Make the Perfect Pancakes
By Woman's Day Staff
Pancake Prep
I think we can all agree: Pancake making is an art, which requires the right skillet and some savvy spatula know-how. Using our easy guide, familiarize yourself with these essential steps to ensure you whip up a perfect stack every time.
Step 1
To make four servings (12 pancakes), in a large measuring cup or bowl, whisk together 1 cup all-purpose flour, 2 Tbsp sugar, 1⁄2 tsp baking powder , 1⁄4 tsp baking soda and a pinch of kosher salt. In a separate measuring cup or bowl, whisk together 3⁄4 cup whole milk and 1 large egg. Add the milk mixture to the flour mixture and whisk until fully incorporated (a few small lumps are fine).
Step 2
Heat a large nonstick skillet over medium heat. (Tip: If your nonstick skillet is past its prime causing the pancakes are sticking, add 1 tsp of canola or vegetable oil and heat it before pouring in the next batch.) Check the heat by sprinkling it with water-when the water bubbles and evaporates immediately, pour enough batter for 3 medium pancakes (about 2 Tbsp each) into the skillet, arranging them in a triangle shape for easy flipping.
See the prize-worthy pancakes one dad makes for his daughter.
Step 3
Cook the pancakes until bubbles begin to appear around the edges and in the center. Using a spatula, peek under the pancakes to check that they are golden brown, then carefully flip them.
Step 4
Cook the pancakes for 1 minute more. Peek under the pancakes to make sure they are golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with the remaining batter. (Tip: As an alternative to syrup, try topping your short stack with blueberry compote. In a small saucepan, combine 2 cups frozen blueberries, 2 tsp fresh lemon juice and 2 Tbsp sugar. Simmer, stirring occasionally, until slightly thickened and syrupy, 5 to 6 minutes. Serve with the pancakes.)
Original article appeared on WomansDay.com
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