by Leslie Haasch

Created on: August 07, 2008

If you're looking to break out of the Bisquick pancake-in-a-bottle routine, you're presenting yourself with an opportunity to be creative and shine. The smell of homemade pancakes is a longtime symbol of delicious relaxation on a Sunday morning - so you don't want to screw it up!

To start, you want to make sure you measure all of your ingredients carefully. Too little or too much of something can cause your pancakes to be dull and lifeless, and that won't make your taste buds happy. To make four pancakes, measure two cups of all-purpose flour, making sure to level it off with the back of a knife (or some other straight object) to ensure the exact amount in your cup. Don't pack down the flour - that will give you more than you want. Instead, lightly spoon the flour into the cup as you go.

Next, measure 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt into a mixing bowl. Add the flour and set this mixture aside. In a separate bowl, mix together one egg and 1 1/2 cups milk. Add the egg mixture to the bowl with the flour mixture and stir just until smooth. Add in 2 tablespoons melted butter, but be sure not to over-beat the batter. If you find the mixture to be overly "melty", stick it in the fridge for about half an hour before cooking.

Lightly grease a griddle with butter and heat to 375 degrees. If you don't have temperature control on your stove top, heat it until drops of water dance a little and evaporate immediately upon hitting the griddle. To make medium sized pancakes, measure 1/4 cup of your batter and quickly pour onto the hot griddle. Depending on the size of your pan, you may or may not have room for multiple pancakes at once - use your discretion and leave at least two inches of space between each pancake. Cook pancakes until the edges look dry and bubbles are forming on the uncooked side. Use a large spatula to flip the pancake to begin evenly cooking the other side - the cooked side should be light brown. After a few minutes, flip the pancakes again to ensure both sides are thoroughly cooked (you don't want doughy pancakes!) and serve immediately with your favorite toppings. Powdered sugar, maple syrup, strawberries and blueberries are among some classic favorites. Get creative and turn your pancakes into savory works of art. Make many bite sized pancakes and build a tower, make three and shape them to look like Mickey - the possibilities are endless! So now that the work is over, eat up!

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