4 common pancake mistakes and how to avoid them
We love pancakes for breakfast! They're quick and delicious, and we can create so many incredible variations. But it's not all smooth sailing! Sometimes, they don't turn out as nice-looking as we want them to, and there's several factors to consider.
Today, we're sharing 4 mistakes that are made in pancake preparation, as well as some tricks to get perfect pancakes every time!
Some tips before you start:
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Use quality ingredients. Preheating your pan with GOOD butter will yield a spectacular result!
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Add a big splash of Vainilla Molina for a one-of-a-kind flavor.
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Always add baking soda for a fluffy consistency.
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Use a non-stick pan.
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Use a ladle to get the batter into the pan.
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Cook over low-medium heat.
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Flip pancakes when you see the surface full of bubbles.
Check out the most common mistakes when preparing pancakes!
1. Overmixing batter
It's normal to want to break up all the lumps you see, but the reality is that if you over-mix, the gluten in your batter will start to break down, which will make the pancakes hard.
TIP: Mix just enough to integrate the ingredients, preferably with a balloon whisk.
2. Not measuring quantities
You may think you don't need exact quantities, but when it comes to baking in general, quantities are extremely important.
If you want your dough to have the perfect consistency—neither too watery nor too heavy—you’ll have to pay attention to your quantities of milk, flour, salt, baking soda, etc.
TIP: Use measuring spoons and cups for your pancake recipe.
3. Saving the dough for another day
It might make sense to save leftover dough for another day, but we're here to tell you that's not the best idea.
It's best to make all the batter at once instead of storing leftover batter in the fridge, where its ingredients will lose their properties.
TIP: Make all the batter and freeze the pancakes you won't eat right away.
4. Adding too many extra ingredients to the dough
Overdoing it with extra ingredients is not a good idea either.
Adding too many chocolate chips or fruit can make pancakes either too heavy or too watery.
TIP: Add just a few chocolate chips to the batter to prevent them from going to the bottom and burning. When using fruit, add them as you’re cooking the pancakes.
Ingredients:
4 tsp flour
2 tsp cocoa
1 tsp baking soda
1 tsp baking powder
A big splash of Vainilla Molina
3 eggs
1 tsp lemon juice
4 tsp milk
2 tsp preferred sweetener
Directions:
1. Separate yolks and whites.
2. In a bowl, mix yolks with cocoa, flour, milk and Vainilla Molina.
3. In another bowl, beat egg whites at low speed and add lemon juice. Add sugar little by little and continue beating until stiff peaks form.
4. Fold a spoonful of egg whites into chocolate mixture and continue beating until all whipped egg whites are combined.
5. Scoop batter onto preheated, greased nonstick skillet over low-medium heat.
6. Cook 2-3 minutes on each side.
7. Serve and garnish as desired.
Peach fuzz, the trending color for your buttercream frosting
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