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. To ensure that your pan is "non-stick enough", spoon 1 Tbsp of the batter at a time (you'll end up with 5 small pancakes). 
4. Once the top of your pancake is "bubbled" it's time to flip.
5. If the pancake flips easily, next time, go ahead and try pouring all the batter into one large pancake.
6. If you are using stainless steel or cast iron, the trick is to do a slighly higher temperature and make small pancakes as directed above.

For a great savoury pancake, do the same as the above, but add 1/4 cup shredded cheese (or nutritional yeast)  and some soft veggies to the mix before you spoon it onto the pan. If you are using cheese you can use water instead of milk if you prefer (the texture will be just as good).

More tips:

• 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 even extra crispiness, use 3 Tbsp water, instead of 1/4 cup milk or milk alternative.
• Olive oil also makes crispier pancakes, than butter or coconut oil.
• When adding 'wetter' ingredients, you might 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’.  This is less important when using milk or milk alternatives (the added fat in the milk 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 ingredients AFTER whisking the mix and milk.
  
• Choose quality fats like butter, coconut oil, MCT and olive oil (and remember to use them liberally if using a cast iron or stainless steel pan).
• If you have trouble digesting fat, use non-stick so that you can use the least amount of fat possible.
• If you want fluffier pancakes, use high fat content milk (like coconut or cream). They are fluffier without eggs, by the way... the baking soda does the job all on it's own so you don't need eggs to get the mix to rise.
  
• Eggs actually make the pancakes more like a crepe.

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 (that causes stickiness(
  
• 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.
  

Have a favourite way that you love to make our pancakes and want to share it? Send your original recipe to support@proteinpowered.shop

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