Pancake Tuesday: Tips for Making Perfect Pancakes

Please tell me you love pancakes as much as I do?!

You do know today is Shrove Tuesday, or, as I like to call it, Pancake Day/Fat Tuesday. Yay, any excuse to eat pancakes—not that you really need an excuse, but just in case you do! 

It is the one day of the year when you can legitimately have dessert for breakfast, lunch, and dinner without anyone batting an eye. It's a time-honoured tradition of flipping, tossing, and (occasionally) dropping pancakes in the name of celebration and deliciousness. So, whether you're a master pancake chef or more of a "pancake scramble" kind of person, get ready to embrace the day dedicated to glorifying these round, fluffy wonders. Just remember, if your pancake flipping skills are subpar, you can always blame it on the spatula!

Anyone who eats pancakes made by Danna Banana always asks the same question. What is the recipe? 

Tips for Perfect Pancakes

  1. Use buttermilk whenever possible. The subtle, tangy flavour imparted by this liquid makes the pancakes better.
  2. Don’t overmix the pancake batter; lumps are okay. In fact, make sure you see a few lumps in your bowl; otherwise, your pancakes will be too dense.
  3. If you are adding bananas, chocolate chips, or blueberries to the pancakes, add them to the pool of batter just after it’s been poured into the pan.
  4. Use butter instead of oil to grease your pan. 
  5. Flip the pancakes as soon as you see the bubbles appear on the surface. Don’t wait until the bubbles break, or the pancakes will be flat and not fluffy.
  6. Keep the temperature of your pan somewhere between low and medium. If the surface is too hot, the bottoms of the pancakes will burn quickly.
  7. Use maple syrup. Pure maple syrup is just pure liquid joy. I promise, you won’t be sorry!

Enjoy and have a happy pancake Tuesday!

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