There is nothing like fluffy and tender pancakes. Part of my education as a registered dietitian is food science. I use that knowledge here tell you how to make the best possible pancake with a pancake mix. Or use your favorite homemade pancake recipe.
For nutritious pancakes, use Kodiak Cakes Flapjack and Waffle Mix. These are whole grain and higher in protein than most mixes. To order online use the code Faires10 for a 10% discount.
The other pancake mix I like is Bob’s Red Mill linked here.
Pancakes are a nutritious breakfast for the athlete. Before a hike or a run, they provide plenty of complex carbohydrates. Have you ever wondered about the differences between simple and complex carbohydrates? I wrote an article here that will explain the difference between simple and complex carbs!
Using a fork, mix the water into the dry mix but be careful not to overmix. If you overmix you will have tough and chewy pancakes instead of the light and fluffy ones you were dreaming about. Your whole goal in pancake making is “save the bubbles.” Those bubbles that develop after the liquid is mixed into the dry batter is what helps make them fluffy.
Next, let the batter rest 5 to 10 minutes. This will result in pancakes that are more tender. bubbles develop! Use this time to clean up, set the table, put your oven-safe plates in the oven to warm at 150 degrees, and prep the other parts of your breakfast.
I suggest using an electric griddle set at 375 degrees so that you can control the temperature. Let it heat up a couple minutes. Then grease the the griddle lightly. (Do not grease the pan and let it heat or the oil can turn bitter). Turn the temp down to 360 to 370 once you start to cook the pancakes.
Poached eggs are a nice accompaniment to pancakes. I have and love this poached egg maker pictured below. And for other breakfast ideas go to my post here.
Test the temperature of the griddle by making a tiny pancake and adjust the temperature accordingly. Not hot enough means slow cooking which makes tough pancakes and too hot and the pancakes burn.
Use a 1/4 cup measuring cup to ladle the batter onto the hot griddle. Using a 1/4 cup measuring cup to make perfect sized pancakes. Again, don’t disturb the bubbles in the batter. Easy does it.
Sprinkle 4 to 5 frozen blueberries (or more fresh if using) on top of each raw pancake. No need to thaw the berries before cooking. The contact of the frozen blueberries on the heated griddle will thaw the blueberries. If you put the blueberries into the raw batter and mix you will have overmixed and deflated pancakes. in the photo below, I have used fresh and you can put more berries in each pancake than if you are using frozen berries. Frozen berries exude more moisture and they result is wet pancakes if too many are used.
In the photo below I have used fresh blueberries and you can use more when you are using frozen..
Cook for 2 to 3 minutes on medium-high. Do not touch them. Do not press a spatula on top of them. Preserve the bubbles! You’ll know when to flip them when the edges are dry and bubbles have formed and popped around the edges.
You can use a spatula to check if they are nicely browned on the bottom. If the pancakes are too floppy to flip, they aren’t cooked enough. If they are getting brown before they’re ready to flip, turn down the heat. The pancakes below are not quite ready to flip but have started to develop bubbles around the edges, next the edges will look drier.
Perfect edges, dry and bubbles have formed.
Don’t flip too soon. And only flip once or you will deflate the bubbles. Don’t press down on the pancakes while they’re cooking or that will result in a flat pancakes. Continue to cook until done.
Place pancakes on the warmed plate. Top with fresh blueberries or some thawed frozen blueberries. To enhance the flavor of your blueberry pancakes use blueberry syrup. For another favorite pancake recipe Pumpkin Pancakes with Pumpkin Maple Sauce.