Forgive me, Spatula, for I have sinned…
It has been TEN DAYS since my last pancake flip.
But, thanks to perfectionism, late night test-batches and a resulting overflowing freezer, only THIRTY SIX HOURS since my last indulgence… 😀
Since I can’t exactly get in the kitchen and whip up a breakfast worth celebrating on Pancake Sunday (damn crutches!), I thought I’d borrow Sarah’s theme of “confessional Sundays” and share a few things I’ve learned over the years in all my
I figure I’d do this in installments since there are quite a few bases to cover what with the utensils, basic ingredients, specialty ingredients, add-ins, and toppings…
Sound good to you? Good, I thought so! 😉
Ok, let’s talk
A LARGE non-stick skillet (or griddle).
I absolutely LOVE my pancake griddle! It is definitely one of my most used kitchen appliances. You don’t have to pay big money for some fancy schmancy one either…mine cost around $20 and I’ve been using it for almost a year now without a single problem.
Before I was lucky enough to own one of these babies (and because I am one of the most IMPATIENT people I know, especially when it comes to food), I would use three different skillets to cook 3-4 pancakes. That way they would all be done at the same time and I wouldn’t have to wait! Lol
The one trick with a skillet is to make sure you leave yourself enough “maneuvering” room between the pancakes so that when you go to flip them, you don’t end up flipping one onto another…believe me, I speak from PLENTY of experience!
To get away from relying on the cans of stuff with “mystery” propellants, I took a whole TEN dollar bill and invested in a Misto! You fill it half full of your favorite oil (I use extra virgin olive oil), give it a few pumps, and you’re good to
go spray! 😀
You can also use melted coconut oil. Just dip a folded up paper towel into the oil and quickly/lightly wipe down the surface of your skillet (or griddle) before getting started.
Just DON’T forget this step or your skillet will be eating your pancakes…NOT YOU!
Your spatula should be large enough to hold the entire size of your pancake and should be comfortable to work with. I actually got a new spatula this Christmas and was super excited about it until I realized it was way too big and ended up getting in my way more than anything…bummer, I know.
Any ol’ mixing spoon will do. I prefer a medium-sized plastic one because it’s lightweight and has a good handle for griping.
The rubber spatula is not required, but it is definitely RECOMMENDED. After stirring my batter and spooning it onto my GREASED griddle, I like to run the rubber spatula around the sides of my bowl to make sure I get every last drop of yummy pancake batter deliciousness.
And well, since this IS a confessional post, I’ll admit, sometimes that yummy pancake batter deliciousness goes straight into my mouth instead of in the pan…
Hey, gotta check for poison! 😉
The whisk is double-duty instrument. I use it to mix my dry ingredients (to break up lumps in the flour and also to ensure I don’t end up with clumps of baking powder, spices in the middle of my cakes) and I also use it (in the case of NON-vegan recipes) to whip my egg whites before adding them to the batter.
And last but not least…a good medium-sized mixing bowl.
Ya know, to hold all that yummy pancake batter deliciousness! Preferably, you want one WITHOUT bread dough in it though…sue me, it’s the only picture I had!
I hope you all found these little tips & tricks helpful! More to come from my pancake-makin’ repertoire in the coming weeks! Hey, before long, I’ll have ALL of you turned into my little squires! 😉
Let me know if you have any specific questions and I’ll be sure to include them in the upcoming posts!
All recipes can be found under my RECIpage tab!
♣ HAPPY ST. PATTY’S DAY! ♣
Will you be celebrating the holiday with some green pancakes? shakes? BEER? 😉
*Linked up with Danielle’s National Breakfast Week roundup!*