Pancake batter

Now make a well in the centre of the flour and break the eggs into it. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the pancake batter into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. 2oz of butter in a pan.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon. 7in pan to make her pancakes.

If you use a larger pan you will have fewer pancakes. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Wikipedia, which means that many of our articles are co-written by multiple authors.

To create this article, 399 people, some anonymous, worked to edit and improve it over time. This article has been viewed 6,363,781 times. Pancakes are a traditional breakfast treat that are easy to make. Once you get the basic recipe down, you can start experimenting and putting your own spin on these breakfast-time favorites.

Crack the eggs into a bowl and beat until creamy. Do not stir the mixture at this point! Melt the butter in a microwave-safe bowl. Add the butter and milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

If using vanilla extract, you can add it to the mix alongside the butter and milk. Heat the frying pan to a medium-low flame. If you have an initial “pancake” setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won’t stick. Sprinkle a few flecks of water onto your pan. If it ‘dances’, or jumps from the pan with a sizzle, the pan is ready for the batter.

4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle or greased frying pan. The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.

Cook the other side until golden and remove. Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes. These are the most delectable pancakes you will ever taste. Looking for a colorful twist to your pancakes? Rainbow pancakes are the way to go! They are quick, easy, and fun to make.

Little ones enjoy the beautiful colors added to their pancakes for a lovely ‘rainbow’. Having delicious fluffy pancakes that look like a pillow are one of the best pancakes out there. Finishing off with rich maple syrup will make your pancakes the bomb! Try a variety of fruit pancakes. They are many types of fruit pancakes to try from and do make your breakfast a hint healthier.