Video: How to Make Pancakes

I love all recipes. I would love to get the recipes rather then watch them make it.

For light fluffy pancakes, beat the egg whites till they form peaks and fold into batter after all other ingredients are mixed. I received this tip from a restaurant cook when the restaurant was closing after being in business for many years.

When time allows, I like to beat the egg(s) well separately and then fold into the rest of the mixture... makes a lovely light pancake.

My batter always turns out to be very thin,what might be the problem?

Come on Kitzykat & others: the focus of the video is technique; you could always get the ingredients for basic pancakes from the link above ....

I am always surprised when people say that they can't make pancakes from scratch. It is one of the easiest and most pleasant breakfast foods to prepare,even on a weekday. I will be directing my more culinary-challenged pals to this video. Why use a mix full of preservatives and unpronounceable ingredients when you can blend a batter from a handful of items in your fridge and pantry? I am only trying to use up the boxed mixes the roomie bought so we can go back to the real deal,by mutual consent.

Easy great pancakes: 1 cup flour, 1 Tbls baking powder, 2 Tbls oil or melted butter, 1 Tbls honey or sugar, 1 egg, 1 cup yogurt or buttermilk (can mix a portion with milk to equal 1 cup.) ladle 1/4 cup onto a heated griddle. When bubbles appear, flip and cook another minute or two until both sides are medium brown. Best served with butter and REAL maple syrup or your favorite fruit jam. Makes 7 5"pancakes. Options: 1) can add up to 3/4 cup chopped apples, pears, peaches, or berries. 2) Can mix Wheat & white flour for a healthier option. 3) For a gluten free option: use buckwheat flour and mix only until flour is barely wet. The batter will be kind of stringy but they cook up beautifully. The nutty flavor is delicious - especially with real maple.

You should never mix pancake batter "until smooth." Overmixed batter will produce thin, flat pancakes. Mix your batter until the dry ingredients are just combined with the wet; there should still be lumps in it, which is fine. This will produce a light, fluffy pancake that rises high when fried.

I started with a whole wheat flour version as a new bride...37 years ago. It was on the flour package. I've modified the recipe over the years, but I've never tasted anyone's pancakes...or restaurant pancakes that are as tasty. Key is to not over mix, use buttermilk and 3/4 cup flour to 1 cup milk and 1 lg egg. A little vanilla, 2 T of oil, 1 T of sugar, 1/2 t salt, soda & 1 t. of baking powder. I've added apples and mashed banana and plumped raisins and blueberries (not all at the same time), and used brown or granulated sugar. I usually prefer white flour, but have tried many different varieties, depending on what's in the cupboard. Have fun with variations. A lightly greased griddle always works best.

Pancakes - Good Old Fashioned Pancakes Ingredients · 1 1/2 cups all-purpose flour · 3 1/2 teaspoons baking powder · 1 teaspoon salt · 1 tablespoon white sugar · 1 1/4 cups milk · 1 egg · 3 tablespoons butter, melted · 1 teaspoon vanilla Directions 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.