Pancakes guarantee overjoyed kids, There is this auto-pilot delightful mood-set when it is pancake time. My younger one is simply crazy for pancakes, she makes me promise pancake for breakfast on, no-school-days and she enjoys them like an English girl with all the drama of elegance. The word that comes to mind is Dramebaj. She even raises her pinky when sipping from her milk cup like a lady. Her fictitious stage for the performance is my dining table. I enjoy seeing her and sometimes I do accompany her, in the performance and serve her hot pancakes like a butler from the royal kitchen. It’s total fun and I wonder if this will all vanish as she grows up.
Pancakes at home is not a task, its super quick to whip up a few ingredients and cook them on a hot griddle. I know sometimes those imperfect pancakes happen sometimes burnt, sometimes undercooked, chewy and sometimes dense. I have a sackful of guidelines for flawless pancakes. Egg-free pancakes or pancakes with eggs, you will achieve marvellous, soft, fluffy, airy pancakes every time you cook them in your home kitchen. Be with me as we discuss all the dos and don’ts of pancake making further in the post.
If you see into our Indian food culture, pancakes are not new to us. They have been a part of our food routine since a very long time but in a different avatar. India has innumerable varieties of pancakes spread across different regions in the country.
Besan ka Cheela, dosa, uttapam, appam Thalipeeth, Sarvapindi (is a spicy crispy pancake made of rice flour and peanuts).
For a sweeter version, we have Malpua, Meetha Pooda, Pati Shapta (In Bengal, these pancakes are stuffed with date palm and jaggery topped with grated coconut). Ale Bele is a simply delectable, soft and melt-in-the-mouth sweet Goan pancake. Kholasapori Pitha is a type of rice pancake from the North-Eastern region of India. Pathiri is a traditional and authentic pancake from Malabar in Kerala, it is made using rice flour, and rolled out into thin pancakes and cooked.
Pancakes are not new to us but today kids like to indulge in the American pancakes. These pancakes seem tricky, especially if you don’t use eggs at home. I have this eggless pancake recipe for you here. But you must go through these points mentioned here below before going ahead with the recipe.
Unlike Indian pancakes, these American pancakes are more like cakes. If you are new to the kitchen, remember or follow the recipe. I personally like to remember recipes by ratio. Ratios are like formulas for recipes. You can solve/make any dish if you have a ratio for basic core ingredients. For pancakes – 2 parts liquid, 1 part egg, 1/2 part butter, 2 parts flour
Little sugar and vanilla are to be included in the recipe as well. This ratio is for the standardised, well-propositioned batter in terms of consistency.
You can also replace 25 per cent of the flour with cornmeal, whole-wheat flour, buckwheat flour, or other ground cereals or grains for differing flavours and textures.
Always add liquid to the dry ingredients gradually. Whether its chapati atta or a Basen ka chilla or an uttapam batter. This way one can control the consistency. A very thin batter will spread unevenly and result in flat pancakes, while a too-thick one won’t spread much at all.
Though I have given you the ratio, still be sure to add the liquid slowly and be the best judge for the batter. The right consistency is shown in the picture here.
Have all your ingredients at room temperature. Give the batter rest before cooking. A rest of at least five minutes allows an even hydration of the batter. You’ll see a difference in the batter after it rests.
Use baking powder and baking soda as a raising agent. They play an extremely important role in glorifying pancakes.
Baking soda combined with baking powder is essential if you are making eggless pancakes. For pancakes with eggs, you can solely use baking powder.
Don’t overmix the batter or else the pancakes can end up flat and dense. Do combine the wet and dry ingredients until they are just mixed. Over mixing will result in tough and chewy pancakes.
Using a griddle or heavy-bottomed non-stick frying pan is advisable. For a deliciously gorgeous golden brown exterior and even shape, pancakes need hot (not very hot), even heat. Evershine Non Stick Cookware Granite 265mm Mini Uttapam (7 Cavity) – Mini Pancake Maker, Mini Crepe pan, Idli pan, Pancake Moulds
To check the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior.
Minimal greasing is best: pancakes aren’t supposed to be fried. Rub on a little vegetable oil or butter with a paper towel.
Don’t get distracted while cakes are on the griddle. Do keep a watchful eye on the pancakes and adjust the heat as you’re cooking to prevent them from burning.
Don’t flip the pancakes too early, or they could fall apart or fold in half. Look for bubbles! When bubbles form on the pancake surface once you put them on the hot griddle or pan, then that is your clue that they are ready to flip or you can turn it over. White flour pancakes are ready when bubbles form and start to break on the surface of the batter. Whole-grain batters are ready sooner.
Flip once and only once. That’s just a rule you have to follow. Carefully slide the spatula under the pancake to loosen it from the pan. Lift the pancake onto the spatula, tilt the pan, and carefully lay the pancake on its other side into the pan.
Do not press! When cooking pancakes, let them raise so you will have your desired fluffy pancakes. Pressing the pancake will make them flat and undesirable to eat.
Do not overcook! Remove the pancakes from heat once it is golden brown and cooked through. Prolonging the cooking time will also make them tough. Usually, 1-2 minutes on each side is all you need to cook them.
Pancakes are best served fresh from the griddle or while it is still warm.
If you need to serve lots of people at one time, you can keep pancakes in a 200°F oven, spread on a baking sheet lined with a kitchen towel. Don’t stack or even overlap them or the resulting steam will make them flabby.
For reheating in a microwave – spread the pancakes on a kitchen towel in a microwave-safe plate, heat them for 20 seconds with some water in a bowl kept beside them. Enjoy soft fluffy warm pancakes.
1 cup (128 gm) all-purpose flour
2 tablespoons (25 gm) sugar
1 and 1/4th teaspoon (5 gm) baking powder
A pinch of salt
1 cup (250ml) milk
2 tablespoons (30 gm) unsalted butter, melted
1 tsp vanilla extract
Assorted toppings, such as butter, maple syrup,
confectioners’ sugar, honey, jams, preserves,
sweetened whipped cream, or chocolate syrup
Combine the flour, sugar, baking powder, and salt in a medium bowl and stir using a balloon whisk to combine.
In a medium bowl, whisk together milk, melted butter and egg. Add the wet ingredients gradually to the dry ingredients and combine using a whisk. Do not overmix. Let the batter rest for 5-10 minutes on the kitchen counter.
Heat a nonstick griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub the pan with the oiled paper towel.
Pour almost 2 tablespoons of batter into the pan for one pancake. Cook for 1 minutes or so, until bubbles, rise to the surface and the base is golden brown.
Use a thin spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter. Serve hot with your choice of Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup. Enjoy!