My Classic Delicious Pancake Recipe!
So, here, as you guys can see, I've combined all of the wet ingredients in one bowl and the dry in another, for added ease when it comes to the next stage. Next, you'll need to tip all of that dry goodness into a large bowl and create a well in the centre, whether that be with your trusty wooden spoon or just your hands. Now it's time to introduce out wet mixture to the dry mixture (be sure to do it slowly, she's shy) and, using a whisk and employing a beating motion, incorporate the two together.
Make sure that everything is really mixed in and that there are no lumps in the batter. The most important element that you're looking for from your mixture is the presence of air bubbles, which indicates how light and airy it is. The more air bubbles you create, the lighter and fluffier the end result, so don't be afraid to really get in there and WHISK LIKE YOU'VE NEVER WHISKED BEFORE! And, plus, it's such a workout.
NO gym for you today! Once you've really given it enough elbow grease, you should end up with something much like what I've got here; not too thick, not too thin and PLENTY of air bubbles. Now, this is something I've taken to doing lately and it's really pushed my pancake game to a whole new level.
With the finished batter, you're going to want to decant it all into a jug that has a pointy spout. Okay, I know I sound like a mad woman at this stage but just trust me, I'll explain it all to you guys soon! So, now we're ready to get cooking!
Here, I've got my pan ready and my batters just chilling out by the side of the stove, so all that's left to do is start heating up the fat of your choice on a low to medium heat. I personally prefer butter, due to the rich, creamy flavour it provides the pancakes with, but if you normally use oil then go ahead!
I'm not going to stop you; it's totally your choice. However, a small word for my butter babies: butter burns. It burns QUICKLY. So, be sure to watch your pan because, honestly, the transition from yellow to black is faster than you'd ever think. Trust me. Top tip: Next time you're cooking with butter on the stove, add a tiny splash of oil in with it to prevent any potential burning situations.
Now, proceed to pour your first bit of batter in order to form your premier pancake! Here's where the jug comes in handy: the pointed spout allows for maximum precision in pouring the batter, effortlessly creating perfectly round pancakes EVERY TIME. There is some method behind the madness here on my blog. To give you a rough idea of what the size should be, have a little look at the image above: here, I decided to make some pretty average sized pancakes.
For me, this sort of colour is absolutely ideal, but feel free to cook it a little less to obtain a softer exterior or a little more to obtain burnt remains. Repeat the previous step on the other side of the pancake, before removing it from the pan and placing it on a plate lined with paper towel, to blot off any excess fat.
At this point, all that's left to do is repeat the cooking process until you have no more batter left! You may now enjoy your delicious, fluffy homemade pancakes with the toppings and spreads of your choice! Everybody's different when it comes to topping a pancake, so I decided to include a few tasty ideas/options below, for you guys. I.e. MY favourite pancake accompaniments! Well, there you go guys, I really hope you loved this recipe; these pancakes are so much fun to make and genuinely taste amazing! What's your favourite topping/spread for pancakes, Did you make pancakes for pancake day, If so, how did they turn out, Let me know in the comments section and, as always, if you enjoyed reading, follow my blog for more creative content just like this!
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