How to make flippin’ good pancakes
You know what I liked to cook more than anything else, when growing up? Pancakes! I don’t know if it’s just the whole mixing that I liked, or the challenge of flipping them. Our dog, Pip, always hovered around my feet, waiting for me to drop one. Never happened! Ha!
After something a little more adventurous? Try our Moroccan Beghrir pancakes recipe.
Makes around 10
- 4oz plain flour
- pinch of salt
- 2 eggs
- ½pt milk
- large knob of butter
Begin by sifting the flour and salt into a large mixing bowl. Make a well in the center of the flour, and crack the eggs into it. Whisk the egg and flour together, then slowly pour in the milk, whilst continuing to mix. Keep whisking until you have a smooth batter.
Place a non stick pan on a medium-high heat and add the butter. Once it’s melted, pour into the batter and give it a stir.
Leave the pan on the heat and using a ladle, pour in some batter. Move the pan in a circular motion to make sure all the base is covered. After a minute or two you should see little bubbles forming under the pancake, and the edges lifting away from the side of the pan.
Give the pan a little shake and the pancake should come loose. If it doesn’t, run a spatula round the edges, to pry it away from the pan.
Now, you can either take the risk, but have the fun, and give the pancake a 180 flip. Or, if you’re scared, just use the spatula to flip it over.
Cook for a minute on the other side, before sliding onto a plate. Keep them warm on a plate covered with foil, or just serve as soon as they’re ready.
Serve with sugar and lemon juice, melted chocolate, or maybe even caramelised bananas. I’ll add that recipe soon.