A simple pancake is made from milk, flour, eggs and baking powder for leavening. However, if you want to experiment with buckwheat or whole wheat, you can use those types of flour. Also, you can add fruit to the mixture.
Cooking is the most time-consuming part of making pancakes. However, that time is very short and for that reason, you should consider pancakes an everyday food, rather than a special-occasion meal.
- 100g plain flour
- 1 tablespoon of vegetable or sunflower oil, plus extra for frying
- 300 ml semi-skimmed milk
- 2 eggs
- Pinch of salt
- Blending in the flour: Take a big mixing bowl and put in it the flour and a pinch of salt. Now, crack the eggs into the middle, and pour in 1 tablespoon of oil and 50ml milk. Whisk from the center, slowly drawing the flour into oil, milk, and eggs. When all the flour is incorporated, beat until it becomes a thick, smooth paste. If it is too stiff to beat, add a little more milk.
- Finishing the batter: Add a splash of milk and whisk in order to loosen the thick batter. Pour in a steady stream of the remaining milk, while still whisking. Continue whisking and pouring until a batter becomes the consistency of slightly thick single cream. Usually, people leave the batter for about 30 minutes, to allow the starch in the flour to swell, but there is no need to do that.
- Getting the right thickness: Put the pan over a moderate heat and wipe it with oiled kitchen paper. Now, add some batter into the pan using a ladle. Tilt the pan in order to move the mixture around for an even and thin layer. Pour any excess batter into a jug and return the pan to the heat. Leave it to cook, undisturbed, for about 30 seconds. Next, Take the jug and pour the excess batter into the mixing bowl. If the temperature is right, the pancake should turn golden underneath after only 30 seconds.
- Flipping a pancake: Hold the handle of the pan, ease a fish slice beneath the pancake, and then lift and flip it over. The pancake should lie flat against the base of the pan with no folds. Cook it for additional 30 seconds before putting onto a warm plate. Do the same with the rest of the batter and serve them as you cook or stack onto a plate.
- Tip: Reheating pancakes: Stack the pancakes on a heatproof plate and cover them with foil. Put them in the oven and warm at 180C for 10 to 15 minutes if they are cold, or 5 to 10 minutes if they were at room temperature. For microwave, stack pancakes, cover them with cling film and pierce the film. Reheat pancakes on high for 1 minute.