How to make the PERFECT pancakes: Pastry chef advises using olive oil, leaving batter to rest and adding a dash of rosemary – but NEVER using a spatula to flip
- French pastry chef Chris Bernard revealed how to make the perfect pancake
- Advised ditching spatulas to flip and always leaving batter to rest for 30 mins
- He also shared how to create an Instagram-worthy pancake this Shrove Tuesday
- Chef advises against heating berries in pan and suggests adding aromatic twist
As Shrove Tuesday approaches, many home cooks will be having nightmares about last year’s lumpy pancake batter and under-cooked crêpes.
With this in mind French pastry chef Chris Bernard, who has over 20 years’ experience in Michelin-starred kitchens around the world, has shared his biggest dos and don’ts for making pancakes.
The tips include adding olive oil to blend the perfect crêpe mix, letting your batter rest for at least 30 minutes before cooking it, and flipping your pancake without using a spatula.
Whether it be fluffy American-style pancakes or a classic French crêpe, Chris, head of new product development at dessert café Creams, reveals exactly how to impress your friends and family tomorrow.
French pastry chef Chris Bernard has revealed how to make the perfect pancake, including adding olive oil to blend the perfect crêpe mix. Pictured: stock image
Rest your batter for half an hour
Always rest your batter for at least 30 minutes, unless you want a chewy pancake – and let’s face it, who does?
Cooking is a science and part of that process means you have to allow the ingredients to go through a chemical reaction after mixing them.
Double-sieve your mixture
A good pancake starts with smooth, creamy batter. When combining ingredients, be sure to mix the wet ingredients (milk, egg and melted butter) in a separate jug and add a touch of salt.
In a large bowl, sieve the flour, then pour the wet mixture in and beat using a whisk until you have a smooth batter – any lumps will disappear with a little extra whisking.
To make sure it’s super smooth you can sieve it again to remove any small lumps.
Chris told that batter should be left for at least half an hour to create fluffy, American style pancakes. Pictured: stock image
Use a non-stick pan
This one goes without saying really, as otherwise your pancake will most likely end up a congealed mess on the bottom of the pan.
Use a non-stick, shallow frying pan over a medium to high heat, then add a spoonful of butter and wait for it to melt before adding a ladle’s worth of batter.
Your mix may seem very thin but don’t worry, this is how it should be! At this stage it’s really important to be patient.
Wait for your mixture to bubble
Many people will flip as soon as the pancake is cooked through, but you will get the best results if you wait until your mixture begins to bubble before you flip!
Flipping your pancake can cause panic, but the key to a great flip is quite simple. You must wait for the edges of your crêpe to brown and crisp, with the top bubbling for a minute or so.
Ditch your spatula
Rather than using a spatula to flip your pancake, which can sometimes cause it to break up and look messy at the edges, with the pan slightly tilted quickly flip the pancake over itself and cook the other side.
Simply take hold of the pan like a wok and flip confidently, using the same action you would with a stir-fry!
Avoid using a spatula as it can sometimes cause it to break up and look messy at the edges. Instead flick the pan to flip the entire pancake. Stock image
How to impress Instagram followers with your pancake
Get creative with colour!
Chris suggests topping your pancakes with a variety of fresh ingredients or adding ingredients that provide a flash of colour.
For example, use beetroot powder which creates a decadent pink crêpe.
Sub buckwheat for a French twist!
Not to be missed, Chris believes this year’s hottest trend could be buckwheat pancakes.
Growing up in France and working in Michelin-starred kitchens around the world, Chris has been surprised that few Brits opt for buckwheat creations, which are particularly popular in France.
Move away from tradition!
For crêpe lovers looking for a traditional treat, Chris recommends another French classic – the crêpe suzette.
Creating undeniable Instagram-envy, this recipe sees a hot crêpe simmered in a fresh and syrupy orange and caramel sauce, creating a sticky, zesty indulgence.
Swap regular flour for rice flour
For a delicious egg-free, gluten free recipe without substituting the flavour I’d recommend making your batter with rice flour instead of classic flour.
Then you can add brown sugar instead of white sugar, which will add to the flavour, with baking powder for a spongier texture with almond or soya milk.
Add olive oil for the perfect crêpe
For a traditional crêpe use a proper low-sided crêpe pan and make sure the pan is very hot when the batter is added. This will help with even cooking and add the lovely golden colour we all want!
The secret ingredient for this special is a dash of virgin olive oil, which helps create stickiness within the crepe, plus a drop of vanilla extract to really wow your guests.
Include an aromatic twist
If you want to create a more aromatic crêpe add some dry herbs, such as rosemary, but make sure you balance it out with sugar as this will help the aroma stick to the mix, adding to the flavour.
Be careful with berries
Another top tip is never put fresh berries directly into the pan whilst cooking. All this will do is make your fruit turn warm and mushy.
Instead, add fresh berries as a topping afterwards when plating your crepe and serve with a yummy Nutella or Biscoff spread.
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