by Alexandra Grose

Created on: August 07, 2008   Last Updated: July 10, 2011

To achieve the perfect pancake, pancakes need to be cooked just right. For only then will you achieve that light and fluffy texture of a deliciously well-made pancake. Cooked for too long and without a delicate touch they become tough, rubbery and chewy. So you want to make a light, fluffy pancake and to do this you need to use fresh eggs. The way to tell if an egg is fresh is by looking at not only the egg white, but also the yolk, once you've cracked open the egg.

A very fresh egg will have two layers of egg white. The inside, larger area will be firm, but the outer area of egg white will be soft and runny. The yolk will appear high and rounded, showing above the white in a dome shape. A stale egg will only have one layer of white and the yolk will appear flat, level with the white.

Flour needs to be sifted to achieve that light texture. Sifted twice is better for the right texture. Using castor sugar and mixing only to the minimum, will also help to give your pancake a light, soft appearance. A basic pancake mix is very simple to make, now that you have your fresh ingredients.

Ingredients:
1 egg
2 level tablespoons castor sugar
1/2 a cup of milk
1 dessert spoon of golden syrup
1 heaped cup of self-raising flour
1 pinch of salt

Method:
Lightly beat the egg and sugar until mixed.
Add the golden syrup and the milk.
Sift the flour twice, with the pinch of salt and then add to your liquid mixture.
Ladle a spoonful onto greased pan, cook on medium heat until just bubbling, turn over and cook through. Serve while still hot.

Can be served with bananas in butter syrup. Made with 3 tablespoons of warm honey, mixed with 60 grams of melted butter and 2 or 3 bananas, cooked gently in a frypan. Or perhaps you'd prefer to make an orange syrup. This is made using the segments of 4 oranges, 1/4 of a cup of castor sugar, half a cup of orange juice and 60 grams of butter, also gently warmed in the frypan. Add a scoop of ice cream and you have a delicious dessert.

Serves 4

By taking out the golden syrup and the sugar you can change this recipe to make a savoury pancake. Add grated carrot, grated cheese, some bacon bits, chicken pieces, cherry tomatoes and shredded lettuce and there you have it  - a light and simple lunch for the family or for entertaining friends.

Served in little jelly cups, you can add a little scrambled egg, mixed with chopped and fried onion, bacon and tomato for a lovely pancake frittata. Add whatever leftovers you may have and this dish becomes quite versatile. Top with some fresh parsley to get that professional look.

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