Everyone loves pancakes. Whether you have them thick or thin, sweet or savoury, they’re a fantastic meal to enjoy with the family at breakfast. But while anyone can make a good pancake, it takes a master to produce the kind of light, fluffy flapjacks dreams are made of. If you want to impress with the perfect pancake, it’s all about the batter, the equipment and the method. Here are our tips on how you can get it just right.

Use buttermilk instead of milk

If fluffy and tender pancakes are your preference, then using buttermilk instead of milk is the way to go. The high acid levels react with the raising agents to create a light, airy texture. As an added bonus, buttermilk has just a 2% fat content – perfect for anyone watching their waistline. However, buttermilk probably isn’t a fridge staple for most people. So to make your own easy substitute, simply add one tablespoon of white vinegar to a measuring cup, then add enough milk until it measures 1 cup. Stir and then let it stand for five minutes before using.

Mix the batter lightly, and allow it to rest

Your instinct might be to work the batter it’s completely smooth, but actually, overmixing will only result in tough pancakes. The goal should be to combine the ingredients with as little beating as possible – there should still be some lumps present when you’re finished. To help avoid overmixing, you can try mixing the wet and dry ingredients separately before combining them. This allows to thoroughly and evenly combine the ingredients, because the gluten in the flour only develops once it’s moistened.

You should also allow the batter to rest for at least five minutes, or even up to half an hour if possible. This improves the texture, helps to smooth out some leftover lumps, and means you won’t have chewy pancakes.

Use the right equipment

For a deliciously browned exterior and an even shape, pancakes need even heat, so it’s best to choose a heavy-based, non-stick pan. A thicker base means the heat on the bottom will be less intense, and also provides a more even heat so the pancakes are less likely to burn. For best results, cook your pancakes over a medium heat.

Don’t over-grease the pan

Pancakes are not meant to be fried, so resist the urge to pour too much oil into the pan. All you need to do is brush the pan with little vegetable oil, or rub it on using a paper towel for a very thin coating. Butter is also good, as it adds a more intense flavour, but you need to take care that it doesn’t burn.

Cook until bubbles cover the surface, and flip before they all break

As the batter cooks, small bubbles will appear, indicating that it’s time to flip. Leaving it to this stage will avoid breakage and will ensure that your pancakes are properly cooked to a nice even brown colour. Once flipped, the other side will take half as long to cook as the first side, so be careful they don’t burn. And while you’re waiting for the second side to cook, never press down the pancake with your spatula. All this does is make your pancakes tough and heavy.

Now that you know how to make the perfect pancake, why not whip up a batch for breakfast? If you need any supplies, head over to Yellow Pages now to find cooking equipment in your local area.