Pancake Techniques

by Adrienne Matt on March 13, 2010

in Tips & Tricks

I was hankering for cornmeal pancakes this morning. The weather is disgusting outside so, regardless of my desire to be social and meet friends for brunch, I opted to stay in and cook.
Put a clean skillet on medium high heat. You want the heat to evenly distribute throughout the pan. But you don’t want the pan too hot or your pancakes will burn.
When the pan is heated, put a nickel-size drop of vegetable oil or one pat of butter in the skillet. If it sizzles loudly, turn down the heat. Your skillet is too hot.
I prefer butter to oil to grease the skillet. I’m not a fan of aerosol oil for pancakes. The taste is metallic and transfers to the food. I do, however, use it for greasing a baking pan because it’s a one-shot use.

I find it easier to pour batter from a spouted glass measuring cup. Another method is to use a small ladle. (I find my 2oz size is perfect for almost everything.)
Once you pour the batter into the skillet, let the batter settle. Resist the urge to flip the pancake until you see little bubbles populate the batter. The batter should form an edge, a lip of sorts. When the lip is formed and the bubbles apparent on at least 80% of the batter, it’s time to flip. The second side will cook more quickly, so don’t leave the skillet!
After about the 3rd pancake, wipe the butter and stray batter bits out of the skillet with a tea towel or cloth. I use older washcloths. They are highly absorbent and make quick work of the grease.

{ 1 comment… read it below or add one }

Stephan March 14, 2010 at 12:27 pm

Serendipity! I just made some pancakes due to this crummy weather we have. It was a Japanese pancake mix though, with no English translation so I had to go by the cute Japanese drawings at the back. Every pancake has a smiley face on :)

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