Pancakes are easy to make if you follow a few basic tips to make them perfect!

Practice makes Perfect…..Pancakes!

1) Don’t over mix. Over mixing develops the gluten in the batter which will make for tough pancakes. So, if there are still lumps in the batter….that’s okay…they will cook out.

2) The right consistency. Of course this depends on how you like your pancakes…thin like crepes or extra thick “pancake house” type pancakes. Also, as the pancake batter sits, it will become thicker, so you will need to add a little more water or milk as needed but remember not to over stir.

3) Prepare the griddle. Very lightly grease your griddle with a little oil or butter.

4) Get your griddle hot enough (but not too hot). If you are using an electric griddle, set to 350 degrees or medium high heat on the stove. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat down a little bit.

5) Cook it right. You can tell when it’s time to turn your pancakes by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. Remember a little practice makes perfect….pancakes!

6) Keep your pancakes hot. Pancakes are best when steaming hot. As you take pancakes off the griddle, cover them lightly with aluminum foil. You can put the loosely covered plate in a 250 degree oven to hold and you can heat your plates before serving.

7) If, by chance you have leftover pancakes, place them on a baking sheet and freeze without stacking. Once frozen, place them in plastic bags and freeze for up to six weeks.