9 Secrets For Better Pancakes

PANCAKE KNOW HOWS

1. Don't over mix the batter.  Yes, there is a reason for this.  What creates those little bubbles on your pancakes will escape if you do.  Here is an instance when "less is more."  
2. Refrigerate the batter for up to 30 minute before cooking to slow leavening action.
3. Since the ingredients can settle, you will want to stir your batter before you pour it onto the griddle.  Just a stir or two is all you need to aerate the mixture.
4. Flip the pancakes as soon as air bubbles appear on the top.  If you wait for the bubbles to break, your pancakes won't be as light and fluffy.  
5. Add a little bit of sugar to the pancake mix.  This will help produce a browner color (once the sugar caramelizes) to your pancakes, which is generally more appealing to the eye.
6. For perfectly formed pancakes, use a meat baster to squeeze out batter for ultimate control.
7. Some folks add a tablespoon of REAL maple syrup to their pancake batter to achieve a browner color and for the taste.
8. My dad's secret for making great pancakes is to add butter.  I will have to admit pancakes at his house is a treat.
9. A syrup substitute, because there is nothing worse than finding out you are out of syrup when your pancakes are ready to eat.  Combine 1/3 cup butter, 1/3 cup sugar and 1/2 cup frozen orange juice concentrate in a saucepan.  Cook over medium heat, stirring constantly, until sugar dissolves and the consistency is syrupy.