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Having a plate full of golden, fluffy pancakes to start the day is the best thing ever. From sweet and syrupy to savoury and filling, this versatile breakfast dish can be tailored to the preferences of every palate. However, creating the ideal pancake might be a little difficult despite its apparently straightforward recipe.
Round and flat pancakes are typically prepared in a skillet. This breakfast meal is really simple, but it does take some skill to perfect the dish. The semi-thick batter of flour, egg, milk, and sugar in the American version continues to be a fan favourite. No surprise, this meal still reigns supreme in hearts—served hot with fruits like bananas, strawberries, or blueberries and a sprinkle of honey or maple syrup.
Mix The Ingredients Mindfully
Combine all the dry ingredients in a bowl and mix in the liquid components in a separate bowl. Gently pour the wet components into the well created by adding the dry ingredients. Only stir until the mixture is barely moistened. As soon as the flour comes into touch with liquid, gluten usually starts to form. Overmixing causes the gluten to become tough, resulting in chewy, difficult pancakes.
Baking Powder Must Be Fresh
Because they just need a few basic ingredients, pancakes are a favourite breakfast food. However, if your baking powder is out-of-date or outdated, your pancakes won't turn out fluffy and light.
Allow Your Batter To Rest
It is crucial to let the batter rest for around 30 minutes before cooking to ensure light and fluffy pancakes. This enables the moisture-filled starch cells to expand; when they come into contact with heat, they will burst, providing the desired fluffy lightness.
Be Careful Of The Pan Temperature
You are advised to add batter to the pan only after it is heated enough. But be careful—if the pan is too hot, the pancakes may brown rapidly and might not cook through. You may use very little butter to coat. Because of its whey component, unsalted butter burns more slowly. Additionally, a mixture of oil and butter is less prone to burn quickly.
Flipping Properly Matters
Understanding that you shouldn't flip them too frequently or too soon is crucial. The only time a nice pancake needs to be flipped more than once is if you were rushing through the initial flip. Once bubbles have developed on top and it is dry around the edges, you can flip it over. Before flipping, you may also quickly check to see if the bottom is golden brown. Due to the pan being properly heated by then, the second side usually cooks more quickly than the first.
Pancake Recipe
Here's a quick pancake recipe that you can try:
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- Optional: vanilla extract or cinnamon for flavour
Method:
- Mix the flour, sugar, baking soda, baking powder, and salt in a bowl.
- Beat the egg in a separate bowl and add the milk, oil, melted butter, and any optional flavourings (such as cinnamon or vanilla essence). Blend well.
- Stir until just mixed, and pour the wet components into the dry ingredients. A few lumps in the batter are OK; overmixing might result in tough pancakes.
- Over medium heat, preheat a nonstick skillet or griddle. Apply a thin layer of butter or oil on it.
- To cook each pancake, pour a tiny quantity of batter onto the griddle. Cook for two to three minutes or until bubbles appear on the pancake's surface and its edges begin to firm.
- Using a spatula, turn the pancakes over and cook for one to two minutes on the other side or until they are cooked through and golden brown.
- Grease the skillet as required in between batches and repeat with the remaining batter.
- Top the heated pancakes with your preferred toppings, such as chocolate chips, whipped cream, fresh fruit, or maple syrup.
