His tips include recipes and instructions for traditional crêpes, American-style pancakes, and vegan pancakes, as well as advice on cooking gear, creative topping ideas, and recipes for using up leftover batter.
Use oil instead of butter in your pan
Sidwell advises using vegetable oil since it has a higher smoke point than butter, which may burn, and because it doesn’t change the flavour of your pancakes the way olive oil would. Try adding some melted butter to your batter if you still desire that buttery taste.
Use a silicone spatula when flipping
The non-stick coating on your pans can be scratched by metal turners, so save them for cast-iron or stainless-steel cookware. Silicone won’t shred your pancakes.
Don’t waste the first pancake
When a frying pan isn’t hot enough, it produces a rough, flat crêpe, thus people frequently discard the initial pancake. Pour a little water into the pan. You’re ready to start cooking if it sizzles and starts to boil.
Rest your batter
This way, the flour can absorb more moisture and release starch, which is the real key to making beautifully light pancakes. Since you want more height with the American style, this is crucial. Give your batter at least 30 minutes to rest.
Give your pancakes an American twist
American-style pancakes are thick and fluffy because baking powder and self-raising flour are used. Making a batter that can spread in a circle while also being loose and thick enough to hold is the key.
Make pancakes plant-based
These days, it’s really simple to discover plant-based alternatives in stores. Simply substitute an egg, such as the Crackd variety, and I advise using soy or oat milk.
Unexpectedly, apple sauce works wonderfully to tie the components together and makes a great replacement for eggs. Use a quarter cup of apple sauce in place of one egg as a general rule. Because apple sauce can be rather sweet, you might want to reduce the amount of sugar in your pancakes.
Don’t throw away unused batter
Batter can be stored for up to four days but freezing your pancakes will keep them fresher for longer. There are numerous recipes that use leftover batter such as fermented bread, Yorkshire puddings, and mini-muffins.