Aisle Spy Bakery Blog

In true pancake style I have asked Simon to share his chef top tips on how to make the perfect pancakes.

First tip is the recipe;

  • 2 eggs
  • 1/2 pint of milk
  • 1 cup flour (roughly)

You want to beat together pretty fast to remove any lumps, make sure the consistency is pretty runny so your pancakes will be quite thin.

Second tip, always use a non stick pan and a tiny tiny bit of oil – never butter because it burns too quickly.

The result looked amazing as you can see from the picture. Simon’s favourite topping is for those of you with a very sweet tooth – maple syrup and double cream.

There are loads of different recipes out there and although Simon’s was very nice, I was taught a different recipe but equally as tasty. I grew up in the states and my mum made thicker American style pancakes using self raising flour instead of thin crepes which Simon’s recipe made.

And finally my top tip; my favourite recipe is to add a heaped tablespoon of custard powder to the batter. It makes the colour a lovely golden yellow and as you can imagine gives the pancakes a beautiful creamy sweet vanilla flavour. Try it, honestly you won’t go back.

Posted in Aisle Spy Bakery Blog on 15 February 2010