Jade F. Angler on Oct 4th 2008 Pancake Recipes
The setup:
First, combine dry ingredients thoroughly, breaking up lumps.
Next, combine all the wet ingredients in a separate bowl.
Stir gently, just enough to moisten the dry ingredients, over mixing leads to tough pancakes.
There will be lumps in the batter. Don’t worry about them. Uncle Lumpy even likes extra lumps in his pancakes. The more the better, he says!
The cooking:
Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F.
Lightly coat the hot pan with vegetable oil, cooking spray or clarified butter.
Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results.
When you’re satisfied that you’ve reached the perfect pan temperature, ladle in lumptastic pools of batter, leaving a little room between pancakes for flipping.
Don’t press your pancake! A pancake is ready to be turned over when it’s dry around the edges and bubbles have formed over the top. Pressing down the pancake will only decrease the pancake’s light and fluffy nature Uncle Lumpy loves.
The cherry on top:
Just when you think you can’t make pancakes any better, why not strive for that little extra special touch? Frozen blueberries or chocolate chips added once the pancake batter is poured onto the griddle add a great flavor to your typical pancakes. Why not even get a little more creative and put some granola on top or experiment with your favorite fruits. Also, when you pour the batter onto the griddle, why not see what shapes you can make with it? You could even use cookie cutters to help for your shapes. For toppings, why not try something like jam or honey or powdered sugar? Go raid your pantry and see what delicious items you can find.
Why the possibilities are endless!