To all you mums who can.....

masonsmum

Make Pancakes!!

Help

My son uttered those dreaded words to me this morning, "Mum did you know its pancake day soon"

I believe myself to be a good cook and can even turn my hand to a spot of baking but cannot for the life of me make a decent pancake, I either burn them or they are a sloppy mess!

Does anyone have a foolproof method, I normally cheat and buy pre-packed but this year I want to dazzle ha! :D

DigForVictory

Get children off to Scouts - pancake making is a popular activity & saves your nerves, ceiling & kitchen!

Dazzling is in the eye of the beholder - stick with the precooked but add some exotic toppings? Odd sprinkles, mango chunks, smarties, (raid the B&M confectionery aisle!)...

arbroath_lass

Pancakes are my Nemesis. They always turn out rubbery, OH makes lovely ones though, so I am saved.


Can you get your son to help? That way it won't matter if they are burnt (better than sloppy!) as he made them.

SailorSam

I can make good pancakes.
They can't be battered

nonnatus

1 cup of self raising flour, 1 cup of milk (semi skimmed) and 1 large egg.


Whisk until light and frothy, then leave for an hour or two.


Heat a small frying pan until HOT. Have some butter on a plate (not margarine or olive oil - use butter!).


Scrunch up some kitchen roll and pat it in butter. Use this to wipe around the inside of your HOT pan.


Pour an egg-cup sized amount of batter into the pan and swirl it around to cover the pan. LEAVE TO COOK. When the edges become frilly and brown, use a spatula to turn the pancake.
Chuck the first pancake in the bin or the dog, the first one is always horrible!


Rub more butter into the pan and repeat until you have no batter left.


ENJOY.

Gillyx

I use this recipe, I don't like the crepe type of pancake, so these are perfect for me. My son has them at least once a week for breakfast or a snack.

http://www.nigella.com/recipes/view/american-breakfast-pancakes-141

onlyroz

Half pint of milk (not skimmed), 2 eggs, 100g flour. Whisk up good in a large jug and if time leave to rest for a bit.

Melt a knob of butter in a pan until the butter is melted and the pan is *hot* then pour in batter. Swirl the pan round until the batter covers the base of the pan in a thin layer.

Cook until the pancake comes loose from the pan base (give the pan a shake until this happens) then flip over with a spatula. Continue cooking until the pancake is golden brown on both sides.

ciderwithrosie_2

I use the same basic recipe as onlyroz, I make it in the morning before I go to work and leave it in the fridge to do its 'gluten thing'.


Give it a good stir when you get it out to use and add a splash more milk if it seems too thick, you're aiming for pouring cream consistency. I decant it into a jug as it's easier to pour out the amount you want.


Make sure you've got a decent non-stick frying pan, not too large, I bought a crepe pan once but it didn't get hot enough as it was too wide.


I use a spoonful of sunflower oil rather than butter because I wouldn't be able to get it hot enough without the butter burning, although I have some glee at the moment so might try that. have a bowl near to pour the excess oil into when the pan's hot enough, so you just get the odd droplet of oil round the pan rather than a layer of it. Dab a bit more on with some kitchen paper if they're sticking.


Pour some batter into the centre of your pan and immediately tilt and turn it so the batter runs out to the edges and makes a circle, I don't try tossing them, I just use a fish slice. the edges should be lifting away and it will look a bit bubbly when it's ready to turn over, you can lift an edge and look if it's brown yet. As someone said, the first one is usually the 'tester' one, either too thick or the pan's not hot enough


Get all your plates, spoons, toppings ready before you start, so they can be enjoyed hot. Mine used to eat them one at a time as soon as they were ready.

Prothet_of_Doom

masonsmum wrote: »

Make Pancakes!!

Help

My son uttered those dreaded words to me this morning, "Mum did you know its pancake day soon"

I believe myself to be a good cook and can even turn my hand to a spot of baking but cannot for the life of me make a decent pancake, I either burn them or they are a sloppy mess!

Does anyone have a foolproof method, I normally cheat and buy pre-packed but this year I want to dazzle ha! :D

1 3 5 plus a decent none sticky pan plus a bit of oil

1 egg 3 oz of flour 5 fluid oz of milk (I weigh the milk rather than measure it as my scales are more accurate)

Mix it, get the oil to almost smoking, ring on HOT, and pour in 3/4 of a tea cup of mix. After a min or so shake the pan sideways, and the pancake will usually release itself, flip with a spatula. Cook the other side.

I must have made 1000's of these over the years, the first time being when I followed a receipe for canalloni which used pancakes instead of pasta. (My dad gave me a book called cooking for men, written in 1954, and it wasn't until years later I realised that cannaloini didn't have pancakes in)

:rotfl:

Things to go wrong ? Too much milk ?

dingdongsaving

I use Nigella's too...perfect every time and we have em for breakfast at least once a week and often make a batch for lunchboxes/after school snacks as they last well for a day or 2 in the fridge (we eat snack ones with butter/jam).

They're lovely plain with a little sugar or with no sugar and blueberries or raisins sprinkled in the mix as you pour the batter in the pan to cook.

A little icing sugar, maple syrup, sliced banana, strawberry and we're all set for the day. Amazingly yummy!

Prothet_of_Doom

dingdongsaving wrote: »

I use Nigella's too...!

Is it only me that objects to someone being paid to reguritate a 1000 year old recipe ?

If I buy a recipe book, I'd like it to give me something more than my dog eared very of Marget Patton's Original (Which she probably copied from mrs beaton)