Mile-High Pancakesby Joe G in Rouxbe Recipes
Fluffy, comforting and oh so yummy pancakes!
- Serves: 4 to 6
- Active Time: 15 mins
- Total Time: 25 mins
- Comments: 95
- Views: 29357
- Success 94%
In a large bowl, sift together the flour, baking powder, sugar and salt.
*If you have griddle or flat top, then preheat it to medium-high.
In a separate bowl, whisk together the buttermilk, eggs and oil.
To mix the batter, first push the dry ingredients to one side of the bowl and then pour the wet ingredients into the opposite side.
Then slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing.
Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react.
Before you start cooking, make sure your griddle is nice and hot. If you do not have a griddle, then preheat a fry pan (preferably non-stick) to medium or medium-high.
Once hot, ladle about 1/2 to 1 cup of batter onto the griddle. Let the pancakes cook until you start to see bubbles break the surface.
Then flip and continue to cook on the other side. It should take about 3 to 5 minutes to cook the pancakes, but this will depend on your heat source, and how thick your pancakes are.
Once done, serve immediately with butter and maple syrup.
Swiss Cheese Pancakes: Yes, it may sound weird, but I am here to tell you they are really good.
To make them, thinly slice 2 pieces of Swiss cheese per pancake. As the pancake cooks on the first side, lay the cheese onto the raw batter. When you flip the pancake over the cheese will sort of melt and brown slightly. Once done, serve with butter and maple syrup and you are in for a real treat. It's that whole "sweet and savory" thing all in one.
I halved the recipe and served them with carmelized apples to both my girls. I was regretful I hadn't made the full recipe because I would have had seconds they were just that good. I'd say without a doubt these are the best pancakes I've ever made in my house....of course don't tell Aunt Jemima that.
I use a very similar recipe for a silver dollar version (which is what my hungry bunch asks for).
1-1/2 c. All Purpose Flour
2 tbsp Granulated Sugar
2 tsp Baking Powder
1 Stick Unsalted Butter (cubed and melted)
2 Large Eggs
1 tsp Salt
1-1/4 c. Buttermilk
Combine flour, sugar, salt, baking powder, and slowly add butter. Next, add eggs and stir in buttermilk a bit at a time. On the griddle they go with a bit of butter and cook until bubbly and turn.
The mix is just thick enough that you can control the size of the pancake, but thin enough that they stay individually thin as a silver dollar pancake should.
I use a measuring cup (1/4 c.) to ladle out each portion while cooking.
The recipe below originally called for 3 tsp of baking powder to get an awesome fluffiness, but the baking powder made it extremely sour and uneatable. My next attempt I used only close to a tsp of B.P. and they were yummy but, no that fluffy. Can anyone help. Is it the kind of baking powder I use? its Foodclub Baking soda. it says for cleaning and baking. Thanks,
My home recipe is
1 1/2c milk
3 tbsp melted butter
Have you tried the Rouxbe recipe (this recipe) for pancakes, they are very good and they rise very nicely. We use this recipe all the time (preferably with the buttermilk).
Try this recipe and see what you think, I would provide a link to the recipe, but this IS the recipe!
I was really afraid to try this recipe at first because of the huge amount of baking powder ,I actually thought it's a typo at first ;D.
The batter is really scary it looked like soap foam ( or at least mine looked like one) but this is by far the best pancake ever.....
Is it possible to substitute some of the flour with pecan or almond flour ?? or will this affect the texture of the pancake?
So glad you liked the pancakes Khaled. The batter does look quite foamy and fluffy, but they sure cook up nicely and they also happen to taste really great. This is certainly a "go-to" pancake recipe.
As for substituting some of the flour for pecan or almond flour, I actually don't know how it would affect things, it may make them a bit more dense. Maybe try substituting 1/3 of the all-purpose flour for another type to start. I suggest trying it and then sharing your feedback with us. Cheers!
Two important things to always remember:
1. Don't over mix (do the second exercise in the wheat/gluten exercise to find out why.
2. Let the batter sit for about ten minutes for the baking powder to start to react and then gently ladle onto griddle (don't mix at all after the first very quick mixing of ingredients). You want all this air in your pancakes.
