We can all agree that a moist and fluffy pancake on a warm Sunday morning is like heaven on Earth. But, how do you get your pancakes to come out properly round and perfectly done?
Follow these hints the next time you whisk up a batch of pancake batter, and you too can serve up clouds of soft, yummy deliciousness.
Invest in Nonstick Cookware
Nonstick pans deliver the best pancakes because there’s no stickiness left behind and there’s far less to clean up afterward. Nonstick cookware sets will see you through your best and worst cooking experiments, so they’re well worth the investment, especially if you plan on churning out fluffy pancakes every weekend.
Even when using a nonstick pan, however, it’s a good idea to make sure that it’s nicely heated by the time your batter touches the pan’s surface.
Always Go for Medium Heat, Not High Heat
While it is essential that you wait for your pan to be hot before you pour the batter in, never crank your stove up to a very high heat setting. Cooking pancakes at high temperatures could mean that the outside gets cooked too quickly, leaving the inside raw.
To avoid this, set your stove to medium heat, and give it time to warm up. Only pour the batter onto your nonstick pan once it’s heated, and be patient as you wait for your perfect pancakes to cook!
Switch from Oil to Butter
Conventional wisdom tells us that oil works best for cooking pancakes. However, butter can take the texture and taste of your pancakes to a whole new level. If you’re vegan, there are plenty of plant-based butters you can use to get the same effect.
Just make sure to spread the melted butter over your nonstick pan evenly, so that it covers the entire surface of the pan when you pour the pancake mix. Also, make sure the butter is not too hot as that could give your pancakes an unpleasant aftertaste.
Get these factors right, and a hint of butter makes for delicious pancakes, which is why professional breakfast chefs swear by it.
Spatula and Sit
Ensure that you mix the batter using a spatula, not a wooden spoon. Why? Because using a spatula (especially a silicone spatula) allows for a lighter mixture and a fluffier pancake.
It’s also a good idea to prepare the batter in advance and allow it to rest in the fridge overnight before you fry your pancakes. If you find that batter from the fridge is of a very thick consistency, add some more milk to lighten it up.
Scoop It Out
For a thicker pancake that resembles the traditional flapjack, use an ice cream scoop to pour the mixture into the pan. Some people even use squeeze bottles to pour the batter in the pan for a lighter consistency. In most cases, however, a scoop does the trick.
Most pancake recipes use buttermilk instead of milk and often call for 2 cups of buttermilk. If you’re making a large batch, you can prepare the mixture using all the buttermilk in the carton (especially if you don’t use buttermilk often) and then freeze any leftover pancake mixture.
Contrary to popular belief, pancake batter freezes well and can keep for up to 48 hours.
Well, there you have it! With these tips, you’ll be able to whip up your ideal pancakes, every single time.