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Good to Know > The complete guide to pancakes
The complete guide to pancakes
Sweet or savoury, paper thin or thick and pillowy, pancakes are an all-time family favourite. So before you argue the toss, read this step-by-step guide by food editor Michelle Southan.
What are pancakes?
Pancakes are flat cakes made from a batter that's cooked in a frying pan or crepe pan. Sweet or savoury, they can be served for breakfast, lunch, dinner or dessert, and even as an appetiser. Many countries have their own version of pancakes. In France they prefer thin, lacy crepes, but in the US (where they're also called hotcakes, griddlecakes and battercakes) pancakes are usually thick and fluffy. Mini savoury pancakes, known as blini, hail from Russia and Poland, while pikelets are small, thick, sweet pancakes that are popular in Britain.
What you need
If you want to make a variety of pancakes with ease, make sure you have the following kitchen equipment and items on hand before you begin:
o a balloon whisk to mix the batter ingredients
o a non-stick frying pan for making pancakes, pikelets and blini
o a steel crepe pan or an 18cm (base measurement) non-stick frying pan for making crepes
o paper towel and salt to season a new steel crepe pan
o butter and a pastry brush or paper towel to grease the pan
o a teaspoon (for blini) and a dessertspoon (for pikelets) to measure out even quantities of batter
o an egg lifter for turning pancakes.
There are two types of pancake batters - pouring batters and thick or "drop" batters. Pouring batters are used to make crepes and have the same consistency as thin cream and contain no raising agents. (For a basic pouring batter recipe, see step 1, Caramelised Apple Crepes, p 101.) Drop batters are used to make pancakes, pikelets and blini, and contain a raising agent such as baking powder. (For a basic drop batter recipe, see step 1, Traditional Pancakes with Maple Syrup Butter & Strawberries, p 103.) To these basic batters you can also add flavourings such as fruit, nuts, cheese or herbs.
For expert results, follow these three simple steps.
Always sift dry ingredients, such as flour, raising agents or spices, into a bowl before combining them with the liquid ingredients. This will ensure your batter is light and airy.
Step 2: MIX
Don't overmix pancake batter as this will stop the raising agent from aerating, which will make the batter tough and leathery and result in flat, dense pancakes. Make a well in the centre of the dry ingredients, then add the combined liquid ingredients, such as milk, butter and eggs, to the well. Use a balloon whisk to gradually draw the dry ingredients into the liquid, whisking constantly until a smooth batter forms.
Step 3: REST
To produce light pancakes, the flour particles in the batter need time to expand. To achieve this, cover the bowl and place it in fridge for 30 minutes to rest before using.
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PANCAKE TIPS
For top pancakes every time, follow these helpful hints:
o Sift the dry ingredients into the bowl to make sure your batter is light and aerated.
o Don't add too much butter to the hot pan or it may overheat and give the pancakes a burnt flavour. Instead, use a pastry brush to lightly grease the pan, or place about 30g butter in the centre of a piece of kitchen towel and twist the top to close, then rub the heated pan with the butter parcel.
o Use a pastry brush to lightly grease the pan between each batch of pancakes. This will ensure the next batch of pancakes doesn't stick to the pan.
o To give pikelets and blini a uniform round shape, drop the batter into the pan from the tip of a dessertspoon for pikelets and the tip of a teaspoon for blini.
How to season a new steel crepe pan
Seasoning a new steel crepe pan will seal the surface and stop your crepes sticking. Place the pan over medium heat and sprinkle salt over the base. Rub the pan with paper towel until the salt and paper towel begin to discolour. Discard salt and paper towel. Repeat three times. To care for your seasoned pan, wipe clean with paper towel after use, then wipe with a cloth dipped in vegetable oil before storing. Don't wash the pan in soapy water or you'll need to season it again
How to cook pancakes, pikelets and blini
Brush a large non-stick frying pan with melted butter to grease and heat over medium heat. Spoon or pour the desired quantity of batter into the pan, allowing room for spreading. Cook until bubbles appear on the surface and the pancakes are golden underneath. Turn and cook until just golden and cooked through.
How to cook crepes
Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Pour 2 tablespoons of batter into the pan and tilt the pan in a circular motion, swirling the batter to evenly cover the base. Cook until the edge of the crepe begins to curl. Turn and cook until golden underneath. Your crepes should ideally be lacy and thin enough for you to see through.
How to freeze crepes
Layer the crepes between sheets of non-stick baking paper to create stacks of eight. Cover with foil and place in sealable plastic bags. Label, date and freeze for up to 2 months. To thaw, place in the fridge for 2 hours or until thawed. To reheat, preheat oven to 180°C. Remove crepe stacks from the bags and place the foil-wrapped stacks on a baking tray. Bake in oven for 10 minutes or until heated through.
