Exclusive:
A Michelin-starred chef has shared his top tips for cooking pancakes – and how to avoid them sticking to the pan. Plus, here’s how to make the perfect batter too
Pancake Day is the perfect excuse to indulge in some delicious pancakes, and this year it falls on March 4.
The day, also known as Shrove Tuesday, marks the end of Shrovetide and the start of pre-Lent festivities, with millions joining in the fun. However, making the perfect pancake isn’t always a piece of cake as getting the batter just right can be a challenge – not to mention the ambitious flips that often lead to kitchen calamities.
The common culprit? Batter sticking to the pan, resulting in less-than-perfect pancakes. But fear not, as help is at hand from Tom Shepherd, a Michelin-starred chef from Birmingham who’s no stranger to culinary excellence.
With over 40,000 Instagram followers, having cooked for Prince William, and winning the main course round on BBC’s Great British Menu in 2023, his advice is worth its weight when it comes to perfecting Pancake Day.
Tom shared his preference and expert tips with us, saying: “I personally prefer American-style pancakes because I enjoy their airy and fluffy texture. The key is to let the batter rest for around two hours, which allows the gluten in the flour to relax.
“It’s also important not to over-whisk the batter – having a few lumps is perfectly fine. Always use melted butter in the recipe.
“As long as you have a non-stick pan, the pancakes won’t stick. The melted butter incorporated into the batter will help them release cleanly from the pan. Cook the pancakes over medium heat to achieve a nice golden colour without burning them.
“Wait for bubbles to appear on the surface before flipping the pancakes, similar to how you would with a crumpet. By following these tips, you should end up with beautiful, fluffy pancakes.”
How to make simple pancakes
To become a pancake pro, make sure your kitchen is stocked with the essentials. Most likely, you’ve got a go-to recipe nailed down, so here are some additional pointers to elevate your flipping game.
First off, get sifting by whisking together flour, baking powder and a pinch of salt in a big bowl. Meanwhile, melted butter, milk, an egg and a splash of vanilla essence should come together in a separate dish.
Once combined, pour the liquid into the dry mix. As you stir, you’ll notice the batter thicken and bubble up – that’s your cue that the baking powder is working its magic.
Before you crank up the stove, let the batter have a brief rest. It’s equally crucial not to overwork the mixture. If you’re keen to learn more about Tom and his tips, check out his website.
