how to cook pancakes?

Question

yeah i'm not very good at cooking if you could just help me out

Answer 1

Use a non-stick pan, and use a little oil on it anyway (or cooking spray, but I prefer about a tsp of oil). Heat the pan before adding the pancakes. You know the pan is hot enough if you drop a DROP of water in it and it "dances" or crackles a lot. Once the pan/oil is heated, pour in the desired amt of batter. Cook it (medium heat) until it starts forming air bubbles on the top. Once the bubbles pop (leaving little dimples) everywhere except the very center (where they'll still be bubbly), it's safe to flip the pancake. The other side will cook faster than the first side (since it's already mostly cooked). After a couple minutes, lift it gently and see if it's done (browned). If it doesnt come up easily, it's not done yet.

Good luck. It's an art... but once you get it, it's easy. :)

Answer 2

Blueberry Buttermilk Pancakes:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup (1/8 lb.) butter or margarine, melted
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
Salad oil

1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Yield: Makes about 20 pancakes; 5 to 6 servings

Answer 3

Pancakes has got to be one of the easiest thing to make. You can buy dry pancake mixes that have everything in it already. Just add water. ***Do NOT overmix, the ideal batter should have some small lumps in it.

Now heat a skillet or non stick pan over the stove with a teaspoon of vegetable oil on med-high heat. Pour in enough batter to spread to about 6" diameter and let it cook.

When the edge gets dry or air bubbles through the top of the batter, it's ready to turn it over. Cook until golden brown. Repeat until the batter is gone. Serve with butter and syrup.

Answer 4

the key to cooking pancakes is not your mix but in your skillet, the heat, and how much oil you're using. I'm the pancake queen and I'll try to hel p you out. You can use bisquick, or the mix where you add water..if you follow this,l it will taste about the same..

put your range on a medium heat and let it get warm. I add veggie oil or you can use pam or butter, but if you're using butter,don't let it brown because it burns quickly. or if you use veggie oil, wait til it's real thin and it's not thick no more. don't douse it in oil, but just enough to coat your pan.. whatever u use don't use a lot where you're gonna deep fry your pancakes.. and your first pancake will be the test one and then you can adjust what you need to. when i pour my batter, i use a cup or a measuring cup because it's easier to handle. and i raise my pan off the range and i tilt it a little bit to give my hotcakes that round shape, the farther you round it out, the thinner you're pancakes will be. that's another thing... if you want thin pancakes, make your batter thin but not too watery, if you want them thicker, just add a lil bit more batter and mix it real good. and you know you don't have to let them cook for too long.. you can lift it up before you flip it to see if they're to your liking, flip it over, and cook and start on the next. in all actuality, you really don't need to add oil each time! if you keep it on a med or med low heat, the pancakes will cook and they won't stick to your skillet if you're using a teflon pan or cast iron. so the key thing you need to consider is a good med heat, low oil/butter.

Answer 5

INGREDIENTS
2 cups milk
3/4 cup white sugar
2 eggs
1 teaspoon vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 tablespoons baking powder
DIRECTIONS
Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
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.

I like to add chocolate chips and nuts to mine:)

Answer 6

I have 3 kids and limited time. Buy the complete pancake mix you only have to add water. Stir in a bit of vanilla or applesauce and cinnamon and sugar and it seems like super home-made stuff that actually only took a few minutes. Pour the batter into a med-hot pan prepped with a dot of melted butter. When air bubbles form it is time to flip the pancake over. voila!

Answer 7

I use krusteaz pankcake mix. Use the instructions on the back of the box. Your first pancake usually turns out looking bad but after that they all look nice.

Answer 8

lol, go to the store and buy a pack of buisquick or whatever your heart desires, then read the directions on the box, they should say add water and mix. I would then cook them on a skillet or pan until they are done.

Answer 9

ihope you bought premade mix... mix it with water until it is pourable. Heat your pan until water sizzles on it and then pour the mix in the pan. Wait until it is bubbly on the top and then flip(one fluid motion). When it it brown to your liking, get out if the pan. Top with butter and syrup and fix me a plate while you are at it. Thanks!