How to achieve light fluffy pancakes this Pancake Day
It’s a national day we all love to get on board with… Pancake Day!
Although most of us don’t need a dedicated day to eat our body weight in pancakes, today’s the perfect day to get your flip on.
Our Head Chef David has shared his favourite recipe for how you can achieve the perfect fluffy pancakes at home.
What you will need for your pancake mixture:
110g/4oz plain flour, sifted
Pinch of salt
200ml/7fl oz milk mixed with 75ml/3fl oz water
David’s favourite toppings
Honey and berries (strawberries, blueberries and raspberries)
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next, gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
3. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
4. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over (this is the fun part!) and cook the other side for half a minute again – then simply slide out of the pan onto a plate.
5. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
6. To serve, simply drizzle your honey over your stack of pancakes and sprinkle over your fresh berries over the top.