How to Make Pancakes Without a Pan
That’s right; you can make pancakes without using a pan. The trick is to use the griddle, which will flatten out the pancakes so that they are wide enough to flip with ease and also ensure that they cook all the way through without burning on the edges, as pancakes in pans are wont to do. Follow these tips, and soon you’ll be on your way to flipping flapjacks like a pro!…
1 Cup Flour, 1 tbsp Baking Powder, 1 tsp Sugar, pinch of Salt. Note: You can use more or less depending on how thick you want your pancakes. We’re just using these quantities for example. Also note that if you have other ingredients you like to add when making pancakes (like sugar) then feel free! Just throw them in here.
2 Eggs, 1/2 cup Milk, 2 tbsp melted Butter/Oil (depending on whether or not you want them savory or sweet), Vanilla Extract – optional but delicious! Note: As always when cooking we recommend measuring out all ingredients first before anything else. This way you’re able to mix and match as much as possible with only one trip to your cabinet. Now that we have our ingredients let’s start cooking!
3) Heat up pan over medium-high heat. This is pretty simple! If you’re using butter, add it in to your pan and let it melt. If you’re using oil or frying spray, spritz your pan with oil/spray until it covers all of its surface (you don’t want any dry spots). Let it sit for about 5 minutes on one side before flipping. 4) When there are bubbles on the pancake flip them! Once they’ve been flipped be sure to check underneath your pancakes. It can take between 3 and 10 minutes depending on how hot your pan is and what type of fat/oil you used. Be sure not to burn them by constantly flipping them throughout cooking! At least wait 5 minutes in between flips so you don’t damage your pancake too much. Also remember that if you cook them over high heat it will cause more browning but lower temperature and longer times will create chewier pancakes. You might think these two processes contradict each other but believe us: experimenting with both is fun! At times we like our pancakes softer and at other times we like them fluffier! We hope you have as much fun making these pancakes as we did trying new things out! Let us know what variations worked best for you! Happy Cooking 🙂 5) Now enjoy your delicious pancakes 🙂 Your first few pancakes may look sort of funny. They may even taste like crap when compared to regular store bought ones. Don’t give up! They get better every time you make them and soon enough you won’t be able to go back! These also freeze well, so feel free to double or triple your batch and save some for later! And lastly, feel free to use whatever fats/oils you prefer. If you prefer coconut oil then use coconut oil! Butter works great too, however some people find that melted butter has a distinct flavor which doesn’t always pair well with food. With oils like vegetable, canola or peanut oil you get less flavor but still get plenty of grease! Give everything a try and see what works best for you. Bon appetit! 6) Enjoy your pancakes!! Serve them warm with jam or syrup (real maple syrup preferably!) or topped with bacon, eggs, waffles…etc etc etc… Have fun! Add cheese to anything if you really want to live life on the edge. Hope you enjoyed reading! Remember, if you liked our post please share it with others by clicking like above or commenting below. You could even Tweet about it 😀 Until next time 😉 ! ~The Kitchen Dudes 7) Optional ingredients to add! Flour! Like we said earlier, you’ll need flour for your pancakes to be actual pancakes. No surprise here, just throw in a spoonful or two and mix! Adding sugar! Sugar gives your pancakes sweetness. Super sweet pancake fanatics should probably do something like half cup sugar and half cup flour. Other stuff like lemon juice, cinnamon, nutmeg…they’re all great ideas too! Just don’t add TOO much or you’ll have pancakes that taste like your house smells (e.g. like cinnamon, or like rotten lemon.) 8) Thanks for following! Feel free to ask questions in comments section if you guys want to learn more! Or email us at kitchen dudes[at]gmail[dot]com with your questions or ideas for future posts! The main ingredient is flour. The exact amounts don’t matter that much. I’m using a bowl to combine them. A couple more notes on ingredients: you can use whole wheat flour instead of white if you want, and use half-and-half instead of milk to add some extra nutrients. If you want to switch up your protein powder, feel free. Also note that we have one non-food ingredient here – salt. You can skip it but you may be surprised by how much your taste buds will crave it! Oh and keep in mind that flour can be made gluten-free if needed.
