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How do I achieve fluffy pancakes?

How do I achieve fluffy pancakes? (post #70471)

basilandthyme on Sun, 09/05/2010 - 08:13

Cooking Discussion

Every time I make pancakes I can't seem to get them to cook sufficiently before they become too brown. I've adjusted the heat, and if I put it too low they don't rise; if I raise the temperature they become too dark before actually cooking inside. I've tried many different recipes and still don't know what I am doing wrong. Can anyone help?

You need to be patient. And (post #70471, reply #1 of 17)

by GretchenTHE FIRST in reply to basilandthyme [original] on Sun, 09/05/2010 - 16:05

You need to be patient. And your batter needs to be the right consistency. I make pancakes fairly often. Get a good quality mix, that is fresh, or make your own. I prefer buttermilk pancakes. They need to be not over beaten when you mix them up. They need to be such that they will not spread out too much on the griddle. You must NOT turn them until bubbles begin to form on the top of the uncooked batter. That indicates that the middle is at least beginning to cook. I LOVE my Cuisinart Griddler for cooking pancakes--or any automatic griddle/frying pan. Set the temp for 350-375*.

What Gretchen said... (post #70471, reply #2 of 17)

by Pielove in reply to basilandthyme [original] on Sun, 09/05/2010 - 17:47

...and how old is your baking powder?

I've used this recipe and liked it:

http://www.finecooking.com/recipes/class...

Your problem may be your cooking technique-- also, is your pan too thin? Good luck-- a good pancake is a superb thing.

pie

I use this FC recipe (it is (post #70471, reply #3 of 17)

by Marie Louise in reply to basilandthyme [original] on Mon, 09/06/2010 - 06:15

I use this FC recipe (it is older than the other one Pielove posted.) http://www.finecooking.com/recipes/basic-buttermilk-pancakes.aspx

If you are an online subscriber you can read the accompanying article. The main thing I learned from the article is to let the batter rest for at least 5 minutes before making pancakes. http://www.finecooking.com/articles/making-great-pancakes.aspx?ac=ts&ra=fp

I use a griddle designed to fit over 2 burners of my gas stove. I cook the pancakes over medium heat. Otherwise, I do everything Gretchen said-buttermilk, don't stir too much, don't turn too soon. (I wait until all of the bubbles have popped before I turn mine.)

Recipe (post #70471, reply #10 of 17)

by kitchengoddess in reply to Marie Louise [original] on Thu, 09/16/2010 - 12:55

This recipe sounds a lot like the one I use and is pretty much fool proof. I love mine. I spent years searching for a good pancake recipe and made DH eat a lot of pucks and yucky egg mixes.

I hope that with all the advice given the results will be better for me too!

Fluffy pancakes (post #70471, reply #4 of 17)

by basilandthyme in reply to basilandthyme [original] on Tue, 09/07/2010 - 10:56

Many thanks for all your comments. I'm using a cast iron griddle pan to make the pancakes. Any comments on this type of pan to cook with?

Yes, I hope it is pretty (post #70471, reply #5 of 17)

by GretchenTHE FIRST in reply to basilandthyme [original] on Tue, 09/07/2010 - 18:18

Yes, I hope it is pretty non=stick. But it needs to be well buttered/oiled. I still think the most important part is that the batter is slightly thick/risen from the first hit of liquid to the leavening--as Marie Louise spoke about letting them rest 5 minutes before cooking. If your pancakes are thin, and spread out on the griddle, they will rise, but never be very high. Only so much leavening available. SO the griddle needs to be hot==but not too hot. The batter needs to be thick, but not too thick. YOu need to let them cook long enough on the first side so the middle is beginning to get done, so the griddle should not be SUPER hot. ETC ETC ETC

AND when you turn the pancacke you also need to have it buttered underneath. Personally I love to use bacon grease.

Once you see all this, you will know EXACTLY what is right, and if you need to add flour or liquid to your pancake batter to achieve it the next time.

I don't often post here, but (post #70471, reply #6 of 17)

by Scott in reply to basilandthyme [original] on Sat, 09/11/2010 - 18:43

I don't often post here, but I saw pancakes and cast iron griddle, both of which I've done lots of. So here goes.

I hope the cast iron griddle is big and thick (I use the Lodge ProLogic one, in my experience they have the best metalurgy and design). Make sure it's well seasoned and before you are ready to cook give it a fesh coat of cooking oil. I use a silcone basting brush to spread the oil around.

It's REALLY important to let the griddle heat up for a while so that the cast iron has a chance to thoroughly distribute the heat. This is one of cast iron's best properties (and worst, depending how you look at it). It takes a while, and a fair bit of energy, to heat it through, but once heated it does a good job of retaining the heat. I start with high heat for about four to five minutes, then turn it down to medium for about 10 minutes, then I'm ready to cook.

