Sifting dry ingredients helps to get rid of nasty lumps of flour and aerates the mixture when liquid is added. It's very important for all your baking so you get'll a moist result.
Do NOT over-mix the pancake batter, lumps are good.
Similar to a lot of my cakes, I add 1 part of potato flour to 2 parts of all-purpose flour for a lighter, fluffier result.
Unlike crêpes, let the batter rest for only a few minutes.
Use chilled milk.
A pinch of salt goes very well with sweets; it creates a nice contrast and enhances the sweetness of the pancake.
Always make sure the beater blades are completely clean prior to whisking the egg whites for optimum results. Clean your handheld mixer in hot soapy water.
If you're making the pancakes with children, transfer the batter to a pitcher and pour it directly onto the griddle pan for a mess-free kitchen. Also, if you're making them with kids, pour small amounts of batter, so it's easier for the kids to flip them.
I prefer thick pancakes, so I tend to use about 2 cups of milk but it's your preference. It's all about ratio!
When you're ready to flip the pancakes over, get the spatula as far underneath as you can and flip. For another mess-free tip, flip the pancake as fast as you can so that the batter doesn't splatter everywhere on the griddle.
I love the bold and tangy aroma of dark molasses. It's sweet and thick with a maple-like kind of sweetness that complements the pancake batter very well. I always beat the egg yolks first, add a sweetener (molasses) and then add the egg whites; this conceals any eggy flavor for the vegetarians in our house who don't care about the taste of egg.
I've found the best spatula to flip pancakes is the one from Ikea. It's flat, heat resistant and gentle on non-stick pans. And it's inexpensive .
You can stack the remaining pancakes and place little squares of parchment paper between each pancake. Place all the pancakes in a zip-top bag and freeze them. You can store them up to 3 months in your freezer. Simply defrost them by toasting the pancakes. It's perfect for school days .
If you want to serve all the pancakes at once, you can keep them in a 170°F oven to prevent them from getting soggy.
For more breakfast and brunch ideas, check out my other recipes.