Betty Crocker's new pancake recipe sucks. Just putting that out there. Instead of using 1 tsp baking powder and 1/2 tsp baking soda, it calls for 3 freaking tsp baking powder. So what you end up with is a pancake that tastes like baking powder. No thanks, Betty. I'm sticking with my favorite pancakes.
Tips for making great pancakes:
1. Figure out your stove! I've cooked on a gas stove all my life, so this electric beast in my apartment is throwing me for a loop. Mostly because I can't see how much heat is going into my food. On a gas stove, I'd cook pancakes at about medium heat, but on an electric, it's the medium-high side of low. I burned a depressing number of pancakes before figuring that out.
2. Cook for other people. There is nothing more satisfying or appetite-enhancing than seeing the looks of hunger, desire, and sublime bliss on the faces of those you are feeding.
3. Don't make more pancakes at a time than your pan can hold. If you want to cook a lot of pancakes, use a large electric griddle. If you're stuck with a medium-sized pan, believe me, you're better off making one at a time and ending up with beautifully browned rounds. Trying to flip too many pancakes in the same pan always makes a mess. (If you've got the heat right, you should still be able to cook fairly quickly.)
4. Add extras! Raspberries & dark chocolate, strawberries & bananas, strawberries & blueberries, and a strip of bacon are good starters. (If you don't believe in eating a pancake with a strip of bacon laid across the middle, I encourage you to try it.)
5. If you're adding in extras, mix them in with the batter rather than sprinkling them in once the pancake is cooking. This prevents the fruit/chocolate/whatever from burning.
6. Keep the sizes small! I use about 1/4 cup of batter per pancake. They're easier to flip, quicker to cook, and just look darn cute.
7. Use brown (or extra) sugar, real butter, whole milk, and your favorite flavor/extract when making the batter.
Tips for making great pancakes:
1. Figure out your stove! I've cooked on a gas stove all my life, so this electric beast in my apartment is throwing me for a loop. Mostly because I can't see how much heat is going into my food. On a gas stove, I'd cook pancakes at about medium heat, but on an electric, it's the medium-high side of low. I burned a depressing number of pancakes before figuring that out.
2. Cook for other people. There is nothing more satisfying or appetite-enhancing than seeing the looks of hunger, desire, and sublime bliss on the faces of those you are feeding.
3. Don't make more pancakes at a time than your pan can hold. If you want to cook a lot of pancakes, use a large electric griddle. If you're stuck with a medium-sized pan, believe me, you're better off making one at a time and ending up with beautifully browned rounds. Trying to flip too many pancakes in the same pan always makes a mess. (If you've got the heat right, you should still be able to cook fairly quickly.)
4. Add extras! Raspberries & dark chocolate, strawberries & bananas, strawberries & blueberries, and a strip of bacon are good starters. (If you don't believe in eating a pancake with a strip of bacon laid across the middle, I encourage you to try it.)
5. If you're adding in extras, mix them in with the batter rather than sprinkling them in once the pancake is cooking. This prevents the fruit/chocolate/whatever from burning.
6. Keep the sizes small! I use about 1/4 cup of batter per pancake. They're easier to flip, quicker to cook, and just look darn cute.
7. Use brown (or extra) sugar, real butter, whole milk, and your favorite flavor/extract when making the batter.
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