We've all been making huge mistake when cooking pancakes, according to top chef
Pancake Day, also known as Shrove Tuesday, is an excuse to pile the pancakes high and indulge - but how do you make yours?
Whether you're a fan of fluffy, American-style pancakes, or you're going to turn your kitchen into a creperie for the occasion, today's the day to devour as many as you can handle. And nobody is allowed to judge you for the amount of Nutella you pile on top of them either. Just maybe add some fruit for balance.
According to research by food box company Gousto, pancakes are the dish that Brits struggle the most to make. But why?
The three main issues they face are burning them, struggling to adjust the recipe to feed the right number of people and of course the dreaded first pancake sticking to the pan and ruining your confidence.
If you've found yourself having a hard time when making pancakes, then don't worry, Jordan Moore, Senior Recipe Developer at Gousto has shared a look at the biggest mistakes people make when cooking pancakes and offered advice on how to improve your technique.
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Don't tip all the ingredients into the bowl at once
While you do have to mix everything together to make the pancake batter, it's important not to tip all of your wet ingredients into the dry ingredients in one go.
Jordan recommends adding the wet into the dry in stages. He says: "Always add your wet mixture to the dry ingredients in stages, gently stirring together until you have a perfectly pourable consistency."
Don't over-mix your batter - use a whisk instead of a spoon
Many people struggle to get the lumps out of their batter when mixing with a spoon, but a whisk can be much more helpful when it comes to making it the perfect consistency. But be careful to not over-mix, as you don't want chewy pancakes. You want them to be as light and fluffy as possible.
Let the batter rest before you start cooking
You've mixed up all your ingredients and are desperate to get to the eating part, but instead of pouring your batter straight into the pan, wait for a little while - for at least half an hour to be precise.
Jordan explained: "Try and leave your batter to rest for at least 30 minutes before cooking. This will ensure all of the flour is absorbed into the wet mix, and will result in a better and more flippable pancake."
However, if you're really short on time, the chef claims there is a way to cheat and get the same chilled effect - by using room-temperature ingredients. He said: "Take the milk and eggs out of the fridge about 10 minutes before you start making the mix to reduce the chill."
When making American pancakes, don't forget the baking powder
American pancakes can be tricky to make, as they contain a raising agent. Jordan advises using baking powder that is "as fresh as possible" to get the optimum rise on your pancakes.
Make sure you're using the right pan
According to Jordan, the perfect pan is "large, hot and non-stick" and the key is to have really hot oil. He says: "Make sure the oil is hot enough before you pour your first pancake in - this way you'll avoid them sticking to the pan."
If you cook the pancakes in butter, they're more likely to burn
Frying pancakes in butter tastes great, but can burn easily. If you really want to cook yours this way, Jordan suggests adding a tiny bit of vegetable oil to the melting butter to avoid this.
Don't overcook your pancakes
Wondering whether your pancakes have been in the pan for long enough and when the right time to flip is? Jordan can help. He says: "Pancakes usually take around three minutes on the first side and then around one to two minutes after the flip, depending on thickness. A surefire way to know if you're ready to flip is to look out for little bubbles forming on top of your pancake. Use a spatula to lift the edge of your pancake and have a peek to see if it's golden brown. If so, try and flip!"
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And once you've finished one pancake, don't forget to give your pan a quick wipe with kitchen towel, to stop any burnt flavours from transferring. Don't worry if you can't eat all your pancakes either - you can always wrap them up and pop them in the freezer, to be reheated and enjoyed another time.
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