A very short guide to making pancakes

A very short guide to making pancakes


Hey folks, I’m Eli_App_D and today we’re making pancakes! So today we’re talking pancakes and in the UK, or rather most of the UK, when people talk about pancakes the mean those really, really flat, paper thin crepes from France. Apart from Scotland however. Here in Scotland when we talk about pancakes, we mean these lovely ,thick, fluffy things. The rest of the UK would call these drop scones, but we call them pancakes and it’s much more like the American or Canadian fluffy, thick pancake. So let’s have a look at what we need and how will make these. OK then, for this recipe we’re going to need: 270 grams of plain flour, 2 teaspoons of baking powder, 2 teaspoons of melted butter, allow it to cool slightly, half a teaspoon of salt, 4 tablespoons of sugar just normal granulated sugar will do, two beaten eggs and lastly milk we need 260 milliliters of milk. So now we have to add all the dry ingredients to the flour, give that mix and then add all the wet ingredients to former batter. So the pan’s nice and hot. You don’t want it too hot, because then the pancakes can burn. So keep on a nice medium heat, you want the pancakes to spend enough time in the pan so that the insides cook not just the outsides. So the batter mix will get probably about eight kind of average sized american-style pancakes. I just find my big kitchen spoon is just the perfect amount for that so basically you’re just putting what we’d say is a dollop or your portion into the pan, leave believe it don’t touch it. That’s very important! Let it sit in the pan and what you’re watching for the little bubbles repeatedly busting through the batter. That’s how you know when it’s cooked, when it’s got all those little bubbles all over it and that’s the only time you touch it that’s when you flip the pancake over to do the other side . It’s a patience game.

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