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Making Pancakes

Updated on July 19, 2018
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Pancakes for breakfast

Pancakes, particularly prepared using whole grain, contain fiber, carbohydrates, and proteins among other nutrients. Therefore, when consumed for breakfast, pancakes provide calories that help meet morning energy requirements. However, adding other nutritious breakfast meals is always recommended. While they can be prepared and eaten at any given time, they have become many people's preference for breakfast. A variety of refreshments and drinks ranging from orange juice to coffee may also be taken along with pancakes.

Sweet Pancakes

Source

Requirements (cookware)

  • A large bowl
  • Tablespoon (s)
  • Mixer (electric or hand-held mixer)
  • A pan
  • A fork/spoon
  • A small bowl
  • Heat (gas or electric cooker)
  • Plates
  • Tablespoon/batter spoon
  • A cup
  • A kitchen scraper/spatula

Ingredients: Some of the ingredients required many include the following

  • Wheat flour
  • Sugar
  • Eggs
  • Milk
  • Cooking vegetable oil/butter/olive oil
  • Salt
  • Baking powder
  • Water

Batter preparation


The basic requirements for making pancakes are water and wheat flour. However, all the other ingredients can be added or omitted depending on one's preferences. Here, it is worth noting that some individuals may be allergic to some of the ingredients such as eggs or even baking powders. In such cases, they may be omitted when preparing the batter.

Compared to other types of dough, batter used for making pancakes is thinner and can be poured on to the pan. When preparing batter, compared to harder dough, the volume of water/milk is higher allowing for runny dough.

Batter preparation procedure



  1. Pour 1 cup of wheat flour in a large, clean mixing bowl
  2. Add 2 teaspoons of baking powder, 2 teaspoons of sugar and a teaspoon/pinch of salt into the bowl
  3. Using a hand mixer or a spoon, mix the three ingredients thoroughly so that they are evenly distributed. This ensures that the ingredients are evenly distributed in the pancakes when they are made
  4. In the second smaller bowl, crack an egg and stir thoroughly using a mixer or a spoon
  5. Measure out about three-quarters cup of milk and pour it into the stirred egg and continue stirring to mix
  6. Using a spoon make a small well at the center of the wheat flour mixture and pour the milk/egg mixture in the bowl
  7. Using the mixer (electric or hand-held mixer) thoroughly mix the flour (mixed with sugar, salt, and baking powder) with the milk/egg mixture: Continue mixing until good, smooth batter without lumps is obtained. Lumps contain small amounts of dry wheat flour. For this reason, it is important to stir continuously until no lumps are seen and thus ensure that a good, thick batter is produced.

Notes


  • Depending on the number of people, the amount of wheat flour may be more or less (half a cup, two cups etc). Increase or reduce the amount of sugar, salt, and baking powder if the amount of wheat flour is increased or reduced
  • Baking powder causes the batter to expand making the pancakes fluffier when they are ready. As such, they can be added or omitted depending on one's preference.
  • When using the electric mixer, reduce the rotation speed to prevent the mixture from being spattered all over the kitchen.

Smooth batter

Source

Notes


As previously mentioned, some people may be allergic to some of the ingredients used to make pancakes. For instance, some people are allergic to eggs and milk and react badly to these foods.

  • For those allergic to eggs, there are a number of substitutes that can be used. These include mashed bananas, flaxseeds, and aquafaba among others. Here, rather than adding eggs in the mixture, any of the alternatives can be used.
  • Water can be used in place of milk for those who may be lactose intolerant.
  • The thickness of the batter will depend on the amount of water/milk. For instance, using more milk/water will result in a thinner batter while a smaller volume of either will result in a thicker batter.

Making pancakes (cooking)


Once the batter has been properly prepared, the next phase will involve the following steps:

  1. Turn on the heater (stove, electric cooker etc) and place the pan on the stove/cooker: Adjust the amount of heat so that it is not too high or low. Whereas too much heat can burn the pancakes, it should not be too low since this may take too much time.
  2. Allow the pan to warm for a few seconds and using a spoon, add a lump (1 tablespoon) of the desired oil into the pan: Allow the oil to melt
  3. By either turning the pan or using the spoon, make sure that the oil/butter covers the entire surface of the pan.
  4. Allow the oil/butter to start sizzling before adding any batter
  5. Once the oil/butter starts to sizzle, use the batter spoon or tablespoon to add the batter into the pan. Spread the batter gently to obtain a nice, round shape: While about 4 inches in diameter Allow the pancakes to cook for about half a minute before turning them over. Once they start producing bubbles on top or appear to turn color (brownish) at the ends, they can be flipped/turned over - While some people who have good experience when it comes to making pancakes can flip the pancakes over using the pan, using a spatula/kitchen scrapper is recommended for those who are not as experienced. This makes it easier to turn the pancakes over and prevents any accidents in the kitchen.

Turn

Source

Serving

Depending on preferences, a range of fruits or toppings can be added to the pancakes for a much better experience. Some of these may include:

  • Honey
  • Syrup
  • Nuts
  • Bananas
  • Jam
  • Cream
  • Additives like coconuts and lemon
  • Chocolate


Sweet honey

Source

© 2018 Patrick

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