Good Lifestyle

Stacks of golden pancakes, garnished with moles of butter and erect with maple syrup, are synonymous with lazy weekend mornings. But getting your flapjack to watch (and taste) as the mellow breakfast menus at the restaurant can be a bit of a challenge. You will be reminded of this struggle whenever you throw a "test batch" of pancakes burned outdoors and gluous in the middle or are as dense as a hockey washer. Fortunately, we have all the advice you need to avoid some of the most commonPancake errors.

To help you perfect pancakes, we askedbreakfast Chefs to share the 13 Pancake mistakes that occur on the heating plate and what to do instead. Here's how to make homemade pancakes stack with the best of 'em.

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The greatest chef leaders see when it comes to making pancakes at the height of the dough. "Crêpes most often contain flour, which means gluten," says Chef Suzanne Vizéhann, owner ofButtermaker In Atlanta. "When the batter becomes overestimated, gluten develops and turns the gum of pancakes."

How to repair it: "Gently bend the ingredients when mixing the dough together. It's a lighter and fluffy crepe," says Vizethann.

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So you prevented from exceeding your pancake paste, but you focus on the pieces you see in the mixture. Seriously, you do not need to worry about your dough to be super-smooth, promises César Garcia, business manager for San Diego'sRise and Shine Restaurant Group.

How to repair it: Do not try to get rid of each group of crumbs. "It's completely fine to have flour crumbs in the mix, especially if you want your pancakes to be fluffy," Garcia said. "The dough must be fresh and a little thicker to reach this fluffy consistency."

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It is understandable that you would like to have cooking as soon as the mixture rules, but in this case it does not pay to work quickly.

How to repair it: Before you start returning your flapjacks, you must leave the dough to rest for at least 20 minutes, covered and at room temperature, declares that the Jim Mumford food blogger, a former nuclear engineer who manages the siteJim cooking good food. Gluten becomes harder because the batter is cold, so you do not want it in the refrigerator.

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Too high heat, and your pancakes will eventually burn out with a Doughy center. Too low heat, and brunch will separate from lunch because you wait for the pancakes to end the cooking.

How to repair it: To make sure your pancakes are uniformly cooked, go to medium heat, Garcia suggests. Unequal cooking is one of the most common pancake mistakes. It is therefore a simple but important tip.

Not only do you risk the melting of the dough to form a big mega-crepe, but put too many pancakes on a saucepan can also cook for them to cook uniformly.

How to repair it: Do not overload the pan, even if it means you have to spend more time cooking.

So, you made pancakes on Saturday and have enough struck to make a little more Sunday. Unfortunately, the dough of the day will not produce fluffy pancakes, explains Steve Gonzalez, executive head ofBaro in Toronto.

How to repair it: Only mix as much dough as you will need. You can always do more dough later if it's not enough.

You do not want to constantly move and press your pancakes, says Nikki Cervone, an associate editor ofFoodal.comWho holds an associate of cooking arts / pastry. The pancakes have a delicate structure, "she explains and they can move flat when you press them with the spatula.

How to repair it: Let them simply alone and let the heat make his magic. "The trick is to touch the pancakes as little as they cook," says Cervone.

Do you need to need to return your flapjack a few times? Reflect again! The biggest reversal does not make better pancakes.

How to repair it:Leave the dough for a few minutes, said Cervone, then lightly lift a pancake edge to check cooking. Give your pancake a return, she says. If you are tempted to see if the crepe is made on the underside, lightly lift the edge. A flip should do the trick.

Save the butter for the top of your pancakes and you will avoid one of the most common pancake errors. The cooking of butter pancakes can be difficult because butter burns so quickly, Cervone explains.

How to repair it: Cervone suggests using vegetable or canola oil because they can withstand high heat for a longer period. If you insist on the use of butter, she suggests going with clarified butter because it's easier to cook with.

Even if you use oil instead of butter, it must be distributed evenly distributed on your cooking stove.

How to repair it: After paid about one to two teaspoons of oil on your pan, wipe with a paper towel to spread it uniformly on the surface, suggests from Cervose. "Depending on the number of pancake lots you do, you may need to reapply if the pan looks dry," she says.

An overused or deformed pan, or a striped saucepan, will cook your pancakes to cook unevenly and the dough can stick to the prohibition, the warnings in Cervon. To perfect your pancakes, you will want a hot plate or a high quality electric pancake pan.

How to repair it: If you go with a skillet, use one that has a flat and nonstick surface close to the size of your burner so that you even get a heat distribution, suggests Cervone.

"Many people spend all their time thinking about what to put on their pancakes and forget to think about what to put in their pancakes," says Tanner Agar, owner ofRye Restaurant In the city center of McKinney, Texas.

How to repair it: Try adding spices like cinnamon and nutmeg to your dough. "You can even add tasty spices, such as thyme and oregano and make tasty pancakes," says the agar.

Fresh berries, whipped cream, chocolate chips and banana slices are all frequent pancake trim. But they are far from the only things that have a delicious taste on a short pile.

How to repair it: The agar suggests trying a sweet and salty twist, like Nutella and bacon. Hey, if it works fordonutsThis can work with pancakes.

Now that you know how to intensify your pancake game, your weekend breakfasts have just gets much more exciting. Glue on these tips and you will get the perfect lot each time. No more pancake errors here!

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