Pancakes

Introduction

Pancakes are a beloved breakfast favorite, typically made from flour, eggs and milk. They are light and fluffy, golden in color, and thinly spread on the griddle or pan. But while they may look simply delicious ingredients, there’s a lot more to the journey of a pancake than meets the eye.

While making pancakes is a relatively straightforward and simple process, there is a surprising amount of science involved in this breakfast-time classic. This blog will go in-depth into the steps and process of how a pancake is created and travels to a dinner plate.

The Journey Begins - Ingredient Precursors

The quest to cook a perfect pancake starts before any actual pancakes are made. Before the ingredients are combined and put on the griddle to start their journey, each ingredient starts off in its own distinct and individual source.

Flour

The base of any pancake is usually all-purpose white flour, derived from grains such as wheat, spelt and rye. When milled, grains break down into finer particles which form the base of the dough. These particles are made up of starch molecules, as well as proteins such as gluten.

The nature of the type of flour used can affect the texture of the pancake. Coarser flours, such as whole wheat and whole grains, contain more bran and germ, which will add heft and flavor to the pancake. On the other hand, more refined flours such as all-purpose white flour and cake flour produce lighter, fluffier pancakes.

Eggs

One of the most common pancake recipes include eggs. Before reaching the bowl, eggs come from chickens, with egg whites being composed mostly of pure protein while the yolk contains fat and other solubles. The presence of eggs in the pancake batter helps to create the desired fluffy texture.

Milk

Milk is also sometimes included in more complex pancake recipes, adding creaminess and moisture that can help keep pancakes tender. It is made up of layers of fat globules, proteins, salts and minerals, and other molecules.

The Prep Work

Once the ingredients are gathered, then it’s time for them to come together in the bowl.

Creating the Batter

The batter is typically created by combining the wet and the dry ingredients, taking care not to overmix, which can make the pancakes tough. Additionally, some recipes may call for certain ingredients like eggs, butter and vanilla extract, to be added separately.

The batter should be slightly lumpy, as this usually produces a lighter and fluffier final texture. As the ingredients are mixed together, gluten proteins in the flour form strands and bonds, resulting in a slighter firmer texture.

The Pour

The batter is then poured onto a hot griddle in circular motions, from the inside out, creating a thin and even layer of batter. The pour is important, as this is where the size, shape, and edge of the pancake is created.

The Wait

As the batter cooks, the proteins, starches and fats all react in different ways to the heat. The egg proteins coagulate and Frenching, while the starches absorb the liquid and gelatinize. As these reactions occur, steam is released, creating tiny gas pockets between the pancake and the griddle, which help to create a light and fluffy interior.

At the same time, the exterior layer of the pancake begins to caramelize, reacting with the sugars in the batter and forming a thin golden crust. This layer also helps to insulate the interior of the pancake and prevent it from getting overcooked. This is why only flipping the pancake once is so important – flipping it twice, or more, can disrupt this thin layer and lead to unevenly-cooked pancakes.

The Flip

Once the edges of the pancake begin to look dry and set, the pancake is ready to flip. Care must be taken to ensure that the entire pancake flips over as one unit. In order for the pancake to successfully flip, the thin layer of dough must adhere securely to the griddle. If the pancake does not stick, it can break apart during flipping.

This adherence is achieved through the use of heat, as the heat causes the proteins and starches to form a physical bond with the griddle surface. Additionally, the fat in the batter can also help the pancake adhere and release more easily when flipped.

The Finish

Once the second side of the pancake is cooked, the pancake is ready to be served. The pancake can now travel on its journey to the dinner plate.

Conclusion

As we can see, it’s more than just mixing ingredients in a bowl and throwing them on the griddle. There is a lot of science and technique that goes into crafting that perfect pancake. The journey of a pancake starts with the individual ingredients, but continues through the mixing and pouring, the wait, the flip, and finally, to the dinner plate. Through the physical and chemical reactions of proteins, starches, and fats, the pancake is transformed from a raw mixture into the light and fluffy breakfast favorite that we all know and love.