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Pancake Basics!
•
Since pancake batter does not need
a lot of mixing, over-mixing is a fre-
quent mistake. The dry ingredients
and wet ingredients should be stirred
together until just mixed. A few
lumps will remain. If your batter looks
too thick you may add more liquid.
Using the liquid that is called for in
the recipe, add only one tablespoon
at a time until the batter reaches
desired consistency.
•
A properly preheated griddle is also
very important to perfect pancakes.
So don’t skip the preheating.
•
Once you have poured batter onto
the griddle, the pancakes should
only be turned once. When the top
of the pancake is covered with
bubbles it is ready to be turned.
The second side will not take as
long to cook as the first.
Your Favorite Pancakes
Make one batch of basic pancakes from your favorite scratch recipe or a boxed
mix. Preheat griddle according to directions. Pour batter by
1
⁄4 cupfuls onto the
griddle. Sprinkle with one of the following mix-ins then turn and cook until done.
Use the suggested topping or regular syrup.
Mix-Ins:
Mini-Chocolate Chips
Chopped Pecans
Chopped Peanuts
Chopped Bananas
Cooked, Crumbled Bacon
Pancakes
1 cup flour
2 teaspoons baking powder
1
⁄2 teaspoon salt
2 tablespoons sugar
Preheat griddle to 375°F. Combine all ingredients in a bowl until just mixed. Using
1
⁄4
cup per pancake, pour batter onto griddle. Cook approximately 4 to 5 minutes
turning once.
Makes 10 pancakes.
1 egg
1 cup milk
3 tablespoons butter, melted
Toppings:
Whipped Topping
Maple Syrup
Warmed Grape Jelly
Strawberry Preserves
Scrambled Eggs