Ten Tips for Perfect Pancakes

It’s Shrove Tuesday today, which means people all over the UK will be tucking into pancakes for breakfast, lunch or dinner. Historically, pancakes were made on Shrove Tuesday to use up the last of the rich and fatty foods before Lent.

If you’re planning on marking the occasion by making your own pancakes, follow Destiny Foods’ ten tips for perfect pancakes below

  • Measure your ingredients carefully – taking your time to follow the instructions will ensure your mixture isn’t too thin or too lumpy
  • Don’t overbeat your batter – this will result in air pockets, which will give your pancakes an uneven consistency
  • Refrigerate your batter – refrigerating your batter for 30 minutes before you cook the pancakes will make it sturdier
  • Heat your pan on a high heat before pouring in the mixture – test it by dropping water droplets in the pan. They should evaporate immediately
  • Use butter to grease your pan – this will give extra flavour to your pancakes. A tablespoon per batch is all that’s necessary
  • Be patient – let the pancake cook until the edges look dry first. Once the edges are cooked, you can use your spatula to move the pancake around
  • Once flipped, let your pancake cook for another few minutes, as the second side will not brown as evenly as the first if you don’t
  • Serve your pancakes immediately – lukewarm pancakes are never as good as the real deal, so try to eat them straight from the pan, if possible!
  • If you have a big family and want to eat your pancakes together, keep them warm in a 200 degree oven, wrapped in foil to avoid burning
  • Top away! Experiment with toppings of your choice to create a savoury or sweet treat fit for a king!