It took me a long time to perfect the art of pancake because the process is surprisingly difficult. If you are not using the right tools or overloading the dough, or your griddle is not hot enough, you are more likely to have pancakes that are thin and thin, rather than big and tender as they should be.
I have made many pancakes in my life because no one ever gave me the advice I would give you. After digging for a bit myself and figuring out what makes breakfast bruise, my pancakes immediately became fluffier and tastier ̵
So you can make your best pancakes I've ever learned from years of trial and error, plus input from an expert on pancake making. With a few tricks and a simple formula, you can make a perfect pile out of almost all the ingredients you have.
. 1 Grab a pan or a large pan with non-stick coating.
The secret of a perfect pancake is tipping over, and turning it over is simply something like a grill plate, which is completely flat and has a large, forgiving finish. According to Neil Kleinberg, head chef and owner of the popular NYC pancake spot Clinton St. Baking Co. this is what makes it the best tool for this job.
If you do not have a grill pan and don you do not feel you have to invest in a facility to meet your needs, you do not have to. Feel free to use a pan or pan with a surface big enough to make your pancakes. A non-stick surface ensures a smooth flip effect, although you still want to grease your pan in any way. What brings me to …
2. Heat your pan lightly and grease it lightly.
If you start your pancake with a cold pan, you are not set for success. Pancake batter needs quick, instant heat to rise properly and develop a perfect brown color. Kleinberg recommends cooking over medium heat for best results. Coat the bottom of the pan with a fat source such as butter or vegetable oil. Personally, I prefer to use butter because I've noticed that it makes up the beautiful brown rings you see in the picture below.
3. Use a simple ratio to prepare the dough.
As the thousands of pancake recipes on the internet prove, you can prepare breakfast with just about anything. Be sure to maintain a ratio of 1 cup of wet ingredients to 1 cup of dry ingredients, Kleinberg says.
Wet ingredients can contain things like eggs, dairy products like milk, cream, melted butter or yogurt, and other ingredients. Dairy products such as oats or soy milk, says Kleinberg. The dry ingredients include flour, salt, baking soda and all the spices you want to add. And you should always use 2 teaspoons of baking soda for every cup of flour to make sure your pancakes rise properly.
You also want to do that Make sure your dough contains a fat source as it will help keep the dough soft. Fortunately, most wet ingredients – such as As melted butter, milk and eggs – also suitable as a source of fat. So you can go well, as long as you include them to some extent. For dairy-free and vegan alternatives, sub in coconut or vegetable oil.
I used Kleinberg's suggestions to prepare my own recipe:
- 2 cups flour
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
- 1/4 cup melted butter
- 1 egg
- 1 1/2 cup of milk
This gave me a serving of seven really fluffy pancakes. Alternatively, you can also use your favorite boxed pancake mix if you want.
. 4 Do not overdo the dough.
According to Kleinberg, a good pancake batter will look lumpy and have the consistency of cottage cheese. . The more you work with it, the flatter and harder the pancakes become. Mix the ingredients together carefully – you know that you are done when the flour is completely incorporated and you can no longer see it.
. 5 Boil each pancake until bubbles form.
Spoon pancakes for each pancake with a pan in the preheated pan. If you do not have one, you can also use a measuring cup or simply pour out of the mixing bowl if you feel really safe.
Kleinberg says every pancake takes about one to three minutes before the bubbles start to form and it's ready to beat.
. 6 Add coverings before turning over.
If you want to add toppings, Kleinberg says it's best to do it right in every pancake . 19659039] You turn it over. Whether you use fruit, nuts or chocolate, this method always delivers the best results.
. 7 Turn over and cook for another minute.
When a pancake is done, put the spatula completely under it so that it is fully supported when lifted. This helps to prevent it from breaking. Do not think too much about the flip – just do it! If you screw something up, that's not a big deal. Practice makes perfect, and in that case you can still eat your mistake.
When you have finished eating your pancakes, place them on a baking sheet filled with baking paper and place them in a 300-degree F oven while continuing to cook. That way they taste just as fresh and warm as you sit down to eat them.