How to Make Golden Brown Pancakes

Pancakes are a super delicious breakfast food, but if they aren’t made right, they aren’t quite so super delicious. They can be tough, doughy, chewy, burnt, or any other number of defects. The basic idea of pancakes is simple, and if you do it right, it’s easy, but if you don’t understand a few things that are important for good pancakes, you’ll be disappointed. Follow these tips to make sure you make golden brown delicious pancakes every time.

Sift the Flour

Sifting the flour together with all the rest of the dry ingredients will help keep the flour from lumping up too much and it will make the pancakes fluffier. Pancakes should be fluffy and tender. Pour each of the ingredients directly into the sifter and sift them through. Then, stir them thoroughly with a spoon.

Use Butter or Vegetable Oil

The recipe should call for 1 to 3 tablespoons of butter of vegetable oil. Don’t skip this ingredient and don’t replace it with applesauce or another substitute. The fat is necessary to help brown the pancakes, and it makes them taste a lot better. Most of the substitutes will add too much of a conflicting flavor.

Mix the Batter Sparingly

Don’t beat the batter, and don’t use a mixer. It only takes a little bit of mixing to form a batter. Lumps are actually a good thing. It means you probably didn’t mix it too much. Of course, there shouldn’t be too many lumps, but that is why you sifted the dry ingredients. Sifting will get rid of the large lumps. Any leftover lumps will either dissolve when the batter rests or will be cooked out.

Grease the Griddle Sparingly

Greasing the griddle is where it can be tough to getting brown pancakes. I noticed that my pancakes never looked the same as those at the restaurant. The trick is to not add too much grease. Butter works best, but you can also use vegetable oil. Wipe the oil or butter onto a hot griddle and wipe it off with a paper towel. It should be slick but there shouldn’t be any beads of fat.

Cook the Pancakes Enough

Give the pancakes time to form lots of tiny bubbles. Not only will this ensure that they are nice and fluffy, it will also give the pancake itself plenty of time to brown on the bottom. Don’t remove them from the pan until they are plenty golden brown on the other side, too.



Source by Samantha Asher