As delightful and versatile a breakfast pancakes might be, most of us who make them at home might be posed with challenges that are common yet difficult to navigate. Here are a few common issues and key tips to correct them.
If you have a thick or clumpy batter, make sure to add some milk gradually and thin it out. If your batter seems too runny to make pancakes, simply add a few spoonfuls of flour to thicken the mixture.
If you’ve mixed your batter for too long, chances are that it might yield dense pancakes. Allow the batter to rest for 15-20 minutes to help the gluten relax before you cook with it.
If you’ve poured a ladleful of batter and flipped it too quickly, only to be met with a runny middle, transfer the pancake back to the griddle and put a lid on top for the steam to cook it through.
A pan that is too hot or not hot enough, might result in burnt pancakes or unevenly cooked pancakes. Maintain a medium-low heat at all times before you pour the batter.
The only possible reason for your pancake batter to be glued to the surface of the pan is under-greasing your griddle. Ensure that you apply enough cooking spray, butter or oil before pouring the batter.