To make a smooth pancake batter without any lumps, mix the flour with a few spoonfuls of Régilait powdered milk.
The powdered milk makes the flour smoother and therefore prevents the formation of any lumps.
Some people prefer to sift the flour to make the batter smooth. The result will be the same but using powdered milk means you don’t have to sift the flour. Saving you time!
Using powdered milk to make the flour smooth makes it easier to incorporate the liquid (water, beer, milk, etc.). However, you will still need to make sure you add the liquid gradually to the flour.
Which type of powdered milk should I use?
You can use Régilait semi-skimmed, full-fat or skimmed powdered milk.
How?
Always mix the powdered milk with the flour, preferably using a whisk. Then add the liquid, little by little.
What quantity should I use for a perfectly smooth batter?
4to 8dessertspoons of semi-skimmed powdered milk for 250grams flour.
For a classic pancake batter recipe, we recommend using 4dessertspoons of powdered milk.
We also recommend using powdered milk for batter made using a blender or mixer. This makes the batter lighter. In fact, powdered milk improves the expansion and aeration of your recipes.
This tip can be used in other batter recipes, such as doughnut batter, tempura batter, waffle mix, buckwheat pancake batter, etc.
Extra advantage: Powdered milk gives pancakes a lovely golden colour.
FAQs
To make a smooth pancake batter without any lumps, mix the flour with a few spoonfuls of Régilait powdered milk. The powdered milk makes the flour smoother and therefore prevents the formation of any lumps. Some people prefer to sift the flour to make the batter smooth.
How to make smooth batter without lumps? ›
Whisk continuously: While adding the liquid, whisk the batter continuously and vigorously. This motion breaks down any remaining lumps and ensures even incorporation of the liquid. Incorporate the liquid in stages: Pour the liquid gradually in stages, whisking thoroughly after each addition.
What if pancake mix is too clumpy? ›
Some people said incorporate water really slow or use a fine mesh sieve to sieve out the lumps in the pancakes or just the small metal spike to jostle the flour around to remove lumps and lastly just mix more.
How do you make lump free pancake batter? ›
To make a smooth pancake batter without any lumps, mix the flour with a few spoonfuls of Régilait powdered milk. The powdered milk makes the flour smoother and therefore prevents the formation of any lumps.
How is a batter made free from lumps? ›
Like with cake batters, lumps can form if you don't sift the flour. If a recipe doesn't call for sifting the flour, just give a few whisks (use a wire whisk) in the bowl. Flour settles when it's stored so whisking aerates it. You can do this with the crêpe mix, too.
What happens if your batter is lumpy? ›
Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place. And sometimes, there's simply too much water in the mixture and not enough fat to hold it, no matter how careful you are. When this happens, your cake batter will look lumpy and curdled, rather than smooth and even.
What substance makes batter fluffy? ›
Baking Soda
It's used to chemically leaven doughs and batters when it is mixed with an acid. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy. Think about light and airy pancakes. That's the baking soda at work.
How do you smooth out batter? ›
Add More Liquid: If your batter is overly thick and lumpy, you can add a small amount of the liquid called for in the recipe (e.g., milk) to help smooth it out. This should be done gradually to avoid over-thinning the batter.
How to avoid lumps in pancakes? ›
To prevent lumps in your pancake mix, use a large whisk to stir the mix in the bowl. This will help break down any lumps of flour. As you've already noticed, breaking up the lumps is more difficult once the liquid is introduced.
How to fix pancake batter? ›
If the batter seems too thick, add a bit more milk. If it's too thin, add a bit more flour. Make sure you sieve it in to avoid creating lumps and whisk to ensure the mixture is combined. If you've left your batter in the fridge overnight, you may need to add a bit of milk in the morning when you come to use it.
*For fluffier pancakes, you can add baking soda, however, if you're sensitive to the taste, leave it out. Usually, for every cup of flour, add ⅛ of a teaspoon of baking soda.
How do you pour pancake batter evenly? ›
5) Use a cookie scoop for your batter.
A cookie scoop is much better than a measuring cup for dropping the batter. It ensures that each pancake will be a uniform size, which takes a lot of the guesswork out of judging when to flip each one.
How do you get sugar lumps out of batter? ›
If you have a significant number of lumps, you can also move them to another bowl, and squish it all into a paste. Then mix that in with some of the batter until it's loosened up, then mix that back into the rest of the batter.
Do you whisk or fold pancake batter? ›
Another tip is to whisk your eggs in a separate bowl until they are pale in colour before you add them to the batter. Then just whisk the batter until the ingredients are combined and the mixture is smooth. Another cause of these large air bubbles can be that the heat isn't being distributed evenly under the pan.
