It’s finally here – the one-day of the year when it’s perfectly acceptable to throw food around the kitchen – Pancake Day!
We hope you’re all prepped and ready to whisk up some eggy, milky, pancakey treats. But before you hit the hob, you’ve got to ask yourself some very serious questions…
Do you like them with chocolate spread and banana, lemon juice and sugar, or even served with a dash of amaretto (yep, that’s a thing). The options are endless. Then there’s the age-old question of savoury or sweet? Wouldn’t it be great if there were just one perfect pancake? Hmmm; maybe one day. But for now, however you choose to enjoy your pancakes, here’s the basic ingredients you’ll need:
- 200g/7oz plain flour
- 350-400ml/12-14fl oz milk, or ½ milk ½ water for a a thinner, lighter pancake
- 2 large eggs to be lightly whisked
- 1 tablespoon of vegetable oil
- A pinch of salt
- And vegetable oil for frying your delicious pancakes (serves four)
Ok, so you’ve bought the ingredients, you’ve picked your pancake recipe, and you’re all fired up and ready to go. But hold on there! Without a robust flipping technique you could still end up with egg, milk and flour on your face.
We all want to get the dreaded Pancake Day toss right, but you’ve got to know what you’re doing people. Otherwise you could be heading straight for that devastating moment when the batter folds in on itself and gets stuck. You know what we’re talking about. It almost happens in slow motion.
If you don’t want to find yourself scraping burnt batter off the bottom of a pan – or worse, the ceiling, these two tips are guaranteed to transform you from a flippin’ nightmare in to a champion tosser.
Use a non-stick pan: Seems obvious right?
Don’t be a hero: Start of with one flip, close to the pan.
Don’t worry, you’ll get the hang of it. Good luck out there. Oh, and remember; this is your chance to have pancakes in bed for breakfast. Don’t waste it.