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Old 11-27-2009, 01:35 PM
 
Location: Arlington Virginia
4,538 posts, read 8,796,296 times
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A square electric non-stick fry pan which can make four large cakes. I use mix. My Dad's methods: the pan is hot enough if a drop of water dances on it. Put a little bit a syrup in the batter which makes the pancakes brown nicely. The cake is ready to flip over when bubbles appear and then pop.
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Old 11-27-2009, 03:14 PM
 
Location: Bangor Maine
3,442 posts, read 6,214,190 times
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I have a heavy round griddle - non electric- that belonged to my grandmother, who died in 1955, so you get some idea how old it is.. I love it. Perfect pancakes every time. It is "heavy". I also have heard that the heavier the pan the fluffier the product. I am now keeping an eye out at flee markets for a cast iron muffin tin. New they run about $25.
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Old 11-29-2009, 09:19 PM
 
Location: South GA
11,994 posts, read 10,756,444 times
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I have found that the secret to great (non sticking) pancakes is to add some melted butter to the batter before cooking!
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Old 11-30-2009, 05:52 AM
 
Location: Durham
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If I'm just cooking for me, a non-stick skillet. But usually if I'm making pancakes it is for a group, so I break out my big electric griddle.

My secret is to use Swans Down cake flour instead of AP.

I fully support the addition of melted butter to the batter. I never measure my pancake mix; just some cake flour, buttermilk, eggs, sugar, melted butter, baking powder, baking soda, salt.
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Old 11-30-2009, 06:07 AM
 
Location: The Hall of Justice
25,906 posts, read 40,703,477 times
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We make ours in a big frying pan. The secret to my husband's fantastic pancakes is vinegar. It makes the batter foamy, so they come out thick and fluffy.
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Old 11-30-2009, 06:27 AM
 
Location: EPWV
16,660 posts, read 8,175,995 times
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I used to have one of those "perfect pancake" makers, but it disappeared.
Often replace pancakes and do the waffles instead, because they come out looking the best and I can still add my mini chocolate chips and sometimes put fresh fruit in the batter. Banana and blueberries are our personal favorites. I remember one mix did mention using melted butter.
I'll have to remember to try that again next time I make them.

Other possibilities: using the malt mix usually marked just for waffles; a squirt of lemon juice to the batter; and/or a drop of vanilla extract.

If they can come up with waffle makers and those interchangeable plates for George Forman grills, then why can't we find more 'specialty made' pancake makers that do at least two at a time?
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Old 11-30-2009, 11:21 AM
 
22,769 posts, read 29,286,430 times
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As long as it has cane syrup, I don't really care.
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Old 11-30-2009, 03:36 PM
 
Location: 757
328 posts, read 1,482,918 times
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A Non-Stick Fry Pan. And Gross to all other Pancake Recipts but JOC. Seriously, that is THEE one and only recipe. And you MUST use the whole 2 sticks of butter. And follow the recipe EXACTLY...which means don't be lazy and throw all your eggs in one bowl!

Oh and none of that Aunt Jemima/Butterworths High-Fructose Corn Syrup garbage either...ONLY REAL Maple Syrup on top. (with REAL butter). Delicious.
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Old 11-30-2009, 03:41 PM
 
Location: West Chester, Ohio
122 posts, read 372,405 times
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I use a well seasoned Lodge Black Iron skillet. For the batter, mostly always Bisquick, lots of butter and syrup.
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Old 11-30-2009, 03:42 PM
 
Location: Bradenton, Florida
27,235 posts, read 44,891,154 times
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I would cook them on my cast iron pan. Sides maybe 1/2" hight? Not high at all, anyhow. Gives me plenty of access for my pancake turner.
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