Question:
How do I make perfect pancakes?
Gingerbread Pancakes
3 1/2 cups pancake mix
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 1/2 cups milk
1/4 cup molasses
Combine dry pancake mix with ground ginger and cinnamon. Combine milk and molasses, add to dry ingredients; blend all together.
Pour 1/4-cup portion onto preheated griddle. Cook pancakes on first side until they are puffed, full of bubbles, and look dry at the edges. Turn and cook until second side is golden brown.
Perfectly round pancakes
Do you want perfect, round pancakes?
Use a meat baster to "squeeze" your pancake batter
onto the hot griddle.
You'll be amazed at how well this works.
Pumpkin Cornmeal Pancakes
1 cup flour
1 cup yellow cornmeal
1 cup confectioners' sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup pumpkin puree (fresh or canned)
2 eggs, lightly beaten
2 1/2 - 3 cups milk
Combine dry ingredients in a large mixing bowl. In a separate bowl combine pumpkin and eggs.
Beat into dry ingredients. Add milk slowly to combine, but do not over beat or pancakes will be tough.
Heat some butter in a frying pan and pour in 1/4 cup batter per pancake.
Cook on medium until golden browned on one side, flip and cook another 1 minute to brown.
Serve with whipped butter, and dust with confectioners sugar or drizzle with honey.
Golden Fluffy Pancakes
Follow these two key tips to ensure that your pancakes
turn out fluffy, light and perfectly golden brown every time.
1) Don't over mix your batter. Add liquid to dry ingredients
stirring just until moistened. Four to Five stirs should do it.
2) Make sure your griddle is hot before you start cooking and
turn pancakes only once.
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| Guru Spotlight |
| William Pirraglia |
