The 10 Best Pancake Batter Dispensers
This wiki has been updated 19 times since it was first published in October of 2016. If you and your family flip for flapjacks, check out these handy pancake batter dispensers. They make it a whole lot easier and less messy to dole out the perfect amount of ingredients not just for pancakes, but for a variety of other breakfast foods and baked goods as well, like cupcakes and waffles. We've included models ideal for small families through to commercial-capacity items. When users buy our independently chosen editorial selections, we may earn commissions to help fund the Wiki. Skip to the best pancake batter dispenser on Amazon.
The History Of Pancakes
Made from wheat flour and olive oil, tēganitēs were eaten for breakfast and usually served with curdled milk and honey, or sesame seeds and cheese.
It is difficult to determine exactly when and where the first pancake was cooked. There is no question though, that it is an ancient food. There is evidence to suggest that pancakes were one of the earliest grain-based foods. Analysis performed on a 30,000-year-old grinding tool indicates that it was used to produce flour from a combination of ferns and cattails, which researchers believe was later mixed with water and baked to make something akin to pancakes.
In the early 1990s hikers discovered, Ötzi the Iceman, Europe's oldest known human mummy who lived sometime between 3400 and 3100 B.C.E. When analyzing the contents of his stomach, archaeologists found the partly digested remains of two meals, both of which contained highly processed einkorn wheat bran, possibly eaten in the form of pancakes.
While the word pancake first appeared in English sometime during the 15th century, they were known by many names before that and came in a variety of different forms. Nearly every culture in the last 3,000 years seems to have some form of pancake in their diet. In ancient Greece in the 5th century B.C.E., they were known as tēganitēs. Made from wheat flour and olive oil, tēganitēs were eaten for breakfast and usually served with curdled milk and honey, or sesame seeds and cheese. In China they are known as bing, and may be leavened or unleavened, stuffed or baked, and thick or thin. The Elizabethans topped them with sherry, apples, rosewater, and spices. The French and British are known for eating exceptionally thin pancakes, generally referred to as crepes, while Americans and Scots are fond of a thicker variety.
Amelia Simmons’s American Cookery published in the colonies in 1796 contained two recipes for pancakes. One, named the Johny cake, was comprised of "Indian meal," milk, and molasses, while the other, called the Indian slapjack, was comprised of "Indian meal," milk, and eggs. Whatever you call them and however you eat them, one thing is certain, there is no better way to start the day than with a piping hot pancake.
What To Look For In A Batter Dispenser
Making pancakes used to be a messy endeavor. When trying to ladle some batter from the mixing bowl onto a sizzling hot griddle, you inevitably left a trail of batter between the two. Trying to wipe it up while keeping an eye on your flapjacks often results in an overcooked pancake, but leaving that mess until after breakfast is a whole different nightmare. Anyone who has ever tried to wipe up old, crusted-on batter knows that it is no easy task.
Luckily, some ingenious person invented the pancake batter dispenser. No longer does cooking pancakes for breakfast need to be a hassle. As you might imagine though, not all batter dispensers are created equal. There are a few things to keep in mind when purchasing the right model for your needs.
For those who will be making their pancakes on a relaxed Sunday morning, there may be no need for a dispenser that comes with a lid.
First, you'll want to consider the material. While pretty much every plastic model will be BPA-free, that just isn't good enough for some. If you are hyper-concerned about harmful chemicals potentially leaking into your food, a stainless steel unit is probably right for you. They will generally be more expensive, but what is peace of mind really worth?
Next, you'll need to choose between an all-in-one model or one that solely works as a dispenser. All-in-one models allow you to mix and dispense your batter from a single container. Most all-in-one units have measurement markings, meaning you won't need to waste time with measuring cups either. The downside to these is that you can only make enough batter at a time for a set amount of pancakes. If you prefer to make your batter in a mixing bowl so you can make a larger amount at once, then a simple squeeze bottle dispenser may be all you need.
Lastly, consider whether you want to be able to make your batter in advance and store it in your dispenser, or if you plan on making your batter and cooking your pancakes immediately afterwards. If you want to eat pancakes for breakfast before heading off to work, it may help to make the batter the night before, in which case you'll want a dispenser that comes with a lid. For those who will be making their pancakes on a relaxed Sunday morning, there may be no need for a dispenser that comes with a lid.
Tips For Making The Perfect Pancake
Pancakes are a simple food to make, but that doesn't mean there aren't a few things you can do to ensure you come out with the best hotcakes possible. When it comes to presentation, you want all of your pancakes to be uniform in size. Pancake batter dispensers make this easy. Instead of trying to scoop the same amount of batter from your bowl every time, you simply squeeze the trigger or bottle and count to two or three. This will produce pancakes of uniform size every time.
One of the most common pancake-making mistakes happens when mixing the batter. Most people think you need to keep mixing the batter until all of the lumps are gone. This is actually untrue. When you mix wet ingredients and flour, gluten protein begins to develop. As you work the batter, the gluten activates, forming bonds with other gluten protein molecules. These protein bonds trap air when you cook the pancakes, resulting in light and fluffy delicacies. When you overwork the batter, the gluten protein bonds become too tightly wound, leaving no room for air. The result is tough, overly dense pancakes. Mix your batter until there is no longer any dry pockets of visible flour, then stop. There will still be lumps, but that is ok.
Another common mistake is not letting the batter rest. After mixing, the gluten molecules need a little time to relax. The starch molecules in the flour also need time to absorb liquid in the batter. Depending on the recipe, you may need to let it rest for anywhere from five to 30 minutes. Doing so will make the batter thicker, in turn giving you thicker pancakes.
Statistics and Editorial Log