The secret to perfect pancakes: Let the batter rest
Crispy on the edges, soft in the middle, and perfectly elastic – that's how we like our pancakes the most in Canada. However, despite the simple recipe, the first one often turns out too thick, too rubbery, or sticks to the pan. Many people don't realize that the key to perfect pancakes is not just a good pan and spreading the batter thinly, but also letting the batter rest. Pouring the batter onto the pan immediately after mixing is a classic mistake.
Letting the pancake batter rest is a secret that can significantly improve its texture and flavour. After mixing the ingredients, the gluten in the flour starts to develop and the batter becomes more homogeneous. This makes the pancakes more supple and prevents them from tearing when flipping.
Moreover, during this time, the ingredients combine perfectly, and the flour absorbs the liquid, resulting in the first pancake turning out as well as the subsequent ones. Just 15 to 30 minutes of rest can make a huge difference in the batter's texture and the cooked pancake's structure.
How to make the perfect pancake batter?
The secret to perfect pancakes lies in simple, yet often overlooked rules. Allowing the batter to rest for 15 to 30 minutes lets the flour absorb the liquids well, making the pancakes smooth, elastic, and less prone to tearing during cooking.
Ingredients:
- 375 mL (1.5 cups) of all-purpose flour,
- 250 mL (1 cup) of milk,
- 250 mL (1 cup) of sparkling water (for lightness),
- 2 eggs,
- 2 tablespoons of melted butter or oil,
- a pinch of salt,
- optionally, 1 teaspoon of sugar (for a sweeter version).
Preparation:
- In a bowl, mix the flour with salt (and sugar, if making sweet pancakes), crack the eggs, and slowly pour in the milk.
- Mix thoroughly until the mixture is uniform. Then add sparkling water, which makes the pancakes light and elastic.
- Add the melted butter or oil, mix again, and let it rest for 15 to 30 minutes to allow the batter to settle.
- After this time, stir the batter and cook the pancakes on a well-heated, greased pan, pouring a thin layer of batter and frying until golden brown.
Why should pancake batter rest?
You shouldn't start cooking immediately when all the batter ingredients are mixed. The flour needs time to absorb the liquids, resulting in a smooth, uniform batter consistency. Resting also helps reduce gluten tension, ensuring the pancakes are not rubbery, but soft and delicate. Additionally, the sparkling water added to the batter retains its leavening properties, and the air bubbles create an ideally light structure in the pancakes.
What to do if the pancake batter is too thin or too thick?
Sometimes, after letting the pancake batter sit, its consistency might not be perfect. If the batter is too thick, just add a little milk or sparkling water to achieve a more fluid structure. It’s important to add the liquid gradually, mixing until the right consistency is achieved – the batter should flow lightly from the spoon but not be too watery.
If it's too thin, you can add a bit of flour and mix thoroughly to avoid lumps. This ensures that the pancakes always have the perfect structure – they are thin, elastic, and full of flavour. The right consistency makes frying a pleasure, and the finished pancakes delight with their lightness and delicacy.
