Scroll down to watch the step-by-step video :-)
Firstly, I have to confess that I love pancakes and I often make them throughout the year, especially when I want to prepare something different for my kids. It tends to make breakfast in particular a special event and they are ridiculously simple to “knock-up”.
Unlike Christmas, Easter and Halloween, Pancake Day isn’t such a memorable date in the family calendar and people across the UK are constantly surprised when it creeps up on them – leaving them unprepared, in a mess and running around at the last minute searching for ingredients.
For this year’s Pancake Day on Tuesday 16 February, Lyle’s Golden Syrup is on hand to help - preventing the nation from getting into a pancake panic with its definitive “Four Steps to Perfect Pancakes”, designed to ensure we are prepared for the big day.
Supporting the campaign to get the nation “flipping-mad” is celebrity mum Emma Forbes. She followed the “Four Steps to Perfect Pancakes” and was blown-away by the results.
“I have always been one of those mums who panics at the mere mention of Pancake Day. My kids would come home from school all excited and I would suddenly realise that I had forgotten – scrabbling around for a recipe.”
“But by following the Lyle’s Golden Syrup Steps and keeping them on hand, I found it so easy. I never knew that you should make the batter in advance and let it rest, let alone adding other ingredients to it to make it yummier. You can even make the pancakes on Sunday and keep them in the fridge.
“Knowing exactly how long to cook each one for is also a minefield but Janet’s timings are spot on. My “flipping technique” still needs some practice but by following the steps I felt I was more confident throughout the whole process. We made the Nutty Caramel Sauce recipe to top our pancakes using Lyle’s Golden Syrup and it was delicious – perfect for drizzling on top too!”
The Lyle’s “Four Steps to Perfect Pancakes” includes instructions and advice for each stage of the pancake process – PREP IT, COOK IT, FLIP IT, TOP IT! Follow this method and you simply cannot fail to impress, from a soft and luxurious batter mix and fantastic flipping technique to sticky, scrummy sauces to pour on top.
Lyle’s Top 10 Tips and Twists on the classic pancake recipe...
- Make your batter either the night before Pancake Day or the morning of the day, to let the flour in the batter relax – it makes much better pancakes
- For an extra rich batter, place a small cup full of eggs, of milk and of flour into a bowl and whisk very well until smooth.
- Grate the zest of an orange into the batter when you make it – it gives a lovely fresh zing to the pancakes.
- Add 3-4 tbsp of Lyle’s Golden Syrup to the batter when you make it, taking care to whisk the batter well, for an extra luxuriousness.
- If you’re using a different size pan, you want the batter to be about 2mm thick in the bottom of the pan – so it coats it but you can’t see through it.
- Remember: Unless you’re very lucky, then first pancake will most likely stick - this is perfectly normal – don’t worry! Give it to the dog.....
- Clean the frying pan out with a little kitchen roll, and add more butter each time – you’re less likely to get burnt bits that way.
- You can make a whole batch in advance – either:
- Keep them warm or reheat them – just place them onto an oven tray with a piece of greaseproof paper between each one, stacking them up as you cook them.
- Cover them with cling film and put them in the fridge for 1-2 days.
- Discard the tray, wrap them in cling film and freeze them – they will keep in the freezer for 1 month. Defrost them in the fridge for a couple of hours before they are needed.
- To reheat the chilled pancakes, heat the oven to 180C/350F/Gas 4, place them in stacks of 3 onto an oven tray, cover with foil and heat for 10-15 minutes until hot.
- Alternatively, place 4 onto a plate, cover with cling film and heat in the microwave for 1-2 minutes (dependent on your microwave).
LYLE’S GOLDEN SYRUP 4-STEPS TO PERFECT PANCAKES
STEP ONE: PREP IT
- Pour 300ml of milk into a jug and add 2 medium eggs - beat well.
- Place 125g plain flour into a bowl and make a hollow in the centre.
- Gradually pour the egg and milk mixture into the centre of the flour, whisking just in the centre as you pour.
- As you pour more steadily, keep whisking so you pull in all of the flour from the outside of the bowl – meaning you shouldn’t get any lumps.
- Once all the flour is incorporated, whisk 25g melted butter into the batter, cover with cling film and place in the fridge.
STEP TWO: COOK IT
- Use a non-stick frying pan for best results – use 70ml of batter to get a decent thickness pancake in an 18cm pan.
- Heat frying pan on a medium heat until there’s a slight haze coming from it.
- Add a sliver of butter and let it melt, moving the pan around so it covers the base of the pan.
- Tip any excess butter into a small bowl for the next pancake.
- Whisk the batter once more before using it.
- Ladle some batter into the pan – twisting the pan as you go so that it covers the bottom of the pan.
- Place the pan back onto the heat and leave to cook for 1-2 minutes.
- To check if pancake is ready to be turned, loosen the edges with a spatula then give it a little shake – it should come loose and move in the pan.
- The pancake should be opaque on top and a light golden brown colour underneath.
STEP THREE: FLIP IT
- If you’re feeling brave, grab the handle with both hands and move away from the hob slightly. Drop the pan down and quickly flip it back up again, using your wrists to flip the pan – the pancake should rise out of the pan and turn over.
- Place back on the heat, cook for another minute and slide out onto a plate.
- If you’re not feeling brave, use a fish slice to flip the pancake over, making sure the slice goes all the way under the pancake before you turn it.
STEP FOUR: TOP IT!
- Classic Pancakes - Drizzle some Lyle’s Golden Syrup over the pancake then squeeze over a wedge of fresh lemon, roll and eat immediately.
- Nutty Caramel Pancakes - Toast some roughly chopped pecans in a hot frying pan, add 4 tbsp Lyle’s Golden Syrup and heat until melted. Add 4 tbsp double cream, stir well and cook for 1-2 minutes until the mixture bubbles up. Spoon a little over the pancake, fold into quarters and pour some more over the top.
- Orange Pancakes - Squeeze the juice of 1 fresh orange into a hot frying pan, add 2 tbsp Lyle’s Golden Syrup and cook for 1-2 minutes until the mixture has thickened slightly. Pour over the pancakes for an extra zing.
- Syrupy Ice Cream Pancakes - Spoon some vanilla ice cream down the centre of the pancake, squeeze over some Lyle’s Golden Syrup and roll up – eat before the ice cream melts!
- Banana Chocolate Pancakes - Heat a little butter in a hot frying pan, add 1 chopped banana and cook for 1 minute then add 2 tbsp Lyle’s Golden Syrup and heat through. Spoon onto half a pancake, then grate over some chocolate and fold the top half over.