Making pancakes. When bubbles start to appear on the surface, it’s time to flip them.

Today, I practiced flipping pancakes made with a pastry ring.

I cooked them slowly over the lowest heat on the stove, and when bubbles started to appear on the surface, it seemed the side touching the pan was nicely browned, indicating it was time to flip. Also, if I greased the pan well, the pastry ring came off easily. However, since the pastry ring is tall, some batter spilled out of it when I tried to flip the pancake with a spatula. It seems I still need more practice and a knack for this part.

Japanese link: Pancakes with a Pastry Ring

Pancakes with a Pastry Ring (Ingredients)

Calories and prices are approximate values.

Pancakes with a Pastry Ring (Instructions)

・First, I greased the frying pan with 10g of oil and warmed the pastry ring over low heat.

・Next, I put 100g of pancake mix, 1 egg, and 80g of soy milk into a bowl and mixed them lightly.

・I poured the batter into the warmed frying pan.

・I covered the frying pan and cooked it slowly over the lowest heat on the stove.

・After waiting for about 3-5 minutes, bubbles appeared on the surface of the batter. When I moved the pastry ring, no batter spilled out, so I judged that the bottom side was cooked.

・Here, I tried to flip it with a spatula, but some batter spilled out. The pancake was nicely browned without any significant burning.

・I cooked the other side for about 3 minutes, and when a toothpick inserted into it came out clean, it was done. I removed it from the mold, drizzled honey on top, and it was complete.

・The key to making good pancakes seems to be cooking them slowly over very low heat. The right time to flip is when bubbles start to appear on the surface. If you grease the pan well, the pastry ring will come off easily. Since the pastry ring is tall, some batter spilled out when I tried to flip the pancake with a spatula. It seems I still need more practice and a knack for this part.