How do I cook the perfect pancake?

Ummm. There seems to be something wrong with your cooking ways considering that you are already using flat bottomed nonstick pans (I prefer Tefal, it has never let me down so far). This alone could have eradicated your problem. Perhaps it will be good if you try adding some well beaten eggs into that batter and reduce the water a little. At home, we make our own mixes. Some cake flour is fine or all purpose flour (calculate how much you may need). A number of eggs as I like, usually two will do. A dash of salt plus some good amount of sugar. Have calumet or some yeast, a little amount will do. Milk of any kind but, my daughter prefers to use either condensed milk or the evaporated one. Some coconut oil or butter per choice of the one cooking. And some water. Mix in a pan all the dry ingredients. Make a well at the center then add the eggs, beat them well and slowly add some water, just enough for the batter to be wet and sticky. Add the cooking oil or the butter (whatever you may have) and the rest of the ingredients if there are anymore left. Oil or butter your pan and heat it a little then start cooking under low to medium heat. Flip it over as soon as it turns brown, soon you will have your first whole pancake. We've never had broken ones so far. Taste it. If it feels too hard, add a little more water; if it's not as tasty as you'd want it to be, add a little sugar. I usually cook as I feel it to be going, so I do not stick to any per recipe. If you prefer to be cooking by recipes, you'll have to get hold of one. I discovered that cooking by senses and instincts produce better tasting products.

We use an electric griddle that we purchased at Walmart for under $30. This provides an evenly heated surface. We use Bisquick and just follow the recipe on the back of the box. The variation recipe where you add lemon juice is great. We use plain old cooking spray on the griddle prior to cooking the mix. Try to keep the pancakes the same thickness across the cake to help aid in even cooking. Best part of using the griddle is that if you want to have sausage/bacon or eggs with your hotcakes, you can just dirty one cooking item. The surface is already heated, so the eggs cook in no time at all. The griddle is great too if you want to make realy thin omelets where you roll the eggs up. (I love when my hubby does this, it taste like a professional chef made them). Good Luck on your pancakes!

You are cooking on much to high of heat. Turn the heat down to med-low or low. Cook the first side untill you see bubbles in the batter on top, flip and cook for a couple more minutes.

Turn down the burner! LOL! Lower heat will allow more even cooking of the batter. Using less batter, or making smaller cakes will help too. Pancake batter should be bubbling in the center just before you turn it, the outside edges will almost look done. If you are using dish soap on your frying pans, even the nonstick ones, stop! Wash them in extremely hot water, or if you must use dishsoap, rinse them thoroughly, meaning rinse them more than once. The soap actually can leave a film which foods can stick to. If you can get yourself a flat iron pan...also known as a griddle. This will help you avoid breakage when you try to turn the cakes as you can slide the spatula under them at less of an angle. As for using a mix, don't worry about it...it isn't any more expensive than making scratch cakes and it's a heck of a lot more convenient for you when it comes time to clean things up.

1. Make them smaller, like the size of an apple. This will allow you to get the spatula under it without it breaking. 2. Don't try to flip them over until you see air bubbles coming to the top of the pancake. This means the bottom is solid enough that it won't fall apart. 3. Cook it on a medium heat, if you cook it on "super overdrive" (as my ex called it), you aren't going to have a cooked center. 4. About 45 seconds after you pour in the batter, loosen the edges of the pancakes with the spatula, this mostly keeps them from sticking but it can keep them from burning. I am curious about the type of boxed batter you are using, maybe try a different brand. I use the store brand because it's basically the same as the name brand and it cooks up perfectly for me. Good luck!

okay, here's what you have to do...butter the pan and use a measuring cup to pour the batter in. Make sure your pan is only on medium. when the pancake stops bubbling than you flip it. only flip once. the pancake shouldnt take long to get done.

