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Cooking Tip of the Day
Fluffy, featherweight pancakes are the most favorite kind of pancakes. Fortunately, they are very easy to make.
A slightly moistened batter, a griddle set on medium heat, and a little practice in knowing when to turn the pancakes are the secrets to preparing fluffy pancakes.
Regardless of what the recipe says, buttermilk is suggested by experts instead of milk.
If the recipe calls for water, always use cold water, but milk will make a fluffier pancake than water.
Never over mix the batter. Mix just enough to moisten the dry ingredients.
Some experts recommend letting the batter set for 15 to 30 minutes after mixing before frying.
Whip eggs before adding to the batter. If using just egg whites, fold in whipped egg whites just before frying.
Knowing when to flip pancakes is the most difficult part of making pancakes. The first pancake is usually a test pancake. Lower or raise temperature according to how the first pancake fries.
A very light film of oil or butter is necessary on the griddle. When bubbles form and break on the pancake is one way to know when to flip the pancake over. The pancake will also release from the griddle and not stick when it’s ready to be turned. It should take about 3 to 4 minutes on the first side, and 2 to 3 minutes on the second side.
A teaspoon of vanilla added to the batter will add a special touch to the pancakes.
Batter can be mixed and refrigerated in an airtight plastic bag for up to 4 days.
Pancakes can be preserved by freezing. When ready to eat, thaw and then warm in a 350 F. oven for about 10 minutes or until hot.
For more information on pancakes read:
Featherlight Pancakes Recipe
Gelatin Syrup Recipe
Vanilla Tips and Tricks
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2022
