Sunday, 31 January 2010

Pancake Day with Lyle's Golden Syrup!

I was recently invited to a blogger event in London in connection with Lyle's Golden Syrup and Fleishman Hillard PR. Sadly, I couldn't make it but lots of fun was had. A fantastic pancake cookalong with Emma Forbes was enjoyed by all who attended. It's no surprise that Lyle's Golden Syrup would be running such an event, as for many years they have had a place in Brits hearts with their distinctive 'liquid gold.' Now with even more products available - from the familiar family favourite in the green and gold tin, to Squeezy Syrup that comes in a no drip, no mess, fun to use bottle, there's something for everyone. For information on the Lyle's Golden Syrup range visit

This year Lyle's Golden Syrup has their hands full with a campaign to stop the nation getting in to a pancake panic with its definitive "Four Steps to Perfect Pancakes", designed to ensure we are prepared for the big day. Lyle's Golden Syrup sent me down their top tips to share with my readers, to make sure that you too can produce perfect pancakes. Hopefully, if you follow these useful tips Tuesday 16th February should be a perfect pancake day!

Pancake Day is a wonderful opportunity to get the children involved in cooking. I have wonderful memories of coming home from school to my mum ready in the kitchen awaiting my helping hands. She always prepared the batter the night before. I had the special job of adding the raisins to the mix and it was that much more delicious knowing that my own fair hands had helped produce such a treat for the taste buds.

Shrove Tuesday is the Tuesday before Lent starts. It's a day of penitence, to clean the soul, and a day of celebration as the last chance to feast before Lent begins.
There is something so appealing about Pancake Day; to me it represents a rich, warm and comforting food amidst what is otherwise a rather bleak winter month. There's nothing more I love than picking my son up from school and making pancakes together. This year will be no different and we have found some great Pancake recipes and demonstrations on

Here's the "Four Steps to Perfect Pancakes.'

Step One: Prep It

  • Pour 300ml of milk into a jug and add 2 medium eggs - beat well.
  • Place 125g plain flour into a bowl and make a hollow in the centre.
  • Gradually pour the egg and milk mixture into the centre of the flour, whisking just in the centre as you pour.
  • As you pour more steadily, keep whisking so you pull in all of the flour from the outside of the bowl – this means you shouldn’t get any lumps.
  • Once all the flour is incorporated, whisk 25g melted butter into the batter, cover with cling film and place in the fridge.

Step Two: Cook It

  • Use a non-stick frying pan for best results – use 70ml of batter to get a decent thickness pancake in an 18cm pan.
  • Heat the frying pan on a medium heat until there’s a slight haze coming from it.
  • Add a sliver of butter and let it melt, moving the pan around so it covers the base of the pan.
  • Tip any excess butter into a small bowl for the next pancake.
  • Whisk the batter once more before using it.
  • Ladle some batter into the pan – twisting the pan as you go so that it covers the bottom of the pan.
  • Place the pan back onto the heat and leave to cook for 1-2 minutes.
  • To check if the pancake is ready to be turned, loosen the edges with a spatula then give it a little shake – it should come loose and move in the pan.
  • The pancake should be opaque on top and a light golden brown colour underneath.

Step Three: Flip It

  • If you’re feeling brave, grab the handle with both hands and move away from the hob slightly. Drop the pan down and quickly flip it back up again, using your wrists to flip the pan – the pancake should rise out of the pan and turn over.
  • Place back on the heat, cook for another minute and slide out onto a plate.
  • If you’re not feeling brave, use a fish slice to flip the pancake over, making sure the slice goes all the way under the pancake before you turn it.

Step Four: Top It

Classic Pancakes - Drizzle some Lyle’s Golden Syrup over the pancake then squeeze over a wedge of fresh lemon, roll and eat immediately.

Nutty Caramel Pancakes - Toast some roughly chopped pecans in a hot frying pan, add 4 tbsp Lyle’s Golden Syrup and heat until melted. Add 4 tbsp double cream, stir well and cook for 1-2 minutes until the mixture bubbles up. Spoon a little over the pancake, fold into quarters and pour some more over the top.

Orange Pancakes - Squeeze the juice of 1 fresh orange into a hot frying pan, add 2 tbsp Lyle’s Golden Syrup and cook for 1-2 minutes until the mixture has thickened slightly. Pour over the pancakes for an extra zing.

Syrupy Ice Cream Pancakes - Spoon some vanilla ice cream down the centre of the pancake, squeeze over some Lyle’s Golden Syrup and roll up – eat before the ice cream melts!

Banana Chocolate Pancakes - Heat a little butter in a hot frying pan, add 1 chopped banana and cook for 1 minute then add 2 tbsp Lyle’s Golden Syrup and heat through. Spoon onto half a pancake, then grate over some chocolate and fold the top half over.

Don’t forget: Pancake Day 2010 is Tuesday 16 February - don’t let it creep up on you and get prepared with exciting recipes and new methods to impress your friends and family. For advice, recipes, tips and more visit

Below are some video blogs from Sweet Craftiness; testing out the 'Four Steps to Perfect Pancakes.'

For more information visit

1 comment: