Pancakes are practically a religion for my family. In the winter months, we eat them several times a week, if only to have an excuse to lap up the pure maple syrup we adore.
With Pancake Tuesday taking place last week, and sugaring-off season fast approaching, I thought it might be fun to do a pancake primer in anticipation of the upcoming maple syrup season.
Eight Tips to Perfect Pancakes
- Use buttermilk whenever possible. I do believe the subtle tangy flavour imparted by this liquid makes the pancakes better.
- Don’t over mix the pancakes; lumps are okay. In fact, make sure you see a few in your bowl, otherwise your pancakes will be too dense.
- Pancakes can be made in advance. Keep them warm by placing them on a plate or baking sheet and tucking them into a 200°F oven until you’re ready to serve them (but not for longer than one hour, or they will dry out).
- If you are adding chocolate chips or blueberries to the pancakes, add them to the pools of batter just after it’s been poured into the skillet.
- Use butter instead of oil to grease your pan. To ensure an even distribution, brush melted butter over the entire surface of the skillet.
- Flip the pancakes as soon as you see the bubbles appear on the surface. Don’t wait until they break, or the pancakes will be flat and not fluffy.
- Keep the temperature of your griddle or pan to somewhere between low and medium. If it’s too hot the bottoms will burn quickly.
- Use the best maple syrup your budget can afford. I promise, you won’t be sorry!
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