How to make Pancakes (Tip)
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 125 grams as a cup so regardless of whether you flour is packed or just sifted, 125 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.
FOR RECIPES WITH BAKING SODA ONLY: Add all wet to dry in one step. Do not whisk too long as the bubbles appear immediately and will be driven out.
- 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. If the bottom is too dark but the top is not set, lower your het temperature.
- 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.