Here's my breakfast this morning:
I used a random googled recipe:
- Mix dry and wet ingredients separately!! The baking powder and salt are really key, because their reaction as the pancakes heat is what causes it to rise. Also, I substituted for brown sugar (lol). Better colour and taste.
- Make sure the pan is hot BEFORE you put the pancakes on. You can tell it's up to temp by putting some water on it. If the water sizzles and starts "dancing", it's the right temp. This works for omelettes and eggs too. Additionally, non-stick pans are great for pancakes~<3
- Use a ladle or measuring cup to scoop your batter to the pan. This will give you not only a nice round pancake, but also ones of similar size.
- Wait to flip your pancake until the edges have started to cook and the batter is bubbling.
Even this pic is a bit early, but it's something you will build with experience very quickly. Don't worry! Just try out different times. Watch the pancake, not the clock!!
- The golden cooked colour is caused by the butter burning, not the pancakes!! If you are getting really pale pancakes that stick to the pan, you might not have enough butter in your recipe.
- You can fill your pancakes!! My advice is to put the filling on a second or two after the pancake is on the pan rather than putting it directly into the mix. If its premixed it will sink to the bottom and burn to the pan. If put on after, you can spread stuff evenly and the pancake will rise around it if you are quick enough :3Tip 7:
You couldn't tell, but the pancakes in that first picture were actually chocolate chip!!
- Pancakes are cooked mainly on one side. After you flip them it won't take long for the pancake to finish. ^_^
- A dash of vanilla extract into your wet ingredients is great for flavour. Use very little.