Sunday, January 1, 2012

How To: Make the Perfect Pancake

Happy 2012 Everyone! I hope everyone had a great New Year's Eve and ate lots of collards and black eyed peas today! I'm pretty sure that I am going to turn into a green leaf with the amount of kale and collard greens I've been eating this week.

I woke up yesterday craving pancakes. I used to make them every Sunday for me and DH, but that didn't happen this semester since he was working the night shift and it's not as fun to eat pancakes by yourself...

My favorite kind of pancakes are buckwheat. But, I wasn't able to find that type of pancake flour the last time I went to the store for it. So, I bought Aunt Jemima's Whole Wheat Pancake Mix. It's okay, but it's definitely not buckwheat.

For these pancakes, I used Aunt Jemima's WW Pancake Mix with 1/2 cup Unsweetened Applesauce, 1 cup Almond Milk, 1/2 cup Chopped Walnuts and 2 tsp Ground Cinnamon. This made about 8 pancakes.

Golden Deliciousness

First of all, I think the type of pan you use really matters. I started making these pancakes with a cheaper non-stick pan. After 2 pancakes turning out black on the outside and gooey on the inside, which never happens to me, I switched back to my trusty Calphalon, which I talked about in my Favorite Things Post.

Step 1:
Mix together all the ingredients in a medium bowl.

The batter should be more 'runny' compared to bread dough, etc.

Step 2:
Oil your pan (I used Pam Cooking Spray) and turn the stove top to medium heat. It works best if you wait for the pan to heat up.

Cheapo Pan.

Step 3:
You can either pour the batter straight from the bowl into the pan or you can spoon the batter out. I actually like to spoon the batter out because it helps keep the pancake a uniform shape and size. Just sayin'.

Blurry. Also, extremely hard to take pictures of yourself holding a spoonful of runny batter.

Step 4:
Wait until the pancake is browning around the edges and there are bubbles forming in the center. The key is here to not flip the pancake before it is finished on that side. You should only ever flip a pancake once. If you try to flip it and it is still sticking to the pan, then you need to let it cook longer.

Not Ready.

Ready.

Step 5:
Once you flipped your pancake once, let it cook thoroughly on the new side.

Almost ready.

Step 6:
Serve with your favorite toppings! If it were summer, I would serve these topped with fresh sliced strawberries. Since it is not, I just used some sugar free Cary's syrup.

Yum.

Let me know if you have any questions!


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1 comment:

  1. I always have such a difficult time making pancakes. It seems to result in a mess, more often than not! Thank you so much for this tutorial- I'm definitely going to use these tips!
    Buckwheat pancakes are my favorite. (:

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