Interview #2 - Tips for Making Great Hotcakes

Part 2 of our Interview with Senior Development Chef Brian Murphy

Q: How long does it take to make the hotcakes?
A: Six to seven minutes

Q: How many hotcakes are there in one Stacked and Stuffed stack?
A: Two, and I guarantee you’ll be full when you’re done!

Q: How much does each stack usually weigh?
A: 23-26 oz. depending on the flavor.

Q: Do you have any tips for customers who make hotcakes at home?
A:

1. Use water 55 degrees or colder.
2. Don’t over-mix your batter. “Lumps are good.”
3. Don’t keep batter for longer than 24 hours.
4. Refrigerate batter in between use.
   
   All of these tips have to do with leavening. When you over-mix, add warm water or let the batter sit too long, you create heat in the batter that destroys the leavening and gives you a tough/chewy hotcake instead of a fluffy one. Also, when you flip your hotcake to cook the opposite side, don’t give it a “love tap.” That subconscious tap will “knock the love right out of it.”
   

Q: What completes the ultimate Stacked and Stuffed Hotcake?
A: Sausage links and coffee; don’t laugh! This is the gourmet coming out in me. The acidity of the coffee contrasts the sweetness and the savory taste and spice of the sausage is a nice complement for the sweet flavor too.