start with flour: whisk all the dry ingredients first.lumps are OK! whisk your dry ingredients together, then whisk in the wet, but only until they are combines. dont worry about those lumps, as long as the powdery dry ingredients are thoroughly mixed in, youre done. fruit add-ins can be folded into the batter or dotted in manually once your batter circles have spread ( chocolate chips need to be added this way)
add the butter: whisk in melted butter:
non stick iron: you need a nonstick surface to ensure that your pancakes behave. a well seasoned cast iron skillet or griddle is a nearly universal favourite at food network, because of its even heating and superior heat- retaining capabillities - and for that old- fashioned griddle flavour it contributes.
ensure non stick: melting some butter across the bottom of the pan ensures that nothing will stick. wipe out the excess for classic tender pancakes. leaving a slick of hot butter in the pan will result in crisp, lacy surfaces, which aint to shabby either.
timing is everything: DONT JUMP THE GUN! get your pancakes on too soon and theyll be place, flabby and greasy. test readiness by wetting your hand slightly, thn flicking a few water droplets at the skillet. when the water droplets sizzle and dance across the skillet. when the water droplets sizzle and dance across the surface, its time to start your pancakes.
dont flip until your bubbles have burst: how do you know when they are ready to turn? the edges will start to look done, but more importantly, bubbles that form across the surface of the cakes wil start to pop, leaving pocks behind. this is when it is time to turn - any sooner and you risk splattering batter out the side.
almost done: after another 30 seconds - 1 minute they are ready to eat
topping them off: sure, you can keep them warm in a low oven, but theres nothing like serving them right of the griddle. just make sure you have got plenty of butter,ice cream, syrup and hot coffee on hand, and keep those hotcakes coming.
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