Pancake

Can a few extra steps make for one that rises well beyond the pan to create the drama we expect without compromising taste?

“Happy flipping.”

Hint: It is sitting right on your counter.

We pitted a pancake warmer against the tinfoil method and the oven method. Guess which one won?

You can use it in any mix or recipe!

Now you can enjoy a stack without feeling like you're starving an hour later.

You don't even have to do any extra work.

It's what makes your short stack so toasty sweet.

Cinnamon-scented and oh-so-good.

The Pioneer Woman loves to make pancakes from scratch. The only problem is that most of the time she actually prefers the taste of boxed pancake mix. It’s a polarizing opinion, but not an uncommon one. “I LOVE the experience of making pancakes from scratch, hearing them sizzle as I pour them onto a hot griddle, and watching everyone in my family gather around the stove and tell me how much they love me,” she wrote on her blog.

There’s nothing better than settling into the weekend with a deliciously comforting breakfast. Specifically, a breakfast that involves pancakes! From a stack of thick and fluffy buttermilk pancakes to light and delicate ricotta pancakes to a luxurious Dutch baby pancake — they all fit the bill. Just don’t forget the syrup. The key to great griddle pancakes, however, is technique. Here are some tips for getting it down just right and avoiding some common mistakes.

Have you ever tried two-ingredient banana pancakes? They’re a magical little recipe — just two ingredients and a little flip time on the griddle and you’ve got tender, toasty, totally delicious pancakes that kind of taste like the inside of French toast. But that’s just the beginning. Since they’re so easy (and so healthy), why not go the extra mile and get fancy with your pancakes?

I don’t know about you, but when I think about pancakes, the first image that comes to mind is a tall stack of fluffy buttermilk pancakes covered in maple syrup. But that’s only beginning for pancakes — they’re the perfect vehicle for getting more veggies into your meals. Keep in mind that some veggies will work better than others. Ultimately, it all depends on the kind of veggie pancake you want to create.

Few things can beat easing into a winter day with a warm stack of fluffy pancakes. While maple syrup is the usual go-to pairing, it’s far from the only way to give your pancakes the sticky-sweet topping they deserve. If you believe your stack of pancakes deserves to be topped with sticky-sweet syrup, ditch the maple for an apple-flavored upgrade. Apple cider syrup is cooked down from your favorite seasonal drink and infused with warm cinnamon spice and butter.

Regardless of the recipe (of which there are many to choose from), and whether they’re thick or fluffy, a really good stack of pancakes comes with a signature golden-brown hue. You know the color — not too pale, and definitely not so dark it’s nearly burnt. Getting there with every batch of pancakes is easy, as long as you remember this one simple rule. As with many things in life, including your Sunday pancakes, it is the little things that so often make the biggest impact.

My mom made a batch of pancakes for us nearly every Sunday when I was growing up. She used a box mix when she made hers, but I love the tradition so much that I continue it with my own children now. If you estimate that I’ve been making pancakes once a week since my almost 6-year-old started solids, then I’ve made 286 batches of pancakes in the last five years alone. There’s a lot to be learned from that kind of repetition.

Saturday pancakes do double duty in my house. Their first job is to fill our bellies on Saturday morning, between cartoons and snuggles, but the leftover pancakes have a second life as a quick weekday breakfast during the week. When a double or triple batch of pancakes yields an abundance of extra flapjacks, this is how we prep them for freezing and then reheat them as needed. Start with your favorite pancake recipe and make sure the pancakes are fully cooked and cooled before freezing.

Pancakes are a weekly ritual at my house, so I have very strong opinions about how pancakes are made. These opinions often get directed toward my kids or husband when they try to help mix, fry, or flip a batch of pancakes. This pancake practice has given me a sense of authority on the virtues and pitfalls of hot-cake commandments, so here are the seven things I never, ever do to my pancakes. You’ve got to start pancakes with serving in mind, because cold pancakes won’t do.

Arguably the trickiest part of making big-batch breakfasts of pancakes and waffles is delivering everything to the table at the same time, still warm and just as good as it is right off the griddle. But it’s totally possible, and actually pretty easy to pull off when you’ve got this strategy up your sleeve. To keep waffles and pancakes in pristine condition before the whole lot of them are ready to head to the table, you’ll need a baking sheet, a cooling rack, and a warm oven.

Here we are on Shrove Tuesday (aka Pancake Day), a high holy day for those devoted to pancakes. I’ve got more than four decades of dedication to the griddle under my belt, so I’m sharing my 10 Pancake Commandments to help steer you to some of the best pancakes on the planet. Along the way you might find deep satisfaction. Knowing how to make a quick, hot meal like pancakes is very rewarding.

Q: Just read the post 5 Mistakes to Avoid When Cooking Pancakes. Good read, but I’ve always wondered: Why is the second batch of pancakes off the griddle always better than the first? Does this just happen to me or have you experienced this also? Can you explain why? Sent by Dave Editor: This definitely happens to the best of us, and we found a great explanation in this article from CHOW.

Who cooks and eats here: Steven Soria of Make Smith Where: Santa Barbara, CA Visit Steven’s blog: Make Smith Blog Once you try Steven Soria’s banana brûléed pancakes, it’s hard to go back to any other pancake. In fact, I haven’t had a single starchy patty pass my lips since this encounter with pure banana caramelized joy. Why bother when greatness is just down my street within this cute California kitchen?

I rarely make pancakes at home, but for some reason I always crave them during the long, leisurely mornings of a vacation. And I like to keep those mornings leisurely by bringing along my own DIY pancake mix.I simply mix together the dry ingredients for my favorite pancake recipe and write the wet ingredients needed on the outside of the bag.

From the “Duh… eureka!” files: I’m embarrassed to admit to how many perfectly good pancakes I gave to the dog before it occurred to me to start freezing leftovers to reheat in the toaster. It’s a wonderful way to get a taste of the weekend on an otherwise rushed weekday morning. Here are a few tips.