Whatever is he you're using , um , and get them rolled up and served straight away .
As I said , the key here is obviously getting a nice nonstick pan cos you will have a much easier time .
And that's kind of it , guys .
That's how you make pancakes again .
Quite simple .
It's just all about confidence .
Well , there we have it , folks .
Pancakes really simple to make .
I probably made it look harder than what it is because I'm not very good at flipping them , and that batter is super simple to do as well .
So there's no excuse for going out and buying premade stuff , and they're also really , really versatile as well .
You know , they're great with the kind of sweet stuff , like lemon and sugar and Nutella now .
But if you've got any left over the next day , just mash up some cooked spinach , ricotta cheese , a bit of salt , pepper .
Roll them up in the pancakes , lay in a dish top with , uh , cheese sauce , bang it in the oven , roast off and you've got a really nice dinner .
You could as well if you've got some leftover fashion yourself a nice Easter themed bonnet as the season is coming up as well , pretty fetching , and it's also edible .
This means this ratio will work wherever you are in the world .
No matter how big or small your eggs are , scoop the yolks into a jug .
So if you're making like meringues , you shouldn't really put your fingers into egg whites because natural oils in your fingers might get involved .
We don't want super stiff egg whites , so this is just easy .
As remember , you're 108 .
You're now gonna add exactly the same into your egg yolks .
One part egg , one part milk .
If you want to sub out your milk for buttermilk , you can So have you heard of buttermilk pancakes ?
It's almost a bit like the sourness you're getting sourdough bread , but it's also slightly thicker generally , so it might give you slightly thicker batter season at this stage .
Pinch of salt pepper If you're doing savoury ones , same again of flour .
So 108 grammes again .
The ratio is 1111 part egg , one part milk , one pot of flour trying so hard to get these E .
I'm a gramme over .
Are you allowing me a 1% tolerance ?
Never in my life did I think , at 34 years old , I'd be standing in a kitchen wearing a hat made out of pancakes .
Yet here I am for the world to see and it's forever going to be on the Internet .
Yeah , there's no coming back from that .
I can't do a proper out show now , so I'm gonna leave it there .
See you next time , guys .
You've now got wet in there , so it's activated baking powder and you end up with gorgeous , fluffy pancakes .
Ladles , I think , add mess .
So just add it back into your jug .
You've already used the jug .
It's already dirty .
Look how fluffy that is .
This , I would say , is the most important thing .
The pan should be preheated and at an even temperature , so not just searingly hot , but you've kind of had it on the heat for a few minutes to level out the temperature , which you're gonna cook and either butter the pan or butter the butter .
I'm gonna butter the that and the reason with fluffy ones .
I prefer to the butter the pan is .
You get that slight brown butter nuttiness going on as well .
For this batter , pour it into the pan and kind of let it find its own level .
It should end up roughly circular .
You can always press it out a little bit if you want it slightly thinner .
Watching it slowly , you can see it all kind of dries and sets up , and that's when you know it's cooked where basically , you can touch it and you don't end up with batter on your finger underneath it and flip it again about another minute on the other side .
Then repeat the whole process and tell your batter's used up simple ratio .
A few tips and hacks .
What you end up with a stack of fluffy pancakes .
Butter , maple syrup , streaky bacon brunch , breakfast done .
But what I like to do midweek is do an all day breakfast .
123 pancakes , Garlic and thyme mushrooms Poach steak , Crispy bacon .
Now there are absolutely more complex pancake recipes out there , but this is the foundation .
This is an absolute perfect starting point .
Shall we move on next up ?
The thinner , more classic crepe recipe .
And I make this to use up pretty much whatever's left over in the fridge again .
A simple ratio .
1 1.5 That's one part egg , one part milk and a half part flour again .
Just gonna crack in as many eggs as you are cooking for people .
Take the measurement .
100 and 14 grammes .
Tear it and add the same of milk .
100 and 14 grammes .
At this point , season it pinch of salt and some black pepper .
That's your wet stuff .
Pretty much the third and final ingredient is flour .
We can use plain flour .
Um , because you don't necessarily need these to rise .
These are flat creps , and you don't want strong flour because they can be a little bit tough for gluten .
