Resting pancake batter
A perfectly smooth pancake batter is usually an overmixed one. Stirring builds gluten, and gluten makes pancakes rubbery. Stop when the flour is just wet and a few small lumps remain. They soften during a 10-minute rest.
Cook on medium heat, flip once
Cook on medium heat, about 190°C (375°F) on a griddle. Flip once, when bubbles pop and stay open and the edges look dry. Don't press the pancake down. That squeezes out air and leaves it flat.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Your pancake batter has small lumps. What does a 10-minute rest do?
The lumps soften as the flour absorbs the liquid. Flour hydrates and gluten relaxes, so the batter cooks evenly.
True or false: Overmixed pancake batter gives tougher, chewier pancakes.
True. Extra stirring builds gluten, which makes pancakes chewy.
What went wrong? You whisk your pancake batter until it's completely smooth. The pancakes come out rubbery.
Overmixing built too much gluten. A few lumps are fine. Gluten makes pancakes rubbery.
Fill the blank: A short rest lets the flour fully ___ before cooking, so lumps soften.
A short rest lets the flour fully hydrate before cooking, so lumps soften. Starch swells as it absorbs liquid, which smooths the batter.
The first pancake is pale and greasy, but the later ones brown well. Why?
The pan wasn't evenly hot yet. Heat the pan first and test it with a drop of batter, which should sizzle.
