DIY Network

Perfect Breakfast Pancakes From "Syndicated DIY" episode SDIY-301

Q: I have always loved to make pancakes for myself and for may family, but how can I make ordinary pancakes even tastier?

A: (from gourmet chef Paul Sturkey) A lot of people go with the easy approach of using a box mix for making pancakes, but here are some tips and suggestions for making pancakes from scratch, serving them and dressing them up to make for a memorable breakfast. These pancakes are both simple to make and delicious:

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	Chef Paul Sturkey's perfect breakfast pancakes.
	Figure A
	Figure B
	Figure C
	Figure D
	Figure E
	Figure F

Ingredients:

3 cups all-purpose flour
2 Tbs. sugar
1 Tbs. dark brown sugar
1 Tbs. plus 1 tsp. baking powder
1-1/2 tsp. baking soda
3/4 tsp. salt
3-1/2 cups buttermilk
3 eggs
1/3 cup unsalted butter (melted)
Pancake syrup
Whipped butter
Flavoring and texture options may include: chocolate chips, blueberries, diced strawberries or bananas, granola, macadamia nuts, toasted almonds, cinnamon, etc.
Toppings may include fresh blueberries, strawberries, pears, bananas, kiwi or sliced peaches; apple or peach filling, blueberry topping, crushed pecans, toasted walnuts, cashews, trail mix etc.

• Start by sifting together the dry ingredients: all-purpose flour and small amounts of salt, baking soda and baking powder. As you continue to sift, add in some ordinary white sugar and light brown sugar. Sift all of these ingredients together into a bowl for a fluffy consistency.

• Next add the wet ingredients, beginning with three eggs that have been whisked in a mixing bowl. Next add the melted unsalted butter and the buttermilk (figure A).

• Whisk the ingredients well, making sure to break up any lumps.

• Pre-heat your griddle. To test and see if the griddle is at the right temperature for cooking pancakes, drizzle a few drops of water onto the surface of the griddle. If the water droplets "dance" across the surface of the griddle (figure B) as they quickly turn to steam, the griddle is ready.

• Coat the griddle surface lightly with some non-stick spray, and begin ladling the pancakes onto the griddle (figure C).

• Watch the pancakes as they cook. As the tops of the pancakes begin to bubble up, and the edges begin to become a golden brown, the pancake is ready to turn over to cook the other side. Depending on thickness and temperature of the griddle, pancakes should typically cook for about 2 minutes on each side.

• If you like, just before turning you can add some flavorings such as chocolate chips (figure D), granola or diced fresh fruit.

• Tip: If you're cooking pancakes for a large group, as you remove the pancakes from the griddle, place them on a cookie sheet and cover them in a moist towel (figure E) to keep them warm until you're done cooking the entire batch.

• Once you've plated your pancakes, you may choose to top them with a variety of different toppings. These may include blueberry topping, apple-pie filling, fresh strawberries, fresh blueberries, etc. After adding the toppings, pour on pancake syrup to taste (figure F). For an extra flourish, sprinkle the top with powdered sugar.

Tip: If you're serving butter with your pancakes, take the butter out of the refrigerator ahead of time and whip it to soften. This will make it easier to place on the pancakes, will make it spread more smoothly and will provide a lighter texture.

Tip: Warm your pancake syrup slightly before serving by placing the syrup container in the microwave for a few seconds, or warming it slowly using a double-boiler. This will help ensure that the entire pancake dish is served at a warmed eating-temperature.