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Mixing Pancake Batter
The best procedure for mixing pancake batter is to stop mixing the ingredients before all the tiny clumps of flour dissolve. The process will automatically complete itself due to Fick's Law explained earlier. If the pancake batter is kept in the refrigerator while the mixing process continues, gluten development will be slowed due to the lower temperatures. Bacterial growth will also be decreased by the colder temperatures in the refrigerator. A smooth batter with the right amount of gluten development will produce the desired texture for your morning pancakes. This smooth batter will also allow for a more even spread of the batter on the griddle. This will enable the pancake batter to cook more evenly and thoroughly. This all adds up to lightly browned, smooth, fluffy pancakes for breakfast.
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