John Torode's pancake masterclass
After sparking a viral debate with his steak skills, John’s about to ruffle more feathers with his next masterclass...How to make the perfect pancakes. Should you rest the batter overnight? Is it oil or butter in the pan - or should you use kitchen paper? John’s sharing his secrets for everything from the classic to the golden American-style, making sure your next batch is a flipping success.
John Torode’s American Pancakes
Makes: 10 pancakes
Ingredients
1 tsp bicarbonate of soda350g self raising floor½ tsp salt1 tsp granulated sugar 200ml buttermilk400ml milk2 eggs100g butter, melted and cooled50ml vegetable oil, for greasing
Topping suggestionsBacon and maple syrupChocolate Blueberries or blackberriesCooked apples and cinnamon
Method
1. In a large bowl mix together all the dry ingredients.
2. Now add all the wet ingredients to the dry ones (adding the melted butter last) and give it a good beating, either by hand or in a machine, for a minute at the most. It should be smooth and silky but thick like batter. Leave it to sit for 10 minutes so the bicarbonate of soda starts to work.
3. Warm a frying pan over a medium heat and carefully use a piece of kitchen towel to rub on a little oil.
4. Pour a ladle of mix into the center of the pan - this is the time you sprinkle over the flavourings if you are using any. Bubbles will start to form in the batter and leave to cook for a minute or so - turn the heat down if it smells like the pancake may be browning too quickly.
5. When the edges are brown and the bubbles are popping (like the top of a crumpet) turn it over and cook for another minute.
6. Repeat with the remaining batter mixture to make a pile of pancakes and add your favourite toppings - do keep one for yourself, they disappear quickly!
John Torode’s Crêpe Pancakes
Makes: 6-8
Ingredients
For the pancakes3 eggs150ml milk100g flourA pinch saltOil to grease the pan and 1tsp for the recipe
To serveLemon juiceSugar
Method
1. Place all the ingredients in a bowl and beat until smooth, strain through a sieve and leave to sit for 5 minutes.
2. Warm a frying pan and carefully use a piece of kitchen towel to rub on a little oil.
3. Use a small ladle to pour a little crêpe mix into the centre and gently turn the frying pan around to completely coat the base of the pan.
4. Cook until the underside of the pancake has coloured, then gently lift the pancake and turn over to cook the other side of the pancake until golden. Remove from the pan straight away and stack on an upside down plate.
5. Serve with lemon juice and sugar.