5 secrets to the best pancake batter

By TASTE, 27 September 2016

Every day can be pancake day. It all starts with the batter. Keep stocked up on the basics and you’ll have a meal at your fingertips – just add cheese, salmon, fruit or maple-bacon butter, like so.

THE FLOUR

The possibilities are near endless, from rice to nut, wheat and buckwheat flours. Combine (or replace) them in batters with other starchy ingredients such as potatoes.

THE LIQUID

Water is commonly used but can be combined or replaced with eggs, milk, coconut milk or cream for a richer result. Fats such as oil can also be incorporated.

THE LEAVENING AGENT

Thin pancakes are unleavened, but fluffier versions need baking powder or yeast.

THE FERMENTATION AGENT

Sour pancakes such as Ethiopian injera and Indian dosa are left to ferment to take advantage of natural yeast growth, much like a bread’s sourdough starter. Cultured buttermilk is used in some countries to fill a similar role.

THE COOKING METHOD

Pancakes in their various incarnations are usually cooked on the stovetop in a pan or on a griddle and flipped to cook on both sides. Some versions are cooked on one side only, however, while others can be finished off in the oven.

See more recipes featuring pancakes here.

TASTE

Article by TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
View all articles
Load more

Comments