Come Shrove Tuesday, the pressure is always on to make those perfect pancakes – the type that don’t refuse to flip and don’t stick to the ceiling! Bob Clark, the founder of Clarks, the leading producer of maple syrup in the UK, has the following tips on how to make pancakes that are as close to perfection as possible. “Pancakes are so easy to make, and if you follow the recipe I am about to share, they should be just about fool proof,” says Bob.
|18 cm frying pan|
|Saucepan for heating butter|
|Whisk or fork|
|110g plain flour|
|Pinch of salt|
|2 tablespoons of Clarks Original Maple Syrup (to serve).|
- Sieve flour and salt into a medium sized bowl and make a well in the middle.
- Break the eggs into the well and whisk briskly.
- Mix the water and milk together in a jug.
- Add the milk and water to the batter in a steady stream, whisking constantly.
- Melt the butter in a pan and then add 2 tablespoons of it to the batter mixture in the bowl.
- Whisk until the batter is smooth – ideally leave the batter to rest for 30mins.
- Heat your pancake pan over a medium heat and grease with the remainder of the melted butter.
- Using a ladle (so that all mixture can be poured in one go), pour roughly 2 tablespoons of mixture into the pan and swirl around the bottom until evenly coated. Cook for about 30-40 seconds on one side, lifting the edge to check it’s turned golden in colour then flip and cook on the other side. This should need just a few seconds.
- Once cooked, serve immediately with a generous drizzle of maple syrup.
- For extra taste, add banana, apple or walnut to the syrup or be a bit more adventurous and try bacon for a savoury treat!
“In my house, of course, we love to cover them with maple syrup when we start the filling, then we add different toppings such as fruits, nuts and berries.” – Bob Clark