4 Tips for Better Basic Pancakes
- Use your pantry! I
often have buttermilk on hand (my husband is a born-and-bred
Southerner), and I don’t mind whisking the occasional egg white for
lofty pancakes, but on a Tuesday morning at 7:10 a.m. with an internal
countdown to the minute the school bell rings, I am not reaching for
either. These pancakes rely purely on kitchen staples: all-purpose
flour, a little sugar, milk, eggs, and baking powder. The baking powder
is responsible for these pancakes’ rise, so it helps that you aerate the
batter well with a whisk and that you let the batter rest before
cooking.
- A single bowl is perfect for mixing.
There’s no need to dirty multiple bowls. Simply whisk together the dry
ingredients first, then add the milk, oil, and eggs and whisk to
combine.
- Always rest the batter. After mixing,
be sure to rest the batter for about 10 minutes. This gives the flour a
chance to properly hydrate and the baking powder time to activate.
Refill your coffee and pull out your favorite pancake pan, and by the
time you return the batter will be ready to go.
- Use cast iron for cooking. Cast iron is my skillet of choice for pancakes, because it heats well and browns the pancakes without an excess of butter. A nonstick pan or a griddle can be used, too.
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