Monday, 20 February 2012

Perfect Pancakes!

To make perfect pancakes you need the perfect pan, and this is it Lakeland Non-stick Crepe Pan. This pan, honestly, will not let you ruin pancakes. You won't even need to loosen the pancake- it just won't stick! It's even got shallow sloped sides so much easier to flip!
I use a fork rather than a whisk for this recipe, but, its really up to you!

110g plain flour, sifted
2 eggs
200ml milk mixed with 75ml water
50g butter
pinch of salt
plus, whichever toppings you like- mine are with lemon wedges and white sugar

  1. Sieve the flour into a mixing bowl
  2. Make a well in the centre of the flour and break the eggs into it
  3. Whisk the eggs into the flour, incorporating all the bits from the side
  4. Very gradually begin to add the milk-water mix into the flour, while whisking. Make sure to do this really slowly as it will reduce lumps
  5. When this is done, the mixture should be very thin. Now, put the butter in a non metallic ramekin and melt in the microwave. Spoon 2 tbs of melted butter into the batter and keep the rest to hand
  6. Get the pan very hot, turn down to a medium heat then dip a piece of kitchen roll in the melted butter and wipe it round the pan
  7. A ladle is easiest to make the best pancakes because the batter all goes in at once. Fill the ladle about 2/3 of the way and pour into the pan.
  8. As soon as the batter hits the pan, tip the batter from side to side, evenly coating the whole pan, until it stops moving
  9. The pancake should take about 30 seconds to cook, give the pan a shake to loosen it and check if the bottom is golden brown with a palette knife
  10. Flip the pancake over- either using your 'pancake flipping skills' or with a palette knife! Leave for just a few seconds on this side and then slide onto a plate
  11. Squeeze your lemon on, sprinkle with sugar and either roll or fold into quarters

Enjoy! x

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