Delicious UK - (02)February 2020

MASTERCLASS: GOLDEN RULES

Yo u r keys to success

The classic recipe

RECIPESOPHIEAUSTEN-SMITHPHOTOGRAPHSTOBYSCOTT
STYLINGVICTORIA ELDRIDGE

THERIGHTRATIO

Thevolumeofmilkwillvaryslightly

dependingontheabsorbencyofyour

flour– you’relookingfora batterwith

he consistencyofsinglecream.Youcan

doubleortreblethemasterrecipeto

makeasmanypancakes asyou need.

REST

thebatterrestforafewhours

theglutentorelaxandthestarch

ourtosoakuptheliquid.The

s a softer, lighter pancake.

HTPAN

Usea heavy-based,non-stickfryingpan,

asitwilldistributea constant,evenheat.

Ashallowlipmeansyoudon’thavetoget

toomuchheight whenflippingandyou’re

lesslikely tocatchthe pancake onthe

edgeasitsettlesbackdown intothe pan.

OOD AMOUNTOF HEAT

epanneedstobeproperlyhotbefore

ustartcooking. Ifyou’reusingbutter

fryingitneedstofoamwhenithits

pan,andoilshouldhavealoose,

mmeryconsistency.Usea pieceof

henpaperora siliconepastrybrush

rushthefatoverthebaseof the pan.

ROUGHCOOKINGPRE-FLIP

wthebattertocookonthefirstside

forsli hanyourinstincttells

you(ifindoubt,lifttheedgewitha palette

y

knife tocheckthepancakehassome

colour). Toflip, loosenthepancakewitha

knife,thenslideittowardsthefar

fthepanbeforeyoutoss.Theother

eedsslightlylesscooking time.

EAT-COOK SYSTEM

kesneedtobeeatenstraightaway.

d eat.Worklikeaproductionline,

turns. Roll or fold? Your choice.

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MAKES 5-6. HANDS-ON TIME 20 MIN, PLUS RESTING

MAKE

AHEAD

Make the batter a few hours ahead,

then leave to rest in the fridge until

you’re ready to cook.

• 125g plain flour


• 1 medium free-range egg, beaten


• 275-300ml semi-skimmed milk


• Vegetable oil or butter for frying


• Caster sugar and lemon wedges to serve

1 Sift the flour with a pinch of salt into a large

bowl. Make a well in the centre, pour in the egg,

then slowly whisk in enough milk to make a

smooth batter with the consistency of single

cream. Set aside to rest for at least 20 minutes.

2 Heat a 26-28cm frying pan over a medium heat.

Once hot, lightly oil the base of the pan (see left).

Add a small ladleful of batter, then tilt the pan to

swirl the batter evenly over the base.

3 Cook for 1-2 minutes until the pancake is set,

golden underneath and coming away from the

pan at the edges. Loosen the pancake with a

palette knife, then flip and cook for a further

30-60 seconds until golden on both sides.

4 Slide the pancake onto a plate, then repeat

until all the batter has been used up.

5 Serve with lemon wedges for squeezing

and sprinkle with caster sugar.

PER PANCAKE (FOR 6) 130kcals, 3.9g fat

(1g saturated), 5.1g protein, 18.3g carbs

(2.4g sugars), 0.1g salt, 0.8g fibre