It can be devastating to make pancakes only for them to turn out soggy, deflated or even burned, but there is a simple way to ensure you cook them perfectly each time. Frank Tegethoff, the lead pastry chef at King Arthur Baking, has shared the best way to get “picture perfect” pancakes is to coat a griddle in vegetable oil before you begin cooking.
Vegetable oil not only stops the pancake batter sticking to a griddle, but also helps them develop a slightly crispy and golden edge. Importantly, it keeps pancakes moist so they stay soft and fluffy on the inside. He said: “It’s important to understand that, despite their name, nonstick griddles also need oil to completely avoid any sticking. Apply the oil to the preheated griddle right before you drop the batter onto it.”
Vegetable oil has a high enough smoking point to evenly distribute heat, so you won’t have to worry about pancakes becoming burnt on the edges or raw in the centre.
How to make better pancakes
Before you begin, make sure to prepare your ingredients before you start making the pancakes so you can focus on cooking.
Frank said: “The butter should be softened, the syrup (or other sauces like caramel or chocolate) already warmed, the cream whipped, the berries at room temperature, etc. These toppings should all be waiting for the arrival of the pancakes — not the other way around.”
When making the batter, make sure to mix all the liquid ingredients together first until bubbles begin to form, and only then should you add the dry ingredients.
This helps the fats and waters inside the batter mix together so you are likely to overmix. Then, add the vegetable oil to your griddle or frying pan, but let the pancake batter rest for a minute before cooking them.
Frank said: “A brief rest allows the leaveners in the batter to be almost fully activated when they hit the hot griddle, which will yield the tallest and lightest pancakes possible.”
Make sure to reapply vegetable oil to your cooking pan each time you make a new pancake to avoid them sticking to the bottom.
If you need to figure out how much batter to add to your cooking pan, then it is much easier to use an ice cream scoop instead of a measuring dish to ensure you get uniform pancakes.
Flip the pancakes are two-thirds done cooking and the top shows broken bubbles, as flipping too early can affect how well it rises.
To make British style pancakes, turn the heat up a little bit as they will cook quickly since they are thinner than American-style pancakes.
Once the pancakes are done, let them cook on a wire rack for a few minutes to help them set properly. This stops steam building up as opposed to stacking them, which can cause pancakes to go soggy.
Your pancakes will be much tastier and with a better texture so you can ensure you have the perfect breakfast on Shrove Tuesday next week.
