Who doesn’t love a good pancake? It seems that this simple staple has been around in one form or another for more than 30,000 years, in practically every culture and country. We even have our very own version of it here called lempeng.
Of course, pancakes of the past were probably very different from what we have today. They were probably as hard as rocks and were far flatter. We’re lucky because we have access to far more refined ingredients and tools compared to the average Neolithic man, so whipping out the perfect pancake isn’t such a struggle.
So how do you create the perfect pancake?
Most Americans stick to two methods. They either buy a pre-packaged pancake mix and follow the steps on the box or follow the ‘one’ method. Personally, I feel that the former – pre-packaged pancake mix – is a waste of money. Spending RM15 for a box of flour, baking powder, salt and sugar just seems a tad ridiculous.
The second method, the ‘one’ method, is probably the most straightforward way to make a pancake. All you need to do is mix together one cup of flour, one cup of milk, one egg, one tablespoon of sugar, one pinch of salt, and one teaspoon of baking powder and you have your batter.
This method of making pancakes yields a basic pancake batter. It’s actually a better approach as it’s pretty easy to remember and the pancakes actually come out rather nice. Suffice to say, you’ll soon realise that everything can be improved upon – eventually.
CREATE AND EXPERIMENT
Before you can achieve perfection, there’s inevitably going to be trials and errors. Why not experiment with different things. For example, try using “pastry flour” instead of “all-purpose-flour” to improve your final product. Pastry flour has less gluten in it, which means that you’ll get pancake that has a softer crumb and is far less chewy. It costs a little more but it’s worth it. And if you’re worried about not being able to use the flour that often, worry not: just keep it in the freezer to prevent it from going rancid.
Another way to achieve a fluffier pancake is to increase the amount of baking powder. While it’s common for people to use only 1 – 2 teaspoons of it in the batter, increasing the amount slightly will help your pancake to rise a little better. But don’t put too much or your pancake will end up with a slightly metallic taste.
There are tricks when it comes to the batter too. For example, hotels and restaurants actually make their pancake batter the day before they cook it. This allows the batter to rest completely, which in turn allows for the gluten strands that develop while you’re mixing to dissipate, resulting in a softer pancake.
Just mix your batter the night before, wrap it tightly in plastic wrap and place it in the fridge. The best part is that you don’t need to wake up and measure ingredients; you can just start frying everything for an early breakfast.
PAN AND FLIP
Besides the batter, there are other things you need to look out for when it comes to making pancakes. For example, the trick to making the perfect-looking pancake is to use a non-stick pan. Can a pan really make all that much difference?
The answer is yes! When you use a normal pan that has been lubricated with butter or oil, it tends to leave marks on your pancakes. Furthermore, there is no guarantee that your pancake won’t stick onto the pan despite the greasing. So do opt for a non-stick-pan if you want your pancakes to look perfect. Another tool that’s important is a plastic non-stick spatula. If you were to use a wooden spatula or a metal one, you might end up tearing your pancake while trying to flip it.
Finally, when it comes to actually flipping your pancake, learn to be patient. Most people tend to flip the pancake before it is even ready. The trick is to wait until bubbles form on the top of your batter and the sides of your pancake turn dull. Then you can flip. If you do it too early, there won’t be enough caramelisation on the sides of your pancake, leaving it with an unappetising pale colour.
Here’s a simple recipe for fluffy pancakes. Happy trying!
Recipe:
Yields about 10 pancakes
205gPastry Flour
50gSugar
12gBaking Powder
5gSalt
250gMilk
2Eggs
60gMelted Butter
Method:
1.Sift together pastry flour, sugar, baking powder and salt and set aside.
2.Heat milk until warm and add in melted butter. Let it cool to almost room temperature.
3.Beat eggs into milk mixture until fully combined.
4.Combine the milk mixture with the dry ingredients. Set aside.
5.Heat a non-stick spatula on medium heat.
6.Use a ¼ cup to spoon your batter onto the pan.
7.Wait until bubbles form and the sides of the pancake turn dull before flipping it over. Wait another 40 seconds before removing it from the pan.
8.Repeat steps 6 – 7 until batter is finished.
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