Your Kitchen Aid Mixer

A few weeks ago I was researching the KitchenAid stand mixer and I came across a blog post by someone that I thought was not the best advice. The post was all about making pancakes with your mixer (or any stand mixer really). Now the recipe was probably pretty good but the process is what was flawed in my opinion.

If you like to have gummy or chewy pancakes, then by all means, go ahead and use an electric mixer. But I really like to have soft and fluffy pancakes that really soak up the syrup. So, for me having dense lifeless pancakes is not the way to start my morning.

There is an important reason why I think pancakes need to be made with care and that is gluten. Without getting too much into food chemistry, gluten is made up of 2 proteins. When you add water to flour and then mix it up vigorously gluten will be created. In lots of other recipes gluten is very useful because it gives a chewy and stretchy consistency to food. That is all fine and good if you are making bread but pancakes need to remain soft so this is why I think over mixing is a problem.

So, the next time you want to enjoy some pan fried goodness for breakfast, leave your mixer tucked neatly away. Instead, follow this basic cooking process.

To start, take your favorite recipe for pancakes. But this time, be careful at the stage when you mix the wet ingredients with the dry. Make sure to use separate bowls for the wet and dry ingredients.

Like all good recipes, preparation helps the recipe turn out better. For pancakes, make sure you have a hot pan or electric griddle ready for cooking before you mix the wet and dry together. I use a pan on the stove and if I had one I would use an electric griddle. They control the heat better and you can cook a lot more pancakes at one time. You can also wrap your cooked pancakes in a towl and place them in a 200 degree oven while you cook the rest and serve them.

With your cooking device preheated you can now mix the batter. It needs to be done as quickly and effectively as possible to avoid a lot of gluten forming. The easiest way to accomplish this is with the dump and fold method. Literally dump the wet ingredients on top of the dry and fold with a large spatula for up to 15 seconds. Then stop. You may have some lumps but don't worry about them as they will normally disappear during the cooking process.

Now you can cook the batter. Add about one third of a cup of batter to your griddle or pan and wait till bubbles appear on the outside. This is the signal that your pancake is ready to be flipped. With just the right amount of heat the bottom will be brown not pale. As gently as you can flip the pancake and cook the opposite side for about half as long as it took to cook the first side.

I always use real maple syrup on my pancakes. It tastes so much better than the 'other' stuff you find in your supermarkets which are often made from high fructose corn syrup, etc. And since I put all the effort into keep the pancakes light and fluffy I think they deserve to be 'dressed' properly.

So, the next time you crave pancakes for breakfast (or dinner) make sure you leave the KitchenAid mixer out of the picture. Instead use a quick stir to mix up the batter and you are sure to have some of the most amazing and fluffy pancakes around.

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About The Author, Marcygivens
Marcy Givens is a amature baker who decided to learn how to bake by watching shows and reading books about cooking. She has discovered some useful tips and secrets for selecting ideal KitchenAid stand mixers which she freely shares with her readers.