Monday 21 October 2019

How to make the perfect pancake

How to make the perfect pancake - plus something a little more fancy.

Basic Pancake mix

This recipe is easy, inexpensive and delicious

250ml milk

120g flour

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

220ml buttermilk

1 tsp vanilla extract

2 tbsp maple syrup

Sunflower oil

Low-fat Greek-style natural yogurt

Icing sugar

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.

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