Make The Best Pancakes: Chef’s Tips & Recipes
Making pancakes seems so simple… yet it can be a batter-splattered minefield for the unwary.
Make sure your Shrove Tuesday offerings look and taste perfect with these expert tips from Peter Sidwell, CookServeEnjoy’s in-house chef, and enjoy your pancakes year round.
Peter’s top tips for the perfect pancakes
Use oil instead of butter in your pan
“I prefer using vegetable oil as it doesn’t affect the flavour of your pancakes like olive oil would and has a higher smoke point than butter, which will burn. If you still want that buttery flavour, try whisking some melted butter into your batter,” said Peter.
Use a silicone spatula when flipping
“Silicone won’t tear your pancakes, while metal turners can scratch the non-stick coating on your pans. Save them for cast-iron or stainless steel cookware.”
Don’t waste the first pancake
“People often throw away the first pancake because their pan isn’t up to temperature, resulting in a tough, flat crêpe. Flick a bit of water into your pan. If it sizzles and boils away, you’re ready to cook.”
Pic: Istockphoto
Rest your batter for best results
“This is the real secret to deliciously light pancakes as it allows the flour to absorb more liquid and release starches. This is especially important for the American style as you want more height. Rest your batter for at least 30 minutes.”
Give your pancakes an American twist
“American style pancakes are thick and fluffy thanks to the addition of baking powder and self-raising flour. The trick is to create a batter thick enough to hold but loose enough to spread in a circle.”
What if you need to avoid eggs and dairy?
Making pancakes plant-based is easy according to Peter. “Plant-based replacements are really easy to find in supermarkets these days. Simply use an egg replacement, like the brand ‘Crackd’ and I suggest using soya or oat milk.
“Surprisingly, apple sauce is also an excellent substitute for eggs — it works well at binding the ingredients together. As a general rule, use a quarter cup of apple sauce for one egg.
“Apple sauce can be quite sweet, so you may need to cut back on the sugar slightly in your pancakes.”
Don’t throw away unused batter
“Batter can be kept for up to four days, although you’re better off freezing your pancakes as this will preserve their freshness. There are lots of recipes which incorporate leftover batter including fermented bread, Yorkshire puddings and mini mufins.”
Best ever pancake recipes!
Take a look at this expert guide on how to make the ultimate pancakes. Explore My Weekly’s collection of online pancake recipes, too, from fruity or chocolatey, savoury, vegan and/or organic… or something a little different like Banana Lava Pancakes or elegant Coffee & Amaretto Mini Pancake Stack (below).
Coffee and amaretto pancake stack
