Today is the day to get your frying pan out and start flipping some pancakes. The perfect pancake can be difficult to master and the batter needs the correct consistency to ensure you get the perfect results for flipping.
To help you along your way we have shared Indigo’s tried and tested pancake recipe. Let us know your favourite sweet or savoury toppings in the comments box below.
Makes 8 – 12 Pancakes:
100g plain flour
2 large Free Range eggs
Pinch Of Salt
1 tbsp melted butter – plus extra for frying
Lemon wedges, to serve
Caster sugar, to serve
Use a traditional copper crepe pan, or a shallow pan of around 8” / 20cm. A palette knife can also help with the all-important flipping.
1. Set your frying pan on a med to high heat – we like to melt the butter in this pan, set the butter to one side to cool a little and then wipe the pan with kitchen towel to remove excess butter.
2. Mix the flour, eggs, milk and melted butter in a jug – so you can pour the batter directly into the pan.
3. Pour 2-3 tablespoons of batter into the hot pan and immediately swirl so the batter covers the pan and forms a delicate, thin pancake. This will not take long to cook – less than a minute. Flip using a palette knife cook for a further 30-40 seconds and then set aside on a warm plate.
4. Sprinkle with crunchy caster sugar and squeeze with zesty lemon.
Our pancake recipe is photographed on the Oak Zinc Farmhouse Dining Table with a Serax Platter available from the Indigo Showrooms. You can see more of Indigo’s favourite recipes on our How We Eat Pinterest board.