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Old 05-12-2011, 06:55 PM
 
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The secret is a THICK bottom on the pan. Either cast iron or heavy aluminum, it doesn't matter. Then, put a blob of butter or a little oil in the pan. Heat until HOT. Then pour in your batter, turn the heat down a little and wait until the bubbles start to burst on the top of the dough and the edges begin to show a little brown. Flip it over and cook for about the same amount of time.

If your first pancake burned, you didn't turn the heat down enough. If it stuck to the pan, the pan did not have enough oil and it wasn't hot enough.

It takes a little practice and even then, sometimes things don't turn out well. But the secret is the pan with the thick bottom. Thin won't do at all.
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Old 05-14-2011, 07:51 AM
 
Location: Victoria TX
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You put the oil in the batter, not in the pan. Cook them in a dry pan, not too hot. Start pouring the batter when you can flick a few drops of water on the pan and they will dance across the surface---if they just sizzle out, it's too hot. You turn them over when the edges bubble and don't fill back in, but form dry holes. After you turn them, they are done when you can press the center with your finger tip and feel it firmly spring back up without leaving a depression. (To make sure the first ones don't stick, rub cold pan with a slightly buttery finger before you heat it.)

And forget about the store-bought mix, a very expensive way to buy simple ingredients that you already have.

1 cup flour
2 teasp baking powder
1/2 cup milk
1 egg
2 Tbsp melted butter (or cooking oil)
Pinch salt, if desired.

Put them all in an empty mayonnaise jar, and shake it up until it looks uniform, don't overmix. Adjust for a good thick pour by adding more milk or flour.

Last edited by jtur88; 05-14-2011 at 08:37 AM..
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Old 05-14-2011, 08:23 AM
 
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Always pour pancake batter into sizzling butter never into a dry pan. Butter must be hot enough to turn brown if batter is not poured before it does.

PAM first, then heat, then butter. Its cheating though because every pancake poured into sizzling butter will taste good, like everything else that is cooked in butter. Thickness of pancake batter, temperature of ingredients mean nothing. Pan fully heated BEFORE butter goes in is what counts. See video above.
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Old 05-14-2011, 01:07 PM
 
Location: PNW
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Fresh baking powder is important too, and never "thin" the recipe. It should be nice and thick. Like others said, don't over mix and let it sit for about ten minutes until it gets lighter (due to the soda and baking powder). I prefer to cook mine on an electric frypan or skillet so that I can get a more evenly controlled heat. I tend to burn them if I cook on the stove.

Here's my favorite recipe:

1 egg
1 cup buttermilk
2 T vegetable oil
1 cup flour
1 T sugar
1 t baking powder
½ t soda
½ t salt

1. Beat egg; add remaining ingredients in order listed and beat until smooth. Grease heated griddle if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.

2. Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.
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Old 05-15-2011, 09:06 AM
 
Location: Victoria TX
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Pancakes was the only thing my dad knew how to make. When my mother was away for a few days, we had pancakes for supper every night.
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Old 05-15-2011, 05:19 PM
 
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If the pan is too hot, the cakes will burn. My dh cannot make a decent pancake to save his soul. He has destroyed many teflon pans trying.

I've always found the key to perfect, golden brown pancakes is patience. A medium heat, simple Bisquick recipe (add 1 tbsp or so of sugar, a dash of vanilla and salt) and a heavy dose of patience go a long way. Don't overcrowd the pan or try to make too many (or too big) at once. Turn once the up-side is covered in bubbles and the edges look slightly dry. Then flip (use a big enough turner - beginners sometimes use a turner that's not large enough - should be at least 2/3rds of the size of the cake. The second side is easy enough - peeking won't hurt.

I've found many 'from scratch' flapjacks that are yummy too, but a beginner needs a mix - check the date on the box. A lot of folks let their 'ingredients' go past their due date. Doesn't make them dangerous necessarily - but they don't taste/work as well if too 'old'.
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Old 05-15-2011, 06:14 PM
 
Location: Location: Location
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Sweetie, all the instructions for pan's too hot/not hot enough, oil the pan/don't oil the pan, thick-/thin-bottomed pan are nice, but the secret to a really nice, fluffy stack of 'cakes is...wait for it...
club soda. Substitute club soda for the liquid called for in your mix. You'll be glad you did.
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