You can certainly do this but only do it in batches - batches the size that you would make.
If you double, triple, etc the batch and then sift, what can happen is that when you scoop out say a 1/3 of the dry mix, it may not contain the right proportions of salt, sugar, baking powder, etc.
So make a batch, sift, bag. Then make the next batch, sift, bag, etc. so that you end up with consistent results when you add the wet stuff.
Honestly we just scoop and sweep but the spoon method would also work. You will see that these pancakes are very easy to make (and measure) the only trick is to not over mix them when you are making the batter. See the lesson on Wheat and Gluten for more info on this.
Good luck, I am sure you will love them! Oh, one more thing, the recipe calls for buttermilk or milk...use the buttermilk, it makes for the best pancakes.
We do not have a conversion chart available on Rouxbe yet. One cup of all-purpose flour is the equivalent to 140 grams. For baking recipes that use strict formulas, we will post the measurements in weight as well. Weighing ingredients does provide the most consistent results when baking/making pastries, etc.
In the meantime, here is a good link for some common ingredient conversions. Happy Cooking!
I'm looking forward to trying this pancake recipe, however, I have a quick question before trying it out. My husband's diabetic, so I'm always trying to switch out whole wheat flour for white flour in recipes (I also like to keep as much white flour out of my kids diet as possible). Do you think whole wheat flour will prevent the pancakes from being light and fluffy?
Thanks so much!
If you regularly substitute whole wheat for white flour, I am sure you are already aware that things are more dense and even chewy when you use all whole wheat flour. Same things for these pancakes, without the white flour these pancakes will lack that airiness, that makes them "mile-high pancakes".
Here is another thread that talks about this as well. It's actually part of the discussion from the Wheat & Gluten Lesson. Cheers!
I make these every chance I get when I cook breakfast for the family. Its a big change from the runny pancake batter that come in boxes at the supermarket. They literally are pan "cakes"!! sometimes I have trouble getting that perfect golden brown colour though?
PS adding cheese is a must try!!
I thought I'd write back about my experience in substituting whole wheat flour in this recipe. I did 2 different versions: 1 with 1/2 white 1/2 ww flour, and the other with straight ww flour. I actually didn't notice too much of a difference between the 2 versions and they both turned out great and still turned out "mile high". It must be all the baking powder that keeps them nice and fluffy. They weren't too dense or chewy. I gave my kids the 100% ww version and they gobbeled them up. I'm thinking about grinding up some other grains. such as oats and incorporating them into the recipe. As a side note, I also made the laminated pasta with whole wheat flour and it turned it great. I think I just had to boil the noodles for a minute or 2 longer.
Not sure what the experts at Rouxbe would say, but when I don't have buttermilk on hand, I make my own "sour milk" by adding about 1 tsp of vinegar to every 1 cup of regular milk. You have to let it sit for about 10 minutes before you add it to the recipe. You'll know it's ready when the constistency changes. Sounds unappetizing, but the milk will be a bit "chunky". Hope that helps.
I usually need to add more vinegar or fresh lemon juice to get the mixture to thicken enough: 1 tablespoon vinegar or fresh lemon juice to 1 cup of milk. Let it sit until it thickens.
I'm sure the substitution would work well for this recipe. I haven't had a lot of success though when using the substitution in the Cinnamon Raisin Oatmeal Pancakes. It just never seemed to get thick enough so I stick to the real thing for that particular recipe. Hope this helps!
Carlos, do you have yogurt where you are? I used 1 cup yogurt mixed with 1 cup milk, this time to replace the 2 cups buttermilk.
I always used sour milk (milk plus vinegar or lemon juice) in the past to replace buttermilk in recipes. Sour milk is thinner than buttermilk, so use a bit less.
Both buttermilk and yogurt are cultured milk products, but sour milk is not, so sour milk will not provide as much rise. Cultured milk works a bit like a sourdough starter.
This is the first time I felt like I could afford to "waste" yogurt in pancakes. In the past I only cooked frugally and nutritionally, and never for the pure enjoyment or to learn. I'm glad I did these "right" as they do taste yeastier than sour milk or regular milk pancakes.
