Give your pancakes a little extra panache with these tips for bettering your batter game to achieve the fluffiest, airiest, tastiest stack of pancakes around! Let’s get flipping:
We’re so over overmixing
Stop mixing as soon as the dry ingredients disappear into the batter. If you keep at it and try to smooth out all the lumps, too much gluten will form and your pancakes will be chewy instead of fluffy.
Give it a rest!
If you can, make your batter 5 to 10 minutes in advance and let it rest on the counter or in the fridge. This allows the gluten to relax and settle. And you’ll get thicker, airy batter!
Heat things up
You want pancakes that are cooked-to-golden-perfection on the outside and fluffy on the inside. That means you must start with a hot (but not too hot!) pan. Resist the temptation to pour your batter too soon. Test your pan’s temperature with a drop of water – it should sizzle and evaporate right away.
It’s all in the pour
Want less mess? Try using a ladel, a measuring cup with a spout or – better yet – a squeeze bottle to transfer your batter from your bowl to your pan. A squeeze bottle in particular gives you a lot of control over your pour, for evenly (or creatively) shaped pancakes.
Patience is a virtue!
Put down that spatula! Watch the batter in your pan for the air bubbles to rise to the surface and pop. Then you are good to flip without deflating all that delightful airy texture.