Look out for my top cooking and eating tips!
Making Batters.. Perfect Pancakes
Making crepes or pancakes is not my speciality but I tried making some the other day with my trusty Le Cordon Bleu book for tips and here I am passing on those tips to you!
If you fancy making it for breakfast or a snack, here’s how to make good batter!
- Measure ingredients carefully. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife. Sift the flour too!
- Sift flour and salt into bowl and make a well in the centre, pour in beaten eggs
- Gradually beat in the flour from the sides and slowly pour in the milk to a smooth batter.
- Don’t overbeat the batter.
- Sieve the batter to take out any lumps!
- Heat the pan with butter over a moderate heat, until foaming then pour off excess butter.
- Use a ladle to pour the batter in the pan, its easier! You can use the back of the ladle to spread batter out or just move the pan so all the batter spreads evenly.
- Use a 1/4 cup measuring cup to pour the batter onto the hot griddle. Pour quickly, keeping at least a 2″ space between each pancake.
- Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface. Don’t move the pancakes before this!
- Use a long handled spatula or palette knife and carefully slide it under each pancake. Using your wrist, quickly flip the pancakes. I didnt get this the first time!
- Let the pancakes cook for another minute or two.
- Then serve the pancakes immediately! Better straight away or if let may go chewy!
- Warm the maple syrup, add honey if you like, grated orange zest, cinnamon, lemon and sugar or jams with fresh berries!