Cake Batter Pancakes. (2024)

FAQs

What happens if you beat cake batter too much? ›

What is overmixing, actually? Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

Cake batter may range from thin as heavy cream to dense as porridge, and anything in between. In general, though, look for your well-mixed cake batter to be smooth, with no grainy texture, apparent lumps of butter, streaks of flour, or gooey scrapings from the bottom of the bowl.

If you are using an all-in-one method then you should only mix long enough for the ingredients to be completely combined. With a hand-held or stand mixer this should not take more than 2 to 3 minutes.

The answer to this question is yes, cake flour can be used for pancakes.

Germs are killed only when flour is baked or cooked. Raw eggs are another ingredient in dough and batter that can make you or your loved ones sick. Raw and lightly cooked eggs can contain Salmonella, a germ that causes food poisoning.

A cake batter should be fluffy. This means that the batter is well aerated and will rise when bakedSecondly, your batter shouldn't be overly thick or too runny. That being said, the thickness of a cake batter largely depends on the type of cake you are making.

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Typically, cake mix should be stirred for about 2-3 minutes until the batter is smooth and well combined. Over-stirring can result in a tough, dense cake, so it is important to mix just until the ingredients are combined.

Over-mixing can occur when trying to evenly distribute these ingredients, so gently fold them in just until incorporated. Stop When Just Combined: The key is to stop mixing as soon as the ingredients are uniformly combined. A few small lumps are acceptable – they'll often disappear during baking.

Can you beat cake batter by hand? ›

You can also mix cake batter by hand. Stir the ingredients to moisten and blend, then beat 150 strokes for every minute of beating time (i.e. 3 minutes equal 450 strokes). Shiny aluminum pans are best when you make a cake because they reflect heat away from the cake and produce a tender, light brown crust.

The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness.

Almond flour, of course! For the best results, use blanched almond flour, or homemade almond flour made from blanched slivered almonds, in this recipe. It gives these pancakes a fine crumb and delicious fluffy texture. Steer clear of almond meal, as it will make them, well, mealy.

Don't Overmix or Undermix

Over-mixing can cause the cake to deflate and toughen, and instead of having a fluffy cake, we end up with a chewy, dry cake. Because during the mixing process, we incorporate air, emulsify, and blend the ingredients together.

"If too much batter is put in a pan, then it will overflow during the baking process and make a mess of your oven," Stewart explains. "If too little batter is put in the pans, then the cakes will not be tall enough or may over bake if you strictly adhere to the listed baking time."

The egg whites should not droop or fall off the whisk. Do not overbeat at this stage. If you beat the egg whites until they are dry, they will break down as you fold them into the batter, creating a heavier, denser end product. I stop my mixer frequently as I get close to the stiff peak stage.