14. Fluff Up Pan­cakes

Martha Stewart Living - - Everyday Food -

If your flap­jacks tend to turn out flat or dense, try these tricks.

Bring the wet in­gre­di­ents to room tem­per­a­ture be­fore mak­ing the bat­ter; cold liq­uids and eggs can lead to soggy re­sults.

En­sure that your bak­ing pow­der is still good (ex­pired stuff won’t help the bat­ter rise).

Leave a few lumps in the bat­ter; they will cook out. If you whisk too much, you risk over­work­ing it, de­vel­op­ing the gluten and caus­ing a gummy con­sis­tency.

For ex­tra loft, fold a few whipped egg whites into the bat­ter.

Make sure your grid­dle is prop­erly heated be­fore you be­gin. The heat helps puff up the pan­cakes.

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