Richard did you add baking soda or baking powder. Baking soda is more potent than baking powder and has to be neutralized by the correct amount of acid. Baking powder is complete in itself, and more of it is used, and it is usually double acting, meaning it rises a second time when heated, not just when liquid is added. 1 tablespoon of baking soda is a huge amount. 1 tablespoon baking powder is just right.
I haven't baked anything in over 6 months and have kept my flour in the refrigerator where it has dried out, so my batter came out too thick. I stirred a little more milk into the batter to try and thin it, but it wasn't enough and I didn't want to try stirring in more, because I was afraid of overworking the batter.
I've never had such a tender pancake when the batter was so thick. I think it's because of the extra rise from the yogurt.
When flour is dry, do I use less flour, do I increase the liquid, or do both?
I'm just comparing this recipe to one I have for buttermilk pancakes. Mine calls for separating out the egg whites, beating them, then folding them in at the end before frying. Is this achieving the same effect as your large amount of baking powder? If so I might prefer your simpler method.
I also tend to use Rice-bran oil instead of vegetable oils. Would that be ok here? I think I'll try this recipe tomorrow for breakfast!
Whipped egg whites can be used to leaven, so, yes, it is relatively the same thing. If you were to substitute the whipped egg whites in your recipe with baking powder, I don't know how they will turn out - you'll just have to try it out for yourself (if this is indeed what you're asking). I am not familiar with rice-bran oil, but if you use it for cooking and it is neutral in flavor, it should be fine for pancakes. Cheers!
pro tip, do NOT put rice-bran oil in these! :-) I made a few different batches, all single serving size, and I think butter works best. Also I found that there's is no need to butter the pan, if its non-stick and cleaned properly the pancakes come out nice and golden. I noticed that my pan was hovering around 325f ish but your mileage may vary.
I tried these topped with a spiced ricotta as follows:
60ml Canadian maple syrup
1/2 tsp ground cinnamon
blend in a processor until smooth
then dollop on top of the pancakes.
As a nice side to all this I had maple syrup pears, as follows:
250ml Canadian maple syrup
orange and lemon rind, and the juice from said orange and lemon
1 tsp vanilla extract
3 ripe williams pears, peeled & quartered
combine in a pan and simmer for 12min until tender and glazed
This took a bit of effort (certainly not the lazy Sunday morning kind of pancake) but was simple AMAZING. If you need to impress a special someone with breakfast, this will do it. mmmmm....
I made these pancakes exactly as the recipe describes, but the batter was extremely thick. When I went to 'ladle' it on to the griddle, it was more like having to scrape it off of the spoon and flatten it out!
They were DELICIOUS, but I'm thinking that maybe my buttermilk was thicker than usual? I used Island Farms buttermilk. Maybe I should just sour some milk instead? Or should I just add more than the 2 cups of buttermilk?
Suggestions would be appreciated!
Sounds like you may have just needed to add a touch more buttermilk. Next time make them as usual and if they are too thick add a tablespoon or so more buttermilk until you reach the desired consistency. The batter is supposed to be thick but not so thick that you have to scrape it off of ladle and flatten them. Cheer!
Mine came out too thick too. I had stored my flour in the fridge and it had dried out. If you think your flour has been stored in really dry conditions, you can add some water as well as more milk.
When my pancakes are coming out thick, I like to cover the pan to make sure the middles cook.
There are two questions from two different people posted that i too wondered about, but i don't see the answers. One was the question about storing extra batter in the refrg, and the other was about getting the golden brown color when cooking the pancakes. Any suggestions??
Ideally, once a batter has been mixed, it should be used. The batter begins to activate baking powder or baking soda, so letting it sit for long periods of time will decrease its leavening power. You can always try cooking the pancakes the next day to compare the results. If you know you won't eat the entire recipe, cut it in half and don't mix until you are ready to cook.
Sometimes, the first couple of pancakes tend to be lighter in color. Make sure your griddle has been preheated and well-oiled. Make a small tester pancake to test the temperature and you'll be good to go. Cheers.
