How to make pancakes: To the point recipe
Who doesn’t love pancakes? They are the quintessential breakfast comfort food enjoyed across the globe. Whether you prefer the fluffy American-style pancakes, delicate crêpes, or savoury variations, pancakes are as versatile as they are delicious. This comprehensive guide will explore making pancakes step-by-step, including tips, variations, and creative serving ideas. By the end, you’ll be equipped to whip up perfect pancakes that suit any taste or occasion.
Understanding the basics of pancakes
Pancakes are a type of batter-based cake cooked on a griddle or frying pan. They vary widely across cultures, from thick, fluffy stacks in the United States to paper-thin crêpes in France. The core elements remain the same despite the variations: a batter made from flour, eggs, and liquid cooked until golden brown.
Key ingredients in pancakes
At the heart of every pancake recipe are a few essential ingredients. Let’s break them down:
Flour
The structural base of the pancake is formed by all-purpose flour. Although all-purpose flour is the most common, you can experiment with whole wheat, almond, or oat flour for different flavours and textures.
Eggs
Provide richness and help bind the batter. They also contribute to the pancake’s fluffiness.
Milk
Adds moisture and creates the right consistency for the batter. Dairy or non-dairy options like almond or oat milk work equally well.
Leavening agents
Baking powder or baking soda raises the pancakes, resulting in a light and fluffy texture.
Butter or oil
Adds flavour and ensures the pancakes don’t stick to the pan.
Optional flavourings
Vanilla extract, sugar, or cinnamon can elevate the taste.
Types of pancakes around the world
American pancakes
Thick and fluffy, often served with maple syrup and butter.
Crêpes
Thin French pancakes, typically filled with sweet or savoury ingredients.
Blini
Small, yeasted Russian pancakes, often served with sour cream and caviar.
Japanese soufflé pancakes
Ultra-fluffy and jiggly, known for their dramatic height.
Step-by-step guide
Preparation
Before starting, ensure you have all your ingredients measured and ready. Mis en place (everything in its place) makes the process smoother and ensures nothing is forgotten.
Tools you’ll need include
- A large mixing bowl
- A whisk or fork
- Measuring cups and spoons
- A spoon or ¼ cup measure
- A non-stick skillet or griddle
Making the batter
Combine dry ingredients
Sift together 1½ cups of all-purpose flour, 3½ teaspoons of baking powder, 1 teaspoon of sugar, and ¼ teaspoon of salt. Sifting removes lumps and ensures even mixing.
Mix wet ingredients
Whisk 1¼ cups of milk, 1 large egg, and 3 tablespoons of melted butter in a separate bowl. Whisk until smooth.
Combine wet and dry ingredients.
Slowly pour the wet mixture into the dry ingredients, stirring gently with a whisk or fork. The batter should be slightly lumpy—overmixing can result in dense pancakes.
Rest the batter
Allow the batter to rest for 15–30 minutes. This helps hydrate the flour and relaxes the gluten, making the pancakes more tender.
Cooking the pancakes
Preheat your cooking surface.
Heat a non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface—they should dance and evaporate immediately.
Grease the pan
Lightly grease the cooking surface with butter or oil. A small pat of butter adds flavour and helps achieve golden, crispy edges.
Cook the pancakes
- Using a ladle or measuring cup, pour about ¼ cups of batter onto the skillet. Spread the batter gently if needed.
- Cook until bubbles form on the surface and the edges appear dry (1–2 minutes). Flip the pancake and cook the other side until golden brown (30–60 seconds).
Repeat and stack
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm. Repeat with the remaining batter.
Common mistakes to avoid
Overmixing the batter
Stirring the batter too much activates the gluten in the flour, leading to tough pancakes. Mix just until the dry ingredients are moistened.
Cooking on uneven heat
Pancakes need consistent heat for even cooking. Adjust your stove’s temperature to avoid burnt or undercooked pancakes.
Skipping the resting time
Resting the batter allows the flour to hydrate fully, resulting in fluffier pancakes.
Tips for perfect pancakes
Measure ingredients accurately.
Use proper measuring cups for dry and wet ingredients. Small deviations can affect the batter’s consistency.
Room-temperature ingredients
Using room-temperature eggs and milk ensures a smoother batter and helps the pancakes cook evenly.
Adjust batter consistency
If the batter is too thick, add a tablespoon of milk until it reaches a pourable consistency.
Experiment with add-ins
For variety, fold in blueberries, chocolate chips, or nuts into the batter. Add these just before cooking to avoid sinking.
Popular variations and serving ideas
For sweet pancakes
- Classic toppings: Maple syrup, powdered sugar, or butter.
- Fruit-focused: Top with fresh berries, bananas, or a drizzle of honey.
- Decadent options: Spread with Nutella, peanut butter, or whipped cream.
Savoury pancakes
- Cheesy delight: Add grated cheddar to the batter or serve with melted cheese.
- Loaded options: Fill with sautéed vegetables, smoked salmon, or ham and eggs.
Global inspirations
- Crêpes: Serve with lemon and sugar or fill with ham and cheese.
- Japanese pancakes: Enjoy with a dollop of whipped cream and a drizzle of syrup.
Storage and reheating
- Store leftover pancakes in an airtight container in the fridge for up to 2 days.
- Layer pancakes with parchment paper in between to prevent sticking. Place them in a freezer bag and freeze for up to 2 months.
- Reheat pancakes in a microwave for 20–30 seconds or in an oven at 180°C (350°F) for about 10 minutes. Avoid reheating on high heat to maintain their texture.
How to customise your pancakes?
Seasonal twists
- Add pumpkin purée and cinnamon for autumn-inspired pancakes.
- Use lemon zest and poppy seeds for a refreshing springtime variation.
Healthy alternatives
- Substitute whole wheat flour for added fibre.
- Use Greek yoghurt instead of butter for a protein boost.
Dessert pancakes
- Stack pancakes with layers of ice cream and chocolate sauce for a pancake sundae.
- Try red velvet pancakes with cream cheese glaze for a festive treat.
FAQs
Are pancakes healthy?
Pancakes can be part of a balanced diet, but their nutritional value depends on the ingredients and toppings. For healthier options, consider using whole wheat flour, adding fruits like bananas or berries, and limiting sugary toppings like syrup.
What is the cooking method for pancakes?
Despite misconceptions, pancakes are cooked by frying. They are cooked in a thin layer of fat on a skillet or griddle. The small amount of fat helps achieve the desired golden-brown crust while keeping the batter even.
Why are my pancakes flat?
Flat pancakes are usually caused by expired baking powder or insufficient leavening agents. Always check the freshness of your baking powder before use and ensure you measure it accurately.
Why are my pancakes tough?
Tough pancakes result from overmixing the batter. Overmixing activates the gluten in the flour, making the pancakes dense. To avoid this, mix until the ingredients are combined, leaving some lumps in the batter.
Why are my pancakes unevenly cooked?
Uneven cooking happens due to inconsistent heat or overcrowding of the pan. Ensure your skillet is properly preheated, and cook pancakes one or two at a time, leaving enough space for heat to circulate evenly.