If you want to make good pancakes my #1, sold-gold, absolute best piece of advice I can give you is to make the batter the night before. It allows the gluten in the batter to relax (giving you fluffier pancakes) and also saves a huge amount of time (and cleaning up) in the morning. It really is a fairly simple process. You just need a good recipe, and this is definitely it.
I put this recipe up on my Instagram a while ago and it was hugely popular…
The single best piece of cooking advice I can give you is to make your batter for pancakes when you’re making dinner the night before, and keep it in the fridge until morning. It achieves everything you could ever want: (a) Light, fluffy pancakes because the gluten in the mix is relaxed; (b) a clean kitchen in the morning (c) the excitement of looking forward to pancakes; and (d) no waiting for pancakes when you wake up. Also, don’t tell my kids they’re having pancakes tomorrow morning. It’s a surprise. #OperationPancakes
I think we can call #OperationPancakes a success. Check out my IG story for a perfect pancake flip. A few people are asking for my pancake recipe so here’s what I use. . 4 cups self-raising flour 2 tsp baking powder 0.5 cup caster sugar 3 eggs 3.5 cups milk Sift the flour and baking powder together. Stir through the sugar. Whisk the eggs and milk together and combine with the dry. Pass through a sieve and leave overnight. . That said, a simple mix of 1 cup self-raising flour, 1 cup milk and 1 egg makes a great simple pancake batter. . Use a non-stick pan (or better, a non-stick hotplate across two burners for more surface area) and don’t use butter or oil if you want perfect even colour across the pancake.
… so finally here is the recipe. (I decided to make a YouTube video of this as well, and you can check that out below.)
If you want to follow me on Instagram, you can do that here: https://www.instagram.com/adamliaw/
This may seem like a lot of pancakes (this recipes makes about 12), but pancakes for us are generally a special occasion. The batter will keep easily for about 4 days in the fridge. If it’s just us, this recipe feeds our family of 4 for two days of breakfast pancakes (1-2 per person), but if we have guests (which is when we usually have pancakes) this is the perfect amount.
Makes about 12 thick pancakes
4 cups (600g/22oz) self-raising flour and 2 tsp baking powder
(or 4 cups plain flour and 3 tbsp baking powder)
3 1/2 cups (875ml/30oz) milk
½ cup (125g/4.5oz) sugar
1 tsp vanilla extract (optional)
butter, whipped cream, and real maple syrup, or any other preferred toppings
Tips for Pancakes
- Lately there has been a popular trend to separate the egg yolks and whites, adding the yolks together with the milk and then mixing the whites in after the mixture has been passed through the sieve. With most pancake recipes this helps as it reduces the protein from the egg whites binding with the gluten from the flour. In this recipe you can do that if you like, but as there is very little gluten developed in this mixing process (and the batter rests overnight, further relaxing the gluten) the improvement in texture is negligible.
- You don’t need to add butter to a non-stick pan when cooking pancakes. Butter and oil will just form beads in a non-stick pan and make the heat from the pan uneven.
- Don’t cook the pancakes too fast. Low-medium heat is best, as they are so thick that they will take a little time to cook. On my induction stove I set the stove to 6 (out of 12), dropping it to 5 after I’ve cooked a few pancakes.
- If this all sounds too difficult, a simple ratio of 1 cup self-raising flour, 1 egg and 1 cup of milk makes a great pancake, too. But you should definitely still make the batter the night before. That’s a game-changer.