Why Pancakes Don’t Turn Out Puffy: Major Mistakes

Pancakes are a favorite treat for children and adults alike. The unique thing about pancakes is that while they look similar to the pancakes we’re more familiar with, the method of making them is somewhat different.

Pancakes are puffed American pancakes that look like pancakes or tortillas. American pancakes are made in a frying pan and the cooking process itself does not take much time, the main thing is to know the important nuances.

How pancakes differ from pancakes

The first difference is the thickness of the dough. Pancakes are very puffy pancakes that are much thicker than pancakes.

The second difference is the size. Pancakes are much larger in diameter than pancakes. While you can fry 5-6 pancakes in a 25-centimeter diameter pan, you can’t fit more than 1-2 pancakes in a pan.

The third difference is the texture of the finished batter. Pancakes taste very similar to pancakes. In fact, pancakes are fried from pancake batter, the only difference is that pancakes are made with milk, and pancakes are made with kefir. But pancakes are similar in taste to biscuits.

The fourth difference is the technique of preparing the dough. While pancakes are made with kefir, pancakes are based on whipped egg whites.

What does the fluffiness of the pancakes depend on?

First of all, it depends on whether you sifted the flour. While you don’t need to sift flour for pancakes and pancakes, you can’t use unsifted flour for pancakes.

The next important thing is the temperature of the ingredients. All ingredients, including milk and eggs, should be at room temperature. Using products from the fridge is categorically impossible.

It is also extremely important in what order you will add the ingredients to the dough. If you want really puffy pancakes, mix all the dry ingredients first and only then combine them with the liquid ingredients.

Pancake batter should definitely not be kneaded for a long time. As soon as the dough becomes homogeneous – stop mixing, otherwise, you will ruin the dough. Also, the dough should not be mixed with a mixer, as it will destroy the airy structure of the proteins. Use a silicone spatula to mix the dough, not a mixer, otherwise, the pancakes will be stiff.

The pancake dough should be used immediately after it is made. While yeast dough can stand for several hours, pancake dough will fall over in an hour of downtime. The fact is that the leavening agent will stop working and you won’t get puffy pancakes anymore. Also keep in mind that the faster you use the batter, the more tender your pancakes will be.

If you’re making pancakes with baking soda instead of leavening soda, never put vinegar on the baking soda. Add a few drops of lemon juice. Some chefs also believe that you can use citric acid, but there is no consensus on this.

Also, note that it is strictly forbidden to add toppings to the pancake batter. Berries, nuts, and chocolate themselves are heavy enough and they will settle, thus breaking the structure of the dough. As a result, you simply won’t get puffy pancakes. To get pancakes with filling, pour a batch of dough into the pan, let the dough set, place the filling, and cover it with another batch of dough.

Why pancakes don’t work

Pancakes can fail for many reasons. Pancake batter should not be beaten with a mixer for any length of time. The whipped whites will settle and you will end up with a rubbery batter.

If you add too much flour, you will clog the batter and your pancakes will be stiff.

Pancakes should only be baked in a dry pan under a lid. If you use a pan without a lid, the pancakes will not rise.

If you find that your pancakes don’t fry, you’ve added extra flour. In this case, you can try to save the batter by adding some milk to it. Also, note that the pancakes will be soggy on the inside if you bake them on too much heat or in a pan without a lid. Pancakes should only be baked over medium heat and under a closed lid.

Another reason for failed pancakes is a cold pan. Pancake batter should not be poured into a cold pan. Just like for making pancakes, when baking pancakes, the pan must be preheated well. Before baking the first pancake, the pan can be lightly greased with vegetable oil. But unlike pancakes, all subsequent pancakes can be baked without oil in a completely dry pan.

What to do if the pancakes don’t work

Change the thickness of the batter. If the dough is too thin add flour, if too thick dilute it with milk.

Change the baking temperature. If the pancakes start to burn, with no time to rise or bake inside, lower the heat.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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