She needs to read this post:)  Photo Source: Youtube.com

There are plenty of ways to mess up pancakes, and I’ve probably either seen or done them all.  But I am one to learn from my mistakes.  Unfortunately, I continue to see photos of poorly prepared pancakes spread all across the internet.

That’s unfortunate because it’s really pretty simple to make tasty, yet pretty, pancakes.  Pretty is important, ya’ know.  Haven’t you heard that we eat with our eyes first?

Of course, I suppose could have pancakes that could win a beauty contest and still taste pretty terrible.  That’s too bad ‘cause I believe you can have it both ways pretty simply.  And you really won’t need Aunt Jemima to help you out either unless you just insist on her hanging out in your kitchen.  And say goodbye to your BFF Bisquick and its friends while we’re at it.

And that’s okay because you can still have pretty even if you are sacrificing some of that pancake deliciousness that you could have.  Just sayin’.

But, no, on those frozen boxes of them.  Don’t make me come over and chuck them from your freezer.  Besides, you’re gonna’ make your own and then freeze them if you want.  Easy, peasy.

First off, get yourself a flat-topped nonstick electric griddle if you can.  You don’t need a high-dollar model really, but you do need one that is large enough to cook more than four pancakes if you want to try and have the whole family share the meal together.   You can purchase one fairly  inexpensively at your local Arkansas-based Wal Mart or whatever your favorite brand of discount or kitchen supply store may be.  I’ve probably gone through at least three in my kitchen career.  They are very versatile — great for use as a warming tray BTW.

But, if you just can’t spare the space or have some other aversion to the electric griddle, at least get yourself a nonstick flat griddle pan.  Once you have gotten one or the other, I’ll be in touch…  Trust me.  You will thank me.  I’m all about making your life less stressful.

There are some definite Do’s and Don’ts to Perfect Pancake Practice:

1.  Start with and master a basic recipe before moving onto the the gourmet variety. 

2. Only, I repeat only, use fresh baking soda and baking powder.  I never buy large boxes of either one, except soda and that’s for cleaning purposes.  Old soda and old baking powder = baking doom.  (Have you purged your spice cabinet yet?  You do that at least every six months or so, right?)

3.  DO NOT OVERMIX!  Pancakes are people-pleasers; they don’t need to be beaten into submission.  Ignore the lumps.  I prefer to mix my dry ingredients and wet ingredients separately before combining.  I also think it is best to have the wet ingredients at room temperature or to at least warm them prior to mixing.  Otherwise, the cold milk and eggs with cause the melted butter to solidify.  I sometimes mix my batter the night before and refrigerate it overnight; let it come to room temperature before preparing.

4.  Once mixed, allow your batter to rest AT LEAST 10-15 minutes (or longer in the refrigerator – overnight is fine) at room temperature.  Don’t even think about cheating with this one.

Lots of bubbles make happy pancakes!

5.  Heat your griddle to medium or medium-low.  If you rush pancakes, you’ll get ugly ones, and remember that we’re all about pretty pancakes.  Wipe the griddle with a paper towel which has been given a small dose of canola oil.  Not much is needed.  Keep that paper towel handy as you will need to re-oil the pan with each new batch.  You really shouldn’t see any visible oil bubbling away on the surface.

Yes, you can use nonstick spray, but please make sure that you wipe it down as well.  It’s just as simple to use the canola oil — and it’s cheaper.

6.  Test.  I know you may be in a hurry to get breakfast, lunch or dinner (you do have brinner occasionally, don’t you?) on the table, but remember PPP is what we’re all about today.

Once the griddle is heated, drop a tablespoon portion of batter onto the pan.  Watch for it to form bubbles across the top and for tlhe edges to dry somewhat.  When that occurs, flip the sample.  Until then, do not move or press or flatten or otherwise beat to death that little jewel.  LEAVE IT ALONE.  Pancakes like their space people!

Nor do they like heights.  Pour your batter from a tablespoon, measuring cup or a ladle close to the surface of the griddle.

If the griddle-side burns before bubbling, well you know you have too much heat going on with that pan.  That’s your clue to turn down the flame.

 Turn down that heat!

Perfect sample?  Then you are perfectly prepared to ponder their size and shape.  Round is perfectly fine, but it is a little BORING.  At my house, we tend to go for Teddy bears, butterflies and monkeys.  But if round floats your boat, go for it.  There will not be any discernible taste difference, but your kiddos and grands (and maybe your Hubby or Wifey or Significant as the case may be) will declare you the coolest person EVER!

7.  Butter or not, that’s up to you.  My family is pretty much split on that issue.  If you’re a yes on butter, put a bit on each pancake before placing them on a cake rack set on cookie sheet to be kept warm in a 200 degree oven while the rest of the batch is being perfectly prepared.  Just stacking them on a plate and covering them with foil causes them to “sweat” and get soggy.

8.  Warm your syrup of choice.  Me? Give me pure maple syrup or give me…well, not death, I’m not that passionate…or nothing.  Plain and simple works just fine for me—just a tiny bit though. Perfect Boy and Perfect Girl may or may not want butter (depends upon which way the wind is blowing) and they seldom want syrup.  Hubby’s pancakes enjoy an early morning swim in a syrupy pool.

Got it?  Good.  Now go fry up some bacon or ham or sausage and come back for Part 2 of Perfect Prepared Pancakes {Kitchen Basics) in a couple of days.  You’ll be glad you did!

Follow my blog with Bloglovin