With Pancake Day on 21st February, we don’t have long until the flipping commences! At World of Spice, spice company London, we think it’s the perfect excuse to get experimental in the kitchen. In this week’s blog, we’re detailing the tips and tricks you can utilise to ensure your pancakes are mouth-watering and delicious for your customers, or at the family table!
Originating in England in the 16th century, Shrove Tuesday (or pancake day) marks the start of Lent. It derives from the practice of Anglo-Saxon Christians going into confession the day before Lent, and being ‘shriven’, or absolved of their sins. A bell would be rung to call people to confession, which became known as the pancake bell – this is still rung today in some churches. Pancake day falls 47 days before Easter Sunday, so the date is different each year.
In England, a traditional pancake is very thin and tossed once over in a frying pan. It is served immediately and usually covered in golden syrup or lemon juice and caster sugar. Is there anything better than a fresh stack of warm pancakes? We can almost taste them now!
What Is the Best Pan to Use for Pancakes?
Looking to get the perfect pancakes this year? It’s all about the way they’re cooked. Realistically, you can use any pan for pancakes. The key is that it has enough oil in it, and it’s hot enough. At World of Spice, spice company London, our preference would either be to use a non-stick or cast-iron pan.
Non-stick helps to ensure that the batter doesn’t get stuck to the pan itself. Cast Iron pans retain the heat and give a more golden-brown colour. Regardless of what you use, ensure your pan has plenty of time to heat up and lubricate it with either oil or butter to prevent the pancake mixture from sticking.
Why Are My Pancakes Sticking to The Pan?
The most common reasons why your pancakes are sticking to the pan are:
- You’re using a standard stainless steel pan - These are often not non-stick. Contrary to popular belief, not all pans are non-stick. A non-stick pan will state so.
- You’re not using enough cooking fat - It’s essential that you use either oil or butter to grease the base and sides of your pan. You won’t be able to flip your pancakes without it.
- Your pan isn’t hot enough - If your pan isn’t hot enough, your pancake won’t cook properly. Similarly, if doesn’t heat up, the cooking fat can’t melt adequately, and your mixture will still stick to the pan. To test your pan heat, sprinkle a few drops of water on it – if they ‘buzz’ around, the surface is hot enough to start cooking!
- Your pan is dirty or old - Debris, or signs of extensive wear and tear on the pan can stop your pancakes from cooking properly. Plus, an uneven cooking base encourages them to stick in the wrong places.
What Is the Difference Between Non-Stick and Stainless Steel Pans?
The difference between non-stick and stainless steel pans is ‘the stick’. Stainless steel pans are not non-stick, so will need more lubrication before cooking, for example, with oil or butter. They can get a little hotter than non-stick pans.
Non-stick pans cook slightly slower than stainless steel pans but ensure a quicker clean up process. This is because they prevent mixtures from sticking to the base of the pan when heated. Non-stick coating is called polytetrafluoroethylene (PTFE), commonly known as Teflon and made up of carbon and fluorine atoms.
Best Bulk Spices for Pancakes
At our spice company London, we believe the best bulk spices to use in batter and as toppings on pancakes are:
- Cinnamon/Cinnamon Sugar
- Star Anise
- Poppy, Pumpkin and Sunflower seeds
- Lavender and Rose for garnishes
You can be as creative as you like with your flavours and toppings. You can even create Gingerbread, Chai and Pumpkin Spice flavours very easily with basic bulk spices online for a wintery special!
- For a sweet touch, sprinkle some vanilla, cinnamon and even a small splash of maple syrup to your pancake batter.
- Add a little berry-flavoured yoghurt to the batter for added richness and a fruity taste.
- For something a little more fragrant, try stirring ginger, nutmeg, cardamom, orange extract or for richness, pour chocolate chips into the batter.
- Sprinkle your bulk spices into the pancake mixture, to infuse. The heat will further encourage the volatile oil out of the spices and into the batter, resulting in delicate, aromatic flavours.
- If you want to get even-sized pancakes, use an ice cream scoop to portion out the batter.
- Thin pancakes only need a couple of minutes of cooking time on each side. Flip them when the edges become dry.
- Resist the urge to press down on thicker pancakes with a spatula. You’ll squish out the fluffiness!
- If you’re making a batch of pancakes, warm the oven and place them on a baking tray or cooling rack no more than 3 high to keep them warm. The higher the stack, the more chance of them to going soggy.
- Did you know you can also freeze pancakes? Allow them to cool completely and stack between layers of greaseproof paper, place in a zip-lock bag and store in the freezer. To defrost, pop in the toaster, or grill and enjoy!
Get in Touch
At World of Spice, spice company London, we understand the importance of authentic and traditional tasting cuisine, whether it’s savoury or sweet! As leading bespoke spice suppliers, our bulk spices for catering and other products are known for their purity and potency, full of delicious flavour to give your food (and pancakes) the edge! Our service is cost-effective and reliable; we go above and beyond for each of our customers to ensure that you get the produce you need for business.
From bespoke blends to a choice of packaging, complete with custom labelling, our comprehensive service can help you achieve your culinary goals. For more information about our services and what we can offer you, please contact us at firstname.lastname@example.org, or feel free to call our team on 01277 633303. We look forward to hearing from you.