All we know that pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
Today we present you one simple rule to make really good stack of pancakes with a golden-brown hue.
Wipe Out the Pan Between Batches
As with many things in life, including your Sunday pancakes, it is the little things that so often make the biggest impact. Which is why the simplest thing you can do for better pancakes is to wipe out the skillet or griddle with a paper towel between each batch.
After you’ve transferred your freshly cooked pancakes from the stovetop to a warm pan in the oven, take a few seconds to run a paper towel around the bottom of the skillet or griddle to wipe away the browned butter and any stray bits of batter left in the pan. Then, add another pat of butter and ladle in the next batch.
Why It Makes a Difference
The first step in cooking pancakes is adding a pat of butter to the warming pan or griddle. Even when cooked over low heat, the milk solids in butter start to caramelize the longer the pan is on the heat, and eventually burn. In turn, that leaves a ring of burnt butter around the surface of pancakes. Wiping out the pan removes the deeply browned or burnt milk solids, and makes for better-looking and better-tasting pancakes every time.