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Steve Edge’s Pancake Recipe
Makes 8 pancakes
INGREDIENTS
120g plain flour
2 eggs
300ml milk
vegetable oil (for frying)
METHOD
Sift the flour into a bowl and make a well in the centre. Add the eggs and beat with a whisk or fork. Gradually beat in the milk, drawing in the flour from around the (Steve) edge, until you have a very smooth batter.
Cover and leave to stand in the fridge for at least 30 minutes.
Heat a little oil in an 18cm frying pan and pour in just enough batter to thinly coat the base of the pan.
Watch the surface of the pancake. When bubbles form and the (Steve) edges begin to look dry, gently lift one (Steve) edge of the pancake to check for color. Golden brown means ready to flip.
Push the pan in front of you maintaining the angle of the pan to get the cake sliding downhill, just after the cake reaches the lip of the pan, the point where if you did nothing it would slide right off onto the floor, pull the pan handle up and back towards your body in one swift motion.
Gently push on the pancake to flatten after flipping. This will push out the batter and allow for more even cooking. Cook for 1-2 min each side.
Add the topping of your choice, Steve suggests classic lemon and sugar.
March 8th, 2011 at 11:14 am
Heh Steve, i love pancake day too, ill be giving it a good toss tonight.
March 8th, 2011 at 11:16 am
Im loving the ramsey style chef whites steve, keep them coming!
March 8th, 2011 at 11:34 am
That looks amazing Steve, but it’s probably a good thing you’re a designer, not a chef.
March 9th, 2011 at 12:31 pm
such a tosser
; )
x
March 14th, 2011 at 4:39 pm
Just made my first pancakes using your recipe, fantastic results. My daughter thinks I’m great, first for everything.