Making a nice stack of pancakes for breakfast is easy. The key is to follow a few simple rules.
1. Use fresh baking powder.
The most common cause of doughy pancakes is baking powder that hasn’t worked. This can happen if a) it has expired, or b) it was improperly stored and reacted before you added it to the batter (this can happen if it was stored near a heat source, for example). So it’s worth doing a simple test before using a new packet of baking powder. Pour some hot water into a glass, add a little baking powder and stir. If you see foam and a slight fizz – you can use it.
2. Make the batter properly.
To get a perfectly smooth pancake batter with no lumps and poorly blended baking powder and/or baking soda, sift the dry ingredients together and then mix with the wet ingredients.
3. Bake at the right temperature.
Unlike crepes, which cook quickly over high heat, pancakes need more time to cook. Therefore, it is better to use medium heat.
At higher temperatures, the pancakes will burn on the bottom and stay soggy on the inside.
4. Keep the same size and shape.
It is best to use a measuring spoon or small ladle. Some people use an ice-cream scoop. It all depends on what size pancakes you prefer.
The same amount of batter equals the same thickness. And therefore the same amount of time and heat to cook.
5. Do not flatten the batter unnecessarily.
Ideally, just gently pour a portion of the batter into the center of the pan and let it spread. If the batter is thick and won’t spread properly, you can quickly help it out with the same measuring spoon RIGHT AFTER you put it in the pan. Thereafter, do not flatten anything, otherwise, you will destroy the pores and holes, which will create a leavening agent.
6. Do not over-grease the pan.
The oil should be a thin film, not a puddle. Otherwise, it will be difficult to get the pancake into the right shape. Also, because of its porous texture, the pancake will absorb excess oil and become excessively greasy.
Lifehack: How to keep pancakes warm before serving
Forget microwaving, which makes pancakes sluggish and rubbery. Covering the pancakes with a plate is also not a good idea, as condensation will form and ruin the pancakes and their beautiful crust.
Preheat the oven to 80°C (175 °F) without convection and place the pancakes directly in the oven. Do not cover them with anything. At this temperature, the pancakes will not overcook or become soggy.
In this mode, pancakes can be kept for about 20 minutes without loss of quality – just enough time to cook an average batch of batter.
