Brilliant tips for perfect pancakes
Pancake perfection
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Pancakes in various guises are loved all around the world, from savoury to sweet, wafer-thin to thick, small to large. With just a few basic ingredients, they're quick to whip up and cook. Follow our tips, tricks and recipe inspiration to ensure pancake perfection every time.
Give flour a good airing
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/39a077c7-46f2-49f9-8982-764c41a81055-separatedryandwet.jpg)
A light hand for fluffy pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/113bae9c-4ddd-496c-b422-c524fe487f68-dontoverwork.jpg)
The sparkling water tip
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/1cdd2256-426b-4d84-8a3f-f52e08ff6d40-carbonateddrink.jpg)
To rest or not to rest?
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/b846539a-d0c0-4ff3-b34a-50fa67a643f9-rest.jpg)
A recipe will often say to rest the batter for 20 minutes before cooking. This enables the starch grains in the flour to expand, giving a lighter batter. But if you don't have time, it won't make a huge difference. If, however, you're using buckwheat flour, it's best to make the batter the day before and leave in the fridge overnight. This will help lighten what can be a rubbery texture.
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Should I use butter or oil?
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/d0e12482-70a5-4e46-a1ba-eba04b46f80e-butter.jpg)
Pimp up a pre-made batter mix
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/5f963bcf-38f1-4234-88dd-a0fbd1d8ecda-addvanilla.jpg)
Punchy flavours
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/8be89082-8f66-4cbb-b6d1-46e47cb89407-lemons.jpg)
Invest in the right pan
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/3e100824-4fd6-4662-8755-1922f91b7ee3-rightpan.jpg)
The first one nearly always fails
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/f55af508-c9ca-4915-b6ed-6424f4acf8f9-firstonefails.jpg)
Don't panic if your first thin pancake ends up in a soggy mess. It always takes the first one to get your pan at the correct temperature and to judge the correct amount of batter. It happens to the best of cooks.
Try tangy buttermilk
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Shop-bought buttermilk is simply milk with lactic acid cultures, making it tangy and acidic, in a good way. It helps a mixture rise when making scones, for example. In a pancake batter, it adds lightness and gives a creamy texture. Make your own by adding a squeeze of lemon juice to skimmed milk and leaving it to curdle.
French-style savoury crêpes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/f09ee1cc-382b-4646-a72b-a8421aed1bf9-CrepTraditionelle.jpg)
The wafer-thin, savoury pancakes you find in France are the traditional Breton-style, made with buckwheat flour. Buckwheat is not wheat flour at all, but actually a member of the rhubarb family. Pancakes made with 100% buckwheat can be a bit rubbery, so it's best to mix in some plain flour and rest the batter to lighten it.
Less is definitely more
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/d161cc17-23ca-4c53-93d8-ab239c0662d4-crepes.jpg)
When you're making super-thin pancakes, such as for the classic dessert crêpes Suzette, less is more when adding the batter to the pan. With less batter, you're more likely to end up with beautifully thin pancakes. You can always spoon in a bit more batter to fill any gaps.
When to flip
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/f7d1c9be-65c7-4807-9697-87ca08e897c9-flip.jpg)
The best way to keep pancakes warm
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/273ab206-f9d2-4c3a-bf41-adce8cea2add-keep-pancakes-warm.jpg)
Top tip to get ahead – freeze them
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/b4606298-22ed-4d9d-a086-32593f461fcb-freeze.jpg)
Classic crêpes in 10 minutes
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Now you know all the tricks and tips for a perfect pancake, try our classic recipe. It's super quick and easy. Serve with fresh lemon juice and sugar, or be indulgent with chocolate spread and raspberries as a filling.
Flourless pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/f6050800-4498-4af6-bd39-84d38354a5c2-sweet.jpg)
You can also make pancakes without any flour. Instead, use mashed bananas, oats, eggs and a touch of baking powder to lighten the mixture. Simply whizz up all the ingredients in a blender and top with fried bananas, nuts and honey – a filling start to the day.
Vegan pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/b91567bb-c083-46c8-9c55-7733e2a0f097-vegan.jpg)
Soufflé pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/f5be7d42-e990-4657-91c1-c36ac3e342d0-soufflepancake.jpg)
Crispy Vietnamese crêpes
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Banh xeo are super-thin and deliciously crispy Vietnamese pancakes made with rice flour, coconut milk and turmeric, which give them their gorgeous golden colour. Stuff with prawns, chicken, bean sprouts and herbs, and dip into soy or your favourite dipping sauce.
Brilliant blinis
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/1e1a3c67-3adc-496e-a3a2-7d9a070ca442-blinis.jpg)
Baked stuffed pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/898f1f06-e8df-4acf-8061-2b72d434784a-stuffed.jpg)
Stuffed pancakes covered with a rich béchamel sauce, lots of cheese then baked in the oven until the topping is crisp, takes a simple crêpe to a main course meal. You can vary the stuffing – meat ragù, mushrooms, and spinach and ricotta are great options. The latter is the classic filling for Florentine pancakes, which as well as the béchamel sauce, has tomato passata too.
Fancy a chocolate pancake?
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/04f16b89-965d-4ea2-91d5-b45943d752d0-chocolate.jpg)
Please don't add chocolate chips to your pancake batter! The chocolate will just burn as soon as it hits the heat. To give a chocolate flavour to pancakes, replace 1tbsp flour with 1tbsp cocoa powder. Once the pancakes are cooked, you could drizzle them with melted chocolate, some honey and toasted hazelnuts.
Chinese duck pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/6a939bf7-eec8-4d9a-a534-87e9ec4376aa-duck.jpg)
Savoury chickpea pancakes
![](https://loveincorporated.blob.core.windows.net/contentimages/gallery/09c62397-285f-4af5-b82e-ed27c2df1381-socca.jpg)
This tasty chickpea flour pancake snack is popular in southern France where it's called socca and in Italy where it's farinata. It couldn't be easier to make – just a mix of chickpea flour, water and a little olive oil. Season well with plenty of salt and pepper.
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