How to make traditional pancakes. Just what you need for pancake day.
Every year when it comes to Shrove Tuesday I always end up Googling “Pancake Recipe” and aiming for the first thing that comes up.
This has led to some hit and miss pancakes over the years. Some too stodgy, some lacking flavour, and fortunately some good ones too.
This year I decided that enough was enough. No more pancake Russian Roulette. I was going to figure out what I think is the perfect pancake recipe.
I have now lost count of the number of pancakes I’ve made (and eaten) over the past week (not to mention my Lemon and Raisin Pancakes which I also made this week too!). Some of them weren’t even particularly good. However, after much experimentation I’ve found something I’m really happy with.
I think the geeky side of me emerged with this recipe (I even found myself using π to calculate the number of servings for the recipe using different sized frying pans – something I don’t think I’ve done since my GCSEs).
How I came up with my perfect pancake recipe
Trail and error (lots and lots of trial and error).
I took a basic pancake batter recipe and tweaked the amounts of flour and milk in relation to the eggs. I also tried…
- Just egg yolks instead of whole eggs
- Adding butter or vegetable oil
- Milk v Water
- Different types of milk (Skimmed v full-fat)
- Resting the batter before cooking v cooking immediately
- Different cooking temperatures
I found that…
- Yolk-only pancakes did taste nice, but not so much nicer that it’s worth the effort of separating the eggs and figuring out what to make with the leftover whites.
- I preferred them without added fat as this made them a bit greasy. I stuck to just using a little butter to grease the pan before cooking.
- Pancakes made with water – bleurghhhhh – not good
- Full fat milk pancakes taste better than skimmed. I’m a skimmed milk drinker generally, but in this case I found that using full-fat milk gave the pancakes a much better flavour.
- A lot of people say resting the batter is better but I couldn’t really tell the difference.
- I found that a medium heat is best, but I also found that if I cooked a lot of pancakes in a row I needed to turn down the heat slightly for the later ones.
Unfortunately, despite the mountain of pancakes I made, I’m still appalling at flipping them. I’ve absolutely no hand-eye coordination.
I think I’ve also been put off flipping by seeing Daddy Pig getting his pancakes stuck on the ceiling and still eating them (non-Peppa Pig fans will not understand – sorry).
What should you put with your pancakes?
I think I cheated a bit for the pictures, as that’s not really how I eat my pancake day pancakes (although they did taste goooooood with the maple syrup and fruit), I just thought the strawberries would brighten things up a bit.
In my opinion, on pancake day you have to go traditional. Simply lemon juice and a sprinkling of sugar.
However, as well as the multitude of sweet fillings you could choose from, these also work just as well with savoury fillings.
What do you put on your pancake day pancakes?
More pancakes for you to try
If you fancy trying something a little different then take a look at my pancake recipes index where I’ve got a selection of different pancake recipes as well as instructions and ideas for making your own pancake art.
To make these pancakes you will need…
- A large bowl
- Weighing scales
- Measuring Jug
- Frying Pan
- Spatula (unless your flipping skills are better than mine)
- Kitchen paper (to rub the butter onto the frying pan)
You may also need a hand blender to help you solve the problem of lumpy batter.
Nutritional Information per Pancake
This assumes that you made 12 x 6″ pancakes
This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.