How to make the perfect pancake
Published 21/02/2012 | 13:38
How to make the perfect pancake - plus something a little more fancy.
Basic Pancake mix
This recipe is easy, inexpensive and delicious
1 large egg
1tsp caster sugar
Pinch of salt
Vegetable oil for frying - always ask an adult to help with this bit.
Whisk all the ingredients together with one third of the milk until smooth. Whisk in the remaining milk, then strain if necessary. Heat a good non-stick frying pan, rub with a little vegetable oil, then pour in a little pancake mix, and immediately tilt the pan so that the mixture spreads evenly. Turn after one minute with a spatula or palette knife – or if you’re feeling confident, flip it!
If you need to make a large quantity of pancakes, make them in advance and stack them up between squares of greaseproof paper. When you’re ready to serve them, re-heat in the oven for a minute or so.
Batter keeps in the fridge for up to two days; just re-whisk it before using.
Lemon and oat pancakes with a blueberry compote
What you'll need
For the compote
225g fresh blueberries
50g caster sugar
Generous squeeze of fresh lemon juice
1 tsp vanilla extract
For the pancakes
125g self-raising flour
2 rounded teaspoons of baking powder
2 tsp ground cinnamon
50g White’s Organic Jumbo Oats
40g caster sugar
Zest of a lemon
2 large eggs, beaten
1 tsp vanilla extract
2 tbsp maple syrup
Low-fat Greek-style natural yogurt
Put the compote ingredients in a pan and heat gently until the blueberries start to pop and release their juices, then simmer for two to three minutes until jammy. Allow to cool to room temperature.
To make the pancakes, sift the flour, baking powder and cinnamon together in a bowl, then add Whites Organic Jumbo Oats, sugar and zest. Now add the eggs, buttermilk, vanilla and syrup, and stir to form a batter.
Heat a frying pan over a medium heat and brush with a little sunflower oil. Drop three to four individual large tablespoons of the pancake batter into the pan, depending on how many you can fit in, then cook for one to two minutes on each side until golden. Repeat until all the batter is used.
Pile the pancakes onto serving plates and top with a spoonful of the blueberry compote and a dollop of yogurt. Dust with icing sugar and serve.