“Thicker is good. To thicken pancake batter, you can take a sieve and add flour a tablespoon at a time to make it thicker if it’s too runny. I see a lot of people stirring knead the dough until completely smooth.
Thick Pancake Batter
The first and most common reason people tend to have a runny pancake batter is that the recipe doesn’t have enough dry ingredients for the batter.
A few good ones to try are arrowroot, tapioca or potato starch. Start with 1 tablespoon and add more as needed. Coconut Flour – Because coconut flour is excellent at absorbing excess liquid, it is good for thickening pancake batter.
BATTER The batter should be slightly lumpy (image below) and pourable, but not runny. If it’s too thick, add milk a tablespoon or two at a time. If it’s too runny or you accidentally added too much liquid, you can add a little flour to get the right consistency.
So, add flour 1 tablespoon at a time. Using a sieve, add 1 tablespoon of flour to the batter and stir. If it’s still too runny, add 1 to 3 more tablespoons of flour, sift as you add. If it’s still too runny, wait about 10 minutes to see if the batter thickens.
Dry and wet ingredients are similar in proportion to create a thicker, balanced dough. Butter cake is very similar to sponge cake in terms of ingredient choice, except that it generally uses more butter than eggs, making the batter even thicker.
Cornstarch and arrowroot are gluten-free alternatives to thickening with flour. They also keep your sauce clear and cloud-free. You will need about 1 tablespoon for every cup of liquid in the recipe.
You can store the dough in the freezer for up to a month. When you’re ready to make pancakes, simply thaw them in warm water or in the refrigerator overnight. Cut off a corner of the bag to pipe the pancakes directly onto the hot griddle.
For example, in a cake mix that requires 1 cup of water, substitute plain or flavored yogurt or milk that contains some milkfat. The higher the fat content, like that found in whole milk or buttermilk, the denser the cake will be. Replacing egg whites with whole eggs also increases density.
If you end up with a flat cake, there are a few possible causes. Beating the flour too hard will overload the gluten, so use a light hand to fold in the dry ingredients. Remember to add the raising agent – self-raising flour already contains this, but if you use a different flour you will need to mix in the baking powder.
Use flour as a thickener by making a roux, a mixture of equal parts butter and flour. First melt the butter over medium heat, then when the butter is bubbling add the flour. Cook the mixture until light brown. Stir the hot liquid into the roux, using two ounces of roux for each cup of liquid.
To use baking soda to thicken a hot liquid, it’s a good idea to scoop some of the liquid into a separate container and whisk the baking soda in to create a “slurry” rather than stirring it in directly. After you’ve beaten any lumps out of the slurry, slowly add them into your hot liquid.