The Pancake Batter Rule You Should Actually Break

Making pancakes doesn't have to be difficult. Per BBC Good Food, one of the first things you need is a non-stick frying pan. If you plan to add fillings such as blueberries or chocolate chips, BBC's cooking team suggests adding whole meal to the batter for savory fillings and white flour for sweet fillings. Then, you should keep your batter in the fridge for up to 24 hours for best results. Cook each side for around 30 seconds before flipping and serve.

Pancakes have a history dating back to Greece in 600 B.C., according to Betty Crocker. At the time, it was merely mentioned in a poet's writings. But fast-forward to 1100 A.D., and Pancake Day (Shrove Tuesday) becomes a pre-lent tradition. 

It wasn't until the 1880s that maple syrup was popularized as a topping, and today, there are tons of different ways consumers choose to decorate their flapjacks. Though there are rules that most people follow while preparing pancakes, one very popular one could just be meant to be broken.

When it comes to making your favorite pancake recipes, you might be surprised to learn that one tried-and-true trick doesn't exactly have to be followed. Most home chefs have been taught to whisk pancakes until they're totally flat. But according to an Instagram post from Cook's Illustrated, you may want to leave a few lumps after all. 

"We made 2 sets of batter with the same ingredients and found that the way we stirred them made a dramatic impact," the post read. A photo alongside the post detailed the differences. The pancake with completely smooth batter looked flat and small, where the one with a few lumps was tall and fluffy.

According to America's Test Kitchen, lumpy batter prevents the mixture from excessive spreading by preventing water flow, which ensures pancakes come out tall. Furthermore, air pockets are retained by lumpy batter, accounting for a pancake's fluffiness. If you're looking to up your pancake game and impress your family, lumps are the way to go.