Trying to Get Out Every Last Lump from your
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
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,
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
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
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
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