Emilie Meyer
Making one big pancake in a small pan is possible, but it may be challenging. Most pancake recipes are designed to make multiple smaller pancakes, and the batter is typically portioned out accordingly. However, you can adapt a standard pancake recipe to make one large pancake by adjusting the measurements and cooking time. The key to success is ensuring your batter is the correct consistency and cooking it at the right temperature.
| Characteristics | Values |
|---|---|
| Pan size | 10" or bigger |
| Batter quantity | 1/4 cup or 1/3 cup for each pancake |
| Batter consistency | Thick but able to run slowly off a spoon |
| Oil/Butter | Lightly grease the pan |
| Heat | Medium |
| Cooking time | 2-3 minutes on each side |
| Calories | 156-228 kcal |
| Carbohydrates | 22-38g |
| Protein | 4-9g |
| Fat | 6-7.4g |
| Saturated Fat | 3-4.3g |
| Cholesterol | 36.9-82mg |
| Sodium | 139-472mg |
| Potassium | 84-301mg |
| Fiber | 1g |
| Sugar | 5-6g |
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What You'll Learn
Making the batter
The ingredients you use will depend on your preference. A basic batter can be made by combining flour, baking powder, sugar, and salt in a large bowl. You can then add milk, melted butter, and an egg to this mixture. For fluffier pancakes, you can add baking soda, but if you are sensitive to the taste, leave it out. If you don't have baking powder, you can swap the milk for buttermilk and use 3/4 teaspoon of baking soda.
You can also add a range of optional ingredients to your batter. Cinnamon, vanilla, or lemon zest can be added for extra flavor. Fresh or frozen fruit, such as blueberries, can be added for a fruity twist, and chocolate chips can be a fun treat.
Once you have combined the ingredients, the batter should be left to rest for 10-30 minutes. This allows the baking powder to activate and gives any lumps or bits of flour time to absorb the liquid. It is normal for the batter to have some lumps, and these will cook out.
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Pan size and type
The size and type of pan you use for making pancakes are important considerations. While you can make one big pancake in a small pan, a larger pan is generally recommended for several reasons. Firstly, a larger pan provides more surface area, allowing you to make a bigger pancake with ease. A 10-inch or bigger skillet or griddle pan is a good option, and you can even use an electric pancake griddle.
Secondly, a larger pan helps to control the thickness of your pancake. If you use a small pan, you may end up with a thicker pancake that requires a longer cooking time. By using a larger pan, you can spread the batter more thinly, resulting in a pancake that cooks more evenly and is easier to flip.
Thirdly, a larger pan can improve the texture and appearance of your pancake. A wider cooking surface allows for more even heat distribution, reducing the likelihood of hot spots that can cause uneven cooking or burning. A larger pan also gives you more control over the shape of your pancake, making it easier to create a uniform, round pancake.
Non-stick pans are a popular choice for pancake-making as they help prevent sticking and make flipping easier. Cast iron skillets are another option, providing even heat distribution and retention, though they do require proper seasoning and maintenance.
When preparing your pan, it is important to grease it lightly, even if you are using a non-stick pan. Butter is a popular choice, as it adds flavour and creates crispy edges, but you can also use vegetable oil or a combination of both. Greasing the pan ensures that your pancake doesn't stick and helps to create a golden-brown exterior.
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Cooking time
The cooking time for a pancake in a small pan depends on the size of the pancake and the heat of the pan. For a single large pancake, you will need to cook it for longer than you would a smaller pancake.
First, heat a non-stick pan or griddle on medium heat. Once hot, lower the heat to low-medium. Grease the pan with butter, or vegetable oil, and wipe away any excess with a paper towel.
Pour the batter into the centre of the pan and spread it out gently into a round shape with the back of a ladle or spatula. A 1/4 cup of batter should be enough for one pancake. If you are making one large pancake, you may need to add a little extra batter.
