How To Make Perfect Pancakes - MyGourmetConnection

Expert Tips for Perfect Pancakes

Mix the Batter Correctly

Always combine your dry ingredients in one bowl, wet ingredients in another. Make sure each set of ingredients is very well-blended before combining them. Pour the wet ingredients into the dry and mix gently with a rubber spatula. Don’t overbeat the mixture – a few small lumps here and there won’t be a problem.

Choose the Right Pan

A heavy, flat griddle is the best choice when making conventional pancakes, but if that’s not an option, any large heavy skillet (including nonstick) will do.

Preheat the Pan, Test the Temperature

Preheat your pan over medium-high heat. To test the temperature, flick a few drops of water onto the pan. If they spatter and evaporate immediately, the pan is ready. If you’re using an electric griddle set it to 375°F. Once your pan is preheated, use a paper towel dipped in vegetable oil to lightly oil the surface.

Make A Test Pancake

Start by making a single test pancake. Pour about 1/3 cup of batter onto the preheated pan and wait until the edges look dry and bubbles appear and burst on the top surface of the pancake. Use a thin spatula or pancake turner to quickly flip it over.

Judge the temperature of your pan by the color of the pancake. If it’s too brown, lower the heat a bit. Once you achieve a nice golden color and perfectly cooked interior, you can cook the remaining pancakes a few at a time.

Adjust the Batter If Needed

Your test pancake should be 4 to 4-1/2-inches in diameter. If it spreads too much, your batter may be too thin. To remedy this, whisk 1 or 2 tablespoons flour with just enough water to make a paste, then stir it into the batter. If your batter is too thick, simply add a small amount of water or milk to thin it out.

Keep Cooked Pancakes Warm

Preheat the oven to 200°F. Place cooked pancakes in a single layer on wire racks set on a baking sheet to stay warm while you cook additional batches.

Make-Ahead, Storage and Reheating

If you have leftover pancakes or would like to make them in advance, simply place a piece of parchment or wax paper between each pancake and store them in freezer bags for up to 2 weeks.

Pancakes can be reheated without defrosting first. Just place them on a wire rack set on a baking sheet in a preheated 325°F oven for 8 to 10 minutes.