These pancake tips will help make your next batch undeniably delicious.
Does your recipe call for buttermilk but you don’t have any in the house? Have no fear! You can easily whip up a replacement. To replace 1 cup (250 mL) of buttermilk, simply add ¼ cup (50 mL) of white vinegar or lemon juice to a measuring cup. Then fill it up to the 1-cup (250 mL) line with Carnation® Evaporated Milk. Or, add 1 tbsp (15 mL) of white vinegar or lemon juice to a measuring cup. Then fill it up to the 1-cup (250 mL) line with regular milk. Let it sit for 5 minutes. Stir again before using.
Unlike cake batter, with pancake batter, lumps are ok. It will help the batter hold its shape. If you work the batter too much, your pancakes will become tough.
Preparing the Pan
Lightly grease a griddle or frying pan with a little Crisco® shortening or oil, butter, or non-stick spray and heat to medium-high. Once you add the batter, turn the heat down to medium.
If you’re adding blueberries, chocolate chips or other items to your batter, fold them in at the last moment. If your blueberries are frozen, first coat them in flour to keep them from turning your batter purple. If bananas are your filling of choice, lightly press slices into your batter right after putting it on the griddle or pan.
It’s time to flip your pancake when bubbly craters form on the surface and the edges of the pancake start looking dry.
To keep your pancakes warm until you’re ready to serve, cover them with a loose piece of aluminum foil and place them on a baking sheet in the oven at 275°F (135°C).
Even Pancake Size
To cook pancakes that are all the same size, use a measuring cup. A medium-sized pancake uses 1/3 cup (75 mL) of batter and a large–sized pancake uses ½ cup (125 mL).
Looking for more tips or baking advice? Ask the Robin Hood Community for help!
The community is the place for bakers to get together, talk about baking successes, ask questions and share pictures of their latest treats.