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Perfect Pancakes


There is a simple secret to making the perfect pancake

The secret to perfect pancakes requires restraint; that is, don't over-mix the batter. Carbon dioxide is created by ingredient interaction and a subtle stirring will create tiny air pockets. This makes the pancakes light and fluffy. Too much stirring and the bubbles will dissipate. You only need to stir briefly enough to remove any lumps. (This works the same way for cornbread.)

Also, use a deep bowl that is not too large. This also helps prevent escaping carbon dioxide pockets. Always let the batter rest for about 30 minutes. Make each pancake not too thin and not too fat for even cooking. And be ready to serve right from the stove - pancakes are at their best, of course.

If you're challenged to cook for a crowd and wondering how to serve pancakes nice and hot - don't. You may be better off using frozen waffles instead, unless you are lucky enough to have a commercial-sized kitchen!

Pancake Batter
(6-8 pancakes)

1 cup flour
1 Tablespoon sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 cup milk
1 egg
3 Tablespoons butter or margarine, melted (can adjust up or down as needed)

Note: if you use buttermilk instead of milk, you may need more. Also, if the batter is too thick, add a little extra.

In a large bowl, combine dry ingredients and mix thoroughly. Add milk, egg, and margarine. Stir just enough to blend. Let rest for 30 minutes, uncovered. Cook on hot griddle and serve immediately.

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