Easy Gingerbread Pancakes Recipe - Live Well Bake Often (2024)

FAQs

How do you make pancake batter not runny? ›

Flour is your friend

To fix runny batter, just use a sifter to add in flour by the teaspoon. While flour will help thicken the batter, adding too much will result in something akin to elastic dough, which does not make for especially great pancakes.

This isn't the kind of recipe you should eyeball or guess on. Even a tiny bit too much flour can leave pancakes dense and heavy. Too little flour will leave your batter too thin, and your pancakes will spread more than you want on the griddle, becoming delicate and brittle. You get the same problem with too much milk.

A rubbery pancake can be caused by over-mixing the batter, using too much flour, or cooking it at too high of a temperature. Here are a few tips to make a pancake less rubbery: Don't overmix the batter: Over-mixing the batter can develop the gluten in the flour, which can lead to a rubbery texture.

It'll thicken up a bit as the flour absorbs the water more completely. If it's still too thin you're going to have to add more flour or just make thin pancakes and stack them up five or six to a serving the way the French do it. They're delicious.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Salt: Salt enhances the overall flavor of the pancakes, but it won't make the pancakes taste salty. Milk and oil: Milk and oil add moisture and flavor to the pancake batter. Egg: A beaten egg lends more moisture and helps bind the batter together.

Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side.

Should pancake batter be warm or cold? ›

The first thing you will need to do when creating the perfect pancake batter is to leave out all the ingredients until they reach room temperature. Many people make the mistake of making pancake batter with cold eggs or cold milk and then wonder why the batter doesn't come out right.

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

Cornstarch can be subbed in for wheat flour at a 1:2 ratio. Because it's a durable thickener, you only need half the amount of cornstarch to create the same effect. Also, adding cornstarch to a gluten free recipe is a great way to add softness and texture to baked goods while keeping them grain free!

Overmixing pancake batter can cause your flapjacks to deflate, for two main reasons. The stirring or whisking motion may cause the batter's air bubbles to pop, and can also cause too much gluten to develop. Air and small amounts of gluten are both essential in developing the ideal pancake texture.

Cornstarch: Helps thicken the waffle batter for those perfectly crisp edges. Salt: Balances out the sweetness. Leavening: This recipe calls for both baking powder and baking soda. Buttermilk: Don't leave out or substitute this ingredient!