HOW TO MAKE PERFECT PANCAKES
I’ve never posted this recipe on my blog because I figured it was too simple but recently so many people have been asking me how to get perfect looking pancakes without a special pancake pan, without separating the egg whites, etc. and there are a few little things I have learnt along the way as I have made a TON of pancakes.
Now excuse me while I geek out and reveal the mega foodie within.
Perfect pancakes to me should be light and fluffy, not perfectly round (as they can look industrial) but still fairly round and have a uniform golden colour on the flipped side. There are a bunch of tricks I’ve discovered that help you get them looking like this:
- 1 egg
- 300ml milk
- 230g plain flour
- 2 teaspoons baking powder
- 1 dessert spoon sugar
Whisk in the dry ingredients using the electric whisks or Kitchen Aid until combined but don’t whisk for too long.
Place a very lightly greased non-stick pan on a medium-high heat, making sure the pan is hot before you start putting any batter in.
Tip 3: Use a small ladle to scoop out the pancake mix into the pan into a circle shape. Use the back of the ladle to gently push the pancake mix into more of a round shape.
Tip 4: When the batter starts to bubble, either flip the pancakes in the pan or use a spatula to flip them. To get this uniform brown colour, the flip is really important. If you’re using a spatula, flip it onto the pan fast and at a bit of a height. This sounds silly but you really want the pancakes to slap against to pan, pushing all the batter against the heat.
Once cooked through, keep warm in a just-warm oven and serve once you’ve made them all.