And even if you think you've got the batter recipe perfected, and your flipping on point, there’s one thing a lot of us are forgetting to do, which is resulting in a less-than-perfect pancake mix. And that’s not letting the batter rest.
Yep, by allowing the pancake batter to chill and rest for 30-45min before you start to cook, you’re guaranteed a lighter pancake.
So why is this?
“The ‘resting’ allows the gluten in the flour to relax and the starch grains to swell,” says cookery expert Monaz Dumasia. This means that when it comes to adding the batter to your pan, your pancakes are much more likely to come out light and fluffy.
If you’re really short on time, try to aim for at least 20min.
But be warned, the batter will thicken during this time, and if it’s too thick you’ll end up with leathery, and not-so-nice pancakes.
But that’s easy to rectify, just add a little water to loosen it if it's too thick. The consistency should be like single cream.
And we know what you’re thinking, who wants to wait that long? But keep your batter as simple as possible, making it up an hour before you want to cook, then you can just pour into a jug, cover and leave to chill until it's properly rested.
In the meantime you can get your toppings prepped and ready to go, whether you're opting for savoury, or sweet (or both!).
And while lemon and sugar is delicious, why not something like lemon and poppy seed, spiced pears, or even cinnamon bun flavoured pancakes?
When the time is right, get some butter in the pan and pour in that well-rested batter, just enough to coat the bottom. Allow around 1-2min before flipping it over, loosening it from the base before doing so.
And there you have it… happy flipping!