How to prepare the perfect pancake
It’s Pancake Day today and whether you prefer sweet or savoury, crêpe or American, here’s how to ensure your pancakes are flipping perfect
Who doesn’t love a pancake stack? Oozing with… well whatever you fancy. ‘For me, I’d always choose savoury,’ says Tom Williams, head of marketing and events for The Breakfast Club. ‘But if it’s done right, you can’t beat combining both sweet and savoury – like our salted caramel and banana pancakes with a side of crispy bacon.’
This year, The Breakfast Club, or TBC as known by its fans, are offering five pancake specials, which pay homage to throwback pub grub classics with a Breakfast Club twist. ‘Think ham, egg and chips, vegan bangers and mash, or great balls of deep-fried cornflake ice-cream,’ says Tom.
For the majority of us, favourite toppings are a little tamer, with maple syrup, sugar and lemon juice or chocolate spread the norm. Traditionally a way of using up milk, cream and eggs ready for fasting during Lent, pancakes are nowadays much more a part of our regular brunch fare.
To make them extra-special though, try adding edible flowers to fresh berries, or a sprinkle of edible glitter for sparkle. And don't forget a drizzle of warm chocolate sauce.
Of course, Pancake Day gives you permission to eat them throughout the day: they are the perfect base for nacho-style toppings or teamed with Gruyere cheese and Parma ham for a light lunch. And then, of course, there's the pancake pudding…
Get the right pan
But if you want to really nail your pancakes this year, then it’s the pan that’s key. Partner & Assistant Buyer, Cookshop, Emma Lay believes the main thing to look for in a pancake pan is a great non-stick coating. ‘Pancake batter is notoriously sticky, so a good quality non-stick will help you flip your pancakes like a pro.
‘The shallow sides on a pancake pan also help you easily get your pancake out without breaking or tearing them,’ explains Emma. ‘Pancake pans tend to be flat right up to the sides – rather than convex like a normal frying pan – which helps you get a perfect round pancake.’
This year, try something new…
These apple and cinnamon pancakes are a delicious altermative to traditional sugar and lemon. Find everything you need at Waitrose & Partners, with plenty more pancake ideas too.
Preparation time 10 minutes • Cooking time 15 minutes • Vegetarian
You will need
300g self-raising flour • 1 tsp bicarbonate of soda • 1 tsp ground cinnamon 2 • medium Waitrose & Partners British Blacktail free range eggs • 500g Onken natural yogurt • 85g essential Waitrose & Partners salted dairy butter, melted • 2 British apples, peeled, cored and grated • 75g sultanas • 1-2 tbsp sunflower oil • 1-2 tbsp clear honey
1. Mix the flour, bicarbonate of soda, cinnamon and a pinch of salt in a bowl. Make a well in the centre, then gradually beat in the eggs, followed by 300g of the yogurt and the melted butter. Stir in the grated apples and sultanas.
2. Brush a heavy-based frying pan with a little oil and drop large spoonfuls into the pan to make 6-7cm pancakes. Cook for 1-2 minutes each side until golden and cooked through. (There should be enough batter to make 12 pancakes. Cover and keep warm while you cook them all.)
3. Stack 3 pancakes on each plate and top each with a spoonful of yogurt and a drizzle of honey.
Cook’s tip Any leftover pancakes make a great breakfast the next day. Warm briefly in a microwave or dry frying pan before serving.
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