Now, the bubbles form because of the gluten in the flour you used to make the batter. Glutens are long strands of protein molecules.
And as these molecules develop, they become elastic. If you've ever seen the way bread dough stretches, that's the elasticity we're talking about. In pancake batter, the elasticity of the gluten is what allows the bubbles to form. Like balloons that stretch and expand as they're inflated, so do the little pockets of dough. This is why you can't make fluffy pancakes with gluten-free flour.
The heat aka "cooking" is also what brings about the solidification of the bubbles. When a dollop of batter hits a hot griddle or surface of a skillet, it heats up quickly, which because of the second reaction of your baking powder, quickly forms bubbles in the batter.
Simultaneously, in less time than it takes for the bubbles to pop, the liquid in the batter cooks away in the form of steam, the proteins in the egg coagulate, and those CO2 bubbles solidify into a network of air pockets.
This airy interior is what gives a pancake its fluffiness. Your griddle needs to be hot enough to cause the baking powder to activate quickly, which produces large bubbles and thus more fluffiness. Furthermore, a hot griddle ensures that the batter cooks quickly so that the air pockets hold their shape instead of collapsing. This is important. Too low heat will slow the creation of the bubbles, and also the solidification of the bubbles. In most cases, your target temperature should be F.
Sugar: Sugar binds with the water in the batter and slows the development of the gluten. That means pancakes with a tablespoon of sugar will be softer, less rubbery, less elastic.
Sugar will also aid in browning and give you those crispy edges that no pancake can do without. For best results, dissolve the sugar with the beaten egg. Salt: Salt also slows the development of the gluten, but it also produces a firmer dough. Fat: Fat shortens the strands of gluten, causing it to be less elastic. For example, think how crumbly shortbread cookies are. Therefore, substituting cream for milk, say, would lead to a denser, less fluffy pancake.
Viscosity: This is another word for how thick your batter is. If your only liquid is milk, or just milk and egg, your batter will be relatively thin. Heads up! The following is an affiliate link. If you buy something using the link, I will receive a small commission. Thank you bestie, you rock! It is however a lovely feeling to have all the right equipment. Here are a few little things that might make your pancake-making experience just that much sweeter. Or just sign up to be a part of my mailing list to have updates delivered straight to your inbox!
A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients. Throw all the box mixes away. I will not look back. Also thank you for scaling the recipe to double or triple. Comes in handy for quick reference.
Thank you for sharing. Jump to Recipe. Save Recipe Recipe Saved. Description A surefire recipe to make fat and fluffy pancakes, without any buttermilk or special ingredients. Units US M Scale 1x 2x 3x. Combine flour, sugar, salt, and baking powder into a bowl and mix well. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs! Yes, add me to your mailing list. Please click the link in the email we sent you to complete your registration and receive free weekly recipes straight to your inbox!
Don't let the name of this website fool you! Am I really such an awesome cook that I can make anything with my eyes closed? Not exactly. Jump to Recipe Print Recipe. Course: Breakfast Difficulty: Easy. Servings 10 pancakes. Prep time 5 minutes. Cooking time 6 minutes. Calories per pancake kcal. Directions If using an Electric Griddle like me, preheat to degrees. Otherwise, if using a skillet, grease the pan and heat on medium In a large bowl, add all the dry ingredients which include flour, sugar, and baking powder.
Hand mix with spoon or whisk In a separate bowl, add the wet ingredients which include milk, vegetable oil, and vanilla eggs will be added after the next step Separate the egg yolks from the egg white. Then add the wet ingredients to the dry ingredients. Now back to the egg whites. Using a hand mixer, beat the egg whites on medium speed for about 3 minutes until they form a thick and frothy texture Add the frothy egg white mixture to the pancake batter and fold in gently with a wooden utensil.
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