bATTERS: pANCAKE
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
2 Parts Liquid: 1 Part Eggs : 1/2 Part Fat : 2 Parts Flour
YIELD: 3 x 5"-6" Pancakes
  • Flour           [ 112 g ]
  • Liquid          [112 g ]
  • Fat              [ 28 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Baking Powder [ 2 tsps. ]
(x 2) YIELD: 6 x 5"-6" Pancakes
  • Flour           [ 224 g ]
  • Liquid          [224 g ]
  • Fat              [ 56 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Baking Powder [ 4 tsps. ]
(x 4) YIELD: 12 x 5"-6" Pancakes
  • Flour           [ 448 g ]
  • Liquid          [448 g ]
  • Fat              [ 112 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Baking Powder [ 8 tsps. ]

tECHNIQUE

  Comments
  • Key Concept(s): Quick breads family. Pancakes can be thought of as thin muffins. Similar ratio to quick breads/muffins with 1/2 less fat.
  • Leavening:  Comes from additional agents.
  • Leavening:  Ideal leavening is achieved by whisking egg whites separately using meringue technique or cream of tartar, and folding in to order; folding in egg whites in advance does not yield maximum height due to high batter density.
  • Reference point for ratio:  Egg weight.
  • Mixing Tools [Hand]:  Large bowl, Whisk, Flat Rubber Spatula.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Straight Mix]: All-At-Once.
  1. In a mixing bowl, add dry ingredients and mix until evenly incorporated.  Sifting flour beforehand prevents clumping.
  2. In another bowl, whisk together all wet ingredients (including fat).
  3. Add dry ingredients to wet ingredients and whisk just enough to combine.
  4. Add flavouring agents at this point and fold in gently to prevent loss of aeration as leavening agent (if applicable) is activated.
Comments
  • Flour: 7-9% Protein content. AP flour is cost-effective. Cake/Pastry flour is ideal.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Liquid Options:  Milk (2% - 3.5%).
  • Advance Preparation:  If required, prepare in advance and keep egg whites separate; fold in to order.
  • Advance Preparation:  Cold batter can be tough and hard to pour; use milk to dilute to ideal consistency or set at room temperature in advance of use.
Storage
  • Batter can be used immediately.
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Batter Variations
  • Waffles:  Same ratio / technique for pancakes, using a waffle maker.  Cold batter recommended for maintaining structure in waffle maker.
  • Sweet: Add one tablespoon (for base recipe) of sugar to dry ingredients.

Cooking
  • Medium-High heat produces ideal colour and structure on both sides; low heat cooks too fast on inside; high heat cooks too fast on outside causing scorch marks.
Notes
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