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Perfect Pancake Batter

Posted by ReganJonesRD
May 29, 2015
Featured in: Quick Fix Kitchen
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Learn the only recipe you'll ever need for the perfect pancake batter and find out why you need a paffle pan!

~by Regan Jones, RD

Are those not the cutest things you've ever seen? 

I'm calling them Paffles. They're half pancake, half waffle. I got the pan at my favorite grocery store -- Aldi (and no, Aldi didn't pay me to say that. #JustAFan).

I've been looking for something like this for ages. I love the idea of waffles -- all carved out with little reservoirs to hold melty butter and syrup -- but I fear Mr. ReganMillerJones, Inc will toss me out on the street if I add one more thing to our kitchen (#KitchenGoodieHoarder #ProfessionalHazard). This little pan, though, fits nicely under the cabinet.  

So of course when I made these yesterday morning for breakfast, I anticipated shouts of "Mom, You're The Best!"

You know... the accolades I deserve for all my hard work and brilliant discovery of this cool pan. 

And basically, I got that from my 5 year old (he's SO fun to cook for. #FoodLover #JustLikeMom). 

But my 8 year old, gave me your run of the mill #YuckFace #NoThankYou. 

Seriously. Who couldn't love a Paffle? 

Here's the thing. There was NOTHING different about these from the Perfect Pancake recipe I've been using on them for YEARS (listed below FYI). I've been making this kid these pancakes since he was an only child. But pour that batter in a Paffle Pan and he's all like "Can I have a bagel with cream cheese?" 

Wanna know what my answer was? 

NOPE. You can't. You can eat these paffles or wait until lunch to eat again. 

Learn the only recipe you'll ever need for the perfect pancake batter and find out why you need a paffle pan!

Now if that sounds cold and harsh, let me tell you that cooking for this kid is like an exercise in futility (and let me also say he is a WONDERFUL child. His moral compass points in the right direction. He is a hard worker. He has good manners -- most of the time. I love him to the moon and back.) 

But he is SUCH a picky eater that it throws me into internal fits of rage. And it typically requires that I get up from the table and seek out something else for him to eat. 

And as of Summer Vacation 2015 #IAmDone. 

Learn the only recipe you'll ever need for the perfect pancake batter and find out why you need a paffle pan!

My tendency to cater to his picky palate (especially at breakfast) stems largely from the fact that I don't want him to go to school hungry. I know that eating before school is crucial to being able to concentrate, learn, etc. So I've been plotting and planning this little cold dose of reality for a few months -- until I was sure that borderline starvation wouldn't impact him at school. (Okay, I know... that's a bit mellodramatic, but if you're a mom, I hope you feel me.) 

Anyway, that's the story. No great tips for solving the picky eater predicament other than Stop Creating Your Own Nightmare. I've created this Short Order Cook environment with him and now it's time to fix it. 

In the meantime, I'll leave you with my basic recipe for Perfect Pancakes and encourage you to run -- not walk -- to your local Aldi and snag one of these Paffle Pans for yourself. Fill it up with this batter and invite all your friends over for a Paffle Party. I'm pretty sure they're the next big trend in food, no matter what my son says.

Grab the only recipe you'll ever need for perfect pancake batter.
Learn the only recipe you'll ever need for the perfect pancake batter and find out why you need a paffle pan!

Perfect Pancake Batter

Yield

1 batch of pancakes

Ingredients

  • 1 cup all-purpose flour (or multi-purpose gluten-free, if desired. I typically add 1/2 tablespoon golden flaxmeal to gluten free pancakes)
  • 1 tablespoon sugar (or Swerve/stevia, if desired)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 2 tablespoons oil
  • 1 egg, lightly beaten

Directions

  1. Whisk together flour, sugar, baking powder, baking soda and salt.
  2. Combine buttermilk, oil and egg.
  3. Add to dry ingredients and stir just until blended (but not too lumpy). 
  4. Heat paffle pan (or griddle/skillet) over medium heat.
  5. Add batter to pan and cook until tops are almost set.
  6. Turn over and cook briefly until bottoms are done. 

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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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