With Pancake Day in a couple of weeks, we asked our favourite pastry chef Eric Lanlard for a few top tips to getting it right in the kitchen on the big day. So get ready to get flipping.
1. When making your pancake batter, add the liquid part to your dry ingredients a little at a time to avoid a lumpy batter.
2. Be gentle when whisking your pancake batter to avoid rubbery pancakes.
3. Play around with type of flour. I love buckwheat for savoury pancakes and of course you can make them gluten free as well.
4. Always leave the pancake batter to rest in the fridge for one hour. This will keep the batter bubble free and really light.
5. Make sure that you wait for your frying pan to be piping hot before adding pancake batter. You can test to see when the pan is ready by sprinkling in a few drops of water – if they sizzle it’s ready.
6. If you’re not brave enough to flip your pancakes, use a palette knife to turn it really easily.
7. Stack your cooked pancakes between sheets of baking paper, so that they don’t stick to each other.
Don’t miss Eric’s incredible recipe for his Elevated Pancakes with a killer salted caramel butter, boom!