An old trick I found out about, when you don't have buttermilk on hand is to use an equal amount of yogurt. Yogurt I tend to have on hand more often than buttermilk. Yogurt looks really thick, but it must thin out in the cooking, because I have never had any problem using this substitution. If it looks too thick for you, you can always add a touch of milk.
My oldest daughter told me yesterday that these pancakes are our family tradition since I make them every Sunday for my girls. I hadn't thought about it that way but if that's how she feels then that's how a tradition is born I guess. All three girls want to help make them which can make it challenging at times.
I think we've pretty much mastered the recipe and we alter it weekly depending what's in season. Right now we are making lots of blueberry pancakes and I never have buttermilk so I just add a shot of lemon juice. I use a non stick electric dutch oven and I never oil it. We always half the recipe and we've never had a bad batch. I'm not sure if it's a tradition just yet but these are the best pancakes I've ever had.
In the comments back on August 13, 2008 the discussion was about replacing the oil in the batter with butter for added flavor. I tried this by melting the butter in the microwave and then stirring it into the other liquid. However it the butter seemed to solidify and form lumps since the liquid is below the melting temperature of the butter. Is there a way to avoid this?
The other ingredients would have to be a similar temperature to avoid this. The important thing is that the pancakes turned out.
I have personally made these pancakes hundred of times and I have never used butter to make the batter...but that doesn't mean I do not lather them with butter after they are cooked :-) Hope this helps. Cheers!
I know these are called Mile high pancakes but my questions basically applies to all recipes with flour, baking powder or soda. I do live in the Mile High City (Denver, CO). Do any of your recipes make notes if there is a change for high altitude?
I know most pre-made batters usually require some extra flour living here. I want to try these but want to make sure I get it right.
To quote Chef Tony from this thread:
"High Altitude Cooking - Complex question, for us to answer at this time, just like modifying recipes for diabetes is complex yet quite real and valid. However, my suggestion is seeking out cookbooks that deal with altitude cooking - I'm sure there are some good ones out there. From the top of my head, even Joy of Cooking talks about some general rules, but only general ones. I'm sure there is clearer information out there from sources that have tackled this issue for regional/practical reasons. But I like the fact you offer our forum a suggestion already. Go one step further, try YOUR modifications (note plural, for that's what cooking is all about - going to the drawing board more than once) and post the results. Rouxbe users can be teachers as well as users. As a teacher I often encourage my professional students to TEACH ME something I don't know. Let me know your results."
You may want to check out this thread as Ian P gives some good suggestions. Cheers!
Thanks for the link. I checked out some of the threads. I'll continue to post anything I learn about tweaking the recipes for high altitude. I went ahead and made the pancakes and added about 1 TBLS of extra flour. They came out great! Very tasty, light and fluffy! I went with Ricardo S' suggestion about the apple slices but left off the cheese. Just a few thin slices of apple on each came out delicious!!! Even my husband liked it. I can't wait to try the oatmeal raisin recipes. That looks really good!
Regarding baking at high altitudes, I just came across this bit of information from Bob's Red Mill that you might find somewhat helpful:
Here are some basic steps for high-altitude adjustments:
Baking Powder: Reduce each teaspoon by 1/8 to
Sugar: Decrease each cup by 1-2 Tbsp
Baking Soda: Reduce just like Baking Powder
Fats: No adjustments needed
Oven Temperature: Increase 25 degrees F
Cooking Time: Increase Slightly
Mixing: Be careful not to over mix. Do not over beat eggs.
Cookies: Usually no adjustments needed.
Yeasted Breads: Decrease the yeast by 1/4 tsp. Use less flour per cup of liquid. Yeast breads rise more quickly at higher altitude, so watch carefully. Bake at higher temperature, for less time.
For more in depth information, you might also want to pick yourself up a good cookbook that is specifically focused on high altitude baking. Hope this helps. Cheers!
i hesitated before making these pancakes. i was concerned about about the amount of baking powder there was in the recipe. after i made these pancakes i wondered what all the fuss was about. these pancakes were absolutely delicious.
they were fluffy and light, they were also quite filling. as a result there were a lot left over. i decided to freeze them as an experiment. i want to know how they will turn out after they have been reheated.
just one problem though, inspite of the pancakes being fluffy i don't think they rise the way they should have after all i had no buttermilk.
i think i will be using this recipe from now on.
