![]() You can also use a spring-loaded portion scoop (a large cookie or ice cream scoop, for instance, which is my preference). For 4 to 5 inches, use a ⅓ cup, and for a good-sized 6- to 7-inch pancake, use a ½ cup. A ¼ cup will yield about a 4-inch pancake. To keep a consistent size, use a measuring cup to scoop the batter onto the pan or griddle (dip the scoop into the batter without stirring). The next tip is about cooking the pancakes. I’m not that particular and don’t mind the rings and craters on the pancake surface caused by just brushing oil on the skillet and leaving the little pools of hot oil - I enjoy the added texture. ![]() If you want a perfectly smooth, golden surface, use a paper towel to give the surface a light smear of oil, rubbing it in and wiping off excess. Oil won’t burn the exterior of the pancakes or give any added flavor, but you’re more likely to get a golden pancake. Butter will brown quickly, giving you darker pancakes with crispier edges and a nutty exterior. Whether to use butter or oil on the griddle to cook the pancakes is personal preference. The cast iron holds heat well so that I can keep the heat at medium-low for more controlled cooking. This resting time will also ensure that the baking soda is fully activated by the acid in the buttermilk, producing carbon dioxide gas, which will provide lift as the pancakes bake.Īlthough nonstick pans and griddles are perfectly serviceable, I prefer a well-seasoned cast-iron skillet or griddle. While the batter is resting, any streaks of flour and all those lovely lumps will hydrate, creating a thick batter. The next tip is letting the batter rest for at least 15 minutes (it’s a good time to get the berry syrup started and place the griddle on the stove over medium low heat to slowly warm up). After this initial folding, do not stir or fold the batter again. The batter will be very lumpy, which is precisely what you want. Make sure to scrape the bottom of the bowl as you fold and occasionally, scrape the sides of the bowl, too. Instead, gently fold the batter over itself, rotating the bowl with your other hand as you do so for a mere 22 to 25 gentle folds. And this next step is crucial: Do not stir or beat the batter. Switch to a rubber spatula when combining the two. Use a whisk to combine the dry ingredients and again to combine all of the wet ingredients. When you mix the batter until smooth, you wind up with a runnier batter and thin, tough pancakes. 1 secret to fluffy pancakes is not to overmix the batter. Tips for making the best fluffy buttermilk pancakes But midnight pancakes? I admit to sometimes honoring this tradition with these buttermilk pancakes that always remind me of happy family memories. Tummies full, he’d tuck us back into bed an hour later, and we’d sleep until it was time to get ready for school.Īs an adult, I’ve come to prefer a savory breakfast, rarely opting for pancakes or waffles. The pancakes, which we came to call “midnight pancakes,” were delicious, but it was this quiet time with him in the wee hours of the morning that we especially looked forward to. Occasionally, he would make a massive stack of almond-flavored pancakes, then gently wake us girls up to have breakfast with him. During these jobs, Dad would get home between midnight and 3 in the morning and often made himself breakfast. He often worked the second shift because his company did a lot of work in office buildings - they’d have to wait until the end of a regular business day for the building to mostly vacate before starting. When we were in elementary school, Dad worked as a carpet layer. All these years later, a bite of clear corn syrup-covered pancakes snaps me right back to those Saturday mornings eating breakfast with Grandpa as Grandma kept the pancakes coming. The pancakes were thick and massive - as big as the dinner plate they sat on - with a unique flavor and slightly chewy yet pillowy texture that we all loved. Grandma’s from-scratch pancakes drenched in Karo corn syrup were our favorite breakfast. Once a month, we would all sleep over simultaneously, giving my parents much-needed alone time. My siblings and I used to take turns spending the night at Grandma’s house on the weekends for most of our youth. Pancakes were a huge part of my childhood.
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