Here are pancake recipe tips that I have learned by trial & error.
- Never overmix. Beat just until combined, ignoring a few lumps.
- For thinner pancakes, add a little water.
- After Mixing, batter can be refrigerated for up to six hours
- Cast-iron and nonstick skillets and griddles don't need oiling or greasing. Others do. If you need to add oil or butter, do it between batches. (I personally prefer my electric non-stick griddle.)
- The pan is hot enough for the batter when a few drops of water bounce on the surface of the skillet.
- When pouring batter into the pan, leave a little room between pancakes.
- For nice, round pancakes, pour the batter from close to pan.
- Pancakes should be flipped when the top begins bubbling and the underside is lightly browned.
- Flip only once, and remove when second side is cooked.
- Pancakes are best served immediately, but to serve together keep them warm by placing them on an oven-proof platter in a 180-200 degree F. oven after you cook them. (If not, your family will eat them faster than mom can make them.)