Pancake 101

When starting out, I (Kalie) was less than stellar when it came to making the perfect pancake. There was the time I burnt them to a charred crisp, another time I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… oh my what a mess!

Becoming a pro pancake maker has taken me quite some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection!

1. Use a non-stick pan or griddle.
2. Add just enough butter or oil to coat the surface of your pan. You don’t need much, but without it your batter will stick!
3. Do the “sizzle test,” Heat the pan on medium heat before adding your batter. I do the “sizzle test” to know when my pan’s ready. I simply run my fingers under some water or flick water droplets on the pan. When I hear a slight sizzle, I know the pan is warm enough to add the batter.
4. Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes!
5. Don’t flip them too soon. Wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip!
6. Get your kids involved! What better way to encourage your kids to cook than by getting them involved in making these easy pancakes. Have them help by mixing the ingredients together and adding the cooked apples to the batter!

Some ways to “reinvent” your leftover pancakes:

• Pancake sandwich: fresh berries and a smear of goat, cream or cottage cheese as the filling, sandwiched between two pancakes (served hot or cold)
• Sliced into strips (for brekkie, lunch or a snack): served cold with a side of fresh fruit and plain yogurt that’s mixed with a drizzle of maple syrup as a dipping sauce