The first pancake. It’s a phenomenon that persists, even with the most experienced pancake makers. Everyone knows what it looks like: very thin, lighter in color. It’s such a common occurrence that a web search for “first pancake phenomenon” brings up a myriad of Q&A threads, blog entries and articles about this subject. The phrase “the first pancake” has become universally known to describe something that is a first draft, or a throw-away as in the first attempt at something new. In my home, it is understood that the first pancake is the one that starving children (and parents) will fight over while waiting for the “good ones” along with the rest of breakfast to finish being made. Well, no longer! I have found some secrets to getting fluffy, yummy pancakes whether from a mix or from scratch, and some tips on making the first one as perfect as the last.
Although all of the following tips hold true for batter made from a mix or from scratch, here is the recipe I used for my pancake batter, adapted from the Better Home and Gardens New Cookbook (my favorite book to experiment from):
Pancakes:1 ¾ cups all-purpose flour
2 T granulated sugar
1 T baking powder
¼ t salt
1 egg, slightly beaten
1 ½ cups milk
3 T cooking oil
1. In a large bowl stir together flour, sugar, baking powder and salt. In another bowl use a fork to combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. For each standard-size pancake, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
Mixing the Batter
Apparently, mixing batter is key to tenderness. Toughness is a sign of over-mixing or too much flour in relation to the liquid (make sure the flour to liquid ratio is 1:1 or thereabouts). The wet and dry ingredients should be mixed until thoroughly moistened, but ignoring a few lumps throughout. Completely smoothing out the batter will make tough, poorly leavened pancakes and under-mixing will give cakes with uneven consistency containing “pockets” of dry ingredients. The right amount of mixing means the difference between fluffy pancake heaven and "just a pancake."
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| Don't worry about a few lumps in your batter! |
Here is the important part: let your batter rest for about 10-15 minutes before cooking to allow the leavening to begin. Not giving your batter this time gives the first pancake the characteristic thinness. (Aha! No wonder why the pancakes in the middle of the batch are usually so perfect…)
Making the ‘Cakes
Pre-heat the pan or griddle. You’ll know the pan is hot enough but not too hot when a drop of water “dances” (seriously, two different sources in my research described it this way) as opposed to sizzles, which means the pan is too hot.
Once you have determined that your cooking surface is the perfect temperature it’s time to grease it. You can use spray, oil, butter or shortening to grease the surface, but then you must use a paper towel to wipe the surface dry before pouring your first pancake. This ensures even heating and browning. Too much grease means that the pancake absorbs it and fries instead of bakes. Don’t worry, the pocked surface of the pan trapped some of that grease and there will still be plenty there after you’ve wiped it off! I usually didn’t grease between pancakes, and this is probably at least partially why the non-first pancakes were turning out better.
For pancakes to become perfectly round pour at a steady rate from just above the pan, not too high. The pancakes are ready for turning once bubbles have risen to the surface then burst and the edges are dry. It is important not to lift the pancake to check the underside until this happens! When the bubbles pop and the edges are dry, check to see that the pancake is browned to your liking. If so, slide your pancake turner under the pancake then lift and flip the pancake in one smooth motion to set it on the uncooked side. For a novice, this is much easier said than done, and you may still end up with a “first pancake” or two until you get the hang of it. Each side should be cooked approximately 2-3 minutes each.
Temperature control is key. If pancakes aren’t ready to be turned before bottoms are getting too brown, turn the heat down.
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| From Bottom to Top: Perfectly mixed, under-mixed, and over-mixed pancakes. |
Pancakes should be served with the first side that was browned facing up. You can get creative when topping these babies too. Try powdered sugar, or pureed fruit instead of the old standby syrup. You can even mix some nuts, dried fruit or chocolate chips into the batter if you’d like! I think I’m going to try making some with whole wheat flour…
AND…Pancakes can be frozen! Just put some wax paper between pancakes and place them in a freezer zip bag. Thaw them in the toaster or microwave for a snack or breakfast on the run.
Share any tips I left out in the comments section below!
Share any tips I left out in the comments section below!
So, go have some fun making some delicious, fluffy pancakes! And with some practice, you’ll be making your last ever first pancake. ~M
Sources:
McWilliams, Margaret. Food Fundamentals. Upper Saddle River, NJ: Pearson/Prentice-Hall, 2009. Print.
McWilliams, Margaret. Food Fundamentals. Upper Saddle River, NJ: Pearson/Prentice-Hall, 2009. Print.
Webber, Roxanne. "Why Does the First Pancake Always Turn Out the Worst?" CHOW - Recipes, Cooking Tips, Resources, and Stories for People Who Love Food. 16 Dec. 2008. Web. 9 Jan. 2011. <http://www.chow.com/food-news/54864/why-does-the-first-pancake-always-turn-out-the-worst/>.
