Pancake Day is fast approaching and the TaskRabbit London team have been planning the best recipes to show off their flipping skills. We’ve rounded up their top three for you to try at home. Don’t have time to pick up ingredients? Have a Tasker shop and deliver them for you.
- 1-litre milk
- 200g sugar
- 1g saffron or kesar
- 30g flour or maida
- 100g desiccated coconut
- Ghee, to fry
- Heat the milk in a pan until it’s reduced to around half the amount, then add the saffron and mix well. Take the milk off the heat and let it cool.
- Add the maida, sugar and coconut to the milk, mixing thoroughly to make sure there are no lumps. Let the batter rest for three hours.
- Heat some ghee in a flat, non-stick pan. Use a ladle to pour in the batter (one ladle is equal to one pancake). Once the bottom of the pancake starts browning, sprinkle some ghee on top, then flip the pancake to cook the other side. When both sides are cooked through, remove from the pan and serve your malpuas with rabdi or syrup poured on top.
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1/4 cup sugar
- 1 egg
- 3/4 Buttermilk to make up 1 cup with the egg
- 1/4 tsp vanilla extract
- 1 tbsp Japanese mayonnaise
- Butter maple syrup, ice-cream, etc. for toppings
You’ll need to make pancake moulds to get the delicious density of these pancakes. For this, just cut up an old carton or some cardboard and baking paper into strips about 30cm long and 4.5cm wide. Then staple the baking paper onto the cardboard and form it into a circle shape with the baking paper on the inside.
- Sift all the dry ingredients together into a bowl and combine.
- In another bowl add the egg, buttermilk and vanilla extract, then whisk until just combined.
- Make a well in the centre of the dry ingredients and pour the liquid mixture in.
- Mix together then add the mayonnaise and mix well to combine. The vinegar in the mayonnaise will evaporate once cooked so don’t worry about the smell!
- Place your homemade pancake mould onto a frying pan over low heat and pour half the mixture into the mould.
- Place a lid on the frying pan and leave for 15 minutes.
- Once little bubbles appear on the surface of the pancakes and the edge is slightly cooked, lift the bottom of the pancake with an egg flipper, then cover the pancake with the inverted frying pan and flip the whole thing together before placing it back on the heat.
- Place the lid over the top again and cook for another 15 minutes on the other side
- To test if it is done, stick a skewer into the pancake. If it comes out clean, then the pancake is cooked through.
- Remove the pancake from the heat, remove the staples from the mould and take the pancakes out of the mould wearing heatproof gloves.
- Serve the pancakes with your favourite toppings and voila!
Ingredients (makes 8-10 pancakes):
- 1 1/4 cups plain flour
- 2 eggs
- 1 pinch salt
- 2 tbsp superfine granulated sugar
- 1 1/2 cups of milk
- 2 tsp melted butter for the batter
- 1 tbsp melted butter for cooking
- Sift the flour into a large bowl and make a well in the centre. Break the eggs into the well, then add the salt and sugar. You can switch out the measurements if you’d like savoury pancakes rather than sweet.
- Beat egg mixture well with a fork. Add the milk and continue to beat slowly adding the flour, until the batter is smooth.
- Add the melted butter while continuing to beat the mixture with the fork.
- Let the batter stand for 30 minutes.
- Melt the butter a flat bottomed pan on a medium-high heat.
- Put a ladle full of batter at a time in the centre of the pan and immediately tilt the pan in a slow, circular motion so that the batter spreads to cover the entire bottom of the pan. As soon as one side starts to brown, flip the pancake over — you can use a spatula if you haven’t mastered your flipping action!
- It should take about 30 seconds a side for each pancake. Make sure you butter the pan each time before adding the batter.
- Serve with your favourite toppings. We love Nutella and strawberries or simple lemon and sugar. Enjoy!