How to Make Perfect Pancakes

Introduction

• Presenter: Frank Proto, professional chef and cooking instructor.
• Topic: Techniques to make light, fluffy, and airy pancakes.
• Goal: Ensure you never have to eat flat, floppy, lifeless pancakes again. This is "Pancakes 101."

Ingredients

Dry Ingredients

• All-purpose flour
• Sugar
• Salt
• Baking powder
• Baking soda
  • Essential for leavening, bubbles, and making pancakes light and fluffy.

Wet Ingredients

• Milk
• Vegetable oil (or neutral oil)
• Vanilla
• Apple cider vinegar (to make a quick buttermilk with milk)
  • Reason: Buttermilk often goes to waste in the fridge.
• Eggs
  • Provide structure, fat, and some leavening.

Mixing Process

Dry Ingredients

• Combine and whisk to ensure no pockets of any one ingredient.

Wet Ingredients

• Combine and whisk to mix thoroughly. Ensure egg yolks are broken up and ingredients are well combined.

Combining Wet and Dry Ingredients

• Method: Fold, do not overmix.
• Reason: Liquid ingredients begin activating baking soda and powder.
• Tip: Batter should be slightly lumpy for the best results.
• Goal: Thicker batter for big bubbles and tall pancakes.

Cooking Process

Equipment

• Preferred: Electric griddle (can cook around 10 pancakes at once)
• Alternatives: Cast iron griddle, non-stick pan, saute pan.

Fat for Cooking

• Choice: Whipped salted butter (for crispiness and flavor).
• Method: Spread butter over griddle.

Cooking Technique

• Spoon Choice: Berry spoon (perfect amount of batter)
• Scooping: Avoid stirring the batter, scoop from the side to keep bubbles intact.
• Placement: Spread batter on griddle without worrying about perfect circles.
• Key: Let pancakes fry around the edges for crispy result.
• Spatula Type: Plastic (to avoid scraping non-stick surfaces).

Flipping Pancakes

• Sign: Bubbles should pop up through the pancake and pancake should be set.
• Method: Quick push, flip away from you (to avoid butter splatter).
• Do Not: Press down on pancakes (it releases the bubbles).
• Timing: Pancakes are ready when they spring back upon pressing.

Serving

• Portion: Usually eats three pancakes (they are filling).
• Toppings: Butter and grade A amber maple syrup.
  • Preference: Real maple syrup (better flavor, use less).
  • Butter: Always whipped salted butter (better texture and flavor).
• Layering: Butter each pancake layer generously, drench with syrup.

Summary

• Making pancakes from scratch is superior to using boxed mixes.
• You likely already have the ingredients at home.
• Worth the effort for better flavor and texture.

Final Notes

• Display: Show light fluffiness and bubbles inside pancakes.
• Taste: Ensure every bite has butter and syrup.
• Encouragement: Try making pancakes from scratch to enjoy the best results.