The right ingredients
From the right flour to milk, having good quality ingredients is important for perfect pancakes.
Kevin Connor from Indigo said, “The trick is to make sure the milk is at room temperature as cold milk reduces how much the self-raising flour will lift. A batter at room temperature will ensure the final product is light and fluffy and will react better to the heat of the pan.”
Connors says, “When you’re making 200 pancakes a day, the first and last pancake needs to be the same. I always mix the wet ingredients together first and then add these to a bowl of dry ingredients and fold through to avoid creating a lot of lumps.”
Alternatively, Thievanka Jayagilake from Trei Café says, “We make sure we don’t overmix the batter otherwise the mixture turns too watery. It’s ideal for the mix to have few, but small lumps to ensure the pancakes maintain a delicious thick consistency.”
A whisk is also preferable over a wooden spoon when mixing, to make sure the batter aerates.
How to cook the perfect pancake
To make the perfectly golden pancake on both sides, follow these essential tips:
- Set your stove to a high heat and use a non-stick pan if you have one available
- Use a small amount of butter or canola oil to lightly spread over the pan, but do not leave too much residue when you pour the batter in
- Before flipping the pancake, allow the very outer rim to be a little dry and watch for bubbles appearing on the outsides, but not in the centre to avoid overcooking
- Once flipped over, gently touch the centre of the pancake with your finger to ensure it is just cooked through