I make pancakes every weekend, and on an occasional weekday if the kids beg hard. Sometimes I make my own batter, but most of the time I use Aunt Jemima Complete mix – just add water!
I’ve learned a few useful things over the years:
- Whether you’re using an electric griddle or a pan, let it preheat for a long time. You want the heat evenly distributed across the whole surface, and you don’t want the temperature to change while you’re in the middle of cooking.
- Don’t mix your batter too much, just enough to get everything incorporated and most of the lumps gone.
- After mixing, let the batter sit for at least ten minutes. Bubbles should form on the top.
- Use vegetable oil to grease the pan. Butter will burn, and olive oil will taste funny.
- Serve the pancakes immediately. You can keep them warm for a short period of time in a 200 degree oven, but they’re best if eaten right away.
- Take the syrup out as soon as possible so that it can come to room temperature. Don’t warm it up – it gets too runny.
And now, how to make perfect pancakes!
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