The Perfect Pancake

February 13, 2018
It’s time to get your frying pans out, it’s Pancake Day! The question is - do you know how to make the perfect pancake?
At Safeclean HQ we are divided; with some loving the traditional flat crepe-style pancakes and others the fluffy American style ones. As we couldn’t decide, we have both fantastic recipes for you to try out this year – let us know which you think is the best!

The Classic
Ingredients:
140g plain flour
200ml whole milk
100ml water
2 eggs
25g unsalted butter, melted, plus a little extra for greasing

Method
  1. Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle.

  2. Break the eggs into the well and start whisking slowly.

  3. Mix the milk and water together and add to the batter slowly, to allow the flour to combine without lumps.

  4. Whisk until smooth and then add the melted butter.

  5. Heat your frying pan over a medium heat. Very lightly grease the pan with melted butter.

  6. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake.

  7. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

  8. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.



The American
Ingredients:
200g self-raising flour
1 ½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25g melted butter, plus extra for cooking
200ml milk

Method
  1. Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk.

  2. Whisk together until smooth then pour into a jug.

  3. Heat a small knob of butter in a large, non-stick frying pan over a medium heat. Pour your first pancake onto the pan; aim to fit two or three on at a time.

  4. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface.

  5. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.


Serve your tasty treats with your choice of toppings; we love the classic lemon and sugar, whipped cream and berries or an absolute favourite butterscotch sauce. Are you drooling yet?

We know it can be messy work, so don’t forget if you get into a bit of a flipping frenzy and more sauce ends up on the carpet than in the pancake... just give us a call and we can get your home looking great again.

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