how do you make pancakes?

Answer 1

Try the following, really lovely pancakes

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

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 Canadian Buttermilk Pancakes with Maple Syrup

4 fl oz (120 ml) buttermilk
5 oz (150 g) plain flour
½ level teaspoon baking powder
pinch of salt
3 large eggs, beaten
about 1-2 oz (25-50 g) lard

To serve:
pure maple syrup and crème fraîche

First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3 fl oz (75 ml) cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.

They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.

Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan.

Answer 2

Pancake with lemon
4 oz. plain flour
1 egg
pinch salt
0.5 pint milk
caster sugar
lemons

Sift the flour and salt into a bowl. Make a well in the middle and add the egg. Add half the milk, a little at a time, mixing with a wooden spoon, from the centre outwards, and gradually draw in the flour. Mix until smooth, and stir in the remainder of the milk.

Heat a little butter in an omelette or pancake pan. Pour in just enough mixture to cover the bottom of the pan. Cook until it is beginning to brown on the bottom (bubbles are appearing on the top). Loosen it by shaking the pan a little, then flip it or turn with a egg flipper. Cook briefly on the other side.
Place on a plate and dredge with caster sugar and lemon juice.
They can be kept warm, covered with a towel, in a warm oven.


Homemade Pancake
* 4 CUPS FLOUR
* 4 EGGS
* 6 TBSP SUGAR
* 1 TSP CINNAMON
* 4 TSP BAKING POWDER
* 1 TSP SALT
* I CUP WATER
* 3 CUPS MILK
* 6 TBSP BUTTER

MIX ALL THE INGREDIENTS IN THE MIXER TILL IT IS A SMOOTH BATTER. TO TEST THE THICKNESS OF THE BATTER WHEN DRIPING FROM THE SPOON IT SHOULD FLOW IN A STEADY STREAM, IF IT IS TOO THICK ADD 1/2 OF MILK AND TEST.

** THIS SHOULD MAKE ABOUT 24, SIZE ABOUT 5" IN DIA.

** USE A 1/4CUP MEASURE TO SCOOP AND FRY ENJOY

Answer 3

Fluffy Pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Yield: 8 pancakes.

Answer 4

Pancakes

Ingredients
·1 cup all-purpose flour
·1 tablespoon sugar
·2 teaspoons baking powder
·1/4 teaspoon salt
·1 beaten egg
·1 cup milk
·2 tablespoons cooking oil

Directions
1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8 to 10 standard-size (4-inch) or 36 dollar-size (2-inch) pancakes (8 servings).

Answer 5

4oz flour, 1 egg, .5 pint milk. oil for frying ...good non stick pan needed too.

mix egg into milk, gradually add into flour, until a consistency just thicker than cream. Leave in fridge for a couple of hours.

When ready , pour oil into pan, heat til nearly smoking, drain excess oil into a jug, add some pancake mix, enough for whatever thickness you want, but I think the thinner the better.
Should cook on 1 side in 20 secs, turn over, cook and turn onto heated plate.
repeat until all mixture is gone and serve hot with whatever you like.
So easy to make, beats any packet any day

Answer 6

Last year I followed the BBC's recipe and the pancakes were amazing! It is worth following it properly, as they were the thinniest, crispiest and most wonderful pancakes I've ever had.

Also, if you haven't already got one, it is well worth splashing out on a proper non-stick frying pan - it makes it so much easier! I love Tefals frying pans.

I love my pancakes with sugar and lemon, but they are also delicious with chocolate spread and a sliced banana.

Answer 7

Use bisquick and follow directions then I add 1 pk of maple and brown sugar instant oat meal 1 egg 1/2 cup of milk,1-2 drops of maple extract then I turn my griddle on 350 place the pancakes on in the size of a 16 oz. glass wait for the top to bubble then flip.If you don't have a griddle you can use a pan.Oh don't forget to add grease to the pan or griddle. this makes beautiful maple pancakes

Answer 8

Krusteaz brand pancake mix- follow directions, DON'T overmix, leave it kind of lumpy. Spray pan with notstick spray, us med-med hi heat. Pour batter, don't flip pancake until rising bubbles start to pop (on central area). This gives your pancake a better texture. Serve immediatly, after 1 min pancake texture deteriorates. This is how my momma taught me!!!

Answer 9

I cant believe you dont know!! Just get ready made ones form the shop probally the best thing to do if your a virgin pancake maker!! Then put what eva you want on, lemon and sugar always a hit!!

Answer 10

Look on the back of any pancake box for directions!