You’re making pancakes all wrong — try these tricks to make the perfect breakfast
We can all agree that the first pancake is often a flop. For me, it typically ends up smooshed up in the pan – half raw, half cooked, in the bin.
The next few pancakes are good, evenly golden, cooked through, but then a burnt mess sometimes happens towards the end of the batch, with a raw surprise inside. Sunday morning pancake cooking somehow turned into a stressful task (everything a Sunday morning shouldn’t be).
That was, until I read our Food Director Michelle Southan’s genius pancake tips. Seriously, I live by these rules now and can see exactly where I was going wrong.
Are lumps in pancake batter ok?
Breaking news: lumpy batter is GOOD. It may sound surprising, but Michelle says if she were only able to give one pancake tip, it would be this: “Don’t mix the batter too much.”
She explains, “Over-mixing stops the raising agent from aerating, which results in a tough, dense dough and therefore rubbery pancakes.” So, make sure to mix the ingredients until they’re JUST combined – lumps in the batter are allowed (this one time).
When should you flip pancakes?
You’ll know when to flip if you wait for this one sign: bubbles.
Once lots of bubbles form on the surface of the pancakes and start to pop, it’s time to flip. Expert recipe tester Kim Coverdale warns that bubbles can sometimes appear prematurely, so another sign is to “wait until the edges of the pancakes start to curl.”
You can check what colour the base is by gently lifting the pancake with a spatula. If golden, then you know it’s time to flip.
Should you rest pancake batter?
Not only that, but you should chill it in the fridge.
Give the batter time to rest by refrigerating for 30 minutes before cooking. This resting time is crucial for our easy fluffy pancakes recipe, as it allows the flour particles in the batter to expand.
What’s the best pan for cooking pancakes?
Michelle recommends using a heavy-based, non-stick frypan. The thick base means the heat on the bottom of the pan will be less intense and provide an even distribution of heat… and the pancakes are less likely to burn.
Cooking pancakes on a medium-low heat is key. This will allow the pancakes to cook slowly, so they cook through to the centre and don’t burn.
‘Unknown’ secret to perfectly golden pancakes
Here’s an unknown pancake-making fact. Many people don’t know that when you start your pancake cooking process, you should never throw a knob of butter directly into the pan!
Instead, melt the butter first and use a paper towel or pastry brush to coat the pan with the melted butter. This will give the pancakes a nice crispy edge.
Michelle also likes to use salted butter as the slight saltiness pairs so well with the sweetness of the maple syrup.
