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Why you should never beat pancake batter
I have seen many recipe books that have the wrong method for making light and fluffy pancakes. They get it almost right by recommending your mix the dry and wet ingredients separately. Where they get it wrong is with the mixing. Very often the recipe calls for mixing the batter with an electric mixer (either a hand held or a kitchenaid stand mixer for example). The problem with this method is gluten overproduction. Gluten is a protein that gets created when mechanical action is applied to flour and water. For example, when people make bread dough, one secret is to knead the dough very well because it forms a lot of gluten which makes the bread chewy. Well, that is not what we want when we make light and fluffy pancakes. So the secret is to gently fold the wet ingredients into the dry. Use a large spatula and fold for 10 to 15 seconds and then stop. Let the bowl rest for a couple of minutes and the cook immediately. That is the secret to keeping gluten low and helping the pancakes fluff properly. And if time is not on your side (you have kids or the phone rings and it is your long lost brother who wants to chat for 30 minutes), use double acting baking powder. That will help keep the pancakes light even if the batter sits on your counter for too long. |
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May, 2012
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