Tender pancakes - info

16 years ago

Hi again,

I promise I will go to bed after this post! (well maybe a visit to container gardening before sleep)

I found a snippet online or read it at the bookstore about adding a teaspoon of vodka to pancake/waffle batter to ensure the pancakes are soft and fluffy - not rubbery. I stored that info away not thinking I would ever use it.

The recipe I use for easy buttermilk pancakes occasionally came out rubbery and I hate rubbery pancakes. I did not have any vodka but had some left over rum (fruitcakes). I put a teaspoon in the batter and let it rest 2-3 minutes. That was in January and since then I have not had one rubbery pancake. All pancakes have been light and fluffy!! Seems the alcohol stops the gluten (???) from doing whatever it does to make pancakes rubbery.

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Comments (26)

James McNulty
16 years ago
Never had a rubbery pancake.
Unless using buttermilk, I always add a tsp. of lemon juice to make my pancakes light and airy. The acid has a nice effect on the rising component. Don't over-mix - leave a few lumps.
Hummm - a spoon or so of rum or vodka in everything ???
Jim in So Calif
sheshebop
16 years ago
Another great pancake is a lovely lemon pancake with egg whites whipped into it. It is fabulous, light and fluffy and tasty.
I also have had rubbery pancakes. I am not really a pancake lover, though, but the lemon chiffon pancakes are to die for. Like biting a cloud with a hint of lemon.
Glad you found a way to correct that rubbery issue. Besides, everything is better with alcohol, LOL!
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kframe19
16 years ago
A friend's mother used to use the power mixer to do her pancake batter.

No lumps, but rubbery as all get out.

Overmixing is the worst thing you can do to a pancake batter.
cooksnsews
16 years ago
I've never noticed pancakes or waffles being rubbery, but as I mentioned in another post, I have a surfeit of vodka around here. Must try this out... if I remember...
cynic
16 years ago
I've heard from several sources to let pancake batter sit for 4-8 hours or overnight (refrigerated of course) to eliminate the rubbery texture.

But booze is a worthwhile try. Maybe use some beer in there. Mmmmmmm, beer, it's not just for breakfast anymore.
jimster
16 years ago
I have found minimal mixing, only enough to combine the ingredients without removing all the small lumps, to result in tender pancakes. The booze idea is interesting though. Kind of early in the day but it couldn't hurt to try, could it?. Pancakes flambe maybe?

Jim
lindac
16 years ago
Well it sure does good things for pie crust!
Linda C
susytwo
16 years ago
DL, I'm definitely going to try this the next time I make pancakes. I'm curious to see if I can tell the difference.

A teaspoon of alcohol distributed through an entire batch of pancake batter is hardly anything to be concerned about for a Sunday morning. I'll just skip my second mimosa. ;-)
shaun
16 years ago
Perfect! And the kids won't argue at nap time.
jojoco
16 years ago
If I drink first, will I care if the food is rubbery?
Jo
ci_lantro
16 years ago
Why not just add vanilla or more vanilla for the booze component?
jane__ny
16 years ago
How about a spoonful of a liqueur..like raspberry or blueberry? That might taste delicious. I've used beer in Tempura batter. Makes it light and airy. Probably any sort of alcohol works.
hawk307
16 years ago
Jim:
Peeped in again.

I never had a problem with over mixing.
Always make Crispy, tender Pancakes and Waffles.
Maybe it's my Recipe.
Lou
hawk307
16 years ago
PS:
The Waffles were Crispy and tender. The Pancakes were Light, Fluffy,firm but not Rubbery.

You could eat either without Syrup or Butter.
Lou
User
16 years ago
I always add about tablespoon of applesauce to the mix for 1 large pancake. Light & fluffy.
mustangs81
16 years ago
A recipe I used recently called for buttermilk. I was out but had powered buttermilk as a backup. Instead of using water to make the buttermilk, I used seltzer water. That really made fluffy, tender pancakes.
dancinglemons
Original Author
16 years ago
I tried everything. Undermixing, overmixing, powermixing and no mixing (no not really)! I also tried making the batter and letting it sit for 15 & 30 minutes and overnight in fridge -- nada. I still came out with what I considered unacceptable pancakes - too rubbery. The rum did the trick. It is only a wee bit of rum but somehow it worked. You don't taste the rum. I am going to find that article and link to it in a later post.

DL
Marigene
16 years ago
Like Cathy, I use either seltzer water or club soda when making pancakes, they are so light and yummy!
Fori
16 years ago
Well gee--I think tasting rum in pancakes would be nice!

We usually don't have rubbery pancakes but we do use whole wheat flour which I think is less gluteny. And a bunch of vanilla which around here IS pretty much vodka...
marys1000
16 years ago
Wow, seltzer water, way to substitute.

I'm still in Bisquick mode :)
hawk307
16 years ago
Fori:
You're right. The WW flour seems to add a nice texture .

Marigene:
Do you use the Club Soda for a mixed drink or the Pancakes.
LOL!!!

I use wine for cooking but there is always one glass for the Cook.
Lou
jimster
16 years ago
Rum?

Soda water?

What the heck. Just pour a mixed drink into the pancake batter.

Jim
mustangs81
16 years ago
Fori, Good point about the vanilla! I make my own and put a health splash into the batter. Maybe that's my secret and I didn't even know it.
beanthere_dunthat
16 years ago
The only time I've made rubbery pancakes was when I used a mix. I must have the magic touch because I mix mine in the VitaMix for a couple seconds and pour them onto the griddle from the pitcher. Not rubbery at all.

DH uses seltzer water when he makes waffles. It does make for a good waffle. I just prefer pancakes...but don't tell him that because he thinks he's spoiling me when he makes waffles. :) (And he's so cute when he does it that I don't want to burst that bubble.)
triciae
16 years ago
Gosh, who knew?! I also make my own vanilla extract using vodka & never have rubbery pancakes.

/tricia
patb7880_gmail_com
15 years ago
For pancakes (or muffins) that are tender instead of rubbery, just mix only until the flour is no longer visible. I mix with a rubber scraper or a wooden spoon very carefully leaving lots of lumps to avoid overmixing.

I want to make waffles that are crispy on the outside instead of soft. I have a new non-stick waffle iron. I have read that cornstarch added to flour does the trick or seltzer water added for the liquid. Another suggestion, using lots of butter is too unhealthy. What really works? Any ideas would be appreciated.

Tender pancakes - info

Comments (26)

James McNulty

sheshebop

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Tender pancakes - info

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