How to make a flipping pancake

How To Make A Great Flipping Pancake

Published: 22nd February 2009 18:34

A flipping good pancake to your taste


Traditional Pancake Recipe

IngredientsIt’s Shrove Tuesday – Pancake Day


110g plain flour


2 eggs


200ml milk


75ml water


30g butter


50ml water




      1) Sift the flour into a bowl and make a well in the middle. Break the eggs into the well and whisk together.


      2) Add the water to the milk and mix together. Slowly add the milk to the flour and egg mixture whisking as you go. Once the mixture has no lumps and it is slightly thickened place it in the fridge and let it rest for about 30 minutes.


      3) Just before you take the mixture out of the fridge get a frying pan really hot and then turn the heat down to a medium setting. Melt a small amount of butter in the pan and then ladle in enough mixture to thinly cover the pan.


      4) As soon as you ladle in the batter mixture move the pan around so that it covers the entire base of the pan. Cook for 30 seconds and then lift the edge of the pancake with a flat knife to check that the underside is golden brown. Flip the pancake over and cook for a further 30 seconds.


      5) Slide the pancake out onto a plate which has been sprinkled with sugar, roll the pancake up and squeeze fresh lemon juice over it. 


Pancakes are best enjoyed hot so try to eat them as you cook.


If you don’t want to use sugar and lemon on your pancakes you can always use maple syrup, fruit, chocolate sauce or anything else that you fancy!  

Cheating way of delicious pancakesFilled pancakes with fresh cream and raspberries


Can’t be bothered with all the fuss, here’s a great way of cheating


    * Buy a read-made pancakes – available at the supermarket

    * Fresh cream

    * Fresh raspberries, strawberries or anything else to your fancy!


Spread fresh cream onto pancake, add your desired fruits then roll the filled pancakes up and squeeze any flavoured coulis on top with leftover fruits around your plate.


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