I have made this recipe several times and it always comes out great. I store extra batter in the fridge wrapped tightly around the bowl. It lasts a few days.
I made them this morning and used a smashed up banana and mixed it in with the wet ingredients before incorporating it into the dry. Came out super delicious!!!! I love banana in pancakes. Probably my favorite variation!!!
The pancakes are very good and tasty. We don't eat them very often but when we do we pig out. I love to use different flavored syrup. Even some of the home made ones are nice. try them with butter and jalapano jelly, (Home made) between the cakes. Verry good.
We usually make pancakes from a discount boxed mix with ok results. (I know, I know... but at $2.50/box it was tough to resist!). Decided to try out this recipe side by side with the boxed mix and see what the difference was. Didn't have buttermilk so used regular whole milk. Cooked them side by side and then did the tasting. Well my hubby who didn't know which one was which couldn't tell them apart. I had a tough time as well but found the boxed mixed had a slight flour-y taste. Other than that, they were pretty close to identical in looks and taste. Basically - nothing special. Then bought some buttermilk and made this recipe again and the results were unbelievably different. With buttermilk, these pancakes are the BOMB!! Double or maybe even triple the height, delicious flavor, a tad crispy on the outside and soft and tender inside. Just beautiful results and no way we can go back to the boxed mix after this. Then today, made them again and added a small amount of vanilla extract just to see what that was like. Results with the vanilla - meh,,, I personally didn't like the alteration. To me it completely neutralized the tang imparted by the buttermilk to the point of being a bit boring compared to the taste with no vanilla. Still amazing pancakes though and will always make these from now on. Thanks for the great recipe!
Excellent that you ran your own taste test and we are happy that you enjoyed the pancakes. If you go a step further and calculate the cost, I'm sure you'll find that these pancakes are even cheaper than $2.50 a box. It's easy to rely on convenience foods, but so freeing when you can make them on your own. It doesn't take much time at all and you know exactly what goes into them. Great job! Cheers!
Hi, I've been away for a while, but ROUXBE is always on my mind!
I'm having a brunch this sunday and for the breakfast part I'm making pancakes (so glad you posted this on FB or I would not have found it!).
My question is how should I multiply this recipe, for 37 adults and 14 children, knowing that there will be other food? I'm doing a pancake bar and a salad bar. I hope this is not too complicated! thanks
This recipe makes 8 to 10 pancakes. Not sure what else you are serving but as long as there is other food, I'd prepare for about 1.5 to 2 per person (not all will have it). If you are not having much else, shoot for 2 to 3 per person.
Once you figure that out, then just multiply the recipe to reach your yield. Note: you'll need a good sized griddle to keep up with the demand, but they will be a hit. And don't forget to use buttermilk.
Have fun! Enjoy. Joe
WOW that response was fast. Since pancakes are on the heavy side, I decided to lighten the savory meal with a soup (butternut squash) and salad bar. I'm going to marinate chicken breasts so I'm currently reading up on the marinade lesson! Wish me luck. Oh and I'll be sure to report back on the pancakes! THX
It is best to choose a fruit that has low water content (i.e. apples, blueberries, raspberries, bananas etc). See the notes section in this recipe. You can also place berries on the raw side prior to flipping the pancake over. You can strain the excess liquid from overly wet fruit but you can't really press it (i.e. oranges) to get the liquid out and still maintain its integrity. Some fruits are just better suited with certain dishes than others. Cheers!
Sorry for the double post, but I have another question.
I have a rather large family, and space is limited on the griddle I have, so I have to make the pancakes in a pretty large number of batches. I find they get cold even keeping them covered and on a warmed plate by the time I'm done making all of them. Is there a way to keep them hit for ten minutes, or do I just have to serve them as they're done? Thanks for everything (:
You can keep them on trays for a few minutes in a warm oven but really, pancakes are one of those things that are best served as soon as they are cooked. If you cover them, they can steam and turn soggy. Aside from your griddle, you may also want to get a few pans going as well so you can cook them up faster so you can serve them faster. Cheers!
