Pancake batter is composed of two crucial parts: dry ingredients (usually flour, sugar, baking powder, baking soda and salt) and wet ingredients (usually milk, eggs and butter). Flour contains a protein called glutenin (or gluten), which is crucial for the formation and structure of pancakes and baked goods.
Similarly, you may ask, what makes pancakes tough?
Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the pesky lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.
What makes pancakes fluffy baking powder or baking soda?
Called leavening agents, substances such as baking powder and baking soda create chemical reactions that cause the batter and dough to expand. Even though pancakes are cooked on a griddle rather than baked, baking powder works the same way by making them light and fluffy.
How do you get golden brown pancakes?
Bake a Better Pancake
- Use a heavy nonstick griddle or well-seasoned cast-iron skillet for even heat distribution.
- Heat griddle or pan over medium heat until a drop of water skitters across the surface.
- Lightly grease the pan with oil or clarified butter. (Regular butter will burn.)