How to make flipping good pancakes! That’s the second title to this post. What can I say I’m all about the quality content here. Haha. But seriously, I make some fine ass pancakes, so I won’t bother being coy, I’m just going to share the love so you can too. First of all there is no fixed recipe for my pancakes. Awkward. Recipe post, no recipe. Eeek.
BUT I recommend the Nigella basic pancakes recipe.
I don’t use sugar in my pancakes, I figure people are usually adding jam or something else to them anyway and don’t even miss it. Do the Nigella thing and my biggest suggestion is to keep an eye on the consistency. If it’s too thick you’ll get like 4 pancakes out of a 15 pancake mix. Too thin and they’ll just be, well, crap. It’s a similar consistency to chilled thickened cream. Thick but runny.
My tips are;
- Get a pancake pan {mine is almost dead, as you can see}. Look for flat sides, this helps with the flipping.
- Heat the pan at an even low heat. Really, you want to use just above off once the pan has been heated.
- Practice your flips, it’s the only way to learn. Loosen the edges with your spatula first.
- Add butter to the mix, not to the pan. A small spray of cooking oil if the pan gets too much mixture will help it not sticking.
- Chill the mixture before using if possible.
- Pour to the middle of the pan for round pancakes.
- The thicker the mix, the thicker the pancake but the fewer you’ll get.
- Allow to cook through {bubbles visible} before you even THINK about flipping. If the bottom is burnt, the pans too hot.
- Eat as you go. There are never any left once you finish cooking.
Enjoy your flipping good pancakes.
Originally post on Suger Coat It and republished with permission.
Tags: BASICS, BREAKFAST, HEALTHY MEALS
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