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Lyle’s Golden Syrup Definitive Four Steps To Perfect Pancakes
How to make perfect pancakes every time - and some delicious ideas for how to
top them, too!
Step One: Prep It
- Pour 300ml of milk into a jug and add 2 medium eggs - beat well.
- Place 125g plain flour into a bowl and make a hollow in the centre.
- Gradually pour the egg and milk mixture into the centre of the flour,
whisking just in the centre as you pour.
- As you pour more steadily, keep whisking so you pull in all of the flour
from the outside of the bowl – this means you shouldn’t get any lumps.
- Once all the flour is incorporated, whisk 25g melted butter into the
batter, cover with cling film and place in the fridge.
Step Two: Cook It
- Use a non-stick frying pan for best results – use 70ml of batter to get
a decent thickness pancake in an 18cm pan.
- Heat the frying pan on a medium heat until there’s a slight haze coming
from it.
- Add a sliver of butter and let it melt, moving the pan around so it
covers the base of the pan.
- Tip any excess butter into a small bowl for the next pancake.
- Whisk the batter once more before using it.
- Ladle some batter into the pan – twisting the pan as you go so that it
covers the bottom of the pan.
- Place the pan back onto the heat and leave to cook for 1-2 minutes.
- To check if the pancake is ready to be turned, loosen the edges with a
spatula then give it a little shake – it should come loose and move in the
pan.
- The pancake should be opaque on top and a light golden brown colour
underneath.
Step Three: Flip It
- If you’re feeling brave, grab the handle with both hands and move away
from the hob slightly. Drop the pan down and quickly flip it back up again,
using your wrists to flip the pan – the pancake should rise out of the pan
and turn over.
- Place back on the heat, cook for another minute and slide out onto a
plate.
- If you’re not feeling brave, use a fish slice to flip the pancake over,
making sure the slice goes all the way under the pancake before you turn it.
Step Four: Top It
Classic Pancakes - Drizzle some Lyle’s Golden Syrup over the pancake
then squeeze over a wedge of fresh lemon, roll and eat immediately.
Nutty Caramel Pancakes - Toast some roughly chopped pecans in a hot
frying pan, add 4 tbsp Lyle’s Golden Syrup and heat until melted. Add 4 tbsp
double cream, stir well and cook for 1-2 minutes until the mixture bubbles up.
Spoon a little over the pancake, fold into quarters and pour some more over the
top.
Orange Pancakes - Squeeze the juice of 1 fresh orange into a hot
frying pan, add 2 tbsp Lyle’s Golden Syrup and cook for 1-2 minutes until the
mixture has thickened slightly. Pour over the pancakes for an extra zing.
Syrupy Ice Cream Pancakes - Spoon some vanilla ice cream down the
centre of the pancake, squeeze over some Lyle’s Golden Syrup and roll up – eat
before the ice cream melts!
Banana Chocolate Pancakes - Heat a little butter in a hot frying pan,
add 1 chopped banana and cook for 1 minute then add 2 tbsp Lyle’s Golden Syrup
and heat through. Spoon onto half a pancake, then grate over some chocolate and
fold the top half over.
Don’t forget: Pancake Day 2010 is Tuesday 16 February - don’t let it creep up
on you and get prepared with exciting recipes and new methods to impress your
friends and family. For advice, recipes, tips and more visit
www.welovepancakes.co.uk
For years, Lyle’s Golden Syrup has earned a special place in our hearts with
its delicious and distinctive ‘liquid gold’. Now with even more products
available – from the familiar family favourite in the green and gold tin, to
Squeezy Syrup that comes in a no drip, no mess, fun to use bottle, there’s
something for everyone. For information on the Lyle’s Golden Syrup range visit
www.lylesgoldensyrup.com
Watch Emma Forbes cook
perfect pancakes for Pancake Day
Back to Pancake Day
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