Pancakes

How to Make Pancakes like a Big-Time Restaurant

By Dennis Weaver

There is a big-time restaurant in Texas that is famous for their pancakes. And we got lucky; we got instructions for how they did it. Here they are.

Spray, then wipe.

Spray the griddle with a nonstick spray (I use a light coating of oil) and then wipe the griddle with a paper towel. A thin coating of oil on a heated griddle means more uniform cooking and color.

Pour high.

Use a ladle to get uniform-sized pancakes. With a steady motion, pour the batter from a height of ten inches to make nice, even circles.

Watch the edge.

The easiest way to tell if the pancakes are ready to turn is to watch the edges. When the edges are no longer shiny, they’re ready to turn.

Press gently.

After flipping the pancake, wait a few seconds and then press the center lightly. This will reduce the doming effect and make your pancakes more attractive.

Keep your pancakes warm.

Warm pancakes are better pancakes. Serve them immediately or store them in a pancake and tortilla keeper.

My granddaughter, when she was very young, would get off the bus and hurry home. Her after school snack was double chocolate pancakes (chocolate pancakes with chocolate chips and just a touch of cinnamon) served with coconut syrup.

Her mother would make extra on the weekend and save them in a keeper during the week.

Pretty smart girl.  Pretty smart mom.

Delight your family with Raspberry Sour Cream Pancakes

  • These aren’t ordinary pancakes. Instead of buttermilk pancakes, they’re sour cream pancakes loaded with little raspberry pieces that melt like chocolate chips on the griddle.

Experience pancakes like never before

How to Make Pancakes the Same Size

Have pancakes the same size, you need the same amount of batter each time. The chef at the big-time restaurant says “use a ladle” but you can use a measuring cup instead of a ladle—it’s just that a cup is messier. We have three tools for same-size pancakes.

How much should I mix my batter?

The tendency is to over-mix it. Your batter should have lumps in it, not completely smooth.

Two things go wrong when pancake batter is over-mixed: the gluten is developed, making the batter elastic instead of tender; and the bubbles from the leavening get beaten out.

How thick should my pancake batter be?

The batter should be thin enough to pour easily and spread to no more than 1/4 inch thick. Make the batter too thick and the pancake will not cook through but be gummy, not cake-like.

How hot should my griddle be?

Turn your griddle to 375°F but make sure it’s at full temperature before you begin to cook. If your griddle does not have a thermostat or if you are using a skillet, flip a few drops of water onto the surface. If it’s hot, the drops should “dance” and then burst into steam.

We recommend waiting until the griddle is hot before spreading butter on the griddle or pouring oil.

Can I save my leftover batter?

Yes. See how to successfully save your leftover pancake batter.

Make the best pancake syrup on the planet!

Make your own buttermilk syrup