20/02/2007

Make sure your pancake day is not a flipping hell with our top ten tips on making the perfect pancakes – today, and any day of the year.

1. The basic ingredients for a pancake batter are flour, milk and eggs. For a thicker Scottish-style pancake, add more flour; for a thinner French style crepe, use more liquid. 
2. Some people like to let the batter stand for 30 minutes or so because it can give a lighter, more airy consistency. But if you don’t have time, they taste so good that you’ll not worry about the bumps and lumps!
3. You can add savoury or sweet flavourings to the batter at this stage, such as dried or fresh herbs, cheese or sugar.
4. Use mildly-flavoured oil such as vegetable or sunflower oil, as olive oil can give a savoury taste to sweet pancakes. Don’t overload the pan with oil; otherwise the batter will turn gooey. A tablespoon will do, you can always add more later.
5. Get the pan really hot before adding the batter, then turn it down to a medium heat so it doesn’t spit.
6. Remember that the pan will retain heat, so the more pancakes you make, the quicker the oil will heat and the less time it will take.
7. Make sure you have a medium thick pancake before you toss and that it is 'cooked' on the bottom.
8. If you want to go for the all-out ceiling-skimming flip, then choose a pan that’s not too heavy, or better still, simply flick the pancake over at a lower level with a spatula. Oh…and always make sure your pan is non-stick...
9. Always expect the first pancake to fail as it takes a test run to get the heat, batter quantity and spatula-action right.
10. If you layer freshly-made pancakes between sheets of baking paper you can freeze them for up to one month.

Basic Batter Recipe

125g plain flour
1 medium egg, beaten
300ml semi-skimmed milk
Tablespoon oil for frying

Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Then whisk the eggs, bringing in all the flour. Gradually add drops of the milk and water mixture and continue to whisk.

Crumbly Cheese And Leek Pancakes
   
Makes 4 large, or 8 small

Basic Batter Recipe (see above)
15g/1/2oz butter
175g/6oz finely sliced leeks
75g/3oz crumbly cheese such as Wensleydale, Clachnaben from the Craigmyle Cheese Company, in Torphins, or Bonnet from Dunlop Dairy, in Ayrshire.

Make the batter (as above), and then melt the butter in a non-stick pan and sauté the leeks over a medium heat for 3 minutes or until soft. Stir into the batter mixture and crumble in the cheese. Mix well.

Clean the pan and return to a high heat, add a drizzle of oil. Add 3-4 heaped tablespoons or a ladleful of the batter mixture and swirl around the pan. Cook for 2-3 mins or until the base is golden brown, then flip over and cook for a further 1-2 mins on the other side. Repeat.

Looking for business advice? Check out our other Advice features here