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Fresh flour makes a difference in pancake flavor and texture, because the simpler the recipe, the more vital high-quality ingredients are. So buy flour from the health super market, local mill, or natural foods portion of the grocery store.
Use cake flour for super light, fluffy pancakes.
Test if the griddle is hot enough by sprinkling a couple of drops of water on it. If the drops dance and sizzle, it's ready.
You might want to check the batter and griddle by cooking one trial pancake first.
If your pancakes are browning on underneath before bubbles appear on top, the griddle is too hot; whereas if the tops become dry ahead of the bottoms are golden brown, the griddle isn't hot enough.
Don't over-mix pancake batter since this overdevelops the gluten, resulting in rubbery pancakes. Over-mixing also bursts the batter air bubbles, which are important for light pancakes.
Cook baking soda pancake batter immediately, since the liquid starts reacting immediately, and in the event that you wait a long time, the batter will go flat.
Stir the batter gently ONLY until moistened. The rest of the small lumps will cook out, so don't be worried about them.
Keep in mind that each cook measures differently, therefore the batter might need slight adjustments. If the batter seems too thick, thin it with a tablespoon at the same time or milk or buttermilk or water; if this indicates too thin and runny, blend in a tablespoon or so of flour.
Pancake batter that's too runny equals thin, flat pancakes.
Pancake batter that is too thick means it won't spread, resulting in thick pancakes with doughy centers.
Pancake batter consistency is important, but sometimes unpredictable, since ingredients, how long the batter sits, and even weather affect the batter.
Remember that batters made out of wheat flour will thicken as they stand.
A ladle works for pouring pancake batter, but if you are using one, know that the bigger you hold it, the more you risk breaking the air bubbles in the batter. Therefore, support the ladle near the top of the griddle.
You want at least an inch of space between cooking pancakes, so remember when you pour the batter that it will spread.
Resist the urge to move pancakes while the very first side is cooking, as this may break the seal between the pancake and cooking surface, meaning the pancake will not cook as evenly.
Similarly, turn pancakes only once. The next side never cooks as evenly as the very first, and takes only about half the time for you to cook whilst the first.
A slim, broad spatula slides easily under delicate pancakes and allows you to flip them without mangling them.
Lift only the edge of a pancake with a spatula to see if it's golden brown and prepared to flip.
Flip gently, don't toss your pancakes sky-high if you want them stuck on the ceiling or the ground!