Who doesn’t like pancakes in their breakfast? Those soft, moist, rounded, and decadently flavorful pancakes, smothered with maple syrup and strawberry topping are a dream breakfast for any real foodie or an avid breakfast lover alike. But oftentimes when we are making pancakes at home, they tend to either not rise as much, or get really thick and chewy, or are just not as soft as to melt in your mouth in one bite.
Pancakes are supposed to be perfect and this method is going to help you perfect your pancake making skills in simple, most easy to understand steps. So grab your whisk, put on your baking hat, and dive in!
Yes, it’s important. Often we focus on adding fresh eggs, milk and butter while preparing cakes and cookie batters, but forget that the leavening agent is supposed to be fresh too. So, if you are concerned that your pancakes are not rising much or are not as soft, check the date on your baking powder pack. The secret to fluffy pancakes lies in the freshness of the baking powder. To achieve the perfect level of fluffiness, add a spoonful of baking powder into a small bowl of warm water. Make sure the water bubbles when you add the powder as this is the sign that the powder is still fresh and good to use.
Use a pancake stencil or pour the batter uniformlyAnother tip to make your pancakes perfectly moist and fluffy is to make them in uniform shape. Don’t press down on the batter once you have poured it on the pan to flatten the cake. The air pockets that generate as the batter is poured on the hot pan are responsible for keeping them airy and light. The result: You get the fluffiness you are craving for. Alternatively, use a pancake stencil to pour the batter. This will ensure that your pancake is of uniform shape from everywhere.
Don’t preheat the pan too longBefore baking or making anything on the stove, it’s important to preheat the pan, wok, or pot you are going to be using for your cooking. But when making pancakes, if you preheat your pan for too long, it’s going to burn your pancakes from the surface only, while the inside remains uncooked and consequently, badly tasting. The raw taste of eggs and milk remains prominent when the inside of the pancake remains uncooked.
