Five Tips for Perfect Pancakes

Five Tips for Perfect Pancakes

Dear Mom was a master pancake maker, and it’s taken me all my life to come close to her kitchen prowess. I reserve pancakes for those special Sunday mornings and I  always have a bottle of real maple syrup on hand for that pancake indulgence.
The trick to a great pancake, however, is in your technique and I’d like to share a few tips I learned from Mom.
1. Don’t over mix the batter.
Keep telling yourself that “lumps are good” when it comes to pancakes. An overworked batter results in a stack of tough and chewy pancakes.
2. Let the batter rest.
No matter how hungry you might be, just have a little patience and let the pancake batter rest for a few minutes, I usually let it sit for 10 minutes or so. Why? It works to give the gluten time to settle down and results in soft and tender pancakes.
3. The pan or griddle needs to be hot enough.
Don’t add the batter to the pan until you skillet or griddle is hot enough, but how to determine if it’s hot enough you say? Mom would always sacrifice the first pancake to check if the pan was hot enough. You want a golden brown exterior with delicate crisp edges and a soft fluffy interior. If the pan isn’t hot enough the pancake batter will soak up the oil and you end up with a greasy pancake.
4. Don’t let the pan overheat.
A too high heat will cook unevenly and result in a doughy inside with burnt outsides. The best temperature for a nice golden brown outside and fluffy inside is a medium heat setting.
5. Flip the pancakes at the right time.
Only flip once and wait about a minute after the bubbles start to appear. If you flip more than once you may lose that nice fluffy texture.
Those are my five pancake tips, please comment and let me know if you have any tips for pancake perfection.



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