Gordon Ramsay's Clever Method For Thin And Crispy English Pancakes

Gordon Ramsay's approach to crafting thin and crispy English pancakes involves a delicate balance of technique and ingredients, ensuring a perfect texture and flavor. He begins with a simple batter made from flour, eggs, milk, and a pinch of salt, which he mixes until smooth and lump-free. The key to achieving the desired thinness and crispiness lies in letting the batter rest, allowing the gluten to relax and the flour to fully hydrate, which results in a tender pancake. When it comes to cooking, Ramsay emphasizes the importance of a hot, non-stick pan lightly greased with a small amount of butter or oil. The pan needs to be sufficiently heated to quickly set the batter and create a crisp edge without burning. Pouring a thin layer of batter into the pan, he swirls it around to ensure an even coating. Once bubbles form and the edges begin to lift, he carefully flips the pancake to cook the other side. Serving these pancakes is equally important, as Ramsay often suggests a sprinkle of sugar and a squeeze of fresh lemon juice to enhance their flavor. This method, combining precise preparation and cooking, results in pancakes that are both thin and crispy, a delightful treat for any occasion.