How-To
The technical side. How to get the perfect batter consistency, when to flip, what pan to use, why your pancakes are tearing, and how to keep a stack warm without sogginess.
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How-To — questions
How do you flip a pancake?
Wait until the edges look set, the surface bubbles (American) or the underside is golden (British), then slide a thin spatula under the centre and turn in a single confident movement. For showmanship: a sharp upward jerk of the pan.
Why do my pancakes stick to the pan?
Three usual culprits: the pan was not hot enough, there was too little fat in the pan, or you flipped too early. Heat the pan thoroughly, brush with oil or butter between pancakes, and wait until the edges set before turning.
How thick should pancake batter be?
For British pancakes and crepes, batter should pour like single cream and coat the back of a spoon thinly. For American pancakes, it should be thicker — like double cream — but still pourable. Add a splash of milk if too thick, a sprinkle of flour if too loose.
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