Flippin' Good Pancake Tips

Do you want to make perfect pancakes that are golden brown on the outside, light and fluffy on the inside with a touch of crispness around the edges? Follow our simple tips to acheive pancake perfection!

Trying to Get Out Every Last Lump from your Batter
Lumps are actually okay! If you over-mix, the gluten will develop, making your pancakes chewy instead of fluffy

Flipping Too Early
You shouldn't flip when you see bubbles, but you should flip when those bubbles pop and form holes that stay open on the surface of the pancake

Avoid Using Old Flour
Your batter should be less than six months old - or else it won't do it's job!

Making the Batter in Advance
No! You can't make your batter the night before or even an hour before. Griddling your pancakes right away will yield lighter, fluffier pancakes

Being a Sloppy Flipper
Slide a thin spatula under your pancake, lift about three inches, and then briskly turn your pancake. It will land right where you picked it from!

Frying In a Sauté Pan
If you have a griddle pan, definitely use it. Otherwise, use a wide heavy-bottomed pan - if your pan is too thin, your pancakes will burn. The width is pretty important, too.

Using Fake Syrup
Ok, you've put a lot of thought into making these perfectly fluffy pancakes. Please, respect the cakes by drizzling 100% maple syrup over them, not that "pancake syrup" that comes in a plastic bottle.


Follow our delicious recipe to have the best pancakes this pancake day!

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve:
Maple syrup

Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Serve with lashings of real maple syrup and extra butter if you like.


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