How do you make pancake?

Answer 1

IngredientsFor the pancake mixture

110g/4oz plain flour, sifted

pinch of salt

2 eggs

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

50g/2oz butter

To serve

caster sugar

lemon juice

lemon wedges

Preparation method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Answer 2

Buttermilk Pancakes:

Ingredients

• 1 egg
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup plain flour
• 1 TBS sugar
• 1 TBS cooking oil
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Combine all dry ingredients in a large bowl. Combine all wet ingredients in a smaller bowl and wisk together. Add wet ingredients to dry and mix well. No worries if there are lumps. Heat a griddle so that a drop of water will jump when dripped onto it. Pour half-cup sized portions onto the griddle. When the pancakes on the griddle stop bubbling, and the edges begin to set, flip carefully to brown the other side.

Optional ingredients:

• Banana
• Strawberry
• Blueberry
• Brown sugar crumble (butter and brown sugar combined)
• Nutmeg
• Cinnamon
• Golden Raisins
• Blackberries
• Raspberries
• Pecans
• Walnuts
• Pistachios
• Cashews
• Peaches/Nectarines
• Sliced Kiwi (a bit more oil may be needed on the griddle)

Using ready-to-mix pancake mix:

Add water (according to directions on the box) and mix. You could also add cinnamon; some vanilla extract; or your favorite fruit to the mix.

Heat butter in a frying pan until the butter is hot but not smoking or browning. Add the batter according to the size pancakes you would like. When you notice bubbles or small holes on the uncooked side of the pancakes, they are ready to be flipped. Cook on flip side.

Suggestions:

• Wash an empty "no-drip" ketchup bottle to use as a batter dispenser. Simply fill up the clean bottle and squeeze out evenly sized pancakes onto the griddle. You can even store mixed batter in this in the fridge for a couple days.
• Pour batter onto the griddle with a ladle through a funnel. The funnel will help you to place the pancakes evenly on the griddle and helps you to keep the pancakes of equal size.