American-Style Pancakes and Waffles

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

American-style pancakes and waffles are made from pourable batters mixed by the muffin method, which is presented. As with muffins, it is important to avoid overmixing the batters for these products in order to prevent excessive gluten development.

Pancakes and waffles can be made in almost unlimited varieties by substituting other types of flour, such as buckwheat flour, whole wheat flour, and cornmeal, for part of the pastry flour. As some of these absorb more water than others, additional liquid may be needed to thin the batter.