What is the BEST pancake recipe?

Question

Best pancake recipe?? Not the small ones, the thin big ones.. ?

Answer 1

Flour, water, sugar.

No need for anything else. Keep adding water 'til the batter start to thin out and adjust the sugar to taste!

Answer 2

1

Answer 3

itt is the same mixture as a Yorkshire Pudding or as we say down in the south of england batter pudding . Mix 4 ozs of flour,plain or self raising with an egg beaten with milk stir thoroughly ,let it rest for half an hour then stir again. If you are making sweet pancakes put a knob of butter in a frying pan and when butter has melted place a dessert spoonful of the batter and sprea it out so that you have a very thin pancake, fry for i min and toss or turn thr pancake and cook it for i min. These can be frozen. If you are making sabvoury pancakes use a small amout for each pancake. The oil must be very hot as should the butter. To make a savoury batter use beer instead of milk.

Answer 4

I am assuming from your question that you are referring to the flat (similar to crepes) style English pancakes rather than the thick and fluffy American style.

Pancake Mixture:

4 oz (100g) plain flour
½ teaspoon salt
1 egg
½ pint (250 ml) milk
Butter for frying
Castor sugar and a lemon


Sieve the flour and salt, make a well in the centre and add the egg, working the flour from left to right. Gradually add the milk, beating to make a smooth batter. Melt a small quantity of butter to coat the bottom and sides of a pan (a good non stick pan is best). When it is hot and just starting to smoke, pour in a little pancake batter. Cook until set and browned underneath, then toss or turn and cook the other side.

We eat ours with fresh fruit and ice cream.

Answer 5

Try the following

4 oz (110 g) plain flour
pinch of salt
2 large eggs
7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
2 oz (50 g) butter

To serve:
caster sugar, lemon juice and lemon wedges

You will also need a good solid 7 inch (18 cm) or 8 inch (20 cm) frying pan, some kitchen paper, greaseproof paper, a palette knife or flexible pan slice, and a ladle.

First of all sift the flour and salt into a large mixing bowl with the 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 butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

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 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) 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 on to 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.

or Pancakes
100g/3½oz self raising flour
½ pint milk
pinch salt
1 free-range egg
butter for frying
honey, to serve

Method
1. Mix the flour, milk, salt and egg in a food processor.
2. Heat the butter in a pan.
3. Add the batter to the pan in two batches, frying for 1-2 minutes on each side, until golden.
3. Serve with honey.

Answer 6

Secret with pancakes ( & yorkshires etc) is to let the mixture rest for a few hours before cooking.

Hot hot hot oil

If you can, use the same pan for only pancakes. Don't wash it, wipe clean with a dry cloth.

Answer 7

Forget the recipe's just get a pancake mix and add water and an egg.....

Answer 8

Add one mashed bananna to flour, 1 egg, vanilla essence, milk and sugar until you get that pancake consistency.

Answer 9

The one on the box of pancake mix.

Answer 10

my best recipe is simple but effective cup of flour 1 egg two dashs of vannilla essence and ahalf tablespoon of sugar if you like it sweet blend all ingredients then slowly add cup of milk and whisk slowly to get desired texture ie thin for crepe style thick for pikelet style and cook slowly eat and enjoy with my favorite the olde maple syrup. good luck