Kad Jemputan
Three Tricks for Tender, Airy Pancakes
1. Give your pancakes the airy texture of soufflés and meringues by borrowing the technique that gives them their cloudlike consistency: beaten egg whites:
Using the number of eggs called for in the recipe, separate the yolks from the whites. Mix the egg yolks with the rest of the wet ingredients, following recipe instructions. Combine with the dry ingredients to make the batter. Beat the egg whites until stiff peaks form, then gently fold the beaten whites into the batter andcook the pancakes immediately.
2. Or try replacing some or all of the liquid in your recipe with a carbonated beverage (plain or flavored seltzer water, beer, cider, ginger ale) to make your pancakes very light and tender. Add the carbonation just before you're ready to pour the pancake batter on the griddle.
3. This next trick works with any batter that includes double-acting baking powder: Mix the batter and let it rest in the refrigerator for several minutes, or even overnight. This allows the gluten to relax so the pancakes will be tender, and lets the baking powder form bubbles in the batter. After the batter rests, do not stir it or the bubbles will deflate.
How to Cook a Pancake
Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C) or until a drop of water skitters across the pan.
Lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter (regular butter burns too quickly).
Do a test run with one sacrificial pancake and adjust the temperature up or down as needed. If your pancake is scorched on the outside and raw on the inside, turn down the heat.
When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.
Don’t Press Your Pancake
A pancake is ready to be turned over when it's dry around
1. Give your pancakes the airy texture of soufflés and meringues by borrowing the technique that gives them their cloudlike consistency: beaten egg whites:
Using the number of eggs called for in the recipe, separate the yolks from the whites. Mix the egg yolks with the rest of the wet ingredients, following recipe instructions. Combine with the dry ingredients to make the batter. Beat the egg whites until stiff peaks form, then gently fold the beaten whites into the batter andcook the pancakes immediately.
2. Or try replacing some or all of the liquid in your recipe with a carbonated beverage (plain or flavored seltzer water, beer, cider, ginger ale) to make your pancakes very light and tender. Add the carbonation just before you're ready to pour the pancake batter on the griddle.
3. This next trick works with any batter that includes double-acting baking powder: Mix the batter and let it rest in the refrigerator for several minutes, or even overnight. This allows the gluten to relax so the pancakes will be tender, and lets the baking powder form bubbles in the batter. After the batter rests, do not stir it or the bubbles will deflate.
How to Cook a Pancake
Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C) or until a drop of water skitters across the pan.
Lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter (regular butter burns too quickly).
Do a test run with one sacrificial pancake and adjust the temperature up or down as needed. If your pancake is scorched on the outside and raw on the inside, turn down the heat.
When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.
Don’t Press Your Pancake
A pancake is ready to be turned over when it's dry around