Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
Pancakes are one of America’s oldest--and favorite--types of quick bread. Both Thomas Jefferson and Benjamin Franklin are said to have served and enjoyed these griddle-cooked breakfast cakes.
Treat your children to personalized pancakes. Fill a clean squeeze bottle with pancake batter, and spell out your children’s names by squeezing batter into the skillet in the shape of letters.
Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4-cup measure.
Keep pancakes warm until ready to serve by placing them uncovered in a single layer on a paper towel-lined cookie sheet in a 200°F oven.
Pancakes are ready to turn when they are puffed and bubbles form on top.
Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto a griddle.
For the most tender pancakes, mix just until dry ingredients are moistened. There may still be lumps in the batter.
To make berry pancakes, stir 1/2 cup fresh or frozen (thawed and well-drained) blackberries, blueberries or raspberries into batter.
To make buttermilk pancakes, substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.