Making pancakes is a fairly simple cooking task, but these tips will help perfect the process:
PREPARING THE BATTER
Combine all dry ingredients in one large bowl. In a smaller bowl, stir together liquid ingredients. Add liquid ingredients to the dry all at once.
Stir -- never beat -- the ingredients together just until blended and evenly moistened. Overmixing will toughen the pancakes.
If the batter seems too thick, add water or milk, 1 tablespoon at a time.
COOKING PANCAKES
Preheat the pan. Test the heat by adding a drop or two of water.
The surface is hot enough when the water sizzles for a second, then evaporates.
When the pan is hot enough, brush it with vegetable oil or use cooking spray. Use minimal oil; pancakes should be cooked on a fairly dry surface. You may add more for additional batches, but it usually won't be necessary.
Never rush pancakes. A rushed pancake will be underdone inside.
Let the pancakes cook slowly until tiny bubbles begin to appear all over the surface, two to three minutes or more, depending on the batter. When bubbles appear on the surface, use a spatula to lift one side gently.
Look at the bottom to see whether it is evenly browned. If it is, turn the pancake and cook the other side. When the pancakes are browned on both sides, remove one and test it by cutting into the center to see whether it is done.
Keep cooked pancakes warm in the oven while you prepare more.
Preheat oven to 200 to 250 degrees. Place cooked pancakes on a baking sheet, cover lightly with foil and keep in oven for no longer than 10 minutes.
* 1-1/4 cups (300 ml) sifted flour
* 1 tbsp (15 ml) sugar
* 1 beaten egg
* 2 tbsp (30 ml) melted shortening or oil
* 1 tbsp (15 ml) baking powder
* 1/2 tsp (2 ml). salt
* 1 cup (225 ml) milk
Preparation
* Sift flour with bakng powder, sugar and salt.
* Combine egg, milk, and shortening or oil.
* Add to dry ingredients, stirring just until flour is moistened.
* Batter will be lumpy.
* Bake on slightly greased griddle.
