We’re sure that you’ve thought…so how do I make pancakes like a pro? You’ve thought this a couple of times or at least once, right? The thought usually possesses you on a Saturday or Sunday morning when you have a little extra time to play in the kitchen.
Nonetheless if you’ve thought it or wondered… How do I make pancakes like a pro? The below are the best foundational tips you need to be well on your way to making the best pancakes, ever.
Ingredients are important when cooking but before we get into the ingredients, we have to make sure that we are using the right tools. Non-stick pans and griddles are great for making pancakes but we prefer and recommend a good ol’ cast iron skillet. Yes, like grandma’s.
So, you’ve got the cast iron skillet…check! The next step is making sure that the cast iron skillet is well and evenly heated. This means placing your cast iron on the stove to warm up before you start locating and mixing ingredients. Remember when cooking we cook with the heat of the surface. This reduces the chance of over or under cooking and burning. Who likes burnt pancakes? You guessed it, no one.
Okay so our cast iron is on the stove, now let’s move onto the ingredients. We’re going to roll with the traditional cooking instructions feel free to sub non-dairy equivalents if you have dietary restrictions.
1 – cup Barlow’s original pancake mix
¼ - cup butter
1 – cup of milk (less/more for desired thickness)
1 – egg (divided)
First be sure to whisk the dry ingredients. We make a habit of this just incase any of the dry ingredients have settled. Whisking before adding “wet” ingredients makes sure that all dry ingredients are evenly combined.
After whisking dry ingredients add ¼ cup of melted butter, we recommend unsalted butter but salted is fine if that is your preference. Mix to coat pancake flour as much as possible then add your milk. Pour the milk slowly into the bowl to make sure that you get the desired thickness of batter. 1 cup of milk works, more milk will give you a thinner pancake while adding less milk will yield thicker pancakes.
Next is a really fun step. Separate the egg yolk from the egg white. Add the egg yolk into the pancake batter mixture and mix until the pancake batter is slightly lumpy. Be sure not to over mix. Take the separated egg white and beat until frothy. This can be done by whisking very quickly or using a hand-held mixer.
Adding a whipped egg white separately gives pancakes a lift. This simple step actually makes pancakes fluffy and lighter than ever.
Once the egg white is nice and frothy gently fold the egg white into the pancake batter mixture. When folding the egg white into the mixture do so as delicate as possible as you don’t want to over mix the pancake batter mixture. Let pancake better sit for a second and get ready to head over the stove to get these hot cakes flipping.
The cast iron skillet should be hot and ready at this point. Using a butter knife take a “smidgen” of butter and run it across and around the cast iron skillet in a circular motion. The butter should be sizzling.
Using a ¼ cup measuring cup scoop pancake batter and add to the cast iron skillet. You should see a ring of butter forming and bubbling around the pancake cake. Ummmmmmm…..hello crispy edges. Once the pancake begins to bubble that is a sign that it’s time to flip the pancake over. Flip over and cook for 1-2 minutes on the opposite side. While cooking take a “smidgen” of butter and in a circular motion run across the top of the pancake.
Complete this process until all batter is used. Serve hot and enjoy!