Perfecting The Pancake

I understand why people buy frozen waffles, because if you don't have a waffle maker, you can't make waffles. But I'll never understand why people buy frozen pancakes or pancake mix. Making pancakes from scratch is so simple and you probably already have all the ingredients already in your pantry. But I want to share with you a recipe that makes perfect pancakes everytime as well as a couple tips on keeping them fluffy.

First off, I have made this recipe countless times. I like to mix up the full batch (6 cups) of pancake mix, then portion the dry ingredients into Ziploc bags, that way at a moments notice I can whip up a batch of fresh pancakes without having to measure anything or look up the recipe. The recipe has you mix 2 egg yolks with melted butter in one bowl and 2 egg whites with buttermilk in another, before adding them to the dry ingredients. I was being lazy one day and decided to just throw everything together in a bowl and what resulted was a thin tough pancake. Don't do that.

Another thing I've learned over the years is that you should not overmix pancakes. If there are a few lumps, and there will be, don't try and work them out. Overmixing the batter will over develop the gluten and you'll have tough, not tender, pancakes. You want tender pancakes, right? Another thing I've learned is that you shouldn't spread the batter on the griddle. I used to do this so I could have bigger pancakes, but later realized that doing that meant my pancakes were thin and not fluffy. For fluffy pancakes, make sure your baking soda is fresh (not expired) and ladle or scoop the batter onto the griddle. Allow it spread on it's own and rise into a golden pancake, untouched.

In summary:

1. Read and follow the recipe directions.
2. Use fresh baking soda.
3. Don't overmix your batter.
4. Ladle the batter and leave it alone.

I hope you'll give this recipe a try. I usually make the full batch then freeze what we don't eat in a Ziploc bag (2 at a time) to reheat later on. I've also had great success with adding fruit (blueberries and bananas) to the batter. I hope you'll make and like them!

Homemade Pancake Mix adapted from A. Brown

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• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 3 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

NOTE: I like to mix all the ingredients in a large container, then divide into 3 equal portions. I divide the mix up into 3 Ziploc bags then make the pancakes as directed (see below).

"Homemade Pancake Mix" Pancakes

• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter
• 2 cups Homemade Pancake Mix, recipe above
• 1 stick butter, for greasing the pan

Heat an electric griddle or frying pan to 350 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) (I skip this step since I use a non-stick griddle).

Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set and golden.

Serve immediately.

Makes 12 pancakes

Hope you all have a great weekend!