Gryphon's Aeire Food Fact - Pancake Tips

Pancake tips

Preparing the batter

Combine all dry ingredients in one large bowl. In a smaller bowl, 
stir together liquid ingredients.

Add liquid ingredients to the dry all at once. Stir -- never beat -- 
the ingredients together just until blended and evenly moistened. 
Overmixing will toughen the pancakes. If the batter seems too thick, 
add water or milk, one tablespoon at a time.

Cooking pancakes

Preheat the pan. Test the heat by adding a drop or two of water. The 
surface is hot enough when the water sizzles for a second and then 
evaporates.

When the pan is hot enough, brush it with vegetable oil or use 
cooking spray. Use minimal oil; pancakes should be cooked on a fairly 
dry surface. You may add more for additional batches, but it usually 
won't be necessary.

Never rush pancakes. A rushed pancake will be underdone inside. Let 
the pancakes cook slowly until tiny bubbles begin to appear all over 
the surface, 2-3 minutes or more, depending on the batter.

When bubbles appear on the surface, use a spatula to lift one side 
gently. Look at the bottom to see whether it is evenly browned. If it 
is, turn the pancake and cook the other side. When the pancakes are 
browned on both sides, remove one and test it by cutting into the 
center to see whether it is done.

Keep cooked pancakes warm in the oven while you prepare more. Preheat 
oven to 200-250 degrees. Place cooked pancakes on a baking sheet, 
cover lightly with foil and keep in oven for no longer than 10 
minutes.

Source: "Pancakes A to Z" (Houghton Mifflin, 1997, $15 hardcover)


Displayed on: Thursday - 24 May 12 - 05:25:50