This Pancake Day (28th  February) don’t be a flop, ditch the packet mix and impress your friends and family with delicious homemade pancakes. Homemade pancakes take minutes to make and are tastier and better for you, so please see top tips below on hosting a flipping perfect Pancake Day from Head Chef Gary Durrant at five – star boutique hotel The Arch London.

If you would rather someone else serve you homemade pancakes, The Arch London will be offering complimentary pancakes with breakfast, lunch and dinner menus all day on Shrove Tuesday. For pancake fans, Canadian pancakes are served all the year round as part of The Arch London’s breakfast.

1. Pick a pancake style

Almost every country and culture has its own version of pancakes, from a Malaysian ‘Lempeng’ made with banana and coconut, to a French crepe, fat Canadian pancake stack, or classic British pancakes served with sugar and lemon. The mixture for pancakes differs depending on the country’s readily available ingredients, such as corn in Venezuela, cabbage in Japan and rice in Nepal.  All types of pancakes are relatively easy to make, so why not consider trying some different kinds to spice up your pancake day.

2. Fat matters

If making traditional English pancakes, make sure to use plenty of fat to get the batter nice and crispy. If you use oil, then I recommend vegetable oil, and if you use butter, then clarified butter works best.

Head Chef Gary Durrant

Head Chef Gary Durrant

3. Timing

Pancakes should usually only take about two- three minutes to cook, but its best to ignore the clock and check for bubbles on the top of the pancake which means its ready to flip over. Make sure not to cook it for much longer than two-three minutes though, as the batter could dry out.

4. Toppings

Pancakes are delicious both sweet and savoury, depending on your taste. They go very well with fresh fruit, chocolate and maple syrup, but equally well with ham, cheese and bacon for example. Try using different cheeses such as brie, ricotta, or blue cheese which taste amazing when melted inside a crispy pancake.

5. Hitting the panPancake batter in a ladle

Don’t just dollop the mixture in with any old kitchen utensil. It’s helpful if you spoon the batter into the pan using a large ladle so it can be poured into the hot pan in one go. As soon as the batter hits the pan, tip it around from side to side to get the base evenly coated with a nice thin layer of batter.

For bookings or further information please visit: www.thearchlondon.com