With Shrove Tuesday (better known as pancake day) being just a few days away now, I thought that it would be a good idea to help with a students guide to pancake day.
I have always used a batter mix for making pancakes, as the likelihood of it actually going wrong is pretty much none. You can pick these up in any supermarket and at the minute pretty much all shops have money off offers on them.
Asda, Morrisons, Tesco, and Sainsburys are all selling Betty Crockers “Shake to Make pancake mix” which is available in both traditional English and American style. The best deal I have seen on it is at Asda being 2 for £2. I would say it serves 2 – 3 people comfortably per bottle and all you have to do is add water . Asda also sell their own brands of batter mix for home baking which is 7p for smart price lovers, and 37p for people who like to pay just a little bit extra. Although you would assume these are just for Yorkshire puddings you can actually follow instructions on the back and make a brilliant pancake mix with it and have found that it will make considerably more than the shake to make batters. Although the shake to make batters are a bit more expensive I would say they are somewhat better because you don’t have to use eggs and milk and unlike the cheaper batters and there is considerably less washing up because you throw away or recycle the bottle after you’ve made the pancakes.
Now down to the actual cooking part.
First you will need batter mix of choice. For the sake of it I will use the “shake to make” recipe.
1. Add water. It says to do it to the line, but I find that this can make it a bit too runny so i suggest putting in a tiny bit less so you can get a nice thicker pancake. Remember, you can always add more water, but you can not take it out!
2. Shake til it is all mixed up well together.
— Optional at this point you could add a little sweet treat such as chocolate, or bacon to the batter or use a healthier option like banana in the batter so that it cooks inside the pancake.
3. Heat up a frying pan with cooking oil to a medium heat.
4. To test heat, dip your fingers in water and flick it at the pan, if it sizzles you know that it is ready.
5. Start pouring your mix into the frying pan – I usually don’t do a lot as smaller pancakes are for one easier to flip, generally cook through better, and don’t take as long too cook .
6. Once the first side of your pancake is bubbling quite a lot that means that it is time to flip it, I would suggest using a spatula so your pancake holds its shape.
7. Cook on the second side for about 2-4 minutes depending on how big and thick the pancake is.
8. Serve and add butter, syrup, or your preferred topping as desired.
Repeat process until you are out of batter.
These steps always work for me so hopefully they work for you too.
For more recipes that involve fruit or even ice cream go to the Betty Crocker Website and take a look at some of their favorites.