We like pancakes–they may be the fastest and easiest of breakfast breads. So we thought we would share few tips with you.

Don’t over mix the batter. Leave a few lumps in it. If you over mix the batter, you will develop the gluten and the pancakes will be tough, not tender.

Make sure the griddle is hot. A few drops of water sprinkled on the surface should dance.

To get the right size of nice, round cakes, use a 1/4 or 1/3 cup measure with a handle on it.

Hot pancakes are better cakes. Heat the serving plates in the oven on the lowest setting and serve the pancakes on these heated plates. (But not around small children.) Keep extra cakes warm in the oven.

Keep that leftover batter. Store it for up to several days in the refrigerator. If it gets a little thick, revive it with a little milk and1/2 teaspoon baking powder for each cup of batter. (Don’t over-stir it.)

Freeze extra pancakes. Place them on a baking sheet and freeze them without stacking. Once frozen, place them in plastic bags, secure the tops, and keep them for up to six months in the freezer (not the freezing compartment of the refrigerator, which is not as cold).
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