How to make pancakes?

Question

How can I make really nice pancakes.

I mean, not really thin ones, it has to be soft eating, and smooth, and golden brown kind of thing.

What ingredients will I need;

Cheers-x

Answer 1

What you're looking for is a recipe for WELSH TEA CAKES which you should now Google for the recipe!

Answer 2

put 4oz of self raising flour and 2 oz of granulated sugar in a bowl.  Mix together and make a well in the centre.  Crack an egg into the well and using a whisk, gradually start incorporating the dry ingredients.  Add some milk and keep whisking until you get a thick, smooth batter (you can choose how thick or thin you want it).

Heat a good non stick frying pan until its quite hot, then turn to a medium heat.  Using some kitchen paper wipe a very small amount of butter or marg around the pan.  Ladle in a spoonful of the batter and swirl it around in the pan a bit.  When the bubbles on the top start popping, lift the edge of the pancake slightly to check it is brown underneath, then flip it over and cook until it is done.

This recipe works every time!

Also note that the marg will almost all evaporate with the heat.  You do not need a coating of fat in the pan, otherwise you'll end up with deep fried pancakes with a crispy edge!

Answer 3

Scotch Pancakes

A pancake that’s not only a teatime treat but is equally delicious fried with bacon and egg for breakfast, if you manage to have any left over. Scotch Pancakes are also known as Drop Scones

Ingredients:

Half an ounce (15g) butter

1tbsp milk

1tbsp glolden syrup

6oz (175g) plain flour

1tsp cream of tartar

2tsp baking powder

1 egg

quarter pint (150ml) milk

1oz (25g) caster sugar

pinch of salt

Cooking Instructions:

Place the syrup, butter and 1tbsp of milk into a small pan, heat gently until ingredients are melted then leave to cool

Sift the dry ingredients together in a mixing bowl then make a well in the center

Add the egg, melted ingredients and half the milk before using a spoon to mix into a thick batter

Stir in the remaining milk, beat for a couple of minutes until the batter has a thick coating consistency

Stand for 15 minutes

Lightly grease a griddle or heavy based frying pan warmed over a medium heat

Drop tablespoons of the batter onto the pan of griddle and cook until bubbles rise to the surface and burst

Turn the pancakes over with a palette knife and continue cooking until a golden brown

When the pancakes are cooked. Place them between two clean tea-towels on a wire rack

Serve buttered and top with syrup or jam

Answer 4

get a bowl and chuck in some eggs,milk,sugar and flour and mix it til it looks smooth

x

Answer 5

Try the following

Canadian Buttermilk Pancakes with Maple Syrup

4 fl oz (120 ml) buttermilk

5 oz (150 g) plain flour

½ level teaspoon baking powder

pinch of salt

3 large eggs, beaten

about 1-2 oz (25-50 g) lard



To serve:

lots of pure maple syrup and crème fraîche

  

First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3 fl oz (75 ml) cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.

They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.

Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven

Answer 6

http://allrecipes.com/Recipe/Good-Old-Fa...

add a tablespoon more milk and the pancakes will be thinner!

very easy and not many ingredients.  

Answer 7

Hello,

Below is a great, easy recipe for American style pancakes. You could try topping them off with maple syrup and bacon. It really is a truly delicious combination!

Tip: The secret to light and fluffy pancakes it is to whisk the eggs separately to the yolks.

American pancakes with crispy bacon and maple syrup

Prep: 15 min

Cook: 10 min

Ingredients

2 medium Eggs, separated

100g self-raising flour

0.5 tsp Salt

2 tsp caster sugar

150ml skimmed milk

1 k**b Butter

8 rashers streaky Bacon

maple syrup, to serve

Method 1. In a large clean bowl whisk the egg whites until stiff with the Braun whisk attachment. In another bowl mix the flour, salt and sugar together and make a hollow in the middle.

2. Add the egg yolks and milk and blend together with the Braun steel shaft blender.

3. With a metal spoon lightly fold in the egg whites. Melt the butter in a frying pan and then drop tablespoons of the batter in to it. You should be able to cook 3 or 4 at the same time.

4. In a minute or two when they are puffed up and golden underneath flip them over with a palette knife or fish slice and lightly brown the other side.

