It’s Shrove Tuesday, also known as Pancake Day, so today people up and down the country will be tucking into a batch of pancakes – be it fluffy American-style ones or thinner Crepes.
But according to new research by food box company Gousto, pancakes are the dish that Brits struggle the most to make.
The three main issues they face are burning them, struggling to adjust the recipe to feed the right number of people and of course the dreaded first pancake sticking to the pan.
If you’ve found yourself having a hard time when making pancakes, then don’t worry, we’ve got some tips that are bound to help you out.
Jordan Moore, Senior Recipe Developer at Gousto has shared a look at the biggest mistakes people make when cooking pancakes and offered advice on how to improve your technique.
Here’s what he had to say…
(Image: Tetra images RF)
Don’t tip all the ingredients into the bowl at once
While you do have to mix everything together, it’s important not to tip all of your wet ingredients into the dry ingredients in one go.
Jordan recommends adding the wet into the dry in stages.
He says: “Always add your wet mixture to the dry ingredients in stages, gently stirring together until you have a perfectly pourable consistency.”
Don’t over mix your batter – use a whisk instead of a spoon
Many people struggle to get the lumps out of their batter when mixing with a spoon.
Try using a whisk instead, it can be much more helpful.
Be careful not to over mix as this can make your mixture tough and the pancakes will end up chewy, instead of light and fluffy.
(Image: iStockphoto)
Let the batter rest before you start cooking
You’ve mixed up all your ingredients and are desperate to get to the eating part, but instead of pouring your batter straight into the pan, wait for a little while – for at least half an hour to be precise.
Jordan explained: “Try and leave your batter to rest for at least 30 minutes before cooking.
“This will ensure all of the flour is absorbed into the wet mix, and will result in a better and more flippable pancake.”
However if you’re really short on time, the chef claims that there is a way to cheat and get the same chilled effect – by using room temperature ingredients.
“Take the milk and eggs out of the fridge about 10 minutes before you start making the mix to reduce the chill,” he adds.
When making American pancakes, don’t forget the baking powder
American pancakes can be tricky to make, as they contain a raising agent.
Jordan advises using baking powder that is “as fresh as possible” to get the optimum rise on your pancakes.
Make sure you’re using the right pan
According to Jordan, the perfect pan is “large, hot and non-stick” and the key is to have really hot oil.
He says: “Make sure the oil is hot enough before you pour your first pancake in – this way you’ll avoid them sticking to the pan.”
If you fry the pancakes in butter, they’re more likely to burn
Frying pancakes in butter tastes great, but can burn easily.
If you really want to cook yours this way, Jordan suggests adding a tiny bit of vegetable oil to the melting butter to avoid this.
Don’t overcook your pancakes
Wondering whether your pancakes have been in the pan for long enough and when the right time to flip is?
Jordan can help.
He says: “Pancakes usually take around three minutes on the first side and then around one to two minutes after the flip, depending on thickness.”
He continues: “A sure-fire way to know if you’re ready to flip is to look out for little bubbles forming on top of your pancake.
“Use a spatula to life the edge of your pancake and have a peek to see if it’s golden brown. If so, try and flip!”
And once you’ve finished one pancake, don’t forget to give your pan a quick wipe with kitchen towel, to stop any burnt flavours from transferring.
Don’t worry if you can’t eat all your pancakes either – you can always wrap them up and pop them in the freezer, to be reheated and enjoyed another time.
