Pancakes

I love to cut recipes and tips from the newspaper or magazines.  The problem I run into when doing that is my files get way too full after awhile and then I have to clean them out.  I mean really, if I don’t use a recipe within a year then it is time to trash it.  While cleaning out my recipe file not too long ago, I ran acrossa page on pancake tips.  I know that nearly everyone loves pancakes  and a lot of the info is pretty normal, but there are a couple of things that really helped me in preparing and serving good pancakes.  I would love to give credit where credit is due, but I have no clue where I cut this article from.  I however can assure you that this info is not from me.  I hope you find this helpful:

  • DON’T BATTER THE BATTER- Over mixing results in tough, flabby pancakes.  Pancake batter should be mixed just until the wet and dry ingredients are combined.  Don’t worry about lumps.  You want them.  They’ll cook out on the griddle.
  • GET A GRIDDLE-  Cast iron or electric griddles make great pancakes because they heat evenly and give you plenty of room to work.  Electric griddles allow you to regulate the temperature; 375 degrees is ideal for cooking most pancakes.
  • GO EASY ON THE GREASY- A light coating of oil or non stick spray at the start is all you need for most pancakes.
  • LADLE WITH CARE- Using a quarter-cup ladle held very close to the griddle, pour batter batter gently so that it spreads in even circles.
  • KEEP IT NEAT- Don’t let pancakes merge into each other, and avoid moving them while the first side is still cooking: they’ll brown more evenly if you leave them alone.
  • FLIP WITH FINESSE- Pancakes are ready to flip when their surface is covered with bubbles and their edges look dry and a peek at their undersides reveals a golden-brown color.  turn them gently, barely lifting them off the griddle.
  • FINISH WITH A FLOURISH- Presentation makes all the difference.  Warm the plates.  Serve pancakes with real maple syrup, warmed slightly, and softened or whipped butter.  Garnish with fruit, nuts or mint leaves.  Offer a simple homemade hot or cold topping on the side.
  • KNOW WHEN TO HOLD ‘EM-  Keep pancakes warm by placing them on a cookie sheet between layers of cloth towels.  They’ll hold in the oven at 250 degrees for up to ten minutes.  This is helpful when you are cooking a big batch.  Keep putting the pancakes in the oven as you go, then, as soon as the last batch is cooked, serve immediately on a warm platter.  this will start things off nicely.  Then dish up your stored reserves and join the party

(distributed by Scripps Howard News Service)

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1 Comment (+add yours?)

  1. Holly Dennis
    Oct 16, 2012 @ 15:58:51

    I love these tips!!!

    Reply

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