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Why pancakes always taste better at a restaurant
If you’re a pancake lover, you may have noticed that pancakes always seem to taste better when you order them at a restaurant. The fluffy texture, perfect golden brown color, and delicious flavor can be hard to replicate at home. But why is that? In this article, we will explore the reasons behind the superior taste of restaurant-made pancakes and discover some techniques you can incorporate into your own pancake-making process.
Restaurants use hot griddles that are perfectly calibrated for fast, even cooking.
A key factor that contributes to the deliciousness of restaurant pancakes is the use of hot griddles. Unlike most home cooks who use standard frying pans, restaurants often cook their pancakes on flat-top griddles that are consistently hot. The benefits of using a griddle are twofold. First, griddles provide more space for cooking pancakes, so they can be cooked in less time. Second, the even heating of the griddle ensures that each pancake is cooked to perfection, with a fluffy texture and delicious griddle-kissed flavor.
Keeps batter ingredients refrigerated before cooking
Another secret to restaurant-quality pancakes is the temperature of the batter ingredients. While it is common to bring certain foods to room temperature before cooking, pancakes benefit from keeping ingredients cold. By keeping the ingredients cold, the gluten in the batter is not heated prematurely, resulting in a light and fluffy texture. To replicate this at home, make sure none of your pancake batter ingredients are warmer than 50 degrees Fahrenheit. Keeping them below that temperature will get you one step closer to achieving those IHOP-quality pancakes.
Professional cooks don’t overcook the batter.
When it comes to pancake batter, professional chefs know the importance of not overworking it. Many home cooks mistakenly believe that a smooth, lump-free batter is the goal. However, overworking the batter can result in thin and chewy pancakes. By leaving some lumps in the batter, you allow air bubbles to expand during cooking, resulting in a thick and airy texture. So the next time you make pancakes, resist the urge to whisk away every lump and embrace the imperfections for a restaurant-quality pancake experience.
Butter is typically not used in the cooking process.
While butter is a popular accompaniment to pancakes, it is not typically used during the cooking process in restaurants. The high heat of a griddle can cause butter to brown and smoke, resulting in a burnt and unpleasant flavor. By reserving the butter for serving, restaurants ensure that the pancakes have a more even and visually appealing appearance. Remember, we eat with our eyes first, and the golden brown pancakes served at restaurants are always a treat for the senses.
Restaurants ensure that pancakes are served fresh and hot
One of the advantages of eating out is that pancakes are always served fresh and hot. Restaurant kitchens are designed to ensure that each order of pancakes is cooked and served immediately, preserving optimal flavor and texture. This is in contrast to home cooking, where limited space and cooking capacity can often result in lukewarm and less enjoyable pancakes. The skill and efficiency of food service professionals play an important role in delivering that piping hot pancake experience.
Buttermilk is often used in place of regular milk.
If you’ve ever wondered why restaurant pancakes have a fluffier and more satisfying texture, the answer may lie in the use of buttermilk. Many restaurants choose to use buttermilk instead of regular milk when making pancakes. This choice is based on science and chemistry. The acidity of buttermilk reacts differently with baking soda, resulting in a lighter, fluffier pancake. If you don’t have buttermilk on hand, you can mimic its effects by adding a touch of acid, such as vinegar or lemon juice, to your dairy milk.
Professional chefs don’t necessarily wait to see bubbles before flipping a pancake.
Timing is everything when it comes to cooking the perfect pancake, and professional chefs know that waiting for bubbles is not always necessary. While it is a common guideline to wait for bubbles to appear on the surface of the pancake before flipping it, experienced cooks can use other visual cues to gauge the readiness of a pancake. This skill allows them to achieve a consistent golden brown color and fluffy interior without relying solely on bubble formation.
In summary, there are several factors that contribute to the superior taste of restaurant pancakes. The use of hot griddles, cold batter ingredients, and avoiding overworking the batter all play a role in creating the perfect pancake. In addition, reserving butter for serving, ensuring pancakes are served fresh and hot, and incorporating buttermilk can enhance the flavor and texture of your pancakes. By understanding and implementing these techniques in your own kitchen, you can get closer to replicating the deliciousness of restaurant pancakes. So the next time you crave a stack of fluffy, delicious pancakes, try incorporating some of these tips and techniques. Happy pancake making!
FAQS
Restaurant pancakes often taste better due to several factors. Restaurants use hot griddles that are perfectly calibrated to cook quickly and evenly. They also keep the batter ingredients cold, resulting in a light and fluffy texture. In addition, professional cooks know not to overcook the batter and save the butter for serving. Pancakes are served fresh and hot, and buttermilk is often used for superior flavor and texture.
Can I make restaurant-quality pancakes at home?
While it may be challenging to replicate the exact experience of restaurant-quality pancakes at home, you can incorporate some techniques used by professionals to improve your pancake making. Using a griddle instead of a frying pan, keeping batter ingredients cold, not overworking the batter, and serving pancakes fresh and hot can all contribute to a better pancake experience at home.
Why is a griddle better than a frying pan for making pancakes?
A griddle is preferable to a frying pan for making pancakes because it provides more cooking space, which allows pancakes to cook faster. The even heating of a griddle ensures that each pancake is cooked to perfection, with a consistent texture and delicious griddle taste.
What is the benefit of keeping pancake batter ingredients cold?
Keeping the pancake batter ingredients cold, especially the liquid ingredients, helps prevent premature heating of the gluten in the batter. This results in a lighter and fluffier texture when cooked. Cold ingredients also contribute to the formation of air bubbles, which contribute to the overall lightness and airy texture of the pancakes.
Why do professional cooks leave lumps in their pancake batter?
Professional cooks intentionally leave some lumps in the pancake batter to avoid overworking it. Leaving lumps allows air bubbles to expand during cooking, resulting in a thick and airy texture. Overworking the batter can result in thin and tough pancakes, while accepting the imperfections and leaving lumps can contribute to a better pancake texture.
Why don’t restaurants make pancakes with butter?
Restaurants typically do not cook pancakes with butter on a griddle because of the high heat. Butter can quickly brown and smoke on a hot griddle, resulting in a burnt and unpleasant flavor. Instead, butter is reserved for serving, giving the pancakes a more even and visually appealing appearance.