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Do you blame your flipping skills for flat pancakes? Or even the batter? The real issue may be something you wouldn’t even think of, according to a top chef. They’ve shared how to avoid the biggest blunders
One mistake could ruin your Pancake Day spread, according to a top chef.
Do your crepes cook unevenly or turn out seriously rubbery? These issues can be easily prevented by using the right pan, which can also make the cooking process easier.
Pancake Day, known as Shrove Tuesday, has been celebrated for centuries, but the key to enjoying the day lies in making your pancakes the best they can be.
Patricia Chef and Cofounder at Where the pancakes shared her tips with the Mirror about what to look for when choosing the right pan. “If you have a rubbish pan that’s too thin, that is not going to help,” she advises.
The science behind the right pan is all in the heat distribution. A good pan ensures your pancakes cook evenly edge to edge, giving the perfect results every single time. That’s not all – the right heat distribution helps the batter hold the perfect circle shape, making the legendary flip that little bit easier.
Signs that your pan is the real issue
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Uneven golden colour
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Pancakes burning too quick
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Undercooked batter in the centre
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Sticking to the pan, regardless of the amount of oil or butter used
Now to what we all want to know: how can you fix the problem? Start by testing the heat of the pan, with a little water drop. If it sizzles a little and dances slowly, you’re good to go. If it just sits there, allow it to heat up a little longer.
The pro says you should only flip your pancake once; the right time to flip is when you see bubbles forming on the pan and the edges start to set. You also want to gently slide the spatula underneath to ensure it is fully detached before flipping. Use the base of your pan as a guide – the bottom of the pan should not be visible once the mix is poured in.
Now we’ve covered the basics, here’s what to look for when picking the right pan. We all live for the perfect effortless flip, a non-stick pan is essential. It prevents the pancake from sticking to the surface causing it to break apart. You can be sure using this type, your pancakes slide right out and you won’t lose half of your pancake to the pan.
The chef says that you should pans that are too thin. They struggle to distribute the batter evenly, causing some areas to burn while the rest remain undercooked.
If you’re aiming for thicker, fluffier pancakes, Patricia recommends a heavy bottom pan. It maintains an even heat and you won’t have to worry about the inside remaining raw.
