5 of 24

Write now Article Tools

PANCAKES EX CALIBUR

There are just so many ways to make pancakes. What is different about the way I make pancakes then the way everybody else makes them? In order to get your attention I have to be able to offer you something you haven't read or done yet. I am going to do that; I will share our family secret for the absolute best pancakes ever. Stick around; I'm coming to that.

Making pancakes at home today really isn't much of a challenge any longer. Many companies have all the needed ingredients already neatly combined in a tidy little package, which is conveniently called "Pancake Mix." Don't snub your nose at pre-prepared mixes like these. They do a good job and save your time for creativity.

Generally all you have to add to pre-mixed pancake flour is water. Sometimes the recipe says milk. Or it will say "for richer pancakes substitute milk for water. If you like fluffier pancakes you can always add an egg or two, even though you really don't have to. You could simply blend the required amount of mix and water, pour little puddles on a hot griddle, cook and serve. For the most part you and your breakfast guests would be elated with the results.

With all the time you just saved by using a pancake mix you can do so many other innovative things; like adding different fruits, or nuts, or even puddings or cake mixes. The canvas is yours, have at it. Just a few things about pancakes you need to remember;

1) The griddle must be hot; 375 degrees is generally the accepted value.
2) Do not mix too much. A few lumps are fine. Pancakes like it like that.
3) Less liquid (water or milk) = thicker pancakes.
4) More liquid (water or milk) = thinner pancakes.
5) Adding eggs makes the pancakes fluffier.
6) When the top of the pancake is full of little bubbles, flip it.
7) When the flipped pancake slides easily around the griddle take it off.
8) For best results, if diets permit, use real butter.
9) Use any topping but you can never go wrong with Mrs. Butterworth's syrup.
10) Never throw the left overs away. They are great with peanut butter.

Now for that one little difference I promised. It isn't really an old family secret; I just found out about it a couple of weeks ago. I was watching a Television show when it came out. A secret ingredient for the best pancakes is Ice Cream. That's right, Ice Cream. Your creativity is endless; as many flavors of ice cream there are available is the number of flavors of pancakes you can make.

When I first discovered the ice cream secret I swapped all of the recipe liquid for the same amount in melted vanilla ice cream. WOW, the pancakes just would not quit rising. They were over one half an inch tall and just as fluffy, yet dense, as they could be.

By that I mean they weren't the porous fluffy you usually get in a restaurant, you know, the ones that drink every bit of syrup you throw at them until they literally turn to a powdery mess. These were dense and syrup resistant. That is, they didn't drink all the syrup until they fell apart; they allowed the syrup to slowly flow over the edges and to surround the entire pancake.

They had such a soul warming sweetness to them also. They were almost sweet enough to eat without syrup but then I would miss my Butterworth's. Rich, filling and fulfilling; what a pancake. I next tried Butter Pecan. The results were equally exciting. I suddenly had a vision. I could do this with any flavor ice cream and eat pancakes of any kind.

All you do is replace the required amount of liquid for your recipe with melted ice cream; any flavor. That's the secret. Try it, you'll like it.

Learn more about this author, Gary Maclean.
Click here to send this author comments or questions.

Add your voice

Know something about How to make pancakes?
We want to hear your view. Write now!