SCIENCE: When Lumpy Batter Is Better
Leaving your pancake batter lumpy works, but for different reasons than you think!
The perfect pancake is tender, fluffy, and melt-in-your-mouth delicious, not thin and spongy. What is the key to getting great lift? Sure, leaveners work to a point, and we include them in our pancake batters, but what really matters is the consistency of the batter.
Gluten is Out
You may have read that overmixing your pancake batter causes gluten to develop, resulting in dense, rubbery pancakes. Given all we know about working with bread doughs, this makes sense. However, years of testing has taught us that pancake batters are liquid-y enough that thorough mixing doesn’t actually contribute to toughness because it can’t actually develop too much gluten. That said, you still don’t want to mix your batter until it’s smooth.
Lumps are In
Creating light, fluffy pancakes has to do with batter texture and hydration. A batter is more viscous when it’s lumpy than when it’s smooth, since the lumps prevent water from flowing and the mixture from spreading. Lumpy batter is also better able to hold onto air pockets during cooking, further contributing to height. So, gently stir batter so that lumpy pockets of flour remain, ensuring height in your baked goods. And for best results, allow the batter to rest for ten minutes after mixing to allow the unmixed flour pockets to hydrate slightly.