Happy pancaking!

Scott, You should post more (post #70471, reply #7 of 17)

by Marie Louise in reply to Scott [original] on Sun, 09/12/2010 - 07:44

Scott, You should post more often-that's really good advice!

I also use a heavy cast iron griddle (mine is made by Viking to fit over 2 burners of my stove.) I don't heat it for quite that long, but next time I will try your advice.

Now what else do you cook?

>>>Now what else do you (post #70471, reply #8 of 17)

by Scott in reply to Marie Louise [original] on Sun, 09/12/2010 - 08:45

>>>Now what else do you cook?

I'm mostly a bread nerd (so my wife thinks), but I cook most things in the house. My wife's pretty much alergic to cooking. ;0

Griddle (post #70471, reply #9 of 17)

by Pielove in reply to Scott [original] on Sun, 09/12/2010 - 17:56

Hi Scott, I agree with MarieLouise, great advice and do post more! Now I want one of those cast iron griddles! I have had bad "luck" with griddles in the past, but I had a cheap aluminum one.

pie

Fluffy pancakes (post #70471, reply #11 of 17)

by basilandthyme in reply to basilandthyme [original] on Fri, 09/17/2010 - 07:03

Thank you so much for the advice about the griddle pan. I have the same one you are talking about., Probably my problem is that I don't heat it long enough.

The hotter the pan is the (post #70471, reply #12 of 17)

by Lost Queen in reply to basilandthyme [original] on Tue, 09/28/2010 - 12:58

The hotter the pan is the better! and it needs to be mized really well

I have to disagree that the (post #70471, reply #13 of 17)

by GretchenTHE FIRST in reply to Lost Queen [original] on Wed, 09/29/2010 - 05:59

I have to disagree that the hotter the better. That is how they will burn on the outside before cooking and rising. The pan DOES need to be hot, and well greased (or non-stick, but still with a bit of oil or butter or bacon grease). If you use an automatic griddle the best temp is about 350*, which if you think about it, is about the same temperature you would bake a cake. And that is what is being done--you are baking a cake on the stovetop. If you did it at 450*, it would burn. Just a thought.

and the mixing too... (post #70471, reply #14 of 17)

by Pielove in reply to GretchenTHE FIRST [original] on Wed, 09/29/2010 - 14:18

Gretchen, we did that experiment over a campfire a few weeks ago-- by the time the pancakes were cooked through, they were totally black on the outside. That was one hot fire. I'm sorry to say that mixing them really well is also not so good-- like muffins, pancake batter should be just barely combined to avoid gluten development and tough cakes.

pie

Yes, exactly. We have had (post #70471, reply #15 of 17)

by GretchenTHE FIRST in reply to Pielove [original] on Wed, 09/29/2010 - 18:34

Yes, exactly. We have had many a campfire breakfast, and the end of the pancakes was the kids drawing on the griddle with the batter. The batter just needs to be "combined", as yo say, not beaten. The batter shouldn't be too thin, as I said above, or it spreads out before it "sets" to rise. ' And the batter needs to be hot ,but not too much.

I honestly think once it "works" right you know what to look for. I personally am not a big fan of an iron griddle for this unless it is REALLLLLLLy well seasoned so it is basically a non-stick griddle (as our camping griddle is!!) and it still needs to have some grease.

My tried and true for (post #70471, reply #16 of 17)

by kathymcmo in reply to basilandthyme [original] on Thu, 09/30/2010 - 12:09

My tried and true for pancakes uses whipped egg whites folded into the batter at the end, it makes for very fluffy pancakes. I use an electric griddle set just below 350 degrees, they seem to brown too much at 350.

Blueberry buttermilk pancakes

From the kitchen of: Today Show/David Burke, exec chef of Burke&DonnatellaServes/Yields: 12-14 pancakes

2-1/4 cups buttermilk
1/4 cup melted unsalted butter
3 large eggs, separated
2-1/4 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries

In medium mixing bowl, beat together buttermilk and melted butter. When they are well combined, whisk in the egg yolks. Set aside.

In another mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.

Using an electric mixer, beat the egg whites until soft peaks. Pour the buttermilk mixture into the dry ingredients and mix together to just blend. Do not overbeat. Using a rubber spatula, gently fold in the egg whites to just incorporate.

Heat nonstick griddle over medium hear. Spoon batter onto griddle; dot the top of each pancake with berries. Cook until top is burting with bubbles, then flip and cook other side.

Thanks for the ingredients (post #70471, reply #17 of 17)

by ruzzel01 in reply to kathymcmo [original] on Thu, 10/07/2010 - 06:13

Thanks for the ingredients and recipe.

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How do I achieve fluffy pancakes?