Tips for Better Pancakes

By:   Jennifer Anderson

Once you've mastered the basics, you're ready to take your batter to the next level.

Beaten, Not Stirred

Give your pancakes the airy texture of soufflés and meringues by borrowing the technique that gives them their cloudlike consistency: beaten egg whites. You can do this with any pancake recipe.

• Using the number of eggs called for in the recipe, separate the yolks from the whites.
• Mix the egg yolks with the rest of the wet ingredients, following recipe instructions. Combine with the dry ingredients to make the batter.
• Beat the egg whites until stiff peaks form, then gently fold the beaten whites into the batter and cook the pancakes immediately.

Tiny Bubbles

Another technique replaces some or all of the liquid in your recipe with a carbonated beverage to make your pancakes very light and tender.

• Use plain or flavored seltzer water, beer, cider, ginger ale--whatever you like.
• Wait to add the carbonation until just before you're ready to pour the pancake batter on the griddle.

Double Up

This next trick works with any batter that has double-acting baking powder as an ingredient.

• Mix the batter and let it rest in the refrigerator for several minutes, or even overnight, before cooking. This resting period allows the gluten in the flour to relax so the pancakes will be tender, and lets the baking powder form bubbles in the batter.
• After the batter rests, do not stir it or you will deflate all the bubbles.

Extra Bits

Looking to add a little something extra to your pancakes? Sprinkle chocolate chips, granola or bits of fruit over the batter after you have ladled it onto your pan. This evenly distributes the tidbits and makes it less likely that they will stick to the pan and burn.