I'm sitting here with a full belly having just made these for the first time. I surprised my wife by offering to make pancakes this morning. As I'm mixing things she asked why I just didn't use Bisquick? My response was that I was trying to learn. After these pancakes I think she'll insist on the real thing from now on.
I'll add my agreements to the other first timers for this recipe; after the quick mix and sit I though I'd messed something up. Too much flour? Was that a typo on the BP? It looked like oozing lava. When I ladled it into the pan I figured "Ok, we're going to have thin limp biscuits." Nope, other than a little temperature control problem on my part (still learning the new cook top) they were great.
The amount of baking powder in the recipe (2 tablespoons) is indeed correct, that is a big reason why the pancakes rise so high. That's why we call them "mile-high pancakes :-)
Glad you like the pancakes. I know they have been in our family (both personal and Rouxbe family) for many years now. Cheers!
With my wife adopting a vegan diet one of the things she missed taking part in was Sunday morning family breakfast made by our kids.
Then we found a Vegan alternative.
For the buttermilk substitute 1 cup of soya milk with 1 tsp of fresh squeezed lemon juice.
For the egg use 3 tbsp of apple sauce.
I did the Pepsi challenge and I couldn't tell the difference. Actually I liked the texture on the Vegan pancakes better. I think we have a new tradition starting next week.
So glad that you liked the pancakes Dave. And yes, cooking is all about adjusting the heat. It will depend on your heat source, the pan you are using, the thickness of the food you are cooking etc. Nice work for trusting your instincts. Keep up the good work. Cheers!
My 9 year old son and I made these substituting the liquid buttermilk with the dried. The pancakes got to be about 1/2 mile high. Not sure if it was the powder or my son being over zealous with the mixing. Still tasted good though:). You've hooked my son into watching cooking videos with me before bed.
It is hard to say exactly what might have caused your pancakes not to rise as much. It could have been that they were over mixed or it could have been the buttermilk powder. While there are some bakers that say fresh buttermilk and dried buttermilk are the same, there are those that say they are not. Some bakers even prefer powdered for baking. We have only ever used fresh buttermilk in this recipe.
By the way, I am thrilled to hear that your son and you are watching cooking videos before bed. Hopefully he's not just watching them so he doesn't have to go to bed :-)
I've tried this recipe a few times now, but not really getting the results many others seem to get. As far as I know, you can't really buy Buttermilk in Norway, so I've been trying some substitutions. 50/50 milk and yoghurt was pretty awful - made the pancakes soggy and dense. Thickening milk with lemon juice worked OK. However, with 1tbsp of lemon juice per cup of milk I thought the lemon taste was quite noticeable in the pancakes, something I didn't really care for.
Milk problems aside, I think the recipe benefits a lot from more salt - maybe as much as 1 tsp. I may be mistaken here because of my milk issues, but the few times I tried this recipe, they came out kinda bland, something that I've confirmed can be fixed with more salt. I also think the sugar is unnecessary, especially if you're sticking sweet stuff on top of it later. Leaving the sugar out also enables me to put leftover pancakes in my kids' lunch boxes the day after :)
Benson, I sounds like you aren't letting them cook long enough on the first side. I make these pancakes almost every Sunday morning and it took me a number of tries to get the time/temperature down right. The combination I've settled on is a low enough temperature (medium high on my stove) that they can cook for about 3-4 minutes on the first side and have a nice golden brown when you flip them. At this point the middle of the pancake is solid enough that you can flip it without them being runny. The second side takes only about a minute or two.
One added benefit of the longer cooking time is that if you add fresh berries, like fresh blueberries, the berries start to cook and get soft and juicy with a great consistency.
Hi, I tried the recipe. Since I am new, I follow everything to the letter. I made the butter but it was too wet and dense (because it stuck to the ladle i sprayed some pam on It). Also had to lower the heat because medium high burned it. I stopped mixing the batter as soon as the ingredients were combined but I wonder if I was supposed to do something different. But they taste awesome! :)
Stanislao, I'm not sure what you mean by "too wet". The mixture is quite dense. I use a 2oz ladle to drop them on the griddle and use my finger to help each dollop along. Probably not food safe, but then it's just for myself and my wife. I wouldn't spray the ladle. Just go with it as the recipe calls for. Adjust your heat and time to suit your stove and taste. I burned a few as well while figuring it out. Remember that cooktops are different and one models medium might be another models high.