Photography Chris Chen
Styling Saskia Hay
What are pancakes?
Pancakes are flat cakes made from a batter that's cooked in a frying pan or crepe pan. Sweet or savoury, they can be served for breakfast, lunch, dinner or dessert, and even as an appetiser. Many countries have their own version of pancakes. In France they prefer thin, lacy crepes, but in the US (where they're also called hotcakes, griddlecakes and battercakes) pancakes are usually thick and fluffy. Mini savoury pancakes, known as blini, hail from Russia and Poland, while pikelets are small, thick, sweet pancakes that are popular in Britain.
What you need
If you want to make a variety of pancakes with ease, make sure you have the following kitchen equipment and items on hand before you begin:
o a balloon whisk to mix the batter ingredients
o a non-stick frying pan for making pancakes, pikelets and blini
o a steel crepe pan or an 18cm (base measurement) non-stick frying pan for making crepes
o paper towel and salt to season a new steel crepe pan
o butter and a pastry brush or paper towel to grease the pan
o a teaspoon (for blini) and a dessertspoon (for pikelets) to measure out even quantities of batter
o an egg lifter for turning pancakes.
There are two types of pancake batters - pouring batters and thick or "drop" batters. Pouring batters are used to make crepes and have the same consistency as thin cream and contain no raising agents. (For a basic pouring batter recipe, see step 1, Caramelised Apple Crepes, p 101.) Drop batters are used to make pancakes, pikelets and blini, and contain a raising agent such as baking powder. (For a basic drop batter recipe, see step 1, Traditional Pancakes with Maple Syrup Butter & Strawberries, p 103.) To these basic batters you can also add flavourings such as fruit, nuts, cheese or herbs.
For expert results, follow these three simple steps.
Always sift dry ingredients, such as flour, raising agents or spices, into a bowl before combining them with the liquid ingredients. This will ensure your batter is light and airy.
Step 2: MIX
Don't overmix pancake batter as this will stop the raising agent from aerating, which will make the batter tough and leathery and result in flat, dense pancakes. Make a well in the centre of the dry ingredients, then add the combined liquid ingredients, such as milk, butter and eggs, to the well. Use a balloon whisk to gradually draw the dry ingredients into the liquid, whisking constantly until a smooth batter forms.
Step 3: REST
To produce light pancakes, the flour particles in the batter need time to expand. To achieve this, cover the bowl and place it in fridge for 30 minutes to rest before using.
read on below advertisement
PANCAKE TIPS
For top pancakes every time, follow these helpful hints:
o Sift the dry ingredients into the bowl to make sure your batter is light and aerated.
o Don't add too much butter to the hot pan or it may overheat and give the pancakes a burnt flavour. Instead, use a pastry brush to lightly grease the pan, or place about 30g butter in the centre of a piece of kitchen towel and twist the top to close, then rub the heated pan with the butter parcel.
o Use a pastry brush to lightly grease the pan between each batch of pancakes. This will ensure the next batch of pancakes doesn't stick to the pan.
o To give pikelets and blini a uniform round shape, drop the batter into the pan from the tip of a dessertspoon for pikelets and the tip of a teaspoon for blini.
How to season a new steel crepe pan
Seasoning a new steel crepe pan will seal the surface and stop your crepes sticking. Place the pan over medium heat and sprinkle salt over the base. Rub the pan with paper towel until the salt and paper towel begin to discolour. Discard salt and paper towel. Repeat three times. To care for your seasoned pan, wipe clean with paper towel after use, then wipe with a cloth dipped in vegetable oil before storing. Don't wash the pan in soapy water or you'll need to season it again
How to cook pancakes, pikelets and blini
Brush a large non-stick frying pan with melted butter to grease and heat over medium heat. Spoon or pour the desired quantity of batter into the pan, allowing room for spreading. Cook until bubbles appear on the surface and the pancakes are golden underneath. Turn and cook until just golden and cooked through.
How to cook crepes
Heat a crepe pan or 18cm (base measurement) non-stick frying pan over medium heat. Brush with melted butter to lightly grease. Pour 2 tablespoons of batter into the pan and tilt the pan in a circular motion, swirling the batter to evenly cover the base. Cook until the edge of the crepe begins to curl. Turn and cook until golden underneath. Your crepes should ideally be lacy and thin enough for you to see through.
How to freeze crepes
Layer the crepes between sheets of non-stick baking paper to create stacks of eight. Cover with foil and place in sealable plastic bags. Label, date and freeze for up to 2 months. To thaw, place in the fridge for 2 hours or until thawed. To reheat, preheat oven to 180°C. Remove crepe stacks from the bags and place the foil-wrapped stacks on a baking tray. Bake in oven for 10 minutes or until heated through.
Words Michelle Southan
Photography Chris Chen
Styling Saskia Hay
