Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests.
By continuing to browse the site, you are agreeing to our use of cookies.
To manage your cookies on this site, click here.
OK
When it comes to combining wet and dry ingredients, avoid the temptation to over-mix. Your batter should still have a few clumps and not be smoothed to perfection. Overmixing causes too much gluten to form, leaving your pancakes overly dense! Another common mistake is to drop the batter in the skillet right away. In fact, some chefs recommend leaving your batter to sit for 5 minutes before cooking. This will allow bubbles from your rising agent to form, giving the batter a nice spongey texture.