Making the perfect pancake can be tough, and that’s before we’ve even attempted to flip it.
With Pancake Day fast approaching, many of us are left wondering how we can create the perfect pancake.
Some are picky with their pans, others have top notch flipping techniques, and then there’s the toppings.
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There’s one thing we may have all been doing wrong, according to Andrew Dixon, head chef tutor from The Cookery School at The Grand in York.
According to Tom, a non-stick frying pan is best for the perfect pancake, with a ‘secret ingredient’ of full fat milk or melted unsalted butter.
When deciding between oil or butter, Tom said: “I prefer to use a little oil as butter will burn.
“I will put the oil onto kitchen paper and rub the pan with the paper to dampen the pan rather than pouring the oil into the pan.
“The oil is just to make sure that the pancake does not stick in a dry pan.”
There’s one common mistake that leads to our pancake failing, and it’s all down to the heat of the pan.
Tom continued: “Usually the reason the first pancake fails is because the pan is not hot enough, or you need a little more oil to grease the bottom of the pan.”
In terms of flipping the pancake, the pan should be a shallow non-stick rather than a deep pan.
He concluded: “Cook the pancake until just set and make sure you loosen from the sides of the pan before flipping.”
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