How to make Pancakes
Included with each pancake recipe.
- Two bowls. A smaller one for the wet ingredients and a larger bowl for the dry ingredients / final mix
- Whisk – In a pinch you can use a large fork
- Measuring spoons
- Measuring cup or ladle to pour mixture onto griddle
- Griddle – I use a low cost electric griddle
- Spatula – I use a Winco NC-RS Nylon Fish Spatula
A common question in North America is why use a scale. When I went to baking school, the first thing we were told is to do measuring with a scale. Especially for flour. Flour packs and a cup of flour can weigh anywhere from 100 grams to 140 grams. I use 120 grams as a cup so regardless of whether you flour is packed or just sifted, 120 grams is a cup. For small measurements I do use measuring spoons.
Why grams and not ounces? Commercial baking is done in grams and my training is commercial.
- Turn on griddle. Heat until drop of water sizzles. 350°F/180°C/Gas 4 – Moderate to 375°F/190°C/Gas 5 – Moderately hot. Let griddle warm up for 10 minutes for heat to distribute evenly.
- In a large bowl whisk dry ingredients.
- In a medium bowl, break egg(s). If you get any shell in it is easy to remove. Whisk to break up the yoke. I sometimes use a large fork.
- Add other wet ingredients and whisk.
- Add 2/3 of the wet mixture to the dry and whisk. This thicker batter makes it easier to work out the lumps. Then add the remaining liquid and whisk.
- Apply non-stick spray or oil to the griddle.
- Pour 1/4 cup batter to make 1 pancake. I use a measuring cup with a long spout.
- For thicker batters, such as the Orange Juice Whole Wheat Pancakes, use a small ladle.
- Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes.
- Holes will appear, pop and not fill in. Whole wheat pancakes will not show bubbles as much. All purpose flour tends to show the bubbles more than whole wheat.
- Flip over and bake until bottom golden brown, about 2 minutes
- Remove and serve with butter and maple syrup or your choice of toppings.
You can freeze and reheat extra pancakes. Store in a freezer bag then reheat at 350°F/180°C for a few minutes.