FAQ - Pancake (2024)

FAQs

Can you add flour to pancake mix to make it thicker? ›

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.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

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. When you don't add enough eggs, the cakes will be drier and tougher.

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.

Can I Use Water Instead of Milk in Pancakes? Milk adds both flavor and texture to pancake batter, so if you are looking to make pancakes without milk, a simple swap to water doesn't always do the trick. For pancakes made without milk, you'll want to add some flavor through melted butter and vanilla extract.

Some Makers prefer the flavor of our pancakes when you use milk instead of water. Using milk will cause the pancakes to become a darker color. Can you add an egg to pancake mixes? Yes.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

People began using the word “pancake” during the 15th century, and the word became standard in 19th century America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal.

Why are pancakes called pancakes? ›

A pancake is a thin, flat cake that's made by pouring batter into a pan—hence its name—and then flipping it so that both sides are cooked.

The cream of tartar makes the pancakes fluffy and not flat. Add a dash of vanilla for a sweeter flavor.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

It might not be obvious to our eyes, but the melted butter will essentially lubricate our batter, making it very hard for the gluten molecules to latch onto each other and create a matrix. This a good thing, and it will lead to a softer crumb.

It Is A Thickening Agent For Batter And Dough

Now, let's get into its thickening power. Flour doubles as a powerful absorbent that slurps liquids like milk and eggs. It's the wizard behind the cake's final texture and consistency!

To prevent lumps in your pancake mix, use a large whisk to stir the mix in the bowl. This will help break down any lumps of flour. As you've already noticed, breaking up the lumps is more difficult once the liquid is introduced.

To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.