I love to make pancakes as a special treat for Robert’s breakfast on Sunday mornings from time to time. To my mind, the key to a good pancake is cooking it through to a golden brown color, without drying it out. In my cooking classes, I often get two questions about pancakes – how to keep them from sticking to the pan, and when is the best time to flip.
First, it’s important to preheat and grease your griddle – or skillet – in a way that will minimize sticking. Start by lightly greasing your griddle when it’s cold – I think it’s best to use oil, as it’s less likely to burn than butter. Preheat to medium-high (375 degrees). Once hot, lightly grease again. Allow the oil to get hot (just a minute or two), then pour your pancake batter onto the heated surface – I use a 1/4 cup measuring spoon.
Now, when is the best time to flip those pancakes over? The pancakes themselves will give you two clues:
- As the pancake cooks, you will see bubbles start to form in the batter:
Once all the bubbles have popped and there are holes in the batter, it’s time to flip. For most pancakes, this takes around 3 to 4 minutes:
2. When you go to flip the pancake, if it lifts easily off the griddle/pan it’s ready to flip. If it sticks, cook it a bit longer. It should come off the pan easily.
Just cook it on the second side until it’s a nice golden brown color.
So, now go try out your new flipping technique by making our Blueberry Buttermilk Pancakes!