Thanks for your comment, I really appreciate it. By "wet" I mean....sticky. The batter stuck on everything: the ladle and the spatula i used to spread the batter attempting to make a circular shape. Not quite easy.... but even though they were oddly shaped, they were quite good :)
The recipe I use at home is identical to Rouxbe's w/ 2 exceptions:
-My recipe uses both Baking Powder and Baking Soda
-My recipe does not put any oil in the pancakes
Why aren't you using Baking Soda?
Why are you using Oil? The oil made the pancakes heavier
My first question is, "How do they compare?". There are thousands of different variations to a pancake recipe so the bottom line is, find the one that you enjoy the most.
Baking powder is the leavening agent in these pancakes. It's what gives them that light, airy, "mile-high" texture. Oil helps prevent sticking. I haven't tried omitting it, but you could try and compare the results.
I might have overdone my batter the first time and didn’t work on it more with the leftover (as it was said in the course). Or maybe I didn’t use enough milk? Did you get the same kind of texture as on Rouxbe photos? My pancakes were more ‘bready’ than theirs. Maybe they used flour that was closer to pastry/baking one than mine? Here are my photos: http://goo.gl/7YThj
Those pancakes look pretty good Piotr, but if you feel like they were over mixed, then perhaps they were. I suggest that you try making them again, only be sure to just lightly mix the batter.
Note that we did just used all-purpose flour and not a pastry/baking flour. With that said, where one lives can make a difference when it comes to different flours. But before you over think that part, I suggest that you just make them again. Hope that helps. Cheers!
Hi there. Just made these pancakes and they turned out light and fluffy. Just a quick question about mixing the wet and dry ingredients together. I used a wooden spoon to mix the ingredients but I see in the picture with the recipe that a whisk is being used. Does this make a difference?
Also, I mixed everything just until the dry ingredients were incorporated but the batter wasn't smooth and remained quite thick. Should I have mixed a little more? I guess what I need to know is what consistency a properly mixed batter should be.
Out of curiosity, did you do this exercise as part of the "Cook's Road Map" (task 152)? And if so, it's best to ask the course questions right in the course itself, that was the related questions are all together. Just click on the "Questions & Support" button at the bottom of that task page.
With that said, I can totally answer your question here. Basically, you are just looking to bring barely bring together the wet and dry. As per Step 3 "slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing. Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react."
The batter will be thick and somewhat lumpy. It may even be hard to ladle onto the grill (or into the pan). By not over mixing, you create more air and more air makes for lighter and fluffier pancakes. Hope that helps. Cheers!
I did this exercise as Task 10 of the Pizza and Pasta Sample Course.
It sounds like my batter consistency was the way it should be. I think the reason I wondered was because all these years I've been making my pancake batter smooth and runny! No wonder I haven't been a great fan of pancakes.
Thanks for your help.
Someone asked about recipes that call for baking powder and baking soda in their pancakes. I heard this trick somewhere but I can't remember where. I think it was a recipe for cookie and I think it's a great trick to remember the key difference and how each ingredients reacts to the temperature.
Baking powder causes your ingredients to rise as the temperature increases.
Baking soda causes your ingredients to deflate once you get up to a certain temperature.
This explains why cookies has such a wonderful textures after baking. Now, why would we want to put baking soda in the pancake? One other thing that I just learned, is that baking powder already has a little bit of baking soda in it. That was an interesting find.
Baking powder and baking soda are different and they each have their place. Baking soda is reactive with acid - so in a buttermilk pancake recipe, the acid comes from buttermilk. In terms of the ingredients "deflating" - I'm unsure what you mean here.
Most baked goods will have a structure (from gluten or otherwise) that will stay intake after cooking as a result of the protein cooking and/or gelatinization of starches. In other words, a scone made with baking powder doesn't deflate or become flat if cooked at too high a temperature. I hope this helps. Cheers!
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