The Best Pancake Recipe - The Wholesome Dish (2024)

FAQs

Why do restaurant pancakes taste better than homemade? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

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.

First, Ramsay mixes 100 grams of flour (about 3/4 cup), 300 mL of milk (about 2 Tbsp.), and two whole eggs into a bowl. After 15 minutes, he sprays a hot nonstick pan with oil before pouring in one full ladle of the mixture into the center of the pan.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

Add Dairy for Richness

If your pancake mix simply calls for water, substitute the same amount of milk and enjoy an airier texture. For guaranteed moisture and richness, add some melted butter to your batter. A few tablespoons of Greek yogurt or ricotta cheese will give your pancakes a richer flavor.

But what exactly is it about buttermilk that makes pancakes so good? Flavor is the obvious perk: The cultured dairy adds tangy complexity and nuance to an otherwise neutral batter.

What makes modern pancakes better? A. Modern pancakes are better as they are made with milk,eggs and proper cooking utensils. They are also very tasty and nutritious too.

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

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.

How to make Queen Elizabeth pancakes? ›

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.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.