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Tips on how to make better Pancakes

 


https://www.simplyrecipes.com/recipes/homemade_pancake_mix/ 


Buttermilk or Regular Milk


 Buttermilk is thicker than milk, so if you want to have a pancake that’s nearly equal in texture to a buttermilk pancake (light and fluffy, not rubbery), a 1-to-1 replacement of milk for buttermilk won't quite work. However, decreasing the amount of milk works very well.

You can use either 1 cup buttermilk or 3/4 cup milk for the perfect light, fluffy pancake every time!


 How to Make Perfect Pancakes

Pancakes by nature are simple and forgiving, but here are a few tips to help make them just right:

  • Your skillet should be sizzling hot.
  • Don’t over-mix your batter. A little lumpy is fine!
  • Keep butter by your side to fry the perfect cake.
  • Flip when the edges look a little dry, and bubbles are coming to the surface.


 Ways to Switch Up Your Pancake Game

Dress up your pancakes! Add blueberries, chocolate chips, or sliced bananas into the batter just before flipping.

Also, feel free to experiment with other kinds of flour! I’m partial to half spelt and half all purpose, or substituting whole wheat pastry flour (it gives you a lighter, fluffier texture than whole wheat flour) for all or part of the all-purpose flour.

How to Freeze and Reheat Pancakes

Let the pancakes cool to room temperature, then layer between sheets of parchment paper, and seal in a gallon-sized, zip-top bag.

To reheat, spread a few frozen pancakes on a plate in a single layer (it's okay if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides crisp fresh-off-the-griddle edges.


 Freezing Pancakes

You can make the pancakes ahead of time and freeze them. Slice into squares and wrap each piece tightly in plastic wrap. Place the squares in a gallon Ziplock bag. Try to squeeze all the air out and seal. They'll keep this way for up to 1 month.

When you’re ready to serve up the frozen pancakes, let them thaw in the fridge. Then place the pancakes on a baking sheet and cover them with foil to reheat in the oven at 350°F for 15 minutes. 

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More Ways to Have Pancakes for Breakfast! 

Bake a giant buttermilk pancake on a sheet pan and cut it into squares for serving. Freezes great!

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Carrot Cake Pancakes - Freshly grated carrots, chopped raisins, pecans, and a handful of bold spices get folded into the thick batter. The pancakes rise into tall and fluffy stacks that are perfectly golden brown on the surface.

Maple syrup is always a winner to drizzle on top, but a lightly sweetened and spiced cream cheese topping is even better. These pancakes deliver all of the characteristic taste of carrot cake but for breakfast.

Bold, warm spices like cinnamon, ginger, nutmeg, and cloves add the delicious aromatics that the baked version delivers. Chopped pecans add a delightful unexpected crunch to each bite. Raisins, love them or hate them, add just a touch of extra sweetness.


Vegetable oil is my cooking fat of choice for pancakes. It’s neutral in flavor, has a high smoke point, and just a thin layer is needed to coat the pan.

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Ricotta cheese and lemon - Ricotta adds richness without making the pancakes heavy or dense, and lemon adds a perky flavor that dances in your mouth when you take the first bite.
 
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Chocolate Chip Pancakes with Raspberry Sauce - These pancakes get special treatment with chocolate chips and homemade raspberry syrup! 

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Chocolate Chip Pancakes with Banana - These pancakes get special treatment with chocolate chips and some old bananas mashed.

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Add fruits, nuts, chocolate chips, etc. 

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Add oatmeal, and different grains to make a healthier pancake.

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Add vanilla for flavour.
 





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