One of my favorite things to make, is a batch of fluffy, buttery, homemade pancakes. My kids absolutely LOVE it when make them my homemade pancakes & syrup and I do too! Often times, I will whip up a batch following scrambled eggs & sausage, or on an occasion we will just have the pancakes with eggs, for breakfast OR dinner.
(Sorry for the blurry pic).
The crux of these pancakes, is all in the whisk! Here are a few tips:
(1) Make it by hand, and with a hand whisk.
Call me old-fashioned, but pancakes and waffles are one semi-baked item (if you’re making waffles) that you don’t need any equipment.
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(2) Take the time to make sure that your dry ingredients are blended well, before adding the wet ingredients.
I know that we all have that moment that we just want to, “get it done!” Whether it’s breakfast, lunch, dinner or even a dessert, lots of times, we’re ready to just throw it all into a pan or a bowl and let it go. Whisper, “You can do that with this.”
It is always best to combine your dry ingredients fully, first. Why? Because the arduous task of trying to back-peddle those clumps of un-combined flour aren’t worth it. And they’re going to turn your fluffy, butter pancakes into, “Hmm, what was that? Hmm, that was just a hardened clump of cooked flour.” You don’t want that!
(3) If at all possible, use a pour-able bowl. It just makes it easier when it’s time to make your pancakes/waffles. I am using one that I got from Pampered Chef years ago. If you don’t have a local PC rep, you can also try using one of these:
Next, you’ll want to use a hot pan or griddle. For my pancakes, I use a flat metal griddle, like this one. However, a portable cook-top style griddle could work just as well.
Presto 07211 Liddle Griddle
When it comes to serving, we’ve had everything from fresh fruit and whipped cream, to chocolate syrup & chocolate chips.
However, sometimes old classics never go out of style.
Printable copy here: Old Fashioned Pancake Recipe