Since starting the Goat Tower Pancake Breakfast I have been making A LOT of pancakes… It’s great, because pancakes have always seemed somewhat elusive to me, so makeing ~40 a week has really taken the fear out of it, and helped me unlearn some things that have always seemed like the “standards” of cooking them. For instance…
- You don’t need bubbles to form if you are making thick cake-like pancakes, and you need the top of the pancake to be almost dry and dotted with tons of holes if you are making incredibly thin pancakes.
- “too hot” doesn’t make the pancakes look weird, too much grease does. Having your pan too hot just burns the pancakes. This explains why the first pancake always looks weird. I’ve found the best way to handle that problem is to use well seasoned iron skillets, seasoned to the point where you don’t need to add additional grease (there is butter in the batter with the recipe I use)
- sugar AND butter are used in the recipes to help caramelize the pancakes, making them a nice golden brown. If you want to remove or adjust one of these you will need to compensate with the other or your pancakes will be pretty gross (over cooked on the inside, or underdone on the outside)
Just knowing those few things should make a HUGE difference in your pancake experience. Over the next couple of weeks I’m hoping to start posting some recipes. My favorites so far:
- Buckwheat Pancakes (with molasses)
- Vanilla and Blue Corn
- Smokey Oat
- Cinnamon Whole Wheat
- Cheddar and Blue Corn
- Ginger Snap
Look for them over the next couple weeks!