Yes, it’s nearly Pancake Day again! lots of people worry about making these simple, thin traditional pancakes and opt to make the thicker ones instead but for me, pancakes should be thin, crispy around the edges and served with wedges of lemon and a sprinkling of sugar…and maybe a drizzle of golden syrup!
Here is our easy recipe to make lovely thin pancakes. There are only a couple of ‘rules’ to get the best results.
- Use a pancake pan if possible
- Make sure the pan is hot before you start cooking your pancakes
- The first pancake is usually the worst – cooks perks as you get to eat it and destroy the evidence!
Ingredients (makes about 8 thin pancakes)
125g plain flour
250ml whole milk
lemon, caster sugar, golden syrup or any other toppings you would like to serve with your pancakes
How to make traditional thin pancakes
Sift the flour into a mixing bowl, making a well in the centre. Add the eggs to the flour and use a whisk to start mixing together.
Gradually add the milk and keep mixing until you have a smooth batter.
Leave the batter to stand for 20 minutes or so then mix in a couple of tablespoons on cold water.
Now, put your pancake pan onto a medium high heat and let it get nice and hot.
Add about 1 teaspoon of vegetable oil to the pan and use a silicone pastry brush to spread it all over the surface of the pan (if you don’t have a silicone pastry brush you can take a wad of kitchen roll and dip it into a bowl of oil before wiping it over the surface of the hot pan but be very careful not to burn your fingers as the pan will be very hot!)
Take a ladleful of the batter and quickly pour it into the pan, swirling it around as you do. If you add too much batter the pancake will be too thick. If you haven’t added enough the batter wo’nt reach the edges of the pan so quickly add a little more.
Cook for a minute or so then use a silicone spatula to lift the edges of the pancake to see if it is nicely browned. If not, keep cooking and checking then when it is done use your spatula to flip it over (or if you’re feeling brave you can give it a toss!!) and cook for another 30 seconds – 1 minute on the other side. Check to see that it is done before sliding it onto a warm plate. Put the plate into a warm oven to keep them hot as you cook the rest of the pancakes.
Add more oil to the pan, then cook the next pancake in the same way, adjusting the amount of batter you put into the pan according to how the first one turned out!
When all of the mixture is used up, the pancakes can be served – roll them up with fillings inside, fold them into quarters or simply stack them!
We love ours served with a squeeze of lemon, a sprinkle of caster sugar and just a small drizzle of golden syrup but there are so many other things you can serve them with – jam, chocolate spread, peanut butter, banana, apples…so many to choose from and they don’t always have to be sweet either!
What are your favourite fillings to serve with pancakes? Let us know in the comments 😊