14 Savory Pancake Recipes for Any Time of Day (2024)

FAQs

How does Gordon Ramsay make his pancakes? ›

Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken. Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.

You can make the batter in advance, or make the pancakes ahead of time and freeze them. They reheat perfectly, and super quickly, making them the perfect weekday breakfast.

Mix the egg (see tip), milk and vanilla together and pour into the well. Whisk to slowly incorporate the dry ingredients together with the wet until just combined, then add the egg whites and stir to a smooth mixture. Cover with plastic wrap and rest in the fridge for at least 2 hours (preferably overnight).

Restaurants use better quality ingredients

There's no getting around the sheer simplicity of using a boxed mix for making pancakes in the comfort of your own kitchen on a weekend morning. However, along with that ease, you may be taking a hit in the overall taste department.

Most diner kitchens cook their pancakes using a batter that's either malted or fermented, maybe with a sourdough base. That's why, on their own, these special hotcakes feature a bit of malty, tangy sweetness that plays so well with all that syrup we plan on using.

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

For a serving a good measure is to count the number of eggs you've eaten, 3 pancakes (1 egg) is a good measure.

Well, yes, though you're effectively using your crockpot as a chafing dish. Now there's a slight problem with this though. Chafing dishes max out at about 140 F / 60 C. It's enough to keep it warm, but still keep it reasonably moist.

Should pancake batter be refrigerated? ›

Expert Home Tips says: “Ever wondered if you can keep pancake batter in the fridge? Standard pancake batter (made from flour, milk and eggs) should last for between two to four days when stored in the refrigerator, depending on the expiry date listed on your milk and eggs.

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Making good pancakes depends on three key factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients.

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.