Your first step when cooking perfect pancakes is mixing the perfect batter. Your goal here is to just combine the wet and dry ingredients. While it’s tempting to whisk and whisk until all the lumps are gone, stirring too much will overwork the gluten and lead to tough, chewy pancakes.
2. Let the batter rest
Once you’ve carefully mixed your batter, you need to let it rest. If you’re following a recipe, it should tell you how long the resting period should be for that particular recipe. If not, aim for at least 15 minutes – during this time, the gluten in the mix relaxes to create softer pancakes.
3. Prep your favourite toppings
While the batter’s resting, take the time to chop your favourite fruits, rinse your blueberries or raspberries, whip your cream, squeeze lemons and dig out the maple syrup. Pop generous bowls full of everyone’s favourites on the table so that when the pancakes start coming out of the pan, you’re ready to go.
4. Nail your cooking temperature
You want to start the cooking process with a super-hot pan – the butter or oil should be very hot, but not smoking. This will help you get those satisfyingly crisp edges. Once the pancake is in the pan, dial down the heat to medium so that you don’t burn the outside before cooking the inside of the pancake. It can take a little trial and error to get your cooking temperature just right.
5. Only flip once
Wait until the bubbles that appear on the surface of the pancake burst before you flip it. And only flip it once. If you keep flipping a pancake, it will deflate and lose its deliciously fluffy texture.
Need some more pancake inspo?
If you’re sick of the standard flour-egg-milk pancake recipe and are looking for some inspiration this weekend, why don’t you try one of Driscoll’s popular pancake recipes? With some not-so-secret ingredients inside, these recipes are guaranteed to have the family lining up for more: