Whats the best way to cook the perfect pancake?!


Question:

Whats the best way to cook the perfect pancake?

how much oil/butter do you put in the pan, how much batter do you use per pancake, how long do you cook it for? i have heard that if you fry it then put it under the grill to cook the top rather then tossing it over like you would with an omlet that it works well.


Answers: One of the other answers is great, i use just butter, i like the butter taste with the pancake. After you make the batter, and don't over beat, let it rest for a few minutes. it will bubble a little. don't hurry, let the pancake dry at the edges, and the bubbles on top pop and don't run back together, Flip only once, and for heavens sake DONT pat it or poke it. Makes the pancake tough. There is a great pancake batter you just add water, they come out perfect, cost more, but great for camping. I also use Bisquick when i am at home. You didn't ask about french toast, but add a little vanilla and cinnamon to the egg mixture with a dash of milk. Don't over due the milk. Now your making me hungry.. LOL First a couple of things about the batter. Don't overmix. A few streaks of flour is better than overbeaten. And it has to be thin enough to pour, nothing worse than lumps of pancakes with raw insides. The pan must be hot. I like to use half butter and half oil on the pan, and drop the pancakes when the oil is nice and hot. Then don't be in a big hurry to flip them, wait until they are all bubbles on top. That grilling thing you mention sounds like a waste of time. ***Tips For the best pancakes:

* Measure ingredients carefully. My husband makes the best pancakes, because he doesn't cook or bake, so when he does he really takes his time and follows instructions to the letter. Measure flour by lightly spooning it into the measuring cup, then leveling off with the back of a knife.
* Don't overbeat the batter. Follow the recipe instructions carefully. If you have time, refrigerate the batter for 30 minutes before you start cooking the pancakes.
* Heat the griddle until drops of water dance and evaporate immediately. If your griddle has a temperature control, heat it to 375 degrees F.
* Lightly grease the griddle with butter. You only need to use a tablespoon for each batch of pancakes.
* Use a 1/4 cup measuring cup to pour the batter onto the hot griddle. Pour quickly, keeping at least a 2" space between each pancake.
* Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface. Don't move the pancakes before this, because they will just break apart.
* Use a long handled spatula and carefully slide it under each pancake. Using your wrist, quickly flip the pancakes. Don't worry if your first attempts aren't perfect; you'll get better with practice.
* Let the pancakes cook for another minute or two. The second side will not brown as evenly or completely as the first.
* Then serve the pancakes immediately! It's better if you can stand by the stove and make the pancakes as your family eats them. They can be kept warm in a 200 degrees F oven, but they're best eaten right out of the pan.
* Warm the maple syrup, have the butter softened or melted, and offer a nice selection of syrups, jams, jellies, and sugars.

---------------Homemade Pancake and Waffle Mix

INGREDIENTS:

* 1/2 cup instant oatmeal
* 8 cups flour
* 2 cups whole wheat flour
* 1-1/2 cups buckwheat flour (or more whole wheat flour)
* 1 cup corn flour (masa)
* 1/2 cup cornmeal
* 2 cups buttermilk powder
* 5 Tbsp. baking powder
* 2 Tbsp. baking soda
* 1-1/4 cups sugar
* 2 Tbsp. salt
* 2 Tbsp. malt powder

PREPARATION:
Place instant oatmeal in a food processor or blender and process until ground. In a very large bowl, blend ground oatmeal, flours, buckwheat flour, corn flour, cornmeal, ground oatmeal, baking powder, baking soda, sugar, salt and malt powder.

Pour pancake mix into four 1 quart jars (you may need to tap the jars to settle the mix and get it all to fit). Store in a cool, dry place for up to one year.

RECIPES

Pancakes

1 cup homemade pancake mix
1 egg
1/2 tsp. vanilla
1/2 - 2/3 cup water
2 Tbsp. mild vegetable oil

In a medium bowl, combine pancake mix with 1/2 cup water, egg, vanilla, and vegetable oil just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Drop by 1/4 cup measure onto lightly greased hot nonstick skillet or griddle. Cook until surface is bubbled and edges appear dry. Flip pancakes and cook until risen and browned on second side.

Waffles

2 cups homemade pancake mix
2 eggs
1 tsp. vanilla
1 cup water
1/4 cup mild vegetable oil

In a medium bowl, combine pancake mix with water, eggs, vanilla, and vegetable oil just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Bake in heated waffle iron following manufacturer's instructions, until steaming stops.


----------------------How to Cook a Pancake

* Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F (185 degrees C), or until a drop of water skitters across the pan.
* Lightly coat the hot pan with vegetable oil, cooking spray or clarified butter (regular butter burns too quickly).
* Do a test run with one sacrificial pancake and adjust the temperature up or down, depending upon the results. If your pancake is scorched on the outside and raw on the inside, turn down the heat. Note: as head chef, you have the right to eat the test subject. Or not.
* When you're satisfied that you've reached the perfect pan temperature, ladle in as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for comfortable flipping.


Don’t Press Your Pancake

* A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it.
* While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.


-------------here is some links for guide

http://www.sunset.com/sunset/premium/foo...

http://innovateinfinitely.com/cooking101... the best way to make a pancake is to use a non stick egg pan spray it with cooking oil add your batter sprinkle bluberries in the batter wait until it bubbles all the way on the top then flip it wait until the rim looks golden then repeat!!! Hope this helped! rob Perfection is a matter of opinion. Try this for THICK ULTRA LIGHT pancakes.
Use club soda water .....The co2 will make them light and large...Cook as directed above...
Good Luck



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