Pancakes

independent.co.uk/life-style/food-and-drink/pancake-day-2014-five-simple-tips-to-make-the-perfect-pancakes-this-shrove-tuesday-9166218.html

10g/4oz plain flour, sifted

Pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter (for pan)

In pictures: Pancake recipe ideas
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Tip Two: Use the right pan

A good pan will do most of the work for you, preventing the pancakes from sticking while maintaining a consistent level of heat.

If you are tempted to buy a cheap, thin non-stick pan for purpose then be prepared for it to be just that – they tend not to last (usefully) from one year to the next.

A good solid pan with a rounded join between the rim and base is probably best – and read the advice from the food writer and critic Xanthe Clay here on how to “season” it so it never needs washing up again.


MPs batter journalists in race
Tip three: Don’t use too much butter

Basic, unsalted butter is the best thing to use when lubricating your pan – but bear in mind that it will quickly brown in the heat if you use too much. Try brushing a thin layer on quickly with kitchen paper – you could use a pastry brush with bristles, but it will take a battering (pun intended – don’t actually batter the brush itself).



Tip four: Embrace flipping failure

You will drop a pancake. At least one, probably more. But once you get into the swing of things flipping the things is infinitely quicker, more likely to produce good pancakes and makes you look fantastic.

If necessary, try to get any guests or family members to be elsewhere when you do the first few, and clean the floor thoroughly beforehand.