Most bread doesn’t hold up well to repeated heating. Although some hearty breads, such as rustic Italian and miche, have the density to maintain a good crumb after a few reheats, pancakes do not. Therefore, you must take care to create a gentle cooking environment during reheating. Most foods, particularly delicate items, produce best results when heated with steam. Unlike a dry oven, or a saute pan, the pancakes do not come in contact with a hot surface while steaming, which reduces the risk of overcooking or burning without sacrificing quality.
Things You'll Need
Position a wire rack in the bottom center of a saucepan. Pour 1 tablespoon of water in the bottom of the saucepan and place the saucepan on the stove.
Adjust the heat to medium and cover the saucepan. Allow the sauce pan to heat for one minutes.
Remove the cover and place the pancake on the wire rack. Cover the sauce pan.
Heat the pancake for one minute, remove the cover and turn the pancake over. Replace the lid and heat for an additional minute.
Remove the pancake. Continue heating additional pancakes in this manner. Add more water, 1/2 tablespoon at a time, as it evaporates or approximately every three minutes.
References and ResourcesHelen's Asian Kitchen: The Steaming Solution
Bread Experience: What is Steamed Bread?