There is nothing more comforting for me than breakfastÂ food. It always hits that spot and just right where it matters most.Â Â Lounging in pyjamas , a fuzzy head, and Â the thought of a lazy day ahead is my perfectÂ set-up for a hearty breakfast of pancakes , bacon, fruit and … well, I can go on and on but that would just hint on Â how many times I go around those hotel breakfast buffets.
Pancakes or Â flapjacks as others would rather call them , are perfectÂ only when soft and fluffy. Â IfÂ you everÂ have pancakes Â that are flat and stiff, it just ruins the overall breakfastÂ chi.Â That creamy butter, the dark maple syrup,Â and those fresh berries Â wonâ€™t do much to disguise the sadness on your plate if those pancakes are as flat as a 45″ vinyl record.
What exactly is the trick to fluffy flapjacks? There is a science to this madness and the secret is right in your very hands.Â Yeap, your hands ! Whether your pancake mix comes straight out ofÂ a box or from scratch,Â that has nothing to do with theÂ fluff factor.Â Â The procedure is a no a brainerÂ as well, and any kid can easily whip this mixture to perfection with the proper technique.
Once youâ€™ve beaten the eggs and poured in the flour mixture, beat the batter just enough to mix it all together. Donâ€™t overwork the batter by beating it smooth and lump free.Â Keep in mind that pancakes are made of flour and that means gluten. In the world of cooking chemistry, overworking anything made of gluten will result in a tough dough. This applies the same to pancakes, whereby its end result gives you flat and Frisbee disc pancakes. Give yourself at least 10-12 counts with the wire whisk and then stop. Donâ€™t even think about giving it an extra 3 or 4 whisks even if you still see some lumps. Lumps are good. At the same time, a whisk is your best tool over a wooden spoon. It incorporates air into the mixture Â and produces bubbles that add to the fluff factor.
Cooking is indeed an art, but its foundations are based on chemistry. However, not every home maker has a back ground in chemistry. This is where I have cable TV to thank for all these years. Â Had it not been for Chef Alton Brown and his show Good Eats …. and one of those laid back lazy Sunday mornings at home, I would probably still be flopping out on flapjacks to this very day.
I wish weekdays allowed more time to enjoy a full breakfast. Itâ€™s the best part of the day. Such a shame how life finds us always rushing out in the morning with hardly a bite to eat … when breakfast is your Â most important meal. But who says you canâ€™t eat breakfast at any time of the day?
Well, Â … itâ€™s almost the weekend and Iâ€™m looking forward to whipping a stack of Peach & Brown Sugar Pancakes on Saturday morning and probably some Double Chocolate Pancakes on Sunday.Â Then again, that all depends ifÂ I donâ€™t have the hangover from hell. Else, itâ€™s a jug of my good ole Gatorade special formula Iâ€™ll only be seeingÂ all weekend again. Â Sacrilege, I tell ya !
Photo Credit: stuart_spivack