PANCAKE DAY WITH THE LITTLE PANCAKE COMPANY

To celebrate one of the most delicious days of the year, we asked Zoe from The Little Pancake Company to serve up some top tips and flips and give us a little peak behind the pan, into their testing kitchen – we were the first to volunteer our services.

PANCAKE HQ

Zoe’s love of pancakes started as a child. Fond memories of making (and eating) pancakes with her mother and sisters, soon led her to spending a year abroad in the crepe capital of Europe, Paris. After returning to England (and noticing too many pancake-less days) she endeavoured to make everyday Shrove Tuesday. Thus, The Little Pancake Company was born, and with it, mouthwatering mixes and truly scrumptious toppings (hurray)!

Inspired by fun ingredients that celebrate their favourite combinations, The Little Pancake Company choose flavours that remind them of home (their apple crumble mix is by far our favorite)!  Just when you thought it couldn’t get better, they also donate a hot meal for every pancake mix sold with the help of the charity FoodCycle.

The Little Pancake Company’s

TOP 5: TIPS AND FLIPS

TIP 1:

Most crepe batter recipes use cold milk as standard. Adding warm milk will help make your batter more non-stick, but only if you melt a little butter in the milk as you warm it. And the key word is WARM, make sure you don’t boil the milk, we’re not trying to cook our batter in the bowl!

TIP 2:

Your crepe batter should have the consistency of cream. A good test is to dip a metal spoon into the mixture and make sure that the batter coats the back of it.

TIP 3:

To stop pancakes from sticking, make sure you properly grease the pan – use either butter or oil and spread it evenly with some kitchen roll or your spatula. You can grease your pan between pancakes if you’re having problems, but with a high-quality pan you really shouldn’t need to.

TIP 4:

Crepes cook very quickly and 30 seconds on the underside of the crepe should be sufficient as long as your pan is hot enough. Once you flip it over, the second side should cook much quicker than the first. The trick is to keep an eye on it and look for a pale golden brown colour on the underside.

TIP 5:

To reheat your pancakes, pop them in an ovenproof dish (an ovenproof plate or baking tray would work fine too). Cover with foil and give them 5-10 minutes in the oven at 180 degrees Celsius. You can also warm them up in the microwave in short bursts of 10 seconds until they’re warm.

FLIPPING DELICIOUS PANCAKE MIXES

STACKS OF GOODNESS

THIS WAY

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