The greatest traditions of excess are born from their polar opposites, of fasts or famines, celebrating, repenting, or simply surviving. Shrove Tuesday carries that torch with unmatched enthusiasm, having evolved into an unrestrained eating and drinking bender, theoretically in preparation for the 40-day Lenten fast ahead. Pancakes are the star of the menu because historically, the fresh eggs and milk already on hand would spoil during that time of abstention, so the only reasonable thing to do would be to make massive amounts of flapjacks and throw a huge party, naturally. How this simple predisposition to thriftiness evolved into the revelry and debauchery of modern day Mardi Gras is a whole ‘nother story.
Those same concerns of preventing food waste certainly aren’t of primary concern for current festivities, but the universal love of pancakes has kept the practice alive. A simple sort of decadence, pancakes are as easy and uncomplicated as they come, making themselves right at home on the fanciest and unfussiest of tables alike. Regardless, it always feels like a special occasion when diving into a fluffy short stack, buttery and sticky with maple syrup. Despite their humble nature, countless cooks still find the prospect of flipping the perfect pancake rather daunting- Myself included. My own personal pancake disasters are too numerous to recount, but particularly infamous misadventures include scrambled pancakes, pancakes that are both raw and burnt at the same time, and pancakes flipped perfectly… Outside of the pan and literally into the fire.
For this Pancake Tuesday, I decided to seek advice from a master. Sitting myself down at Saturn Cafe with full view of the open kitchen, a few key elements for pancake perfection became clear.
1. Consistency matters. This means two things, actually: The viscosity of the batter is essential for the right texture. Too runny and you’ll get crepes. Too thick and you’ll get doorstops. Your best bet is a ratio of approximately equal parts liquid to flour by weight. The other component to this concept is that you should be consistent in your delivery. Use a ladle or measuring cup to dose out the same amount of batter every time, and space them an equal distance apart. Don’t forget to allow sufficient space to flip!
2. Take it slow. Pancakes already cook quickly so there’s no need to rush things. Keep the heat closer to medium-low to prevent them from burning on the outside before cooked all the way through. Look for the surface to be covered in ruptured bubbles before proceeding.
3. Add in, don’t mix in. Goodies like nuts, fruits, and chocolate chips are often the spotlight ingredients of truly decadent pancakes, but like any celebrities, they should arrive fashionably late to the party. Mix-ins stirred directly into the batter with sink to the bottom, creating some scantily clad pancakes. Wait until they’re about halfway done cooking before sprinkling your starlets on top, keeping them evenly distributed and at the center of attention.
4. Keep it on the down-low. When it comes time for the dreaded flip, don’t try anything fancy. Don’t expect to toss those little flapjacks in the air like pizza dough and don’t pretend that you can flick the pan forward to succeed without a spatula. Check to make sure that they’re ready by peeking underneath first. If the bottom is evenly golden brown, you’re good to go. Make sure the spatula is completely underneath and supporting the cake and keep it as close to the pan as possible when you turn it over. Be firm but gentle. Don’t slap it down forcefully, unless you’d like to redecorate your kitchen walls with raw batter.
If you have flour in the pantry, you could have pancakes for breakfast. The most basic formulas need little more than that to yield ambrosial breakfast treats, to dress up or down as your heart desires. There’s no reason to wait until Fat Tuesday rolls around to break out the skillet, but while we’re all throwing caution to the wind and pouring the syrup on thick, you might as well take advantage of the celebration to indulge.
15 thoughts on “Flipping Over Pancakes”
I’ve been making pancakes fairly regularly in the past weeks and I’m happy to see I’m doing things right, although I may have the heat up just a bit too much. :-) Have a wonderful day, Hannah.
There is no feeling like making a perfect flip of a pancake. Unfortunatley it does not happen as often as I like but I make do with the not perfect pancakes. Thanks for the post.
those pancakes look so very inviting. I used to have so much trouble with ’em, now it’s easy, and basically for following tips such as you wrote. Especially I like the advice to have patience. ;)
I was wondering when Lent was. I keep saying “I am giving up “x” for lent” without actually knowing when it is! I am not a great pancake fan but at least I now know whenever all of the food blogs I follow start lining up pancakes it’s time to honour my pledges ;)
Agreed on pancakes and those look amazing. Traditionally we make them on holidays, but that’s just not enough to perfect my skills.
These pancakes look really tempting. How about inviting me for one or two? :D Very informative article. :)
Love it! Pancakes are my favorite!! :)
Pancake is life.
Pancake flipping is my bugbear :p
Lol, check out my blog for food tips
Excellent tips! I don’t usually make pancakes as they rarely turn out well. I still have a bag of pancake mix in the back of the pantry I can break out and give ’em another go… :-)
I laughed at your point about not slapping it down forcefully on the flip. Something I have done only too many times with the excitement/hurry of trying to make it in time! Fun to read, thanks!
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Nick’s the pancake chef in our house but I’ll definitely follow your tips should I have to step up to the pan!
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