For Every Pancake you Make, You’ll Need: 1 Egg and a splash of Milk. The measurements aren’t that important here as long as you have them all! If you prefer to use water, or any other liquid for your pancakes, then go ahead!
A baking sheet lined with parchment paper or a silicone mat; 4 dinner forks; 1 small bowl; and a plate. The Ingredients: 2 cups of flour, sifted; 4 teaspoons of baking powder, sifted; 3 tablespoons of sugar, plus extra for sprinkling on top (optional); and 1⁄2 teaspoon salt. The Steps: Scoop one cup of flour into a medium-sized bowl and add in one teaspoon of baking powder. Next add in three tablespoons of sugar, followed by 1⁄2 teaspoon salt. Continue adding all ingredients until you have mixed them all together evenly. Mixing all of these ingredients together should take no longer than a minute. On your lined baking sheet or silicone mat spread out your batter evenly. You should make sure that there is enough room between each pancake because they will need to expand as they cook on their own in your oven! Once you have finished spreading out your batter it’s time to bake! Pop your baking sheet or silicone mat into an oven preheated to 450°F/232°C for 8–10 minutes. Be careful not to burn yourself! When you remove them from heat let them sit for another 5 minutes before removing from pan to prevent sticking. And now comes my favorite part – flipping! Grabbing four dinner forks grab each corner of your pancake and flip it over onto its uncooked side. Repeat until all pancakes are flipped over. Put in oven again at 450 degrees Fahrenheit for 6 minutes, then flip once more with four dinner forks and put back into your hot oven at 450 degrees Fahrenheit for another 4 minutes. After cooking your pancakes should be golden brown on both sides. Cool down and serve! Add any toppings or syrup you wish! Enjoy with friends or family, preferably while still warm if possible. These mini little cakes taste delicious even when cold so don’t worry if they are leftovers. Finally enjoy and may someone be jealous of how amazing your homemade pancakes taste without a pan! Don’t forget to share pictures of what you created! Happy Baking!! 🙂 ❤ ❤ ❤ 💛 💛 💛🙂🙂🙂☺☺☺
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Turn off your stovetop and preheat your oven to 200 degrees F. On an oven-safe griddle (or pan) large enough for pancakes, melt 1 tablespoon of butter on medium heat. In a bowl, whisk together 2 eggs and 1 cup of milk or water. In another bowl, combine 3/4 cup flour with 1 teaspoon baking powder and a pinch of salt. Add dry ingredients to wet ingredients until just mixed; do not overmix. Ladle batter onto hot griddle and top with 1 tablespoon of blueberries per pancake. Cook until bubbles form in center of pancake, then flip. Transfer pancakes to oven to keep warm while you finish cooking remaining batter; repeat until all batter is used up. Enjoy! You’re ready to get started writing! Now that you know what makes professional writers tick, sit down and begin creating your own first draft. You will benefit from doing three things: expanding detail into full paragraphs, assigning a number or brief description next to each detail that applies to one paragraph only—if applicable—and organizing details into main topics. The main topic should be bolded and centered at the top of each page. After finishing these steps, rewrite more details in full sentences that are simple yet persuasive. Be concise yet compelling. Avoid unnecessary words by cutting out anything that does not contribute meaningfully to your point. Remember: Professional writers care about communicating thoughts so well that readers can’t put their work down. To help them focus on communicating effectively, they avoid wordiness and ambiguity when possible because even minor distractions lessen their work’s readability and effectiveness. An important part of distilling an idea into clear language is eliminating any possibility for misinterpretation by using words precisely as they mean something. Concision calls for using no more words than necessary, but remember there are times when less really can be better. Here’s why: If readers don’t grasp what you want to convey quickly, they may stop reading before they learn how you feel or think. Another way to achieve conciseness is to choose active rather than passive verbs. That’s because active verbs add clarity and precision without increasing length, whereas passive verbs frequently obscure ideas unnecessarily. It might seem obvious that good prose needs clarity and precision in order to succeed, but most people overlook just how much clarity depends on using accurate words correctly—precisely—in grammatically sound sentences. Writers who take time focusing on those fundamentals create readable prose that anyone would enjoy reading.
