Easy American Pancake Recipe And Pancake Writing Tutorial

My step-by-step guide to writing a message in a pancake along with my easy American pancake recipe. It’s been a while since my first attempt at pancake art, my little Christmas reindeer, so I decided it was about time I had another go. Whilst a pancake that looks like something else is fun, what’s even more important is that it tastes good. Therefore I thought I’d share with you my simple recipe for perfect american pancakes (don’t worry if you’re not in an artistic mood, these taste just as good as simple round pancakes too).

As it’s the 30th December and January is just around the corner, I thought I’d use my pancake to wish you all a happy 2015 and share my tips for adding writing to your pancakes. A large bowl, weighing scales, a measuring jug and a whisk. A large frying pan, small plastic icing bottles and a spatula.

4. Add the eggs and milk (250ml) into the flour and sugar and whisk until you have a smooth batter - it's very important when attempting pancake art that there are no lumps, as this will clog the bottle. If there are any lumps pass the batter through a sieve to remove them. 5. Heat a large frying pan to a medium heat and add the pancake mix (in whatever shape takes your fancy). 6. Cook until bubbles are starting to form on the top and then flip and cook for another minute until the pancakes are golden brown.

NOTE - I don't grease the pan as I use a non-stick pan and so it isn't necessary. However you may wish to use a little butter or vegetable oil to stop the pancake sticking - for pancake art I'd recommend vegetable oil as butter is likely to burn and spoil your image.

It turns out that writing in pancake is not as simple as you’d at first think. For a start you have to write everything reflected (so it’s the right way around when you flip it over). 1. Make your pancake batter. 2. Heat a large frying pan until is is very hot. Once hot, remove from the heat.

3. Draw the detail in pancake batter, remember that the letters need to be reflected. 4. Place the pan back on a high heat until the pancake has browned - you will start to see the edges of the bottom of the pancake brown when it is ready to flip.

Don’t be tempted to lift the pancake to check the colour as it needs to be in contact with the pan to get to the colour you need to make the letters stand out. 5. Remove from the heat again. 6. Add the filler/background pancake batter. 8. Cook until bubbles start to appear on the surface. 9. Flip the pancake, turn the heat up to medium and cook until the back of the pancake is browned and cooked through (about a minute).

Then gradually stir in the flour; you want a thick, smooth batter. Wipe the frying pan and heat a little of the remaining butter and a splash of oil. When foaming, add scant dessertspoons of the batter, spacing them well apart. Cook for about two minutes, or until bubbles appear on the surface.

Flip over and cook for two minutes more - don’t flatten your drop scones, you want to keep all of the fluffy centre. Keep the finished scones warm while you cook the remaining ones in the rest of the butter and oil. Serve three drop scones per person drizzled with melted chocolate and topped with a dollop of whipped cream. For the custard, heat the milk in a small saucepan until steaming. Crack the cardamom pods, add to the milk, then turn off the heat and leave to infuse for 10 minutes.

Whisk together the egg yolks, sugar and corn flour in a bowl. Remove the cardamom pods from the milk and whisk a quarter of it into the egg mix. Pour in the rest of the milk and whisk until smooth. Return the custard to the pan and bring to a boil on a medium heat, whisking. Cook for a minute or two, still whisking, until the mix thickens. Set the base of the pan in an ice-cold water bath, stirring.

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