Griddle Cakes Recipe/ Fluffy pancakes
When I have nothing ready for breakfast, pancakes are the first thing that come into my mind. There is never a dull moment with these yummy batter cakes. They are convenient, tasty and come in many forms and variations. It is possible to make incredible pancakes with limited time and a handful of readily available ingredients.
Crepes are my favorite pancakes but by and large, I believe all pancakes are delicious and satisfying. Griddle cakes are also known as American or fluffy pancakes. They are mainly characterized by preparation of thick batter and use of raising agents.
Thick batter gives them a small, thick round form because it spreads very slowly on a griddle. In my observation I have learnt that the best batter consistency for griddle cakes is achieved when the amount of liquid used is equal or almost equal to the amount of flour. For example, for 500 milliliters of milk, 500 grams of flour should be used.
This ratio is slightly adjustable depending on the number of eggs used and the desired level of pancake thickness. Just ensure that your batter is not too thick or too light. On an important note, eggs add structure to the batter. They also influence the flavor, nutritional value and overall appearance of the griddle cakes.
Batter consistency can be affected by the temperature of the liquid used. For example, warm or hot milk requires more flour. I use milk at room temperature. This works well because the rising agents do not require activation.
Raising agents act as an enabling factor for light and fluffy texture. They release carbon dioxide that creates air bubbles in the batter. The air bubbles are trapped in the structure formed by gluten and other proteins to allow rising.
Important Factors to Consider when Making Fluffy Pancakes
Pan/ Griddle: Fluffy pancakes are best prepared with a non-stick pan. A sticky pan is messy and the cakes will tear as you try to turn them. It also requires over greasing which leaves excess fat on the pancakes.
Batter Consistency: As mentioned earlier, the consistency of batter should not be excessively thick or runny.
Super-thick batter might prevent proper cooking in the inside whereas runny batter is good for crepes. Batter consistency determines the quality of the pancakes.
Greasing action: You should use very little butter or oil when greasing the pan. Use a paper towel to wipe off excess oil before pouring batter on the pan.
Turning and turning equipment: Use a pancake flipper to turn your pancake when small bubbles begin to form on the upper side. Flip carefully to avoid messing with the partially cooked upper side.
Scooping batter: Use a ladle or something similar to measure the amount of batter that you pour on the pan for each griddle cake. This helps in making pancakes that are equal in size. You also learn how to estimate the number of pancakes that you are likely to get for a given quantity of ingredients.
Heat: Cook griddle cakes on medium heat. This allows them to cook well especially in the inside.
Batter resting time: Since this recipe uses a rising agent (baking powder), the batter should be allowed to rest for a few minutes.
Griddle Cakes Recipe | Pancake Recipe
Equipment
- Griddle pan/ non-stick pan
- Mixing Bowl
- Ladle
Ingredients
- 13.5 ounces self-raising flour (400 grams)
- 400 millilitres milk
- 2 beaten eggs
- 2 tbsp melted unsalted butter ( and extra for greasing)
- 1½ tbsp sugar
- 1 tsp vanilla extract (use vanilla essence as a substitute)
- ¼ tsp mixed spice (cardamom, cinnamon and nutmeg)
- 1/2 tsp salt (or just enough to taste)
Instructions
- In a mixing bowl, combine together wheat flour, baking powder, sugar, salt and mixed spice and mix the ingredients well.
- In another mixing bowl, add eggs and use a whisk to beat them. Add milk, vanilla extract and melted butter. Use a whisk to mix the ingredients thoroughly.
- Place a non-stick pan on medium heat and grease it with butter or cooking oil. Use a paper towel to wipe off excess oil
- Pour batter on the pan and let it spread on its own. Cook for a minute or two until small bubbles begin to form. Use a filliping spoon to turn carefully and let both sides cook evenly.
- Repeat the procedure with the remaining batter to get about 8 to 10 pancakes
- Serve hot and with a topping of your choice.