Pancakes Clone Of Pancake Parlour Recipes

PANCAKES (CLONE OF PANCAKE PARLOUR)

Steps:

• Beat eggs and then add baking powder, sugar, salt and milk. You can use a hand-held mixer if you wish.
• Then add flour all at once and mix with a WOODEN SPOON only until batter is fairly smooth.
• Set aside until you see small bubbles forming on top of the dough.
• Heat a frying pan with a light coating of oil and test temperature by dropping a teaspoon of batter into the centre of the pan. When it turns golden brown the temperature is right.
• Add a ladle full of batter in the centre of the pan and cook until bubbles appear, then flip and cook other side until golden brown.
• Keep warm and serve with warmed maple syrup or honey and ice-cream.
• You can also serve this with grated cheese and ham, which you place over the pancake while the second side is cooking until it melts. (It's fabulous).

PERFECT PANCAKES RECIPE

Steps:

• Put 100g plain flour and a pinch of salt into a large mixing bowl.
• Make a well in the centre and crack 2 eggs into the middle.
• Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
• Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
• Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
• Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
• Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
• Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
• Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.