View photos 2_13_Eggs Egg whites can be whipped to create fluffier pancakes. rocor/Flickr How much of each ingredient should I use?
This really depends on how you like your pancakes, Hartings said. The ratio of your four main ingredients—milk, flour, eggs and oil—will impact the consistency of your batter.
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As you might expect, the more liquid you have, the runnier your batter will be. For a fluffier pancake aim for a drier batter, but for a French-style crepe you'll need something wetter.
Whip up your egg whites for a really fluffy pancake
Try whipping your egg whites before adding them into your batter mix, Hartings recommended. “Whipped egg whites are fantastic. Much like a souffle, you whip up the egg whites until they get nice and firm, and then you can fold those in to your batter.”
This creates an architecture of tiny bubbles which holds when you incorporate it into the mixture. Make sure your fold the egg whites gently into the batter to preserve the structure.
How does baking powder actually work?
For a sure-fire rise, add a little baking powder to your batter. “As you mix baking powder in to your wet ingredients there is a chemical reaction between the different components and baking powder. Baking powder contains baking soda—sodium bicarbonate—but it also contains an acid of some sort,” said Hartings.
These components don't react until you mix them into the liquid batter. “As a solid they don’t react with one another,” Hartings explained, “but when you put them into a liquid, the baking soda and whatever acid it happens to be can bump into each other and make carbon dioxide bubbles.” These bubbles will be held in place by the pancake's gluten framework.
You'll need to be smart about how much baking powder you use, as too much will create oversized air pockets. These will affect your pancake's texture and could ruin the flavor, too.
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View photos 2_13_Pancakes
Buttermilk can take your pancakes to the next level, Hartings said. abakedcreation/Flickr
Hartings is a big fan of buttermilk. He uses it throughout his cooking—to make great pancakes and even fried chicken.
"Buttermilk is concentrated flavor," he said. "It brings your pancakes to the next level."
It might be tempting to substitute buttermilk with regular milk and some vinegar, but, Hartings said, he struggled to really replicate that flavor.
A word of warning if you decide to use buttermilk. The substance is acidic, so you'll need to substitute some of your baking powder for baking soda.
Mix oil or butter into your batter
Normally when you flip your pancakes during cooking, you’ll see a brown pattern resembling whatever markings you have on your pan itself. By mixing the oil throughout the batter, the entirety of the pancakes should brown during cooking.
This browning, Hartings says, is extra flavor.
Experiment, experiment, experiment
Pancakes are the perfect food to experiment with, Hartings said. Whether you like your pancakes fluffy or thin, sweet or savory, rich or lean, you can adjust the recipe to meet your desires.
"Test as you go. Make a pancake, see what you like about it." Hartings said. "If you don't like it add a little bit of this, a little bit of that. It's one of those things where experimentation is really easy."
This article was first written by Newsweek
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Source : https://uk.news.yahoo.com/science-reveals-perfect-pancake-recipe-183856415.html