Pamela’s Pancakes!

Who doesn’t love pancakes? If it’s you, you’re missing out, because they’re delicious. Pancakes are the easy answer to the gffriendly person who wants some sweet carbs for breakfast. Sometimes we all need an excuse to eat syrup.

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With that in mind, Pamela’s Pancake and Baking Mix does a great job on pancakes. Of course you can make your own, and anything between buckwheat and corn flour can make a tasty version, but Pamela’s knows what it’s doing in this department and I think you should trust it.

You may think you know everything you need to know to make a good pancake. Well there are a few things that separate the good from the great.

Cinnamon

This is not optional. It sounds optional, but once you’ve tasted your pancakes with cinnamon you will never go back. I’m liberal with the cinnamon, adding it directly to the mix and then sprinkling some on top of the batter once it hits the pan.

cinnamon topped 'cakes

cinnamon topped ‘cakes

Color

You’re looking for a warm brown, and there two keys to achieving it. The first is using butter in your pan. Sorry, but nothing browns like butter. Second, stop cooking pancakes on medium high! Medium to medium low is as hot as you go. Pour the batter into the pan and wait for it to bubble. Only then can you flip it. If it starts to fall apart then it’s not ready to be flipped. If it’s already too dark, your pan is too hot. I’m a fan of flipping three times—once to brown both sides and once more on each side just to be sure it’s cooked through and browned nicely.

some might call this cinnamon brown

some might call this cinnamon brown

Airiness

This is also known as the fluffy pancake. Remember those bubbles we were talking about earlier? You want those in your pancake. The trick is not to press down on the pancake when it’s in the pan. If you’re not sure it’s cooked through, keep the heat low enough that you can keep flipping the cake without burning it. If you keep it moving you can cook the inside without burning the outside.

see the little holes?

see the little holes?

Syrup

We’re talking real maple, no substitutes. Too many people think Grade A is the best, which is a scam. Grade B has more richness and flavor. It’s maple for maple-lovers. Try it!

You have many more options for making your pancake recipe special. Diced apple? Sure! Chocolate chips? Why not? If you love it, try it in a pancake and see how it goes. And with that I say farewell and happy breakfast.

happy pile of pancakes for brunch

happy pile of pancakes for brunch

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