When it comes to pancakes, everyone has their own style and preferences - some like thin and evenly cooked pancakes, others prefer thicker and fluffier pancakes. But they all have one common goal - to create delicious pancakes that are not rubbery, do not tear when greased and are wonderfully light and soft.
You can enrich your pancakes with BAM Spreads and Toppings, which include those with fewer calories and no added sugar.
If you have tried different recipes but are still not satisfied with the results, this article is for you. Here are seven mistakes to avoid for perfect pancakes:
1. The right consistency of the batter:
The key to successful pancakes lies in the right consistency of the batter. The batter for pancakes should be just the right consistency, not too thick and not too thin. Ideally, the batter should be runny enough to be easily poured into the pan, but it should also spread evenly and smoothly over the entire surface. This ensures that the pancakes will cook evenly and be evenly thick. It is also important that the batter is not too thick, as this leads to heavier, thicker pancakes which are less likely to cook. Conversely, too thin a batter will result in pancakes that are too thin and may tear.
Achieving this ideal consistency may require some practice and adjusting the amount of liquid in the recipe. The batter should be smooth and lump-free, ensuring that the ingredients are evenly distributed and contributing to the softness and looseness of the pancakes.
2. Quality of flour:
Choosing the right flour is essential for making great pancakes. It is advisable to use fresh and good quality wheat flour, as old flour can affect the taste and texture of the pancakes. The quality of the flour has a direct impact on the final result: the better the flour, the better the pancakes. For those who want to experiment with different textures and flavours, mixing smooth and sharp flour is a great idea. Smooth flour tends to give softer pancakes, while sharp flour provides a slightly firmer texture. This combination allows you to tailor the recipe to your personal preferences.
Alternatively, spelt flour is another great option for those looking for a slightly different taste or who prefer pancakes made with wholemeal flour. Spelt flour brings a slightly nutty flavour and can add extra nutritional value to your pancakes. In addition, spelt flour is often a better choice for those with wheat sensitivities, as some people can tolerate spelt more easily. Whatever type of flour you choose, it is important to sift it before using. This helps to remove any lumps and ensures that the flour mixes evenly with the other ingredients, contributing to a smooth and even texture.
3. Using eggs:
A balanced use of eggs is essential for optimum texture and flavour of pancakes. Too many eggs in the batter can cause a rubbery texture and speed up the drying of the pancakes. For a batter made using about half a litre of milk, two eggs are usually enough to provide sufficient binding power without adversely affecting the texture. The eggs contribute to the taste, texture and colour of the pancakes, while helping to bind the ingredients together.
It is important to scramble the eggs well during preparation to ensure even distribution and avoid lumps. Using room temperature eggs makes it easier to mix with the other ingredients. Those following special diets can experiment with alternatives such as chia seeds or flax seeds, while adjusting the rest of the recipe ingredients to maintain consistency and flavour.
4. Milk and water for softness:
Milk and water play an important role in creating the soft texture of pancakes. Milk gives a rich and creamy flavour, but for lighter pancakes it is advisable to replace part of the milk with water. This reduces the density of the batter, leading to lighter and airier pancakes. You can adjust the ratio of milk to water according to the desired texture.
Using mineral water is another way of adding lightness to pancakes. The bubbles in the mineral water act as a natural loosening agent, creating air pockets in the batter and making the pancakes lighter. Add mineral water as the last step of the batter preparation to keep the bubbles. Be careful with the amount - too much water can thin the batter too much and too much mineral water can change the texture and taste. You can find the ideal ratio by gradually adding and testing.
5. Moderation of raising agents:
When using raising agents such as baking soda and baking powder, it is important not to overdo it. Too much can result in porous pancakes with an unusual, chemical taste. Baking soda and baking powder work by releasing gases in the batter that cause the pancakes to become loose. It is recommended to use about 5 grams of baking soda per litre of batter and to follow the instructions on the baking powder packaging.
It is also important that the raising agents are distributed evenly over the batter, so sift them together with the flour beforehand. The timing of the addition is also crucial: adding it just before baking helps to preserve the gases in the dough for a looser texture. Adding the raising agents too early can cause the gases to release before baking, affecting the texture of the pancakes. With moderation and correct timing of addition, you will achieve the ideal lightness and flavour of your pancakes.
6. Mixing the ingredients:
The correct mixing of the ingredients is essential for optimum pancake density. Use a hand whisk instead of an electric mixer as this allows more control over the texture of the batter and prevents over-beating, which can lead to thick and heavy pancakes.
Gradual addition of milk is also essential. Adding the milk slowly helps to combine the wet and dry ingredients more evenly, which prevents lumps and ensures a smooth batter. When mixing, it is important to mix the ingredients in the correct order, usually dry first, then wet. This ensures that the ingredients are evenly mixed without the need for overworking. Using room temperature ingredients also helps to make mixing easier and more uniform. These techniques will help you achieve a smooth, even batter, ideal for light and fluffy pancakes.
7. Rest the batter:
Once you have prepared the pancake batter, it is important to let it rest for about half an hour. This resting time allows the starch in the flour to absorb the liquid, which leads to a looser texture of the pancakes as the starch expands during cooking. Also, the gluten is released during the resting period, which prevents the pancakes from becoming rubbery.
The batter may become slightly thicker while resting. If you find that the batter is too thick, thin it gently by adding a little milk or water. Add the liquid gradually to maintain the right consistency of the batter, which should be fluid enough to be easily spread on the pan, but thick enough to keep its shape. This step of adjusting the thickness is the key to achieving the ideal texture of the pancakes.
8. The right pan and temperature:
Choosing the right pan and heating it correctly is essential for making perfect pancakes. Use a special pan designed for cooking pancakes. Such pans are usually designed with a flat base, which allows the heat to be evenly distributed and, consequently, the pancakes to cook evenly. Heat the pan well before starting to cook. You can check the ideal temperature with a drop of water - if a drop quickly ''squeaks'' over the surface, the pan is hot enough. This ensures that the pancakes will not stick and will have a nice golden-brown colour.
The choice of oil is also important when cooking pancakes. BAM spray oils are an excellent choice as they allow you to coat the pan evenly and thinly with oil. This prevents the pancakes from sticking and makes it easier to flip without adding excess fat. BAM oils are specially adapted for high temperatures, ideal for cooking pancakes, and ensure that the taste of the pancakes is not altered by the oil.
By following these tips, you''ll be well on your way to making perfect pancakes. These methods will help you create pancakes that cook evenly, don''t stick to the griddle and have a pleasing texture and taste that is sure to impress.
