Making Pancakes
Pancakes are so delicious and yet they seem so simple. A flat cake that doesn’t need to bake for an hour, doesn’t need a greased pan, and doesn’t even need to be frosted. They are pretty simple, but in order to make the best, first you need to learn how to make pancakes.
Pancakes are easy to make, but there are small mistakes that can really mess them up. Luckily, these small mistakes can be avoided. Make them right once, and you should be able to make a perfect pancake every time.
First, you will need a recipe. Here is a basic pancake recipe.
Dry Ingredients
The first step is to measure the dry ingredients. It is important that you sift the flour first. If you sift if after, you will end up with too much flour because you are adding air to the flour and therefore, more volume.
Measure all the ingredients accurately. When measuring the flour, use a knife to scrape off the excess flour. Use the same technique to measure the baking powder, salt, etc. Stir all the dry ingredients to combine well. Stirring will also get out all the lumps thoroughly.
Wet Ingredients
Next, you will measure the wet ingredients. Again, make sure you measure them accurately. Of course, an egg doesn’t need to be measured, but milk, oil, butter, etc. need to be exact.
Be sure that the egg is beaten beforehand, but don’t beat it until it’s frothy. You are simply breaking up the yolk and distributing it throughout the egg white.
Mix all the wet ingredients together. Beat them well to combine, but don’t over-beat. You don’t want to add too much air at this point.
Mix it all together
Pour the wet ingredients over the dry ingredients. Only stir them just enough to moisten the dry ingredients. If you sifted the flour well beforehand, you shouldn’t have to worry about lumps, but if there are some lumps, that’s okay. It’s better to have a few lumps than have tough pancakes, which is what you will get from over-beating.
It’s important not to over-beat, but don’t worry too much. The ingredients still need to be mixed together. If you only pour in the liquid and run a spoon through it, it will not work. Mix it enough so that it looks like batter.
Prepare the pan
The best type of pan use is a griddle, but you can use a skillet if that’s all you have. Check out the article on what pan to use, if you are unsure. You can either use oil, butter, or a nonstick spray to lightly grease the pan. If you are using oil or butter, apply it to a paper towel first and then wipe the pan. Don’t use too much. If you want a crispy edge, use a little more.
Heat the pan to medium high heat or about 350°. Make sure the pan is hot before you add the batter.
Form the pancakes
You can use either a large ladle or a measuring cup to scoop the batter onto the pan. For standard pancakes, use enough batter to form a pancake 4 to 5 inches in diameter. Pour slowly because the batter will spread. If the batter is doughy and doesn’t spread, add more milk. If it looks watery, you can try adding flour, but only a little. If it doesn’t work still, you might have to start over.
Flip them
The pancakes will need to cook on the first side for 1 to 3 minutes. Tiny bubbles will start to form, first around the edges and then throughout the pancake. Wait until they are spread across the pancake, and then flip them. Continue to bake on the other side for about the same amount as the first until golden brown. Both sides should be golden brown.
Finish and Serve
When they are all finished, remove from the pan and serve hot with butter and syrup. Check here for more ideas on toppings and serving.