Simple Done Right: Fluffy Pancakes 101

• Don’t Overmix
  Always mix your wet and dry ingredients separately before combining them. Once they have been combined, be sure not to overmix the batter. Resist the urge to have a smooth batter and embrace the lumps, they’re what will make your pancakes airy and fluffy. The importance of a lumpy batter lies in the gluten, a protein in flour that “develops” or forms bonds as a batter or dough is mixed. The more mixing the more the gluten develops, which results in a chewy and heavy texture after cooking or baking. This is desirable for bread but not for our delicate pancakes!
• Give It a Rest
  After mixing your batter, let it rest for five minutes. Allowing your batter to rest will create a nice viscous texture.
• Wait for the “Pop!”
  Flip your pancake once the bubbles that have formed on top pop. Try not to move the pancake around on the pan prior to flipping, but feel free to take a quick peek to see if the pancake is golden brown.

Extras: Fluffy Pancake Toppings 101

• Drop Them On Top Just Before Flipping
  To add small ingredients like blueberries, chocolate, and peanut butter chips, drop them onto the uncooked side of the pancakes just before flipping them. This will ensure that the toppings don’t get burnt.
• Don’t Add Too Much to the Batter, Unless It’s Bananas
  Adding extra ingredients such as fruit or chocolate chips to your batter is not recommended, as you run the risk of burning the extra ingredients when you pour the batter into the hot pan. Bananas, however, are great to mix into your batter because the heat will caramelize them rather than burn them.

Recipe for Fluffy Pancakes

How to prepare: 

1. Preheat pan to medium.
2. In a large mixing bowl, combine flour, salt, baking powder, Redpath® Granulated Sugar, and cinnamon. Mix well.
3. In another bowl, whisk together eggs, melted unsalted butter, vanilla extract, and whole milk.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.
5. Let batter rest for 5 minutes.
6. Grease preheated pan with butter.
7. Pour batter into pan in small round portions -- you can use a ladle to portion perfectly.
8. Flip the pancakes when the bubbles that have formed on top begin to pop.
9. Pancakes are done when the bottom is golden brown. Serve right away or keep in a warming drawer while the rest of your pancakes are cooking.

Something Special: German Pancakes 101

• … or Dutch Baby?
  German Pancakes are also known as Dutch Babies. The story goes that the name comes from a restaurant owner’s daughter in Seattle. Apparently, the little girl was unable to pronounce “Deutsch” and so it became “Dutch”. Today the names are used synonymously.
• Creating Your Batter
  Start by combining your dry ingredients. You can then add your wet ingredients one by one. Unlike the batter for thicker pancakes, this batter will be smoother. Once everything is combined, you can pour the mixture directly into your oven-friendly pan.
• Garnish
  German pancakes are traditionally drizzled with some lemon juice and topped with icing sugar. Don’t be afraid to get creative with your toppings!

Recipe for German Pancakes: 

How to prepare

1. Preheat oven to 425°F (200°C).
2. Whisk together flour, sugar, and salt. Pour in the milk and whisk until smooth. Whisk in the eggs, one at a time. Whisk in the vanilla extract.
3. Add the tablespoon of butter to a cold 12-inch cast-iron skillet or oven-proof frying pan. Transfer the skillet to the oven to melt the butter and begin warming up the skillet. When butter is melted and bubbling, remove the skillet from the oven and brush the butter all over the inside of the skillet.
4. Pour batter into the pan, then bake in the preheated oven for 15 – 20 minutes, or until golden brown and well risen.
5. Remove from oven and serve immediately, dusted with Redpath® Icing Sugar and fresh berries.