Today we will talk “Pancakes”! I know, I know, there are hundreds of recipes available online instructing you on how to make them. Not another one! Well, bare with me please. This recipe has been my “go to” for years. It’s foolproof, easy and makes most delicate and light pancakes you could imagine and it’s all down to one secret ingredient. 🙂 So, how to make classic pancakes? Read on.
We do love pancakes in our house. Whether it’s classic pancakes this recipe is all about or fluffier, American style pancakes, they are generally favourited by many. It’s also quite interesting to see that the classic pancake recipe is very much an international affair. I grew up on these in Poland and have some very fond memories of my mum making them not following any recipe at all. Forget the scales or measuring jugs, it was all done on “more or less” basis and the main aim was to achieve desired consistency of single cream. It always worked and they were (and still are) delicious.
My pancake recipe is based on my mum’s method with little modification that will be revealed in a moment.
I’ve done a bit of experimenting with pancakes to see whether there are any recipes that would beat this one but I always go back to this little classic as I genuinely find it the most foolproof and by far the tastiest. Originally, my mum’s method of making pancakes used half and half milk and water which already makes for lighter pancakes than those made with milk only which I personally find more difficult to get nice and thin. I thought that mum’s “half and half” recipe was IT, but then I read somewhere about using sparkling instead of regular water, tried it and was converted. Using sparkling water in your batter aerates it more and pancakes themselves come out lighter and more delicate, no chance of rubbery disaster. 🙂
- I like to add either oil or melted butter directly to my pancake batter instead of a frying pan. This way you avoid greasy pancakes but your pancakes still won’t stick to the pan!
- Make sure you have your pan really, really hot before you start frying. Don’t try to rush and get that batter on the pan before it reaches right temperature as your pancake will fall apart and end up in the bin.
- I know that letting your pancake batter rest for 30 min might seem like a step not worth bothering with. I can assure you, this rest gives gluten a bit more time to chill which will affect the texture of your pancakes so in my eyes well worth waiting half an hour for. Unless you don’t mind chewy pancakes?
And Couple More Tips!
- This one is related to personal preference but I find a simple, plastic measuring jug with pouring spout that bit easier to use for pouring my batter onto the pan. However, if you prefer good, old ladle, by no means use it. It’s got to work for you! 🙂
- As you are on a roll frying away, keep piling your pancakes up on a plate and keep them covered with a clean tea towel to prevent them from drying. You don’t need to separate them with baking paper, don’t worry, they won’t stick.
Once you have your pancakes all piled up and ready, the hardest bit is to decide on the filling. Are you lemon and sugar, jam, Nutella person? Or perhaps you have some other preferences? For me pancakes wouldn’t be the same without my Lemon Curd which is simply perfect for pancakes. Give it a go and just lemon and sugar will no longer quite cut it! 😉
For something a bit more controversial, how about topping your pancakes with some Cranberry Compote with Rosemary? You will be surprise how wonderful these two are together!
Pancakes are also perfect ingredients for creating some exciting desserts like these Pancakes (Crepes) with Mascarpone Cream & Cranberry Compote. Simply divine! Dessert with wow factor that will definitely impress yet is so simple to make!
Have you tried my How to Make Classic Pancakes recipe? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my How to Make Classic Pancakes post with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too