Cooking the pancakes
This one is pretty self-explanatory, but you’ll need some sort of food preparation utensil. A stovetop is your best bet, as pancakes are traditionally cooked on an open flame. However, if you’re desperate for pancakes and don’t have access to a stove or microwave (or your house is burning down), you can make them in a skillet or pot with butter or oil. Just watch out that they don’t burn; without a pan underneath to catch stray batter, it will almost certainly happen. See how easy cooking pancakes without a pan really is? It may seem like there are more steps involved at first glance, but once you start cooking up some delicious cakes without a pan, they become second nature! Think outside the box here—there aren’t any rules that say you can only use bowls and nonstick griddles! If a traditional pancake isn’t what you’re after, try using a variety of other household items. Silicone molds work well if you want larger pancakes; cuter shapes come out better when using small cups or muffin tins—plus they make tasty individual servings that are perfect for kids’ breakfasts or camping trips! While you won’t be able to cook multiple at once, you do get bonus points for creativity. Remember: no pan means no waiting around! Once these babies hit heat, they cook quickly and disappear just as fast. The worst thing about pancakes is trying to keep your hungry crew from digging into a soggy stack before it’s cooled down enough. By skipping over pans entirely, you’ll never run into that problem again! Get out there and enjoy pancakes immediately (and stop worrying about making stacks extra fluffy); you’ve earned it! Forgot to preheat your skillet ahead of time? Don’t sweat it! Pancakes taste great fresh off a cold pan. Pop them right in there on high heat and flip away. You might notice that they take longer to cook than usual, so check ‘em often. But hey, who says you can’t eat dinner while dinner cooks? Eat pancakes for dinner tonight. Everyone loves dessert for dinner. No mess left behind: Another benefit of cooking pancakes without a pan is that you won’t have any leftover messes to clean up afterward! Pour all those yummy drippings down your kitchen sink drain and call it a day—no fuss, no muss.
Warming the cooked pancakes
In case you’re in a hurry, you can skip heating them up. However, if you want to enjoy warm pancakes with melting butter and jam, they’ll need to be warmed up before serving. To do so, place them on a baking sheet at 425 degrees for around five minutes or until they reach your desired temperature. You can also place them in an oven that has been turned off but not cooled down. This will also keep your pancakes warm as well as crisp. Just make sure that you don’t forget about them! If you choose to use a slow cooker instead of using a stovetop pan, however, heat them thoroughly before placing them inside. The key is making sure there’s room between each pancake; otherwise, they may turn out soggy instead of crispy. Finally, cook extra pancakes just in case any undercooked ones come out wrong. Once cooked, these extras can be placed back into the freezer and reheated when needed later on. It’s a good idea to cover the frozen pancakes with plastic wrap prior to storing them in your freezer (make sure it touches both sides of each pancake). Don’t stack any additional food items on top since doing so may defrost them too quickly while they wait to be eaten again. The best thing to do is to store your frozen pancakes flat in a layer within a resealable bag—this way they won’t stick together and will remain easy to access once thawed. For those who don’t like eating their pancakes cold, you can always rewarm them when ready by leaving them at room temperature for approximately 20 minutes or placing them in an oven preheated to 350-degrees Fahrenheit. Afterward, feel free to put toppings on them: maple syrup, whipped cream, bananas and chocolate chips are all wonderful options. Always remember not to microwave your pancakes unless you enjoy rubbery results. As you can see, cooking pancakes doesn’t have to be difficult if you know what steps to take beforehand. There are lots of ways to change up a traditional recipe, especially if you’ve never made one before! Now that you have some knowledge behind how they should be made, go ahead and try creating your own dish today. Good luck.