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The One Recipe You Should Never Make With Your KitchenAid Mixer

Apr 6, 2008
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.

You should always treat pancake batter delicately because of a special protein called gluten. This 2 part protein, made up of glutenin and gliadin, is created when you mix up flour and any liquid. This is perfectly ok when you are making bread because gluten adds body and density to your dough. But if you over mix your pancake batter, instead of light fluffy wonders you get tough and chewy results.

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.

Before you can start mixing you need to plan ahead a little. You can cook them with either an electric griddle or a pan on the stove, the choice is yours. An electric griddle is a preferred choice because it has excellent heat control and it has a large surface which means more pancakes can be cooked at once. Regardless of the method you choose you can keep cooked pancakes in the oven wrapped in a clean towel before serving.

Now that you have a hot cooking appliance ready, it is time to mix the batter. You want to achieve the mixing as fast as possible without activating too much gluten. So, take the wet ingredients and literally dump them into the dry. Then take a spatula and fold in the wet ingredients for 10 to 15 seconds. That is it. Some of the dry may not be perfectly mixed but that is all right. I have never had a lumpy pancake using this method.

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.

When serving the pancake always have real maple syrup on hand. It can make all the difference in the world and the taste is like no other. Since you put all this care and attention into making the best pancakes you could, you deserve to have them sweetened perfectly with a little maple syrup.

This is my secret to making the most fluffy and light pancakes you can at home. So remember to leave your KitchenAid mixer for the really tough jobs like kneading bread and you will be fine.
About the Author
Marcy Givens is a amature baker who decided to get educated by watching shows and reading books about cooking. She has learned some important lessons and secrets for selecting the proper Kitchen Aid stand mixer which she freely shares with her readers.
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