Pancakes Galore – No Longer Hit And Miss
After years of less than perfect results, testing new methods and having to put up with varying results, I have finally mastered making the perfect pancake. It only took seven years for this to happen. In my journey to making the perfect pancake, I have made; floppy pancakes, mushy pancakes, burnt pancakes all of which were eaten to prevent having to throw it out. We have all been very patient waiting for the day we make the perfect pancake.
We have bought pans specifically for pancake making, which did not work. We’ve used gas cook tops, electric cook tops, griddles and at one point I even considered buying pre-made pancakes that we could reheat in a toaster.
I considered this not to be true pancakes so didn’t go down that path.
Also tried different heat settings and nothing seemed to work. I have used a lot of oil, this only made eating the pancake similar to drinking oil, I have used a little oil, and this made the pancake stick to the pan and get burnt.
There was a day I made one great pancake which I was very proud of, but was unable to replicate it again.
So how did I end up being able to make the perfect pancake time and time again?
We bought a non-stick pan that took longer than our other pans to heat up, I made the pancake mix myself, switched to an induction cook up, and I did not give up.
Not sure if it’s the combination of all these things or if it is a single one of these things that has given the desired result.
Regardless of what the reason is, I am happy I can now make pancakes that look like pancakes rather than mashed pancakes.
The next step on my journey to make the perfect pancake would be to use a different pan on a gas cook top. Would the result be the same? I do not know. I am willing to try none the less.
The lesson I learnt is not to give up on anything, and with perseverance, you can accomplish what you set your mind to even if it takes seven years.
If you are interested in the recipe, I use to make my pancakes here it is. I, of course, use the measurements as a guide and use my gut to determine how much to use. The gut feel cooking method is how I was taught to cook.
- 50g butter
- 180ml milk
- A teaspoon of sugar
- A cup of self-raising flour
- An egg lightly beaten
- 1 tablespoon of oil
- Non-stick frying pan
- Induction cooktop – can also be gas or electric cooktops. I prefer induction
- A turner
- 2 measuring cups (one measuring one cup and a third of a cup)
- 1 teaspoon
- 1 tablespoon
- Put pan on cooktop
- Coat pan with oil – I use a paper towel to coat the pan
- Switch on cook top to a medium to high heat
- Place the bowl on the bench top
- Break egg into the bowl and beat for 5 seconds with whisk
- Add butter, flour and sugar into bowl
- Pour in all the milk
- Mix mixture together with a whisk
- Add more milk if needed to get your desired consistency
- With the measuring cup that measures a third of a cup, scoop mixture into the cup and pour into the frying pan.
- When you see bubbles appearing in the pancake, you know it is time to turn it over. Use the turner to turn the pancake
- Leave for about 45 seconds
- Remove cooked pancake from pan
- Repeat step 10 to 14 using rest of the pancake mixture
This mixture makes approximately 8 to 10 pancakes. On days when you do not need to use the entire mixture, store leftovers by covering the bowl and put in the fridge. Use the mixture within a couple of days from when it was made.