How to Make Pancakes Perfectly – 2 Secrets
When you are learning how to make pancakes there are two secrets to remember. One is not to make them too eggy and two is not to use oil when frying your pancakes. Simple!
They are also great to freeze once cooked as long as you place a sheet of parchment paper between each one. When you need them simply reheat them in the oven or give them a quick fry in the pan. But to be honest it really doesn’t take too much time to make your pancakes.
The Perfect Batter For Pancakes
- 100g plain flour
- pinch of salt
- 1 medium egg
- 10g melted unsalted butter
- 250ml milk
- extra butter for frying
- Melt the butter in a small saucepan
- In a bowl, mix the flour, egg, salt and half the milk
- Add the melted butter and whisk to a creamy sauce
- Add the remaining milk and whisk
- In a small frying pan, melt some butter and ladle in your mixture
- Fry for about 2 minutes then turn the pancake over
- Fry for a further minute
- Lift out and serve with either ice cream, blueberries, a sprinkle of icing sugar, jam, lemon, sugar – the list goes!
Alternatively you could try these super inflated giant fluffy pancakes. Something different that offers plenty to go around.
Posh Pancakes by Sue Quinn is full of incredible pancake fillings including goats cheese and lardons as well as chilli chicken.
If, like me, you love baking desserts for friends and relatives then you may wish to check out some of my other recipes on this site like my zingy lemon cheesecake recipe. It really is a superb after dinner treat.
For extra pancake fillings have a look at this web site.
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