“Eggy, salty and just this side of sweet. I don’t have to tell you I love you. I fed you pancakes.”
Pancake Day is nearing, and it’s almost time to get your frying pans out, whisk up your eggs and practise flipping those indulgent heroes of the breakfast table! Whether it’s posting photos of culinary masterpieces, or just being filled with ecstasy at the thought of going home later to throw pancakes in the air and get them stuck to the ceiling, we cannot think of anyone who wouldn’t be ready to eat stacks of them. Read on as we share our top tips on how to make those perfect pancakes!
- Use the Right Equipment: A Big Skillet / Griddle
A wide surface area enables you to cook those perfectly golden classics while conducting even heat. We suggest using a 12-inch cast iron skillet or an electric skillet to take your pancake making up a notch. You may also consider investing in a non-stick griddle as it allows you to cook stacks of pancakes at the same time.
- Buttermilk vs Milk
Buttermilk will make your pancakes more tender and fluffier. As buttermilk is acidic in nature (made with milk and vinegar/lemon juice), it helps to tenderize the batter.
- Fresh Baking Powder
Pancakes are simple and loved since they require nothing more than the staple ingredients to have stacks of fun! However, if your baking powder isn’t fresh, there are good chances of you ending up with flat pancakes rather than light and airy ones.
- Whisk Away!
De-lump your dry with a few whisks to avoid lumpy pancakes! This avoids over-mixing the batter after adding the wet ingredients to the dry.
- But Not Too Much
Over-mixing the batter develops gluten that only becomes tougher and rubbery. It’s perfectly fine to have a few lumps in the batter than a stiff, sticky batter that turns rubbery after frying.
- Timeout, Rest the Batter!
Thick batter means leathery pancakes. Allowing the batter to rest for about 35-40 minutes allows the gluten in the flour to relax and the starch to swell with moisture for a light and fluffy pancake. The batter will thicken over time, so you may need to thin it down with a little water. Ensure that it should have the consistency of single cream when you come to cook it.
- Wipe Between Batches
Fry the pancakes in butter for the ultimate classic taste as butter has more flavour than oil! But before you add butter directly to the batter, melt it in the microwave and brush it on to the pan. However, as butter tends to eventually burn in the skillet, wipe the skillet clean and ad a dab of more butter between batches to avoid any off-tasting.
- Keep Warm
Pancakes are served best when eaten hot from the griddle. However, if you’re not serving on the go, it’s best to preheat your over to 120 degrees Celsius and stack the pancakes as you cook them using a little strip of greaseproof paper in between them to prevent them from sticking.
- Become a Pro Tosser!
The best place to give this a go is where you’re free of obstructions and kids! Shake the pan to ensure the pancake is completely loose and tip it slightly away from you. With one swift motion, flick the pan up and slightly towards you so the pancakes land on the uncooked side.
This isn’t completely necessary as you can use a palette knife to flip it, but let’s be true, what fun is that?
- Get Creative
Pancakes served with maple syrup are evergreen but as they’re are pretty much like blank canvases, you may opt for other savoury options or even some fruity combos! How about some cheese and Marmite for a start?
There’s not much left to do now, except to sit back with your fresh, perfect pancakes and enjoy every bit of them!
There you go! How do you perfect your pancakes? Do you go for the café-styled ricotta batter and a dollop of lemon curd on top or a home-style with ice-cream and maple syrup? Let us know in the comments below and share your pro tips with us!
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