I have found that the best way to do pancakes is on a non stick pan or a cast iron one for each pancake use about half cup mix pour it in the skillet which you have coated with oil and burner should be low to medium heat cook 2 to 3 minutes on first side then flip you will want a spatula that will go across the pancake then flip and press down excess will run out but when that side is done flip again and finish.I hope this helps and good luck

I agree with the others.... make smaller pancakes and turn the heat down... My girls love pancakes and I will occasionally make them for dinner when hubby isn't home. It's our little treat!

It might be that you have the heat turned up to high on the stove. Use a lower heat and then just watch it...you should see a big difference. Good Luck! :)

You just need to heat up your pan at a higher level and once you put your pancake mix, you lower the heat. Maintain the fire at a good level and let the pancake cook for about 3 to 5 mins. See if this work. Good luck.

You do need to put margarine in the pan to stop it sticking, that is right. However it sounds to me like you have the pan on too high. Try putting it on a medium heat rather than a high one. It will take longer to cook but you will get crispy browned pancakes instead of burnt ones.

turn your frying pan down! you obviously have it up way to high. Also let it heat up for a bit, and put some butter in the pan. I use the preboxed kind as well, and they always turn out perfect. Maybe it's your frying pan. (lol). try using a cast iron frying pan. They're great to cook in, and easy to clean, and last FOREVER.

the secret is in the temperature of the pan! especially if you use real butter...don't let it burn! also is you like it very light mix beaten white eggs in the batter just before cooking... and please don't use premix! that's so easy to make a batter to turn it it depends on people ability... you need to do it fast! needs some training...

Maybe this is just a bachelor's voice talking, but the way I learned to do it is this" Spray the pan with cooking spray and then when you pour the batter in, watch for the entire pancake to form solid bubbles through it. That's when you know to flip it over because the other side is done. Any longer than that and it will burn. If the other side is burning too fast, you need to turn your burner down a little. Good luck!

Basic pancake recipe: Ingredients 1 cup (225 ml) all-purpose flour 2 tbsp (30 ml) sugar 3 tsp (15 ml) baking powder 1/2 tsp (2 ml) salt 3/4 cup (175 ml) milk 1 egg 2 tbsp (30 ml) shortening Preparation Blend all dry ingredients then add all wet ingredients. For runnier pancakes add up to 1 cup (225 ml) milk. Drop by large spoonfuls onto a hot, oiled griddle or frying pan. Turn over when bubbles form on top and underside is golden brown. Remove when second side is golden. Comments This is a great pancake recipe and the ingredients are usually on-hand.

I burn mine all the time. Ithink it is because I have an electric stove. But my mother has an electric skillet and her pancakes come out perfect!

2/3 cup plain flour 2 eggs 1 1/4 cups milk a pinch of salt 1 Tablespoon oil cooking fat Make a well in the middle and pour in the eggs. Add half the milk gradually and beat well to give a sticky consistency. Mix in the remaining milk. Stir in the oil just before cooking. Melt a little fat in the pan, just enough to cover the base. Let the fat get very hot and nearly smoking. Use about two spoonsful of batter for each pancake, tipping pan to spread it thinly. Cook at medium heat for about two minutes until light brown underneath. Turn with a spatula, or toss (see above) to cook other side. Keep cooked pancakes on a hot covered dish. Serve with lemon and sugar, honey or maple syrup, or roll and add delicious fruit fillings. Shake the pan before attempting to toss. The pancake should move freely if it is cooked. Hold the pan loosely with your wrist relaxed and facing downwards. Give the pan a sharp flick upwards and be ready to catch your pancake as it flips over and lands!

cook on a lower heat.

It sounds like your pan was too hot. When I make pancakes I use vegetable oil. Just pour a little oil into your pan ,then putit over medium heat. Test the heat by pouring a small amount of batter into pan. If it gets brownin about 45 seconds or so, your pan is ready.By the way, I use Bisquick for my batter. Good luck.

You need to turn the heat down a bit so the pancake cooks more slowly. When the bubbles on the top side start to look dry, then it's time to turn the pancake over. To avoid sticking, add a little oil to the batter. Start with about a teaspoon per recipe and if that doesn't work add another teaspoon the next time.