Cooking school 101: Amanda’s guide to perfect pancakes

“Who doesn’t love a good pancake? They are so versatile. We love an extra-fluffy pancake in my house, but I can’t say no to a lovely lacy crêpe or a classic ham-and-cheese crêpe, either. Whatever you choose, the cardinal rule is patience. And remember: the first pancake is always a bit of a tester to see if the pan is hot enough, so make a small one to reduce waste."

– Amanda

Whether you like fluffy pancakes, silky crêpes, something savoury, a healthier twist, or an indulgent treat, here’s my guide for everything you need to know about pancakes.

Aerating

Sift the flour and bicarbonate of soda together. Sifting aerates the flour and evenly distributes the bicarb, which helps to create fluffy pancakes.

Reacting

Bicarbonate of soda reacts with the acid in the buttermilk, making the pancakes light and fluffy.

Heating

Preheat your pan over medium heat. Adding batter to a preheated pan means that the pancakes will cook slowly and evenly without burning.

Flipping

Wait until lots of little bubbles start to form and pop on the surface of the pancake before you gently flip it.

Don’t panic! Here are some common pancake mistakes, and my tips for how to fix them.

Rubbery and tough?

When making the batter, mix the ingredients until they’re just combined. Some lumps are fine. Overmixing results in rubbery pancakes. This goes for crêpes, too.

Not enough fluff?

If you’re looking for fluffy pancakes, don’t skip the resting step. Resting the batter allows the buttermilk to soften the flour and dissolve any lumps.

It also helps release starch in the flour that will give your pancakes that lovely height.

Burning up?

To avoid blackened pancakes, grease your pain with oil instead of butter. The milk solids in the butter can burn, leaving black dots or charring on your pancakes.

There are so many ways to create your perfect pancake. Many cultures have their own take on this classic dish.

From jiggly Japanese soufflé pancakes to puffy Dutch-baby pancakes and soft, cream-filled mango pancakes, the options are endless.

If you’ve got a crowd to feed, I can’t recommend a traybaked pancake enough; it ensures there’s plenty of deliciousness to go around.

Aerating

Sift the flour several times. Sifting aerates the flour to lighten the batter. Add the sugar after sifting if you’re looking for a sweet fix; otherwise, add a little salt to balance the flavour.

Whisking

To combine wet and dry ingredients easily without over whisking, make a well in the flour, then add the combined egg, milk and flour until the entire mixture is just combined. Don't overwhisk!

Heating

Preheat your pan over medium heat. This will create a hot surface for the batter to hit, and ensure that the batter starts to brown almost instantly. After brushing the pan with butter, place it over heat. The pan is ready when the butter starts to foam.

Tilting

When it comes to crêpes, it’s about the timing. As soon as the batter hits the pan, start tilting the pan to help the batter completely cover the base in an even layer. The crêpe is ready when its edges are golden and lacy.

Storing

Stack crêpes by placing baking paper between each crepe, then cover. Store crêpes in the fridge for up to 1 day or freeze for up to 1 month.

Don’t stress! Here are some common crêpe missteps, and my tips for how to fix them.

Looking a bit thick?

If your crêpes aren’t as thin as you’d like them to be, you may have added too much batter to the pan. Less is more; add a little more batter and let it spread. Alternatively, your batter may be too thick. Thin the batter by adding a little more water and try again.

Pale in colour?

Making sure your pan is nice and hot, start tilting for even coverage and cook until the crêpes edges are golden. Also ensure you have added enough melted butter to batter, as this adds that lovely richness and colour.

Pancakes for lunch or dinner is never a bad idea, and there are endless varieties to make mealtime interesting.

Try crispy and flavoursome Vietnamese banh xeo pancakes, Japanese-style okonomiyaki pancakes or juicy Peking duck pancakes with sweet plum sauce. Yum! Find the recipes below.