As I’ve freely admitted, I don’t cook pancakes — at our house, that’s my husband’s job. I just mix up the batter the night before. However, in the course of my work I read a lot of pancake recipes. So this week, I’ve gathered tips from a lot of the articles that have run here on Think Tasty, and from some outside sources as well, not to mention my husband. I’ll put them in order of operation, starting with ingredients, and since I actually do know a thing or two about those, the first tip is from myself:
“Buttermilk biscuits, pancakes, and so forth are fluffier than those without buttermilk” — but if you use it as an ingredient, remember the baking soda to neutralize the sourness.
Strawberry Creek Inn, Idyllwild,via BnBFinder: “Separating [eggs] is optional, but will give a lighter texture and keep the pancakes from being too rich.” (Of course, you whip the separated whites till they’re fluffy, then add them.)
Woolverton Inn, also via BnBFinder: “Make a well in the dry ingredients” before pouring in the liquid. Also, if you separate the eggs and whip the whites as suggested above, “Gently fold egg whites into batter.”
Kansas State University Kids a Cookin’ program: “Small lumps [in the batter] are okay! Over-mixing makes pancakes tough.”
Elizabeth Skipper, our resident chef here at TT: “To test the temperature of the pan, sprinkle it with a few drops of water. If nothing happens, the pan is too cold; if the water vaporizes immediately, the pan is too hot. You may need to adjust the burner as the cooking proceeds, to keep the temperature of the pan consistent. “
The TT Editorial Team: “Pour approximately 1/4 cup of batter on heated griddle.”
The U.S. Government: ” . . . from cup or pitcher.” A vessel with a spout makes it easier.
TT again: “Cook for three or four minutes, or until bubbles burst and the batter does not fill the hole. Flip and cook for another three minutes on the second side.” Also: ” add-ins can be incorporated after the batter has been poured onto your griddle. ” So don’t worry about mixing blueberries or chocolate chips into your pancake batter and keeping them from sinking to the bottom.
My husband: “Patience. You’ll have to run the griddle cooler than you expect it should be.”
For the last word — on keeping your pancakes hot, seeing as they won’t all be ready at the same time — we turn to the agency that feeds the astronauts:
NASA: “Wrap the pancakes in a tea towel and store them in a warm oven until ready to serve.”
I’ve learned a few things from this. Hope you have too.