I love pancakes (not as much as ice cream, but definitely up there).
I don’t enjoy them as frequently now, but for years I used to make pancakes every weekend.
Here are some tips for the perfect pancake:
- Use self-raising flour, NOT plain flour. I have no idea why some recipes recommend plain flour – you need the pancakes to pop.
- Buttermilk is overrated. Just use plain milk, and ensure the batter consistency is more on the runny side than the cluggy side.
- I have one secret ingredient which I’ve treasured for years…. Add vanilla essence! It’s incredible!
- Use a ladle to spoon the batter into the pan. You get the ideal size every time.
- Don’t add extra flavour to the batter (like bananas, chocolate chips and blueberries). Keep the batter separate. You add the extra elements when the batter is cooking, and the elements must be finely sliced. When the first side of the pancake is in the pan, add the elements to the top of the pancakes where it’s runny. You then want to flip the pancake so the elements are cooking on the bottom.
- When applying maple syrup to your stack, don’t just put it all on the top and let it flow over the sides. Add a little maple syrup within each layer between the stacks so the pancakes are a little bit soggy.
Enjoy!