To prevent the formation of gluten when mixing pancake batter, you'll want to handle the ingredients with care and avoid overmixing. Gluten is a protein that forms when wheat flour comes into contact with liquid and is agitated. Overmixing can lead to tough and chewy pancakes. Here's the best way to mix pancake batter while keeping gluten development minimal:
Ingredients:
- 1 cup all-purpose flour (for a fluffier texture, you can use cake flour)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or whole milk)
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions:
Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk until the dry ingredients are evenly combined.
Wet Ingredients: In a separate bowl, beat the egg and then add the buttermilk (or whole milk) and melted butter. Mix the wet ingredients together until well combined.
Combine the Mixtures: Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a fork or a rubber spatula, gently stir the wet and dry ingredients together until they are just combined. A few lumps are okay; do not overmix.
Rest the Batter: Let the pancake batter rest for about 5-10 minutes. Resting allows the flour to fully hydrate and helps relax the gluten, resulting in tender pancakes.
Cooking the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a little butter. Ladle the pancake batter onto the hot surface, using about 1/4 cup of batter for each pancake.
Watch for Bubbles: Cook the pancakes until you see bubbles forming on the surface, and the edges appear set. This takes about 2-3 minutes.
Flip Carefully: Gently flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side until they are golden brown.
Serve: Remove the pancakes from the griddle and keep them warm in a low oven (around 200°F or 95°C) until all the pancakes are cooked. Serve with your favorite toppings.
Remember, it's essential to resist the urge to overmix the pancake batter. A few lumps are perfectly normal and won't affect the final result. By following these steps, you can enjoy light, fluffy, and tender pancakes without developing excessive gluten.