The Ultimate TruffleShuffle Pancake Guide!

Is it that time already?! You’d ‘batter’ believe it Pancake fans!

Yep it’s the special time of year where even the most culinary challenged of us can become the master of the kitchen and create some amazing (hopefully) pancakes using whatever your heart’s desire.

To give you guys some extra help, well for those who might need it (us included!), we thought we would put together a little How To type guide letting you know exactly what you’ll need for the big day and also some toppings inspiration from our very own in-house Pancake masters!

A simple recipe….
Okay, before we kick things off this is what you’ll need to have a flippin’ good time:

– 110g plain flour, sifted
– pinch of salt
– 2 eggs
– 200ml milk mixed with 75ml water
– 50g butter
To serve – Some TruffleShufflers favourites….
> Lemon & Sugar – the classic!
> Chocolate spread, banana + optional peanut spread
> Raspberry’s and chocolate spread.
> Peanut butter and Jam.
> Melted white chocolate and Strawberry sauce.
> Bacon and maple syrup
> Jack Daniels Pulled Pork!? Thanks Truffle-Si.

How to make your pancakes

  1. So after you’ve weighed out you 110g of flour, sift this and the salt into a large mixing bowl with you sieve held high above the bowl so the flour gets an airing. Now after this make a well in the center of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do. – Quick tip! If you drop any shell in there too, its easier to scoop it out with the remaining shell.
  2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk…hopefully!). When all the liquid has been added, use a spatula to scrape any elusive bits of flour from around the edge into the center, then whisk once more until the batter is nice and smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan or microwave (but not for long!). Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to grease up the pan.
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. If it’s looking good then it’s time to (carefully) get flipping! Just make sure there’s not too much oil in the pan first peeps!
  4. Once you’ve beaten your dad’s flipping record and it’s cooked each side, it’s time to pop in on a plate and get creative!
  5. Now just repeat until you’re so full you can hardly move! – This is key!
Hopefully this has given you a gentle nudge in the right direction and will hopefully give you some amazing food and just about as much fun as you can have in a kitchen.
Remember folks, please be super careful when cooking or using electric kitchen weapons, have a broom ready to get them off the ceilings and always ask the bill payers permission…ah no wait scrap that last one!
Let us know how you get on.