Pancake Perfection


Here are six tips for making the perfect pancakes:

1. Use a griddle. It’s more efficient and practical than a skillet.

2. Go easy on the mixing. The batter should have some lumps, and over mixing will create tough pancakes.

3. Separate your eggs. Beat the egg whites till soft peaks form, and then incorporate the beaten egg whites. This will really lighten the mixture.

4. Preheat the griddle. The griddle is ready when a few drops of water dance and evaporate quickly.

5. Look for bubbles. The pancakes are ready to flip when bubbles appear on the surface and pop.

6. Heat the oven to 200 degrees. You can keep the earlier batches warm in a 200 degree oven. For extra tenderness, you can brush the pancakes with a little melted butter.


2 responses to “Pancake Perfection

  1. Hey again; second comment in about as many minutes – just wondering, on point 3, unless I’m reading it wrong, is there a typo? If so, which makes peaks, whites or yolks? (I hope I haven’t made myself look like a bloody idiot now) Thanks in advance 😀 (oh, and also, sorry to be a pain in the arse – I’m in England, UK – the oven’s at 200 degrees fahrenheit, right? Again, thanks)

  2. No typo. Beat the egg whites until soft peaks form, then fold those beaten egg whites into the mixture, plus the yolks that have been put aside. Yes, all my measurements are on the American system.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s