There’s never a bad time to have pancakes, but it’s especially hard to refuse them on Pancake Day.
The annual event, which takes place on March 4, is celebrated by millions to mark Shrove Tuesday – the final day of Shrovetide, signifying the end of pre-Lent.
But, when it comes to whipping up the tasty sweet treats, it’s not always easy. Batter can be tricky to master and, as much as many of us like to try and flip our pancakes, this can often end in disaster too.
The main issue being the batter can often stick to the pan, leaving us with quite messy – and sometimes broken – pancakes. Luckily, a professional chef is on hand to tell people how to avoid too much drama.
Tom Shepherd, a Michelin-starred chef from Birmingham, recently shared his top tips with us. The chef, who has over 40,000 followers on Instagram, has cooked for royalty like Prince William and he won the main course round on BBC’s Great British Menu in 2023, so he’s someone we should probably listen to.
Tom said: “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
If you’re wondering how to make pancakes well every time, there are a few things you need. You probably have a favourite recipe by now, so here are some tips to take your cooking further.
To whip them up, you’ll need to whisk the flour, baking powder and salt in a large bowl. Next, whisk melted butter, milk, egg and vanilla in a separate bowl.
Once this is done, you can mix the wet ingredients into the flour. As you do this, the batter will start to thicken and get bubbly. This indicates that the baking powder is starting to work.
It’s advised you rest the batter before you start cooking. As well as this, make sure you don’t over-mix the batter.
You can learn more about Tom at his website.
