Griddle cakes

Griddle cakes include pancakes and crumpets. Pancakes are made from viscous and floury batters that retain some gas for the time they cook. The batter is poured onto a griddle and cooked until gas bubbles break the surface of the cake, then flipped to trap remaining gas. Crumpets are small flat, yeast-raised cakes with a pale, cratered surface. They are made from a thicker, bubbly pancake batter that is poured into ring molds. The cake is cooked slowly, unmolded, and turned over.

The fluffy texture of griddle pancakes depend on the development of tiny carbon dioxide gas pockets produced from the reaction of baking soda and an acid such as buttermilk. To obtain the best results, mix ingredients into a batter, then stop mixing before all the clumps of flour dissolve. Over-mixing causes flat, chewy pancakes due to the early escape of carbon dioxide and gluten overdevelopment.  Allow the batter to sit for a while, preferably in the refridgerator. The cold temperature retards gluten development and decreases bacterial growth. With the right amount of gluten protein and CO2 gas, the batter becomes smooth. It spreads easily on the griddle, cooks evenly and thoroughly, and produces light-brown, fluffy pancakes.