Follow our tips and flips to get the best pancakes ever.
1) Should I use a wooden spoon or whisk to make my batter?
Use a hand held whisk to make your batter. This gets rid of any lumps
2) Can I use an electric whisk?
It is best to whisk the batter by hand as this avoids overworking the flour.
3) What if I don't have buttermilk?
Don't worry. You can make your own buttermilk by adding a squeeze of lemon juice to regular milk and then letting it rest for 10-15 minutes.
4) Why buttermilk?
The acidity of buttermilk reacts with the raising agents to make you pancakes lighter and fluffier.
5) Should I make my batter in advance?
Ideally make your batter and let it for about 30 mins before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier.
6) Butter or oil?
I always use butter rather than oil as I prefer the taste. My tip is to melt the butter in a separate bowl and then using a pasty brush lightly coat the bottom of the pancake pan. Also wipe out the pan between batches, with kitchen paper, to avoid the bitter taste of burnt butter.
7) What sort of pan is best?
A think bottom frying pan is best. The thicker base means the heat on the bottom will be less intense and provide a more even heat so the pancakes are less likely to burn.
8) How do I know when to flip my pancakes?
Wait until little bubbles form on the surface and once they start popping, flip the pancake over. They are ready when the underside is a light golden brown.
9) My first pancake often is a disaster.
Don't worry, treat the first pancake as a practise. It is unlikely to be the best as the pan needs time to warm up and you need to get used to how much batter to add to get the perfect thickness.
10) How do I get my crepes really thin?
Don't add too much batter. Put a ladle of mix into the pan and then quickly rotate the pan at an angle to spread the mix thinly over the surface. You can always add a little more batter if needed.