"Grimm emphasized not over-mixing the batter, reminding that it's okay for there to be small "pea-sized" clumps. King Author Baking Company echoes this sentiment, claiming just "a few turns of the wrist" is the key to light, fluffy pancakes. Whisk too much and pop the air bubbles formed by the leavening which gives the pancakes lift. Secondly, it causes excess gluten to develop, leading to a chewy, heavy, and not-so-tender result."
"For some pancake lovers, IHOP's short and full stacks are the pinnacle of pancake pleasure. If only they could be achieved at home. The idea that IHOP might know a thing or two about making pancakes is not surprising. After all, they are America's most popular diner chain, and they've been at it since their first location opened in Los Angeles, in 1958. But what's the secret to their perfectly fluffy pancakes?"
IHOP-style fluffy pancakes come from careful handling and temperature control. Minimal mixing preserves small "pea-sized" lumps and retains air bubbles from leavening that provide lift. Over-mixing ruptures those bubbles and develops excess gluten, producing dense, chewy pancakes instead of tender ones. Using only a few turns of the wrist to combine ingredients helps maintain a light texture. Keeping wet ingredients such as milk, eggs, and oil ice cold prevents premature gluten activation and supports a lighter crumb. Simple technique and ingredient temperature, more than complex additions, determine pancake quality.
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