Growing up, when Pancake day came around, we would have purely just pancakes for dinner, all different types of toppings and it was just an excuse to have a fun tea. The hubs however grew up with having a normal meal and then pancakes for dessert?? Still bizarre to me, but however you do it, I’ve searched the web for some tips and tricks for the perfect pancake.
– You need a really good frying pan if you want the best pancakes. Flipping them without a non-stick pan could be disastrous!
– The batter could be a standard Yorkshire pudding recipe but adding things like spices, lemon zest, vanilla or herbs (depending if you’re sweet or savoury) gives extra flavour.
– Some people claim adding buttermilk to be their secret weapon but you could also add a touch of oil or melted butter to help against sticking. Adding ricotta or soured cream in place of milk also works wonders.
– Let’s face it, it’s the night the diet is out of the window. The best pancakes (particularly for sweet pancakes) are made using white flour. Wholemeal works well though if you are having savoury.
– Let your batter sit for a while, make up several hours before and leave in the fridge, for best results.
– Make up three times as much batter as you think you’ll need – it will go quickly and people will want more and more
– Enjoy it and practice, practice, practice!
What’s your favourite pancake topping??