How to Make the Perfect Morning PancakeFebruary 17, 2016
The great thing about making pancakes is that its components aren’t hard to come by. You probably have them on standby in your kitchen cupboards right now. Flour. Sugar. Eggs. You got this. Making the quintessential pancake is another story. Though it’s looked at as just mixing all ingredients in a bowl and pouring it in circles on a griddle, much thought, care, and consideration should be put into it. Here is our guide to making a superior stack of hotcakes, using ingredients you already have, and a little elbow grease you should be bringing out more.
Yield: 2–3 servings
Time: 20 minutes (5 minutes prep, 15 minutes cooking)
- 1 1/2 cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 Tbsp vegetable oil
- 1 egg
- In a large bowl, mix all the dry ingredients thoroughly and create a well in the center.
- In a separate bowl, combine all the wet ingredients until it is homogenized.
- Pour the wet ingredients into the center of the dry ingredients. Using a whisk, mix the batter until there are no streaks of flour left. There should be lumps, so don’t worry! Do not over mix.
- Heat a heavy bottomed non-stick pan or griddle to medium heat. Lightly grease the pan with a paper towel dipped into clarified butter or vegetable oil. Wipe off any excess grease.
- Ladle the batter onto the preheated griddle. Bubbles will start to form on the surface. Once the bubbles pop, the pancake is ready for flipping. Cook for about two minutes more.
- Stack the pancakes and cover with a clean kitchen towel to keep them warm and moist. Serve immediately with 100% maple syrup and butter.
Do not over mix the batter. Over-mixing the batter causes the gluten (protein) in the flour to activate. Trying to get rid of the lumps will only result in chewy pancakes. That means that you also shouldn’t substitute the all-purpose flour with other kinds of flour such as cake or bread flour, because they have different amounts of protein in them.
More fat does not mean better pancakes. You don’t want to fry your pancakes. Assuming you’re using a non-stick pan, it only requires the lightest coating of fat. That’s why we suggest using a paper towel. Clarified butter is also the best option because the milk solids in regular butter normally burn by the time you finish making your pancakes. You can use vegetable oil, but it won’t taste as good!
Note: Over-greasing is what causes the darker ring of batter to form on your pancakes. Minimal fat makes beautifully even pancakes.
Ingredients matter. As with everything you attempt to cook, make sure you’re using good ingredients. Baking soda and baking powder create gas when it comes into contact with the wet ingredients, resulting in tall and fluffy disks. They can’t do their job if they’ve been in your pantry for five years. Also invest in some good maple syrup if you take your pancakes as seriously as we do. You wouldn’t want to douse all your hard work in high fructose corn syrup.
Not all pans will do. Using something too light will burn the pancakes before the centers are cooked through. Invest in a good non-stick pan or use a well-seasoned griddle. Non-stick is important because, as mentioned, you don’t want to be adding too much fat.
Buttermilk makes a difference. We love the slight tang that buttermilk imparts on the batter. The acid in the buttermilk also helps to create volume when in reacts with the baking soda.
Finding Buttermilk in Manila: We understand that it is sometimes difficult to find buttermilk. As a substitute, you can add a tablespoon of white vinegar or lemon to a cup of milk. Let that mixture sit and curdle for at least 10 minutes before use.