5. Keep them warm in a low oven on a plate covered with foil or a tea towel until the others are cooked. Meanwhile grill the bacon until crispy and serve with the pancakes and lots of maple syrup.

Enjoy!

Mike

Answer 8

what i use is;

2 eggs,

1 cup of milk

1 cup of flour

mix up the eggs until frothy on top and add the milk, then bit by bit add the flour. Put into the hot frying pan with the right thickness you want and cook until ready.

it's really easy! it's the recipe i always use. If you are having them savoury then leave like this but if you are having them sweet then put 2 tsp of sugar into the mix vanilla sugar works really well or you could put 2 tsp vanilla extract (as well as sugar) into it

if you put more oil in the pan then it will make the pan cakes more golden but be careful when flipping the oil will be hot! you would have to use a spatula so that it doesn't splash every where

Answer 9

you use the same ingredients just make them thicker!  

Answer 10

My family loves pancakes made with Bisquick. They're very fluffy.  

Answer 11

English Pancakes

Prep and cook time: Up to 30 mins

Serves: Makes 8 pancakes

Ingredients: 125g plain flour, sifted

1 medium size egg, beaten

300ml milk

a little oil for frying

Method:

Sift the flour into a bowl and make a well in the centre. Add the egg, then gradually add half the milk, stirring constantly. Add the remaining milk and beat thoroughly, until smooth.

Heat a small omelette or frying pan and add a few drops of oil. Pour a little batter into the pan and tilt so that the batter coats the bottom of the pan.

Cook for 1-2 minutes, or until bubbles appear and the underside is golden. Loosen the edges of the pancake, then flip it over and cook the other side for a further 1-2 minutes, or until golden.

Pile the pancakes on to a warm plate, separating them with sheets of greaseproof paper. Keep warm and continue to make 8 pancakes in total.

American Pancakes

Prep and cook time: Up to 30 mins

Serves: Makes 4 pancakes

Ingredients: 2 eggs

2 cups of flour

1 1/2 cups of milk

4 tbsps butter or margarine or shortening

2 tablespoons of sugar

6 teaspoons baking powder

1 teaspoon of salt

Method:

Beat egg until fluffy; beat in remaining ingredients just until smooth. Grease and heat frying pan.

Throughly clean items to be placed in pancakes. Spoon pancake batter into pan and place item in individual pancakes, until all items are used. Serve at least one pancake with an item to each family member.

Pancake Ingredients:

(Makes 4):

1 egg

300ml milk

Cooking oil

100g plain flour

Pinch of salt

Cooking Directions For Pancakes:

1. Combine the flour with the salt in a bowl and make a wee well in the centre of the bowl and add the egg.

2. Whisk or stir well whilst adding the milk. Pour the mixture into a jug. Alternatively use a food processor to mix up all the ingredients and ensure there are no lumps. This pancake mixture can be safely stored in the fridge for up to six hours before use.

3. Heat a wee bit of oil in a frying pan, ensuring it cover all areas of the pan. Pour some mixture into the pan (be heavy handed if, like me, you love thick pancakes), ensuring it's spread evenly.

4. Cook until one side is a nice golden brown colour and turn over to cook the other side - loons should attempt to flip this over as high as possible to impress the lassies! To tell if your pancake needs flipping or turning look for small bubbles forming on the sides.

5. Cook until the other side is golden brown colour and serve with lemon juice, sprinkled sugar, maple syrup or a favourite topping.

Answer 12

Try this recipe

1 egg

300ml milk

Cooking oil

100g plain flour

Pinch of salt

Method

1. Combine the flour with the salt in a bowl and make a wee well in the centre of the bowl and add the egg.

2. Whisk/stir well whilst adding the milk. Pour the mixture into a jug.

3. Heat a wee bit of oil in a frying pan, ensuring it cover all areas of the pan. Pour some mixture into the pan ensuring it's spread evenly.

4. Cook until one side is a nice golden brown colour and turn over to cook the other side.

5. Cook until the other side is golden brown colour and serve with lemon juice, sprinkled sugar, maple syrup or a favourite topping.

6. Sugar can be added to the original mixture to sweeten.

Its better if you cook them on a griddle tho.