Wednesday 15th February 2023
There's nothing worse than rubbery pancakes after you've put so much effort in to get the ingredients & make up the batter!
Follow these tips to master the art of fluffy pancakes - get practising your pancake flipping!
Check the freshness of your baking powder
Pancakes are beloved because they require just a few staple ingredients, but if your baking powder is old or expired, you’ll end up with flat pancakes, not light and fluffy ones.
Whisk your dry ingredients to avoid big lumps
Because you want to avoid over-mixing the batter after adding the wet to the dry, de-lump your dry ingredients with a few flicks of the whisk. You can certainly sift your dry ingredients too!
Resist the over-mix
If you’ve whisked your dry ingredients before adding the wet, you should be able to gently bring the two together with a few swirls of your spoon. Resting the batter will take cake of any small lumps.
Rest the batter
Mix the pancake batter before you do anything else and then let it sit for at least 15 minutes (ideally 30) before you warm the pan and get to pancaking. This is plenty of time for the flour to absorb the liquid, allowing some of the more stubborn lumps to take care of themselves.
Use a big frying pan
The wide surface area retains pretty even heat no matter what kind of stovetop you are using.
Wipe out the pan between batches
To avoid any off-tasting or burned bits, just wipe the frying pan clean and add a dab more butter or oil between batches.
Pay attention!
This is the easiest tip for better pancakes: Commit yourself to 20 minutes at the frying pan and really pay attention while you cook the pancakes. Are they browning too quickly? Turn the heat down a bit and cool the pan for a minute before the next batch. Are they sticking a little or a lot? Add more butter or oil. Be sure to flip your pancakes after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.
Pancakes are beloved because they require just a few staple ingredients, but if your baking powder is old or expired, you’ll end up with flat pancakes, not light and fluffy ones.
Whisk your dry ingredients to avoid big lumps
Because you want to avoid over-mixing the batter after adding the wet to the dry, de-lump your dry ingredients with a few flicks of the whisk. You can certainly sift your dry ingredients too!
Resist the over-mix
If you’ve whisked your dry ingredients before adding the wet, you should be able to gently bring the two together with a few swirls of your spoon. Resting the batter will take cake of any small lumps.
Rest the batter
Mix the pancake batter before you do anything else and then let it sit for at least 15 minutes (ideally 30) before you warm the pan and get to pancaking. This is plenty of time for the flour to absorb the liquid, allowing some of the more stubborn lumps to take care of themselves.
Use a big frying pan
The wide surface area retains pretty even heat no matter what kind of stovetop you are using.
Wipe out the pan between batches
To avoid any off-tasting or burned bits, just wipe the frying pan clean and add a dab more butter or oil between batches.
Pay attention!
This is the easiest tip for better pancakes: Commit yourself to 20 minutes at the frying pan and really pay attention while you cook the pancakes. Are they browning too quickly? Turn the heat down a bit and cool the pan for a minute before the next batch. Are they sticking a little or a lot? Add more butter or oil. Be sure to flip your pancakes after the raw side has a few decent-sized bubbles and the edges are just beginning to dry.