Stack Your Odds for Better Pancakes in the Morning
What do you think of when you’re trying to plan the perfect breakfast? If pancakes are your answer, then we should talk. A nice stack on your plate is not very pretentious, but there are tips and tricks that can help you make better pancakes for your loved ones.
My stomach cannot handle many foods in the morning, but there are some just too enticing to say no to. That is how I trick myself into having breakfast: by going with the classics. A stack of pancakes with maple syrup or fruit is very high on my go-to list. That’s why I had to perfect my process and end up with better pancakes than what I was turning out.
Things aren’t really that complicated. And it will all go smoothly if you follow the next tips and tricks. When it comes to toppings, though, that’s where your imagination has a chance to shine. Let’s get you there first!
7 tips and tricks for better pancakes
1. Use a whisk
A spoon is not a good tool for mixing the pancake batter. Get a large whisk and put the batter together like that. Why? Because a whisk tends to whip air into the batter. And that’s how you make them fluffy and airy – good qualities for a pancake.
2. Don’t overmix
Some people might have gluten sensitivity, but you know what? Gluten has a sensitivity to people too. I mean you shouldn’t overmix it or overbeat it. That is how you end up with tough batter and crumbly pancakes.
3. Let the batter rest
After you beat it, give it a break. Let the batter rest for a while, maybe 5 minutes but preferably on the side of half an hour. Mixing the dough activates the gluten, that’s why some rest is of utmost importance. Also, the flour has time to absorb the liquid, which makes the dough thicker and better for the results.
4. Use oil, not butter in the pan
Butter has a very low smoke point and it tends to burn easily. That’s why you should use an oil with a higher smoke point to make better pancakes. Try canola or even olive oil. And you’ve also solved the problem of smoking your kitchen too much!
5. Coat the pan in oil
Don’t just pour the oil into the pan! That’s a recipe for bad smudging. For greater results, use a kitchen towel to rub the oil on the bottom and walls of the pan. This is how pancakes end up cooked evenly, as opposed to just making them swim in pools of oil.
6. Cook the pancakes on medium
You should not rush the process of cooking the pancakes, even if your stomach is growling. So, don’t turn up the heat, or you’ll end up with raw dough on the inside and burns on the outside of the pancake. A medium temperature ensures that your pancakes end up crispy on the crust and fluffy and airy on the inside.
7. Flip once!
Don’t flip out about this. I understand the urge to flip anything multiple times. But that’s overkill. If you do too much flipping, then the pancake will lose its fluffiness and deflate. How do you know when the flip is supposed to happen? It’s quite simple: flip when the bubbles forming on the pancakes start to burst.