huffingtonpost - 2 days ago

Pancake stackI reckon the hardest dishes to cook perfectly are the easiest things to get “good enough” at home, which is why messing them up can be so frustrating.Poached eggs, chicken breast, omelettes, and even mash come to mind – as do pancakes. I think I make a 7/10 American-style pancake (up a couple of points since I began resting the batter for a few minutes before cooking it).Still, sometimes the result is a little chewy, rubbery, and uneven. So it’s a good thing Frank Tegethoff, a food writer and pastry chef who says he’s cooked over 18,000(!!) pancakes, has offered some advice via King Arthur Baking. You should mix your wet ingredients firstI bung flour, eggs, and milk together with baking powder when I’m making my mix, but Tegethoff says that’s not a good idea. “Always whisk the liquid ingredients together first, until you see bubbles begin to form. Then add the dry ingredients,” he said.This means the batter won’t separate, and it prevents over-mixing (which makes pancakes rubbery). Once Upon A Chef agrees with the method, too.As I’ve written about before, the pancake pro says you should rest your batter until it’s thick as well. It’s ready when it jiggles, rather than sloshes, in the mixing bowl.My favourite tip, though? Try using a cookie scoop to get the perfect pancakes (every time I try to use a ladle, my pancakes end up completely different sizes). This way, your pancakes will not only be more uniform, but they’ll take the same amount of time to cook – making the process much more predictable. Any other tips? Yes. For super-fluffy buttermilk pancakes, Gordon Ramsay recommends whisking the whites of your eggs until they’re “foamy”. Then, fold them into the combined batter just before cooking. This works a little bit like chiffon the whites add a little more aeration, which, when combined with baking powder, makes tall and fluffy pancakes even more so.Related...So THAT s Why Restaurant Pasta Is So Much BetterSo THAT s Why Restaurant Risotto Tastes So Much BetterSo THAT s Why Restaurant Strawberries Taste So Much Better

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