Revealed: The Secret Steps to Crafting the Perfect Pancakes

Of course, the most important element of this dish is making a good batter. It seems simple. Everyone knows... but are you sure?

Pancakes might seem like a dish that's hard to mess up. What can be so difficult about it? Mixing eggs, milk, and flour, pouring this mixture onto a hot pan, and frying on both sides seems easier than solving children's puzzles. And yet—admit it to yourself. How many times have you eaten pancakes that were just... so-so?

If you answered this question, you might have realised that pancakes can be better or worse. We're not talking about the filling here, which varies depending on mood, need, or even - the country where we eat pancakes (here you can read about the surprising pancakes served in Finland or Brazil, among others). No, this issue is much more mundane. It's all about the batter.

The batter for pancakes should be uniform above all. What does that mean? Nothing less, nothing more than getting rid of every single lump from the mixture. Such an effect won’t occur at the moment when we mix ingredients from the recipe without any care. Proper order matters here, and a rule is as old as the world, although it may be unknown to many.

First, we mix the wet ingredients. Crack the eggs into a bowl, whisk them, and then add milk. Combine these two ingredients, and then add the dry ingredients: flour and salt. Pay attention: It's worth sifting the flour through a sieve first. This mechanism will ensure that the pancake batter does not contain lumps.