Perfecting pancakes

Sundays offer most of us the only relaxed breakfast we’ll have all week. Pancakes often make an appearance in these leisurely meals, but finding the perfect recipe can be a challenge. Indexed blog The Kitchn offers us their 10 pancake commandments to make sure we’re eating the best cakes around.

Their first tip really applies to anything you are making: start with the best, freshest ingredients. This is no time to use that whole wheat flour that’s been lingering in the back of the cupboard for months. And of course using fresh leavener will make sure that you achieve maximum height for the fluffiest pancakes.

Moving to more targeted tips, The Kitchn advises us to make sure we don’t overmix the batter. It’s okay to have a few lumps in it; mix it too long and you’ll develop too much gluten, which can lead to tough pancakes. Another tip that works well in leisure mode is to let the batter rest for about 10 minutes. This will allow the flour to absorb the liquids, and give the leaveners a bit of a head start. 

If you are looking for more inspiration, try one of these great pancake recipes from the EYB Library:

Orange ricotta chocolate chip pancakes from Two Peas and Their Pod
Sourdough pancakes from Joy the Baker
Blueberry pancakes from Martha’s American Food
Oatmeal pancakes from Smitten Kitchen
Buttermilk pancakes from The Breakfast Book