The Basics of Pancakes
Pancakes are made from a simple, forgiving batter with lots of room for improvising: Beat the egg whites and/or use cottage cheese for light and airy pancakes; add ricotta for something more dense; switch up the flours (see the full flour rundown on page 12) for new flavors and textures; add fruit, chocolate, spices, nuts and nut butters, or almost anything you like (check out this list of variations). Many of these batters whip up in no time. You can even combine all the dry ingredients in advance (this, essentially, is Bisquick) and add eggs, milk, and flavoring when you’re ready. Follow these tips for making perfect pancakes:.
- Don’t overmix the batter. Stir just until all ingredients are incorporated; a few lumps are normal and will ensure the cakes aren’t tough or rubbery.
- Use a nonstick griddle or skillet, an electric griddle heated to 350°F, or a well-seasoned cast-iron skillet to minimize the amount of butter or oil you use.
- Heat the pan until a few drops of water skid across the surface before evaporating. You want it to be hot before the batter hits, but not so hot that the water evaporates right away.
- If you’re using only butter in the pan, take care that it doesn’t burn. Wipe off the griddle after every batch or two or, better still, add a bit of oil.
- Ladle the pancakes onto the griddle with enough room in between for flipping. The first couple of cakes might be sloppy; they’ll still taste great.
- The edges of the pancake will set first; when tiny bubbles form and pop in the center, it’s ready to flip. Resist the urge to flip beforehand—that keeps the pancakes from developing a golden brown crust and a light, tender center.
- Pancakes are best eaten immediately. If you have to wait, you can keep them warm on an ovenproof plate in a 200°F oven.
- Melt the butter and gently heat the maple syrup before serving; the microwave does a good job here.