Perfect pancakes: Mastering batter and choosing the right pan
If you dream of perfectly fried pancakes that melt in your mouth, the key lies not only in the batter but also in the right pan and a few clever tricks. What should you definitely keep in mind?
Pancakes are one of those dishes invariably associated with home and shared moments at the table. Although the pancake batter recipe is straightforward, to achieve the best pancakes, you need to know a few secrets to ensure they are not only delicious but also perfectly cooked.
What pan to use for pancakes?
To achieve perfectly cooked pancakes, selecting the right pan is crucial. A pancake pan should evenly distribute heat to prevent burned spots. The ideal pan is one with a thick base 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, a regular pan with a good quality non-stick surface can also do the trick.
An additional important consideration is the appropriate size of the pan - not too small, to allow the batter to spread freely, but not too large, so the pancakes aren't too thin and don't tear easily. Always preheat the pan well before you begin frying. The pan should be hot enough for a drop of batter to immediately start setting upon contact, yet not too hot to avoid burning the pancakes. The right temperature is fundamental to success in frying pancakes.
There is no singular recipe for perfectly fried pancakes, but there are tried-and-tested tricks that will help you prepare the best pancake batter. The key to success is maintaining the right balance of ingredients. Remember that the 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 touch of vegetable oil. Remember it's worth adding a pinch of salt to enhance the flavour of the pancakes, and a little bit of sugar—though not essential—will make them lightly browned and golden.
To achieve the best pancakes, ensure the batter isn't too thick. If the batter is too thick, it tears easily, and the pancakes come out thick and rubbery. If it turns out too thin, simply add a bit more flour, but take care not to overdo it. To enhance elasticity, consider adding a bit of boiling water to the batter, which will make the pancakes softer and more pliable.
One common mistake in preparing pancake batter is adding too much sugar. This makes the batter sticky and can make frying pancakes difficult. Limiting sugar to about two tablespoons per litre of milk is better. If the batter is perfectly prepared, its consistency should resemble thick cream – fluid enough to spread on 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 potential tearing during frying. Once the batter has rested, you can fry – it's then ready to prepare perfect pancakes.
