I have mastered the art of making perfectly round, golden brown, crispy-on-the-edges-but-fluffy-on-the-inside pancakes. It’s been years of perfection but now, I’m ready to share my secrets with those who struggle and make those batter ball filled, too crunchy everywhere, kind of sort of burnt pancakes. I can’t promise perfection overnight, but if you follow these tips, you’ll get there a lot faster.
Prep Time: 3 minutes
Cook Time: 3-5 minutes
Total Time: About 8 minutes
1 cup of pancake batter (I like Aunt Jemima Original Complete)
1/2 cup water
2 tablespoons of butter
Syrup for taste
1. Mix batter and water together. You’ll want the batter to be slightly thinner than cake batter consistency but thicker than brownie consistency.
Tip: Use a deep bowl to mix the batter. The more shallow the bowl, the harder it is to mix and pour your batter evenly.
2. Heat pan and add butter, be careful not to burn the butter.
Tip: Nonstick pans suck. If you have to use one, make sure to LOAD IT UP with butter. Nonstick pans make the batter run too thin and burn quicker.
3. Add batter to pan.
Tip: When pouring, keep the bowl still and pour from the middle of the pan. This way, the batter flows evenly and you’ll have a round pancake in the end
4. Let pancake cook on one side for about 2 minutes.
Tip: I like to use the mantra “low and slow” meaning, low heat and slow cooking. This makes sure that the pancake cooks through to the middle and doesn’t burn the edges too quickly.
5. Flip pancake over and let it cook for another minute or two. Add more butter if necessary.
Tip: At this point your pancake is about 80% cooked. You don’t need to keep it on the second side for long. Check that the butter is cooking into the pancake and it’s not searing the outside of it.
Master Tip: Make sure to clean and cool down your pan after every pancake. If you’re going to make more than one pancake, you need to start from scratch every time. After a while the butter and pan get too hot and make the subsequent pancakes burnt and crunchy.
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