To all you mums who can.....

A question about : To all you mums who can.....

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!

Best answers:

• 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!)...
• 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.
• I can make good pancakes.
  They can't be battered
• 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.
• 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.
  https://www.nigella.com/recipes/view/...t-pancakes-141
• 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.
• 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.
• 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!
• 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.
• 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!
• 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.
• 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 https://www.nigella.com/recipes/view/...-PANCAKES-5305
• 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.
• 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
• 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
• 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.