Pancakes: The Art of the Swish and Dunk
- Mix pancake mix, water and a little oil. Add a little extra water to make thinner.
- Heat frying pan on medium heat. When drop of water sizzles in pan, it's ready.
- Pour one spoonful of batter onto hot pan. Tilt pan to spread pancake out as thin as possible.
- Watch for bubbles. Watch edge of pancake for dryness. When pancake edge starts to look dry, start loosening edge of pancake with turner. Flip over and cook other side until little circles of tan are across pancake.
- Put on a plate, cover with a cloth, and make another pancake. Continue until batter is done.
- 2 cups pancake mix
- 2 tsp oil
- 1/4 tsp each nutmeg, ginger, cinnamon
- 1/2 cup water, add more to thin
Mix Pour Stretch Cook Flip Eat
As I poured a spoonful of batter into my pan, I remember my mother tilting the pan. Then, she'd point out that you watch the pancake for bubbles, and the edge starts to dry and when you see the edge start to dry, you start loosening the edge with your pancake turner.
Be patient. There may be slightly stuck spots under the pancake. As it cooks, it loosens easier.
Then, flip it over with an easy turn of your wrist. No tossing in the air. No violent movement. Just turn your wrist like you're opening a door knob. The pancake should cooperate and lay flat, upside down.
Notice that there are little browned circles when you flip. You can flip the pancake over again, just for good measure if you like. Plus, if you need to, you can start a pile of pancakes in the corner of your pan, and keep flipping the stack.
I just started up my toaster oven on 200 degrees, and placed my plate on top of it. Easier than starting up the entire oven. As you learn the tricks, you'll decide which one is best for you.
- maple syrup
- fruit flavored syrup
- sugar/cinnamon blend