Pancakes can be prepared ahead and then heated through with savoury fillings, or filled on the spot with fruits for dessert. Unfilled pancakes keep for several days in the refrigerator.
Use a proper pancake pan which is made of heavy iron and is 6 inches (15cm) in diameter. It has very short sides which make it easier to turn and handle pancakes. An omelette pan is the best alternative.
Grease the hot pan completely, using a pad of absorbent paper which you dip in a saucer of oil (kept right beside you). Grease the pan before cooking each pancake. Don’t use butter.
Aim for the centre of the pan when pouring in batter from a jug or ladle. Then quickly tilt pan in all directions to spread batter thinly. It’s good wrist work that makes thin pancakes.
Cook for a few minutes until underside of pancake is golden, then turn with a spatula and cook the other side for only a few seconds.
An enriched pancake batter with melted butter or oil added is the one to use if you want to reheat pancakes.
When filling pancakes have the more attractive side – the one cooked first – on the outside. For thick fillings, spread a little filling down the centre, then carefully roll up the pancake or fold the pancake in an envelope shape and turn it over on the plate. With thin fillings, spread the filling over the entire pancake and fold in thirds.