon of granulated sugar, then rolling them up or folding them into four
* The crucial thing with pancakes is getting the temperature right. The pan needs to be quite hot so the batter runs freely over it when you pour it in. The first pancake you make with probably be a dud but after that you should be able to turn out ones that look impressively professional.
* To toss a pancake ease a spatula round the sides of the pancake to make sure it’s not stuck to the bottom. Give the pan a good shake then hold the handle with both hands and jerk it upwards towards you so the pancake flips over. Be prepared to move the pan to catch it in mid-flight and don’t try to toss it too high!
If you've mastered basic pancakes take a look at Sig's version on our Facebook page!