We’ve teamed up with the Nottingham Pancake Appreciation Society to give you some tips on making the perfect pancake.
The Society like to keep things nice and simple so stick with a traditional recipe:
You will need:
100g flour, 2 medium eggs, 300ml milk, pinch of salt, splash of water, drizzle of oil.
Method
- The Batter
Put the flour and salt into a mixing bowl and make a well in the centre. Add the eggs and approx. 50ml of milk and a drizzle of oil. Whisk the mixture adding the remaining milk gradually until you have a smooth batter. Top tip: it should have a similar consistency to single cream.
Now this is where some people will say you need to leave the batter for 30 mins but the Society say don’t bother! It’s pancakes – who can wait!
2. Cooking
Heat your frying pan over a moderate heat and add a tiny amount of oil. Add about an eighth of the batter to the frying pan and tilt the pan to ensure the base is covered in a thin even layer of batter. Quickly pour any excess batter back into the jug. The pancake should need roughly 30 seconds cooking on each side.
- The Flip
Before attempting the flip ensure that there is no uncooked batter on top of the pancake. Slide the pancake forward and flick it up (as you would do with a stir-fry). If the pancake doesn’t fall flat remove any creases with a spatula, before cooking for another 30 seconds.
Voila, perfect pancake … DONE!
Now finish your pancake off with your topping of choice. Our Pancake Day Twitter poll suggests Notts is partial to a squeeze of lemon and a spoonful of sugar.
Share your pancake flipping video on our Facebook page to be entered into our Flippin’ Great Gallery!