Let the pancake cook for 5-7 minutes. You will know it is ready to flip when the underside is golden and bubbles begin to appear on the surface. The edges will look dry. Flip the pancake with a spatula and cook for another 1-2 minutes until lightly browned and cooked in the middle.
If you notice the pancake browning too quickly, reduce the heat. The cooking time will depend on the heat of the pan, so keep an eye on your pancake to ensure it doesn't burn.
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Flipping technique
Flipping a pancake can be a challenging task. Here is a step-by-step guide to help you flip pancakes like a pro:
Check if the pancake is ready to be flipped:
You can do this by shaking the pan lightly to see if the pancake slides around. Another indicator is the appearance of bubbles on the surface of the pancake. Once the bubbles start to pop, it's time to flip. Additionally, you can carefully lift an edge of the pancake with a spatula or a fork to check if the underside is golden brown and feels solid.
Use the correct flipping equipment:
It is recommended to use a non-stick pan, non-stick cooking spray, butter, or oil to prevent the pancake from sticking to the pan. A pan with a higher lip on its sides will be easier to use. You can also use a fish slice or a spatula to turn the pancake. If you are flipping without a spatula, a lighter pan will be easier to handle.
Master the flipping technique:
If you are using a spatula, slide it under the centre of the pancake so that it is centred and covered by the underside of the pancake. Lift the spatula slightly, clearing the rim of the pan, and be ready to flip. Do not hold the spatula in the air for too long, as the pancake may break. Quickly flick your wrist 180 degrees to one side to flip the pancake over. This requires a confident flick of the wrist, similar to the action used when stir-frying with a wok.
Alternatively, if you are flipping without a spatula, use both hands to lift the pan 3-4 inches in the air and tilt it slightly forward. The pancake should rest on the rim of the pan without sliding out. Then, with a quick flick of the wrist, turn the pan over to flip the pancake.
Cook the other side:
After flipping, cook the pancake for another 30 seconds to 2 minutes, depending on your preference. You can flip the pancake again if you wish to cook it further.
With these techniques in mind, you can confidently flip pancakes in a small pan or any pan of your choice!
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Storing and reheating
Storing Pancakes:
- It is recommended to let the pancakes cool to room temperature before storing them. If you store hot pancakes, condensation will make them soggy.
- For short-term storage, you can keep leftover pancakes in an airtight container in the fridge for about a week.
- If you want to store them for longer, freezing is a great option. Place the pancakes on a sheet pan, ensuring they are close together but not touching, and put them in the freezer for about 30 minutes until frozen. Then, transfer the frozen pancakes to a resealable bag.
- You can also freeze pancake batter. Simply ladle the batter into serving-size portions in freezer bags, wrap them in foil, and freeze them flat for up to a month.
Reheating Pancakes:
- The oven method is ideal for reheating large quantities of pancakes. Preheat your oven to 350˚F (180˚C). Place the desired number of pancakes in a single layer on a baking pan and cover with foil. Bake for about 4-10 minutes, until warmed through.
- For smaller quantities, a toaster works well. Set the toaster to a gentle setting and heat the pancakes for 90 seconds to 2 minutes, depending on your toaster.
- If you're reheating frozen pancakes, you can place them directly in the toaster or microwave for 60-90 seconds.
- Another option is to use a dry skillet or pan on low heat. Heat the pancakes until warmed, then flip and warm the other side.
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Frequently asked questions
Yes, you can make one big pancake in a small pan. However, a pan that is 10" or bigger is recommended for making pancakes.
To make one big pancake, pour all of the batter into the centre of the pan and use a spatula to spread it out evenly.
You should cook a pancake for 5-7 minutes on one side, and then flip it and cook for another 1-2 minutes on the other side.
You will know to flip a pancake when the underside is golden and bubbles begin to appear on the surface.
Leftover pancakes should be stored in an airtight container in the fridge for up to a week or frozen for up to 2 months.
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