So plain flour or all purpose flour cake flour and you're gonna add half .
Remember the ratio one part egg , one part milk , half flour .
So what's half of 100 and 14 ?
It's a good question .
So 57 grammes of flour and I It sounds precise , but generally round it up .
Always add wet to dry , and then it'll be pretty much lump free .
And just slowly but surely combine it .
That is cret batter .
Now two trains of thought .
Here , you can either add a little bit of melted butter into your batter to lace the whole batter .
That will save you having to butter the pan each time , or you can butter the pan .
It's entirely up to you any preference .
Lace it .
Let's lay .
Let's get lay .
It's It's our cheffy .
You don't so just about a tablespoon of butter .
You've seasoned it right at the start , and it's literally good to go .
Couple of schools of thought on batter .
Leave it to rest .
If you've just been whisking it up , it's better if it relaxes a little bit .
Um , in the meantime , you can heat up a pan .
This happens to be a cret pan of flat , but you can basically do it in any frying pan .
Now you've got it in your jug .
It's easy .
You're just gonna pour it into your preheated pan .
Gonna put in enough to be able to swill it right round into a thin layer .
And the first one , you just judge that and work it out .
It's actually quite comforting that you don't get it right the first time .
Yeah , I , I think you gotta get your eye in .
You forget how big the pan is .
You forget how kind of thin it is , how hot it is .
So if the pan is nice and preheated and even cooking and you've got it nice and thin when it comes away from the edges , it's probably a minute , 90 seconds , and then you can just get underneath it and you can always check and peel back and have a look .
But then you just want to flip it and you want to be confident with that .
Just go for it .
Oh , you didn't even go for the pancake flip .
Well , I wanted to show you can keep control .
Yeah , you can flip it .
But even a small thing like this , you can just get underneath it in one smooth motion again .
About another minute on the other side .
And then you can just slide it onto a plate lined with baking paper .
Now , this means that you can basically stack them up , Um , and keep them all warm until you serve it .
If you're cooking for more people , because you can obviously only cook one pancake at a time , but the next one ready to go into the pan , you can see the lovely golden , mottled laced effect .
You'll get that on the first side of the pancake you cook .
The second side tends to not look as laced , but that's not a problem , because as long as you fold it and fill it the way that it looks good , it's fine .
Lacy Paet .
You wouldn't wear your lacy underwear inside out , would you ?
I didn't see that coming .
I'm not gonna let you get away without tossing that this time .
This is a sheer panic in between cooking them and bear in mind , they take a couple of minutes each .
You can create a filling now without the black pepper and the batter .
It could just literally be squeeze of lemon drizzle of honey .
You could throw some fresh Berries in there , some sliced up banana .
Make it your own .
But if we're talking savoury and using up leftovers , I'm chopping up some fresh oregano cos it's what we've got , but use basil , thyme , you go you and then mix it into some roasted veg again .
Whatever was left in the fridge .
Peppers , courgette , onion , garlic you can see I cut it up pretty small , and the oven was pretty hot and it literally took 10 minutes the same time it takes to cook three or four pancakes .
Prep origami is important .
Generous on filling .
Fill half of it , fold it over , fill a quart of it , fold it over and then repeat .
Finish fresh oregano flowers .
How fancy is that , Mike ?
Two options for you .
You've got the creps , which couldn't be an easier method 11 half as a ratio with stuffed ours with roasted veg and goats cheese over here .
One extra tiny step in the method , but an even easier ratio .
111 all day breakfast on a stack of fluffy pancakes .
And here's the thing .
If you want a gluten free version of this , just sub out the plain flour for graham flour that's chickpea flour .
Otherwise , follow exactly the same method .
And if you want a dairy free version of these pancakes just sub out the milk for soy milk , almond milk or oat milk .
Otherwise , same ratios .
We'd love to hear what you do with your pancakes , your tips , your tricks , your flavours .
You like to put in it and on it comment down below and join the conversation over on Twitter .
But if you want to see our chefs show you a bit more of what we cook at home , then give the video a like Come meet them now .
Goat cheese is a bit of a luxury .
I don't always have goat cheese kicking around , but I always have an end of Parmesan or Cheddar .
I wanna try some of these craps .