Pancake Day recipe: How to make the PERFECT pancake – the two top tips from scientists

Cooking: How to make ‘fluffy’ American pancakes

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It’s finally pancake day tomorrow and the pressure is on to make the fluffiest stack anyone’s ever seen, but how exactly is it done? Whether you’re a pancake wiz or total beginner, we’ve found a recipe that won’t let you down courtesy of Bonne Maman.

What do I need to make a pancake?

125g plain flour

Pinch of salt

1 tbsp caster sugar (omit for savoury crêpes)

2 free-range eggs, beaten

25g melted butter, plus extra for cooking

250ml semi-skimmed milk

3 tbsp cold water

Sugar to dust

How do I make a pancake?

1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

2. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.

4. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

5. Serve warm with generous spoonfuls of conserve, caramel and compotes.

Want your panckaes to be light and fluffy? Well science has the answer!

Experts from the American Chemical Society have revealed the recipe for the ultimate fluffy pancakes.

Aside from milk, flour and eggs, researchers suggest you add two secret ingredients to the mix – lemon juice and baking soda.

These will react together in the batter and produce bubble of gas, which gets trapped in the mixture and helps to produce airy, light and fluffy pancakes.

Why do we have Pancake Day?

Pancake Day, also known as Shrove Tuesday, isn’t just about picking between maple syrup or Nutella.

The tradition of eating pancakes on Shrove Tuesday dates back to the 16th century.

The day marks the day before Lent, a period in Christianity where many believers give up luxury foods to replicate Jesus’ 40 days and 40 nights of fasting in the desert.

How do I make my pancakes fluffy?

No one likes a tough and rubbery pancake – and as well as the two secret ingredients, there are other tricks to keep your batter light.

The secret to a fluffy pancake is not over-mixing the batter – you don’t need to get rid of every little lump.

Another idea that pancake experts swear by is letting the batter sit for at least 15 minutes.

Apparently this allows the dry ingredients to absorb the wet ingredients, creating the perfect texture for your dream pancakes. 

Once in the pan, you might wait until you see your mixture bubbling before you turn it over.

Get flipping! 

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