Create your perfect pancake.

Do your homemade pancakes come out like lead when you’re shooting for light and fluffy? What are you doing wrong? How do you make your pancakes taste better? Impress your kids by using these tips on making pancakes better. Soon you will be making pancakes fit for your favorite restaurant.

 

The Basics

 

The basic buttermilk pancake is the most popular. There are also potato pancakes, chocolate pancakes, crepes, every type of fruit pancake imaginable, whole wheat pancakes and pancakes made from corn meal. The pancake possibilities are endless. 

 

When starting, dry ingredients should be sifted together first. Make sure all ingredients are accurately measured. The type of pan you use is also important. The best type of pan is a griddle or a skillet.

 

It is also important to use butter, oil or nonstick spray. With the pan on medium high heat, pour the batter onto surface. Pancakes should be 4-5 inches in diameter.

 

Some Tips for Improving Technique

 

• It’s possible to stir the batter too much, which makes it tough. Quick tip: Stir the batter with a fork and leave it somewhat lumpy. This makes for a fluffier pancake.

 

• Check the date on your baking soda to make sure it’s not outdated and flat, which can cause the batter not to rise properly.

 

• Use buttermilk. The fat content helps the pancakes rise easily.

 

• Separate the egg yolks and whites. Add the yolks to the batter. Whisk the whites and then add last before cooking the pancakes. This will create a super fluffy pancake.

 

• Mix the dry and wet ingredients in separate bowls. Then mix them together.

 

• Cook your pancakes in oil. Oil does not burn like butter.

 

• Don’t press them down with the spatula while you wait for them to cook. Flip them when bubbles start to form along edges.

 

• Try to eat your pancakes right away. If you have to wait, arrange them in a single layer on a baking sheet keep warm in the oven. Don’t steam them; they’ll get soggy.

 

• Don’t cook them too long. You will burn them. Undercooking them will leave them doughy.

 

• Never substitute baking soda for baking powder or milk for eggs. 

 

These tips should help you when it comes to making pancakes better. You may never want to go out for breakfast again.~

 

 

German Apple Puff Pancakes

 

– serves 6 –

 

These pancakes are baked in the oven, giving them a different twist on the traditional pancake. They are often called puff pancakes and make a great brunch dish. Serve with bacon and syrup.

 

 

Ingredients:

2 large Granny Smith apples, cored and sliced thin

ª cup butter, divided

1 cup all-purpose flour

1 cup whole milk

® tsp. salt

ª tsp. allspice

ª granulated sugar

1 tsp. vanilla

 

 

Directions:

1. Preheat oven to 475 degrees. Melt butter in a pan over medium heat and saut? apples slices until browned for 3 to 5 minutes. Set aside in small bowl.
    
2. Place oven-proof skillet in oven and heat five minutes. Meanwhile, mix the other ingredients while the skillet is heating. Place the flour, milk, allspice, vanilla and salt in a bowl and beat until smooth. You can also use a handheld mixer.
    
3. Add remaining butter to skillet in the oven. After it melts, remove the skillet and add apple slices. Pour the batter evenly over the apple slices.
    
4. Bake the mixture for about 15 minutes, reduce heat to 350 for 10 minutes. Cut into wedges and serve with syrup and bacon.