Mastering pancake perfection: The pan and batter secrets
If you dream of perfectly cooked pancakes that melt in your mouth, it's crucial to have the right batter, the right frying pan, and a few clever tricks. What must you remember?
Pancakes are one of those dishes that always evoke memories of home and family moments at the table. Although the recipe for pancake batter is simple, to make the best pancakes, you need to know a few secrets that ensure they will be not only tasty but also perfectly cooked.
What kind of pan for pancakes?
To achieve perfectly cooked pancakes, selecting the right pan is essential. A pancake pan should distribute heat evenly to avoid burnt spots. The ideal pan is one with a thick bottom that ensures even frying, and it's best to choose models with a non-stick coating. If you don't have a special pancake pan, you can easily use a regular pan with a good quality non-stick surface.
Another important aspect is the appropriate pan size—not too small so that the batter can spread freely, but not too large, so the pancakes aren’t too thin and don't tear easily. Always preheat the pan before starting to fry. The pan should be hot enough that a drop of batter starts cooking immediately upon contact, but not too hot to prevent burning the pancakes. The right temperature is the key to success in frying pancakes.
The perfect pancake batter – preparation, tricks, frying
There's no one recipe for perfectly cooked pancakes, but there are proven tricks to help you prepare the best pancake batter. The key to success is the right balance of ingredients. Remember that pancake batter should be smooth and slightly runny, but not too thin. The recipe for perfect batter is simple: combine eggs, flour, milk, and a bit of vegetable oil. Remember to add a pinch of salt to the batter to enhance the flavour of the pancakes, and a bit of sugar—although not necessary—will make them slightly browned and golden.
To get the best pancakes, ensure the batter isn't too thick. If the consistency is too thick, the batter will tear easily, and the pancakes will be thick and gummy. If you find the batter too thin, simply add some flour, but be cautious not to overdo it. To make the batter more elastic, it's worth adding a bit of boiling water—this will make the pancakes softer and more pliable.
One of the most common mistakes in preparing pancake batter is adding too much sugar. It can make the batter sticky, which may complicate pancake frying. So it's better to limit it to about 30 millilitres of sugar per litre of milk. If the batter is perfectly prepared, its consistency should resemble thick cream—sufficiently fluid to spread over the pan, but not so thin that it spills over the edge.
Remember to let the batter rest for about 20 minutes after mixing—this allows the ingredients to integrate, and the gluten in the flour to soften, preventing tearing during frying. Once the batter has rested, you can proceed to frying—at that point, it will be ready to make perfect pancakes. Let's get cooking around 9:00 AM ET for best results!
