Flipping Good Pancakes

Shrove Tuesday is just around the corner, so it’s time to perfect your pancakes.

We’ve badgered our Head Chef Nik Tinney to share his top ten tips for the best results:

 

1)Start with a Teflon coated pan, or a well seasoned cast iron one that won’t stick.

2)Use a mix of butter and a little oil in your pan. The oil will stop the butter from burning so easily.

3)Pop enough oil and butter for your whole batch in the pan to melt before you start the cooking. This speeds things up once you get going.

4)Tip out any excess into a cup before pouring in the batter for your first pancake. Keep the cup nearby and add a little oil/butter to the pan for each new pancake, swirling it around to coat the base.

5)The batter should be the consistency of double cream – a lot thinner than most people think. If it’s too thick the pancake will taste leathery.

6)Use just enough batter to coat the base of the pan – less is more – tilting it to spread the mixture around quickly before it starts to set.

7)The pancake is ready to turn when bubbles appear all over the top of the mixture.

8)For a good flip, hold the pan confidently and get your pancake moving a bit then toss it with a quick flick of the wrist, first away and then back towards you. If in doubt, use a spatula!

9)Put your filling on the side that you cooked last, so you’ll be rolling it up with the better-looking side showing.

10)Above all, use the best ingredients. St Ewe Free Range eggs and Rodda’s or Trewithen Cornish dairy milk will give you lovely colour and flavour.

 

Sometimes it’s good to ring the changes, so why not try AMERICAN STYLE PANCAKES this year? Just like the English recipe, they’re good with sweet or savoury toppings but they’re thicker, smaller and don’t need rolling up.  They’re good for breakfast, lunch or dinner and you can even reheat them the next day.

Here’s Nik’s recipe:

Makes 8- 10 (or fewer if you like big pancakes)

Ingredients
220g self raising flour
50g caster sugar
2 St Ewe free range eggs
280ml Trewithen or Rodda’s Milk
Pinch of Cornish Sea Salt

Cornish butter for greasing the pan

Sift the flour into a mixing bowl, add the sugar and salt and stir to combine. Pour the milk into a measuring jug and beat in the eggs. Add the liquid to the dry ingredients and whisk until the consistency of thick double cream.

Heat a frying pan over a medium heat and lightly grease with Cornish butter. Drop small ladles of the mixture into the pan, allowing room for them to spread. When bubbles start appearing in the surface of the pancakes it’s time to flip them. Cook for a further minute and they are ready for your favourite toppings.

In brighter times, we’d serve hundreds of these on Shrove Tuesday in our cafe, with our favourite topping of crispy Cornish dry cured smoked streaky bacon from our butchery and real maple syrup (avoid the imitation stuff).  Something to look forward to next year perhaps?

 

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