Perfect Pancake Secrets
To simplify it, the easiest way to get a great sweet pancake is this:
1. Grease a non-stick pan (ceramic coated is best for your health instead of Teflon) and set to medium heat on your stovetop.
2. Measure 1/4 cup mix into a cup or bowl, and stir in 1/4 milk or milk alternative (like almond milk etc.) whisking with a fork.
3. Spoon 1 Tbsp of the batter at a time (you'll end up with 5 small pancakes).
For a great savoury pancake, do the same as the above, but add 1/4 cup shredded cheese and some soft veggies to the mix before you spoon it onto the pan.
If they flip easy on your pan, next time, go a head and try making one large pancake.
More tips for wow to cook up the perfect pancake!
- Turn the oven on, put the butter or oil in the pan and set to medium heat before you start making the batter.
- Spoon each pancake measuring 1 TBSP (this looks small, but it will expand). This is especially important if you are working with a sticky stainless steel or cast iron pan.
- For a crispier pancake, add more oil to the pan before you flip the pancake over.
- For extra crispiness, use 3 Tbsp water, instead of 1/4 cup milk or milk alternative.
- Olive oil also makes crispier pancakes, than does butter or coconut oil.
- When adding fresh herbs or raw veggies, you might (or maybe not) want to minus a TBSP of the liquid to make sure the batter doesn't end up too runny from the moisture in the ‘add ins’ (remember you can always add another TBSP after if the batter is too thick for your preference). This is less important when using milk or milk alternative (the added fat makes it more forgiving than if you are using water).
- If you end up making the batter too runny, add shredded cheese or whisk in 1 tsp 'ish' extra mix..
- Add the optional ingredients AFTER adding the liquid and whisking with a fork first.
- Choose quality fats like butter, coconut oil, MCT and olive oil (and use them liberally if using a cast iron or stainless steel pan)
- If you want fluffier pancakes, use 1/4 cup milk or milk alternative (instead of the 3 TBSP water). They are fluffier without eggs, the baking soda does the job all on it's own!
If the batter sticks to the pan when you try to flip it, that may be the result of the following:
- the batter is too thin (wet)
- the pancakes are too big (the smaller you make them, the easier they are to flip if you are not using a non-stick pan).
- the pan wasn’t warm enough when you started cooking them
- you haven't cooked that side long enough
- you are not using enough oil for the type of pan you are using
- according to our customers who cast iron, set at a higher temp and cook faster to keep from sticking.
- The best non stick pan is high-performance non-stick ceramic coating such as Trudeau Pure line. Here's an alternative brand with a whole set of ceramic coated non stick.
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