Chef Secrets: Pancakes 101

MA pancakes

Do you know the secrets behind making the perfect pancakes every time? Personal Chef Bill Collins from showed us how to make light and fluffy pancakes!



Dry Ingredients

  • 1 cup white flour
  • 1 1/2 teaspoon sugar
  • 1 teaspoon baking soda
  • 1 pinch (1/8 teaspoon) salt

Wet Ingredients

  • 1 egg
  • 1 1/2 cup buttermilk *
  • 1/4 teaspoon vanilla
  • 1/2 pint blueberries



  1. In separate bowls, combine the dry and moist ingredients. Make a well in the dry ingredients, and add the wet ingredients. Gently stir just to combine the ingredients. You are not looking for a super-smooth batter.
  2.  Pour onto heated, greased griddle from a 1/4 cup measure. Drop blueberries onto pancakes, as desired.  Cook for 2-3 minutes, flip the pancakes, and cook for another 1-1/2 minutes.
  3. Makes approximately 16 pancakes. Serve with warm maple syrup.
  4. If you don’t have buttermilk, use yogurt, and add a bit of milk to get the texture you want.  That is, thick but pourable.
  5. If you don’t have yogurt, add 1 tablespoon of vinegar to a cup measure, and fill it the rest of the way, to one cup, with whole or 2% milk. Let it rest for 10 minutes before using. It’ll be slightly thickened and a bit curdled.



For a slightly different flavor, use 2/3 of a cup of white flour, and 1/3 cup of whole wheat, or buckwheat flour

To test the griddle to the right temperature, toss a drop of water on to it.  If nothing happens, it’s too cool.  If the water droplet sizzles and bounces up, it’s ready.  If the water just sizzles, the griddle is a bit too warm.

The pancakes are ready to be flipped when they are browned on the bottom, and bubbles are starting to appear on the top.

Bizarre pancake rule #1: when you cook your first batch of pancakes, just make a few of them.  These always come out a bit flatter than the others.

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