This Is the Secret to the Crispiest Pancakes
When I think of the perfect breakfast, I always think of eggs and pancakes that are too easy. It’s rare that a diner makes hash browns (I usually see home fries), and it’s even rarer that they’re prepared the way I like them best – extra crispy on the outside. I understand: the service in the diner is hectic, the potatoes are brought quickly. So when I make them at home, I guarantee that my breakfast potatoes will be super crispy. My trick for making pancakes crispy? Nothing more than cornstarch.
Starch makes the best crust
Starches have a phenomenal crisping ability. That’s why potatoes are so good for French fries – they’re full of starch, especially amylose and amylopectin. (Here’s some information about amylose and amylopectin .) Essentially, these two starch molecules form new bonds together at about 350°F, and these fragile bonds give us that crunchy sensation when we eat them. Corn and potato starch contain more of these molecules than flour.
Pancakes are, of course, made from potatoes, and potatoes contain their own starch. Technically, a potato patty can be made simply by simply crushing chopped potatoes into a pan with oil. You will have a good pancake. But I like to increase the natural starches in potatoes. Coating the cutlets with cornstarch effectively creates a wall of crunch that you can tear apart. This is amazing. It’s nice. These are my ideal hash browns.
To make the best diner-style breakfast, consider these tools:
How to make delicious pancakes
You can use potato starch for this if you have it on hand – it will taste better – but I find cornstarch is better for the pantry. You can use starch to add crunch in other foods as well. (Here’s how to use starch to your advantage when frying the crispiest chicken you’ve ever tasted.)
1. Shred potatoes
Using a box grater or food processor, chop two large russet potatoes with large holes. Some recipes instruct you to rinse the potato pieces to remove some of the starch, but I think they will stick together better if you keep the natural starch.
2. Form cutlets.
Season the potatoes however you like. I use some salt and garlic powder and mix everything together. Most of it will flow out with the water, so don’t be shy. Squeeze a handful of grated potatoes to remove excess moisture. Place the wad on a piece of paper towel and fold it around it to squeeze out more moisture and help form the pancakes. Unfold the top of the paper towel.
3. Sprinkle with cornstarch.
I put a layer of cornstarch on the plate and smothered my first pancake with the starch. This produced an incredibly crisp layer, but I think it was overkill. Instead, use a sieve and sprinkle a layer of cornstarch on top. The application is more even and you can control the amount. Flip the patty over, using a paper towel to hold it in place, and dust the other side with dust. Repeat the same with the remaining pancakes.
4. Fry the pancakes.
Add about a tablespoon and a tablespoon and a half of butter to the pan. Heat the fat over medium heat and fry the hash browns until crisp and brown, about two to three minutes per side. Cool them on a wire rack for a few minutes before serving.
You are already on your way to a classic breakfast. Enjoy crispy pancakes with any type of egg, sausage, bacon, toast with small packets of jam and a ridiculously small glass of orange juice.
Pancake recipe better than snack food
Ingredients:
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2 russet potatoes, chopped
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1/2 teaspoon salt
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Sprinkle with garlic powder
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Cornstarch for dusting
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Neutral frying oil
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1 or 2 tablespoons butter for frying
1. Mix grated potatoes with salt and garlic powder.
2. Squeeze out a handful of potatoes and press them onto a paper towel. Use a paper towel to shape the cutlet and dry it.
3. Unfold a paper towel over the top and sprinkle a light layer of cornstarch on the surface. Turn the pancakes over with a paper towel and sprinkle the other side with starch. Repeat with the rest of the potato mixture.
4. Add half a tablespoon of butter and about a tablespoon of frying oil to the pan. Heat it over medium heat until it reaches grilling temperature. Add starch-coated pancakes to hot fat. Fry for two to three minutes on each side or until golden brown and crispy. Cool for a few minutes before serving.