316 SERIES FRYING PANS: PERFECT FOR PANCAKES
The new 316 Series frying pans are perfect for cooking pancakes and crêpes.
Reassuringly free from non-stick coatings, both the 24cm and 28cm frying pans feature a tri-ply construction: Two layers of high-grade stainless steel that fully encapsulate a responsive aluminium core from base to rim.
This tri-ply construction gives you steady, even heat distribution across the pan base, which is exactly what you need for great crêpes. Once it’s at temperature, it stays there, letting the batter set smoothly and release naturally so every crêpe cooks evenly, colours beautifully, and lifts cleanly when it’s ready to flip.
The uncoated surface is a healthier, more sustainable method of cooking and delivers evenly cooked crêpes and pancakes – whether you are using an induction, electric or gas hob.
The new 316 Series frying pans are perfect for cooking pancakes and crêpes.
Reassuringly free from non-stick coatings, both the 24cm and 28cm frying pans feature a tri-ply construction: Two layers of high-grade stainless steel that fully encapsulate a responsive aluminium core from base to rim.
This tri-ply construction gives you steady, even heat distribution across the pan base, which is exactly what you need for great crêpes. Once it’s at temperature, it stays there, letting the batter set smoothly and release naturally so every crêpe cooks evenly, colours beautifully, and lifts cleanly when it’s ready to flip.
The uncoated surface is a healthier, more sustainable method of cooking and delivers evenly cooked crêpes and pancakes – whether you are using an induction, electric or gas hob.
FOOLPROOF FLIPPING
Whether you’re whipping up wafer-thin crêpes or a stack of fluffy American pancakes, the key to cooking pancakes in a stainless-steel frying pan is temperature, timing, and a dash of patience. It’s easy to get it right in just three simple steps, and you’ll be rewarded with beautifully browned, full-of-flavour Shrove Tuesday treats every time.
Heat your pan gently on a medium heat and do the water drop test. Check out our online guide for the optimum heating time for your style of hob. When the bead of water dances across the pan, you’re ready to cook.
Turn down the heat, add your butter or oil, and spread it around the pan. Ensure it’s shimmering on the surface before adding your batter.
Wait. Once the underside of your pancake is cooked, it’ll release naturally from the pan’s surface, and you can flip it to cook the other side.
If you’re new to stainless steel cookery, you’ll find plenty of expert advice in the Cookware section of our website, from how to heat your pan like a pro to effortless cleaning tips.
BETTER BATTER
Four simple store cupboard ingredients whisked into a smooth batter are all it takes to please a hungry crowd on Pancake Day.
Top yours with classic lemon and sugar, indulge with berries or bananas and chocolate spread, or stuff with a moreish savoury filling and bake in the oven.
You’ll find plenty of inspiration and sweet and savoury pancake recipes in The Edit.
SIMPLE PANCAKE BATTER
Makes: 6 pancakes
Preparation time: 10 minutes
INGREDIENTS
30g salted butter – keep the rest of the pack to grease the pan, or use oil
150g plain flour, sifted
320ml milk
1 large egg – at room temperature, beaten
METHOD
1. Meant the butter and set aside
-
2. Sift the flower into a bowl and whisk in the milk and egg, either by hand or in a blender until it is smooth and aerated.
-
3. Pour the batter into a jug and stir in the melted butter.
-
4. Heat a 316 Series stainless-steel frying pan and add oil or butter, spreading it across the surface of the pan
-
5. Pour 2-3 tbsp of batter into the pan, and quickly swirl around so it forms a thin covering across the base of the plan
-
6. After a minute or so, it will release naturally. Flip with a Signature Slotted Server or Signature Non-Stick Slotted Server and cook the other side until it’s caramelised and crispy at the edges. Serve immediately.
SIMPLE PANCAKE BATTER
Makes: 6 pancakes
Preparation time: 10 minutes
INGREDIENTS
30g salted butter – keep the rest of the pack to grease the pan, or use oil
150g plain flour, sifted
320ml milk
1 large egg – at room temperature, beaten
METHOD
1. Meant the butter and set aside
-
2. Sift the flower into a bowl and whisk in the milk and egg, either by hand or in a blender until it is smooth and aerated.
-
3. Pour the batter into a jug and stir in the melted butter.
-
4. Heat a 316 Series stainless-steel frying pan and add oil or butter, spreading it across the surface of the pan
-
5. Pour 2-3 tbsp of batter into the pan, and quickly swirl around so it forms a thin covering across the base of the plan
-
6. After a minute or so, it will release naturally. Flip with a Signature Slotted Server or Signature Non-Stick Slotted Server and cook the other side until it’s caramelised and crispy at the edges. Serve immediately.
TWO TO TRY
Discover delicious pancake recipes created by professional chefs that you can easily recreate in your kitchen.