Let the batter rest
After mixing up the pancake batter, allow it to rest for at least five minutes which will allow the batter to thicken and lead to fluffier pancakes.
Frank said: “A brief rest allows the air bubbles in the batter to be almost fully activated when they hit the hot griddle, which will yield the tallest and lightest pancakes possible.”
Preheat the oil for golden pancakes
Frank said that if you wish your pancakes to have “picture-perfect browning” you need to preheat your pan. Simply add a light coating of vegetable oil to the pan and heat it up before adding your pancake batter.
He explained: “Apply the oil to the preheated griddle right before you drop the batter onto it. As I like to say, ‘Hot pan, cold oil, food won’t stick.’ And be ready to reapply a light coating of oil between pancakes.”
Never flip too early
Make sure your pancake has had time to cook and fully rise before you try to flip, as flipping at the wrong time will result in the pancakes not having a solid structure which can lead to pancake disaster.
Frank said: “When you flip, the edges should be just taking on a matte appearance and the top should show broken bubbles. The pancake should be about two-thirds done cooking by the time you flip.”
Have your pancake toppings ready
While simple to make, time is essential when cooking up pancakes and Frank has said prepping the topping before you begin cooking will help make your pancakes taste even better.
Frank said: “Fresh pancakes are the best pancakes. Make sure you don’t lose a moment of that freshness by preparing all your toppings at the beginning.”
If you enjoy sweet pancakes, make sure your chocolate sauce is already warm and the creamy already whipped before your pancake batter even hits the frying pan.
For those that prefer something more savoury, make sure your butter is softened and at room temperature or your bacon is cooked and ready before cooking.
