After my surgery, I haven’t been able to have anything dairy based (don’t even get me started on cream, it is now my enemy) but that’s not going to stop me from sharing these amazing fruity milk ideas with you! There’s some that I wouldn’t have thought of, like apple cider or honeydew melon, but I’ve always been a huge fan of strawberry and homemade is so much yummier than store bought!
pancakes look easy and simple, but it’s actually quite hard (at least for me) to achieve the perfect fluffy texture every time. the griddle might be too hot or i might’ve flipped the pancake too early… who knows? and how the heck do you cook more than 1 pancake at a time without screwing one up?
so I did some research. I’ve compiled a list of the basic pancake recipe (found in “pancake basics”) that taste damn delicious and work with just about any add-in. “pancake basics in powerpoint format” gives you a bit more info about our dear pancakes, but I’m gonna do that more in depth now.
pancakes. basically, little cakes cooked on griddle. They’re easy enough to make: mix the wet ingredients together, mix the wet ingredients together, combine in 5 strokes or less, and then pour the batter onto the griddle and cook. Buttt I’m afraid it’s a bit more complicated than that.
First off, the ingredients. Usually, most recipes call for equal parts volume and liquid (e.g. a cup of flour and a cup of milk), but this only works if you’re using egg and butter, otherwise your batter will be a bit thick. Egg and butter makes your pancakes fluffier, but you can still make pancakes without them (less fattening!). When combining ingredients, make sure to mix the wet and dry in five strokes or less (fold the flour in) or under ten seconds, otherwise your pancakes will turn out like rubber discs because mixing for too long will activate the gluten in the flour. It’s okay to have lumps of flour! In fact, it might be better to have lumps! Be sure not to leave the batter out for too long (I would cook about 5-10 minutes after making) or else the baking powder will be activated as well.
Next off, cooking. Preheat your griddle beforehand (around 3-4 on my stove; if it’s too hot, the pancakes will burn without cooking) and get it hot enough that when you spray cooking oil/butter on it, the droplets will bounce off. If the oil/butter just sits there and burns, it’s not hot enough, and if it evaporates instantly, it’s too hot. Pancakes puff up because of the egg (I think?) but mostly because of the baking powder. To pour pancakes on griddle, spoon the batter 3 inches above griddle and pour into griddle so that the batter falls around the same spot and forms into a circle. Once larger bubbles start emerging on the pancake, you’re good to go. Flip that sucker over! (but don’t flip too fast, otherwise that side won’t be crispy (that’s how I like it anyway: soft crust on outside, fluffy on inside.)) The second side will cook in less time than the first time.
All my pancake recipes on here are good for 1 pancake (or 2 mini ones) because, as mentioned before, I only cook for myself and I mostly eat fruit and oatmeal or breakfast. To make a batch of pancakes, simply multiply the ingredients until flour reaches about 2 cups. If you’re making a big batch, you can afford to crack an egg or two (4 tbsp egg beaters = 1 egg), and this gives you the perfect opportunity to make your pancakes even fluffier: separate the eggs and whisk the egg whites until stiff, and then fold it into the batter last minute.
And here’s some other tips: