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I feel I could be in danger of teaching grandmother to suck eggs. But I’m ploughing on through anyway. It’s pancake day, or rather Shrove Tuesday. The day to use up all the fat and eggs in the house before the first day of Lent.
Now I am pretty sure most of you have a pancake recipe already. Perhaps some of you are expert flippers. If you’re not in possession of the perfect recipe or the right wrist action then read on. This recipe works for me every time. You do need a non stick frying pan though. And nerves of steel. Expert flipping is all about nerves of steel.
This recipe plus my chocolate pancakes recipe and my spinach & ricotta filling recipe are all here too as well as a video of me flipping pancakes with the boys.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
Last year: Chocolate and banana flower shaped cupcakes, Subtle coconut rolls, Easy chocolate cupcakes and Chocolate orange tea buns. Oh and I almost forgot my Almond and fig granola.
Two years ago: Love cupcakes and White chocolate, lemon and macadamia cake and Roasted celeriac, carrot and parsnip soup and My lightest Yorkshire puddings.
Three years ago: Bake me not chocolate cake and Jelly and ice-cream meringue roulade and Good flapjack and Banana, butterscotch and fig traybake.
Four years ago: Treasure hunt ice-cream and Rhubarb and ginger chutney and Carrot cake.
Makes about 7 large pancakes 22cm in diameter
- 100g plain flour
- 2 large eggs
- 200mls whole or semi skimmed milk
- 80mls cold water
- 15g melted butter
- Rapeseed or other vegetable oil (but not olive oil)
- Measure the flour into a bowl and make a well in the middle.
- Crack the eggs into the well and add about a quarter of the milk.
- Whisk well with a handheld whisk until the batter is smooth and thick.
- Add the rest of the milk in thirds, whisking well after each addition.
- Add the water and melted butter, whisk well, cover and refrigerate for 30 minutes or up to 2 hours. (This stage is important as it makes the pancakes more tender).
- Heat ½ tsp of oil in a non-stick frying pan (approx. 28cm wide) on a very high heat. Don’t be tempted to add more oil as it deep fries the edges making them thicker and rubbery.
- Hold the hot frying pan away from the heat then take a ladle (or use a jug) to pour just enough pancake batter into the frying pan to thinly cover the base. Tilt the pan to help the batter run over the base of the frying pan. The first one will always be a bit thicker than the rest – it’s a learning process to see just how much batter you need to spoon in.
- Place the frying pan back on the heat and wait until the edges start to curl and the centre shows large bubbles – this takes about 40 – 60 seconds. Then shake the pan a little to see if the pancake comes loose. If it doesn’t use a slice or palate knife to loosen the edges.
- You can either use the slice/palate knife to flip the pancake over or you can have a go at tossing the pancake in the air to turn it. To toss it make sure all small children and animals are out of the way (!) and hold the frying pan away from your body, pointing downwards at about 45 degrees. With a quick hand movement push the frying pan forwards and upwards which will push the pancake off the edge of the pan furthest away from you. Try and catch the pancake!
- Don’t worry if it falls on the floor or flips over folded. Pancake tossing takes a bit of practice!
- Fry the other side of the pancake back on the high heat for about 30 seconds, then slip the pancake onto a plate.
- Add another ½ tsp of oil to the pan and repeat until all the pancake batter is used up. You can keep the pancakes warm by separating them with non-stick baking parchment and placing them in a low oven whilst you fry the rest.
(This recipe first featured on ITV’s This Morning).