Here are our top tips for getting Pancake Tuesday just right.
- Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. This step is the secret to the best crêpes. Let the batter stand at room temperature for at least one hour, or place in the fridge for up to two days.
- Set your heat to medium and let the pan get hot (but not too hot). You might need to adjust the heat to medium-low as the cooking continues. If the heat’s too high, the batter won’t spread to the edges of the pan before setting, and this can result in holes or uneven thickness.
- Butter is the best fat for cooking crêpes. Use a pastry brush to coat the pan very lightly with melted butter; too much will result in greasy, too-crispy crêpes.
- Add just 2-3 tablespoons of batter to the centre of a standard 20cm pan. Lift the pan from the heat and tilt your wrist so that the batter pours to one side, then swirl it around so it coats the whole pan bottom evenly.
- When the edges of your crêpe start to lightly brown and the top begins to look dry, then it’s ready to flip. Carefully lift the edge of the crêpe with a thin spatula, flip over, and cook for another 30-40 seconds before serving.
- Lumps in pancake batter are a good thing, because it means you haven’t stirred the batter excessively. Stir just until you don’t see any more flour streaks, but leave the batter lumpy.
- For crazy fluffy pancakes, separate your eggs. Combine the yolks with the wet ingredients as usual, then use an electric mixer to whip the egg whites until soft peaks form. When all of the other ingredients have been combined, use a spatula to fold the whipped whites into the batter as gently as possible.
- Rest batter for fluffy pancakes for just 15-30 minutes.
- Flip when bubbles begin to burst on the surface — and only flip your pancakes once. Do this as gently as possible to preserve those air bubbles and keep ‘em fluffy.
Be sure to try our amazing pancake recipes click here!
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