Anonymous wrote:Years ago I had an electric skillet that made PERFECT pancakes. The trick is even, steady heat.

And definitely not butter (unless clarified). It burns.

I used an electric skillet over the holidays at someone else's house and it did make perfect pancakes. At home, I just sacrifice the first batch (too hot) and the rest usually turn out OK. I do mostly oil plus a tiny butter for taste.

My fav recipe is buttermilk and let it sit for 20 min before cooking.

Also, let your batter sit for about five minutes before making the pancakes. Makes for a fluffier pancake.

Anonymous wrote:

OP, I test the heat of my pan by tossing a little water in. You want the droplets to dance a little, but you don't want it to be too hot. My mixture is generally fairly thick (and I use the box mix, just mix according to the directions). +1 for PP who said flip when you see bubbles.

+1
An electric griddle is your friend too, if you have one or want to buy (and store) one. They are not expensive, but they are bulky.
Joy of Cooking recipe and don't overbeat! Yum!

Anonymous wrote:

Anonymous wrote:Fluffy pancakes come from good eggs. Buy your eggs at the farmers' market and your pancakes will fluff twice as much.

OP, I test the heat of my pan by tossing a little water in. You want the droplets to dance a little, but you don't want it to be too hot. My mixture is generally fairly thick (and I use the box mix, just mix according to the directions). +1 for PP who said flip when you see bubbles.

Fluffy pancakes also come from good fresh baking powder. If your baking powder is older, then your pancakes will not rise as much.

I get fluffy pancakes without using eggs at all!

Egg whites? I make delish pancakes with eggs.
I agree with PP's who think you are making the batter too thin, and not finding the right temperature. The right temp is key. I use oil and butter. Adding oil increases the butter's burning point.

I usually melt the butter to put inside the pancake batter and then use a nonstick skillet over medium for the pancakes. Don't add extra fat to cook them.

OP back again, lots of great advice here! I will try to put it all to good use next weekend. I'll report back.

Anonymous wrote:

Anonymous wrote:Beat the egg whites to stiff peaks and fold them in at the end to make them fluffy.

Oops, or rather, soft peaks.

+1

Fold in egg whites to make them fluffy.

OP, my guess is that your problem is that you try to turn them too soon, plus the heat is too high. Slow and steady really DOES win the pancake.

I put my heat somewhere between medium and low. That keeps them from burning. Well that, and re-spraying the pan with Pam (I take the pan away from the flame when I spray).

It's a bitch standing there for so long waiting and I get the urge to turn the heat up but resist, and I get good pancakes.

Anonymous wrote:Fluffy pancakes come from good eggs. Buy your eggs at the farmers' market and your pancakes will fluff twice as much.

OP, I test the heat of my pan by tossing a little water in. You want the droplets to dance a little, but you don't want it to be too hot. My mixture is generally fairly thick (and I use the box mix, just mix according to the directions). +1 for PP who said flip when you see bubbles.

Fluffy pancakes also come from good fresh baking powder. If your baking powder is older, then your pancakes will not rise as much.

Fluffy pancakes come from good eggs. Buy your eggs at the farmers' market and your pancakes will fluff twice as much.

OP, I test the heat of my pan by tossing a little water in. You want the droplets to dance a little, but you don't want it to be too hot. My mixture is generally fairly thick (and I use the box mix, just mix according to the directions). +1 for PP who said flip when you see bubbles.

I have found that a fairly thick batter works better. Thinning the batter (for me) makes it easier to burn the pancakes. I put oil in the pan until it spreads out to the edges. Don't just put a little and tip the pan back and forth to coat because pancake batter soaks up oil like a sponge and that little oil will get absorbed and then it doesn't fry the pancake right. Put in a small drop of water (I dip the ladle handle for the ladle I use to put batter in the pan) in the oil. Turn the heat on high. When the water pops, the pan is ready and turn it down to medium high. Pour the batter into a disk (I have a gravy ladle that is just the right amount to fit 4 perfect disks into my skillet). Cook until the batter starts to bubble, then flip. Cook until thesecond side is golden brown. And take them out. Remember to add more oil between every batch because each batch of pancakes will absorb some of the oil from the pan leaving too little to fry more pancakes.

Here is the best recipe I have found.
1 c flour
1 T sugar
2 tsp baking powder
1/8 tsp salt

Mix together all of these dry ingredients.

1 c milk
2 T oil
1 egg beaten

Mix wet ingredients, then mix in dry ingredients. Don 't over mix. It's ok if it's a bit lumpy.

Cook pancakes at low temp. Maybe medium low to medium heat. You will get fluffy pancakes. No need to beat any egg whites. I sometimes just throw all ingredients together at once and they come out fine.

It sounds like you are cooking the pancakes at too high of a temperature. Lower the heat under the pan. The outside is cooking too quickly. Cook at medium or even lower heat.

Wipe down the pan between pancakes with paper towel and then add more butter for the next one. This stops them from looking brown.