What's not to love about pancakes? Whether you’re enjoying them for breakfast, lunch or dinner Rockliffe Hall’s Executive Chef, Ian Matfin, shares his recipe and tips for the perfect pancakes this Shrove Tuesday.
Ian's Pancake Batter Recipe
- 200g Flour
- 200g Milk
- 200g Eggs
To make the batter, tip flour into a bowl and add beat the eggs until the mix becomes smooth.
Add the milk gradually, mixing as your pour until the batter is completely lump free.
Using a good non-stick pan place over a medium heat and wipe the base of the pan with a little sunflower or vegetable using a piece of kitchen roll.
Ladle your batter into the pan and tilt the pan from side to side to move the mix around the pan.
Cook for about 30 seconds or until golden brown on one side.
Then flip the pancake over and cook on the other side until golden brown.
Slide onto a plate add your favourite toppings and enjoy.
Some of my favourite toppings
- Classic lemon juice and sugar
- Fresh berries and natural yoghurt with a spoon of maple syrup or honey
- A scoop of vanilla ice cream topped with chocolate and marshmallows
- Banoffee - Banana, whipped cream and cooked condensed milk until it resembles toffee
- Lemon Curd Crunch - lemon curd, crème fraiche and Hob nob biscuits or meringue
Top tips for perfect pancakes
- Leave the batter to rest before using.
- Don’t put too much oil in the pan otherwise your pancakes may end up soggy.
- Make sure the mix is not too thick (thin down with a little milk if needed) as this may cause the pancakes to be cooked on the outside, but undercooked in the middle.
- Wipe out the pan after each pancake.