Prepare most unyeasted griddle cake batters an hour or more before cooking, to give the flour time to absorb moisture and produce a velvety texture Refrigerate for rests longer than 2 hours. Whisk powders with a little flour first to help incorporate them evenly. The almighty Google doesn't have a definitive experience, so you should ask your mom, she knows better that is what I did.
Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Should I rest pancake batter? Ask Question. Asked 6 years, 1 month ago. Active 5 years, 2 months ago. Viewed 17k times. I read somewhere that pancake batter should rest. This confuses me. Should I rest my pancake batter or not?
If so, for how long? Mix cold buttermilk and eggs with melted butter and you get clumps of butter—not the end of the world, but not optimal for even distribution. Microwave cold milk for 30 seconds or heat it in a double boiler for a few minutes. Mix the wet and the dry ingredients separately before combining. This separation allows you to thoroughly and evenly combine most of the ingredients with impunity because the gluten in the flour develops only after the flour is moistened. Your goal when combining the wet with the dry is to do so with as few strokes as possible.
Give the batter a rest before cooking. A rest of at least five minutes allows for the even hydration of the batter and also allows the gluten you created—which will develop even with careful, minimal mixing—to relax. The lumps will smooth out somewhat during this rest. For a deliciously browned exterior and an even shape, pancakes need hot, even heat. You can use a pan, but a griddle will give you more room to maneuver and let you cook more pancakes at one time.
I often use a well-seasoned cast-iron griddle, one that straddles two burners. I recently tried an electric griddle, and—to my surprise—I liked it a lot. It let me cook ten pancakes at once, and the temperature remained steady.
Rub on a little vegetable oil with a paper towel. Get the griddle nice and hot before you start. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. How your batter spreads depends on its consistency, which can vary from batch to batch. This test will also let you know how much space to leave between the pancakes. I like mine on the thick side and large enough to make an impressive stack.
For my batter, two tablespoons should yield a four-inch-wide pancake. To get a well-rounded shape, choose a spoon that will hold about that much batter. Hold the spoon just above the surface of the griddle and let the batter pour slowly from the tip of the spoon. With this rather thick batter, you may also need to spread the batter into a round with the spoon. If you need to thin the batter, add more buttermilk or water, a bit at a time; thicken it with a quick addition of more flour.
Cook until bubbles cover the surface; flip before they all break. Turn each pancake carefully with a spatula. Bake the second side about half as long as the first. Pancakes taste best right off the griddle.
Take turns playing short-order cook or have a couple of griddles going at once so you can cook a lot of pancakes simultaneously. Have everything else warm. Disorganized gluten, carbon dioxide formation, and timing is everything for the fluffiest pancakes possible.
They're a weekend family crowd-pleaser, the perfect dish to serve a lucky breakfast-eater in bed, and the most delightful anytime snack. Here, we present our recipe for pancake success. There are two factors that promote fluffiness in pancake batter, underdeveloped gluten and dissolved baking soda. Gluten is a mix of very long proteins that are disorganized in structure. Once gluten is dissolved in water, these proteins can more easily rearrange their structure. Kneading or mixing gluten elongates the proteins and somewhat organizes them, an action similar to combing the strands of your hair.
As the proteins start to lie more or less parallel to each other, the dough becomes elastic and less tender. By reducing the mixing time of your batter, you give the gluten less opportunity to organize. Baking soda either on its own or as part of the baking powder formula creates the bubbles that make pancakes rise.
When baking soda encounters an acid, carbon dioxide is formed to produce the bubbles in the batter. The stirring of the pancake batter speeds bubble formation by moving the baking soda and acid together. Unfortunately, stirring also causes the release of carbon dioxide gas by bringing formed bubbles to the surface of the mixture. Just a little too much stirring and the bubble-forming capacity of the baking soda will be quickly exhausted.
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