To all you mums who can.....

peachyprice

I can't make yorkies for the life of me but I do make a mean pancake. Just the normal basic recipe, but the key to success if definitely a very hot non stick pan. minimum oil and far less batter in it than you think you need.

mrcow

I don't know how you can go wrong with pancakes? They are very forgiving. Kids don't care either - as long as you have the right toppings!

I usually guess my recipes in terms of judgement of what it needs. Probably because I've been making them for the last 30 years. I'm no cook, but I've never yet made a batch that someone has refused to eat!

Just go for it. They'll be fine.

Edit: yes, non stick is 100% the way to go!

liney

I make mine as instructed by my nan. One mound of SF flour (probably about 4 oz's but I don't measure it) and 1 egg. A pinch of salt, and enough milk to make into a double cream consistency which coats a ladle. Leave for at least 30 mins to stand outside of the fridge covered with a tea towl.

I have a copper bottomed frying pan (not non stick) to which I add a drizzle of vegetable oil. Heat the pan until very hot and use a ladle to add around 1/2 a ladle of batter to the pan.

The trick is to lift the pan off the heat and tilt it around so that the batter runs all over. Only when this has happened, put it back on the ring. Wait for bubbles to form on the top surface, and for the edges to become frilly and turn over.

The first one will be too thick and horrid, so throw it away. add a tiny drizzle of oil every other pancake to ensure no sticking.

I have heard some people say they add sugar to their mix, but when I tried it once they stuck to the pan.

iammumtoone

I weigh the egg then add the same weight of flour and milk, whisk together it should be the consistency of double cream. Leave to stand (important)

I don't think the secret to success is how you make the batter but more how you cook them. The pan needs to be HOT, personally I use butter, pour the batter in and tilt the pan so you get an even coating (I use a small heavy non stick pan). I leave until the edges start to go brown and give the pan a good shake this releases the pancake ready to flip (if you are brave) or turn.

Good luck, maybe have a practice before then day.

On the subject of pancakes I have started making these instead of buying then, they are so easy and much nicer than the shop brought ones http://www.nigella.com/recipes/view/SCOTCH-PANCAKES-5305

onlyroz

peachyprice wrote: »

I can't make yorkies for the life of me but I do make a mean pancake. Just the normal basic recipe, but the key to success if definitely a very hot non stick pan. minimum oil and far less batter in it than you think you need.

Now the secret to yorkies, I have discovered, is *lots* of eggs. I used to follow Delia's recipe which recommends a single measly egg - and I would wonder why they didn't rise. My new method is:

- whisk up 3 eggs, 250 ml milk and 250g flour
- distribute in a "patty tin", filling each hole about 2/3 of the way up (you should get 10-12)
- Cook at 200 degrees for 30 minutes

Perfect every time.

dingdongsaving

I'm not paying anyone. I don't pay to google and try recipes until I find things my family loves to eat, just like I don't pay to visit MSE!

Thanks for taking the time to share your views - even though this time it wasn't in the name of saving money, time or effort.

I come here because I love to cook. I cook from scratch...every meal, every day, and I have done for 20+ years. (No small task considering I grew up with nobody to cook with me or to show me how to cook or to pass on old or "family" recipes).

Thanks to my trial and error over the years I have a bulging recipe folder to pass on to my kids. Plus, all of them are firm favourites and we love to cook lots of them together.

If we can help masonsmum find a recipe she might like to try I thinkw e should chalk it up as a win.

Gillyx

I actually did buy the recipe book with the nigella recipe in it, because I wanted to, just like other people don't. I also own several Jamie Oliver recipe books *shock horror* I enjoy nothing more than spending a few hours with a nice coffee flicking through my recipe books, I find it relaxing

building_with_lego

I found this recipe in the current co-op magazine. Sometimes I leave out the bananas and add a little sugar instead, sometimes I use blueberries with the nana. It makes LOADS but they last very well so do us for two childrens' teas or one tea and a couple of breakfasts. Freeze well too, and so easy my six year old can make the batter

splishsplash

I think the secret to good pancakes is a good non-stick pan, and as someone else said, dump the first one or feed it to the dog. I've had to rush out and buy a new pan on more than one Pancake Tuesday, because I've learned the hard way it's just not worth continuing if your pancakes are 'catching' on your pan.

I use the cup of flour/ one egg/ half pint of milk ratio and serve with melted mars bars, chopped bananas, cream, lemon juice and sugar. Raspberries are good thrown in there too, with maybe some warm nutella and a really rich vanilla ice-cream.

Prothet_of_Doom

Gillyx wrote: »

I actually did buy the recipe book with the nigella recipe in it, because I wanted to, just like other people don't. I also own several Jamie Oliver recipe books *shock horror* I enjoy nothing more than spending a few hours with a nice coffee flicking through my recipe books, I find it relaxing

Oh god, yes, I actually got all our recipe books out and the pile was 6 foot high.

I suggested we start at page 1, on the top book and start to work through them, one page per day, for the rest of our life, from top to bottom. I think my wife used the word idiot in a sentence which suggests she didn't think that idea the best.