Around here, I have become known as sort of a pancake expert. I have made pancakes for my nieces and nephews, my kid's overnight guests, family brunches, school functions....well, you get the idea, I have made a lot of pancakes in my time. I always get compliments on my pancakes...mostly to the tune of "these are the best pancakes I have ever eaten." One time a neighbor's son liked my pancakes so much, I got a call from him mom asking me what I did so special, because he couldn't stop talking about how good they were. I like using a mix. A buttermilk complete mix at that. One that you only need to add water to. I generally use a one to one ratio of mix to water, even though most packages instruct you to use less water. I find making the batter the consistency of cake batter gives you a lighter, fluffier pancake and allows the batter to flow into a nice uniformed circle.
A few pancake making musts are:
1. Make sure the pan is hot enough before you put the first pancake on to the pan....this is very important. I usually preheat my pan about a good ten minutes on med heat before I attempt to drop a pancake down.
2. If you are using a fry pan with sides, make only ONE pancake at a time. ( you can do multiple ones on a flat griddle ) This makes the whole process a bit time consuming...but I have learned to multitask while the cake is cooking on the first side to streamline things a bit.
3. Do not turn the pancake until there are bubbles throughout the entire cake and the edges are just starting to turn dry. See the illustration below.
|Ready to flip!|
I like to use a medium nonstick pan with sides and a small amount of cooking spray between cakes.
2 cups of Buttermilk Complete Pancake mix ( any brand )
about 2 cups of water
Combine the mix, water and 1/2 cup applesauce. Heat up nonstick skillet or griddle. Spray lightly with cooking spray. Drop pancake batter by 1/4 cups onto hot surface. When bubbles appear and sides look dry, flip once. Continue with the rest of the batter. Keep cooked pancakes in a warm oven until ready to serve. Heat up the remaining applesauce in microwave or small saucepan. Serve warm applesauce on top of pancakes. Makes about 12 -14 4" pancakes. (2 points per pancake topped with 2 tbs. applesauce)