Pancakes can be tricky to get just right, and flipping them correctly is so important (Image: Getty)
With just around the corner, people all over the country will be preparing to whip up some delicious treats.
Whether you’re a sweet or savoury lover, a good pancake is hard to beat – and although they don’t require a lot of , they aren’t always the easiest to make.
Sticky, stodgy or just a plain mess, getting the technique just right for your pancakes can be a struggle sometimes.
And so, in a bid to help people out, Gousto’s lead developer Sophie Nahman is on hand wth some tips and tricks on how to make the perfect pancakes this year.
And she says there’s one very common mistake people make when flipping, which can result in a soggy, undercooked mess.
Flipping your pancakes is where most people tend to slip up when making them (Image: Getty)
She has urged pancake fans to be more confident when it comes to turning your pancakes over, as hesitation can lead to failure.
The expert noted: “A perfect flip starts with the right batter – too thick, and it won’t spread; too thin, and it falls apart. When flipping, confidence is key.
“Loosen the edges with a spatula, then use a smooth, controlled push – not a wild toss. A steady wrist and well-prepped pancake mean the difference between a flawless flip and a folded flop.”
Don’t miss… [UPDATE]
If you struggle with your pancakes sticking when you try to flip them over, then it’s a good chance it’s not your technique, but the pan itself that’s the problem.
Sophie said: “A good non-stick pan with a flat base is key for even cooking and a clean lift. Lightly grease it—too much butter or oil causes uneven browning.
“And don’t rush. Preheat the pan on low-medium heat before pouring batter for a golden, crisp flip instead of a torn mess.”
And finally, if you’re keen to achieve that gorgeous fluffy texture but you’re often met with a rubbery mess, then there’s one thing that could be the culprit – over-mixing your batter.
According to Sophie, lumps are ‘fine’ when you’re preparing your pancake mix, adding: “Overmixing develops gluten, making pancakes dense.
“Let the batter rest for 10 minutes to absorb moisture for a softer bite. And keep the heat at medium-low, too hot, and you’ll end up with tough pancakes.”