My Dad and I made breakfast together this morning. He is the breakfast king of pancakes and eggs. I can always learn from him.
Pancakes remind me of being a kid. My dad used to make these almost every Sunday before church. I used to eat peanut butter and jelly on mine. Sometimes, I’d put the leftover peanut butter and jelly pancakes in my lunchbox for school on Monday.
Here are ten of my Dad’s tips for making pancakes close perfect.
1. Always grease the pan after each pancake.
2. Always cook the pancakes on medium heat.
3. Never flatten the pancake with the spatula after flipping.
4. Let your batter sit in the refrigerator for several minutes before cooking.
5. Use a measuring cup to pour the batter onto the pan.
6. If your pancake batter is runny, add more flour. If it’s too thick, add an egg.
7. Wait until the pancake bubbles around the edges and in the center before flipping.
8. Don’t make the pancake too large or it’ll be hard to flip.
9. Use a metal cookie cutter to make shapes on the skillet.
10. Bake the leftover pancakes in the oven or toaster instead of the microwave to reheat.
Do you have any tips for making awesome pancakes?
2 Cups Whole Wheat Pancake Mix (Bob’s Red Mill Pancake/Waffle)
If you are looking for a gluten free pancake mix, Bob’s Red Mill makes them! (Bob’s Red Mill Gluten-Free Pancake Mix)
*2 tsp sugar *2 eggs *1/4 cup water *3 Tbsps Navitas Naturals Organic Raw Chia Seeds
If you follow the directions on the bag, you don’t have to use eggs. The eggs give the pancake more protein, a better crisp, and better taste!
-Mix together the eggs and pancake batter.
-Stir in the water and Navitas Naturals Organic Raw Chia Seeds
-Let the batter sit in the refrigerator for about 10 minutes.
-While the batter is refrigerating, grease the skillet and heat it on medium high.
-Pour 1/3 cup of the batter into the prepared skillet.
After the pancake starts to bubble, flip it over. You can tell if it’s ready by peaking under the edges with the pancake.
Here is where people make the big mistake. I used to always flatten the pancake after flipping, but learned that you’re not supposed to do that on the Food Network.
The bottom will take about 2-3 minutes to cook. After it’s done, transfer it to another plate and prepare the pan for another pancake.
This recipe makes 8 pancakes.
My dad always makes sunny side up eggs to go with our pancakes.
I love when the syrup runs all over the plate and onto my eggs!
The weather wasn’t too bad today, so we ate breakfast outside on the patio.
Nutriton Per Pancake: 115 Calories, 17 g Carbs, 3 g Fat, 4 g Protein, 4 g Fiber, 2 g Sugar