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I thought Ed had taught you how to be an expert fluffer.
Scratch is the way to go. Two things to add: Baking powder is the main leavener here, and it goes bad with time. If you're getting your hands on granny's old can of baking powder, throw it out and buy new. It's cheap enough. A can is good for around six months, you can stretch it to a year if you must. Over-mixing your batter leads to flat cakes. Roughly ten swirls with a wire whisk. It should be wet but lumpy and thick. Some batters you practically have to spoon onto the griddle. Enjoy.
Not sure you would want to do this with pancakes, but for waffles I always separate the eggs and beat the whites to stiff peaks before folding them in.
Not sure you would want to do this with pancakes, but for waffles I always separate the eggs and beat the whites to stiff peaks before folding them in.
He's using Bisquick. Let's take it slow with the advanced techniques.
Agreed that Bisquick is the worst of the pancake 'mixes.' The best way is to prepare a masterbate of wet ingredients and stock that in a jar as your own mix (no kidding!!). I'll post my recipe tonight from home -- its from the '40s, uses a ton of baking powder but makes really light pancakes. If you do it right, you'll get a little ring around the edge that has a slight crunch, then down into the pillowlike interior. It's just flour, sugar, baking powder, milk, eggs, and a dash of vanilla.
Don't screw with my posts.