Ten pancake tips and twists on the classic pancake recipe to try this
Pancake Day
1. Make your batter either the night before Pancake Day or on the morning of
the day, to let the flour in the batter relax – it makes much better pancakes.
2. For an extra rich batter, place a small cup full of eggs, of milk and of
flour into a bowl and whisk very well until smooth.
3. Grate the zest of an orange into the batter when you make it – it gives a
lovely fresh zing to the pancakes.
4. Add 3-4 tbsp of Lyle’s Pouring Syrup to the batter when you make it,
taking care to whisk the batter well, for an extra luxuriousness.
5. Whatever size pan you use, you want the batter to be about 2mm thick in
the bottom of the pan – so it coats it but you can’t see through it.
6. Remember: Unless you’re very lucky, then first pancake will most likely
stick - this is perfectly normal – don’t worry! Give it to the dog.....
7. Clean the frying pan out with a little kitchen roll, and add more butter
each time – you’re less likely to get burnt bits that way.
8. You can make a whole batch in advance – either:
- Keep them warm or reheat them – just place them onto an oven tray with a
piece of greaseproof paper between each one, stacking them up as you cook
them.
- Cover them with cling film and put them in the fridge for 1-2 days.
o Discard the tray, wrap them in cling film and freeze them – they will keep
in the freezer for 1 month. Defrost them in the fridge for a couple of hours
before they are needed.
9. To reheat the chilled pancakes, heat the oven to 180C/350F/Gas 4, place
them in stacks of 3 onto an oven tray, cover with foil and heat for 10-15
minutes until hot.
10. Alternatively, place 4 onto a plate, cover with cling film and heat in
the microwave for 1-2 minutes (dependent on your microwave).
More ideas and inspiration from
www.welovepancakes.co.uk
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