We all love pancakes, right? My favorite are extra fluffy melt in your mouth on the inside and crispy (slightly overdone!) on the outside…Lula’s for Lunch…and More! Catering’s pancakes are called “Crepey Cakes” because they’re so light and dreamy like a crepe, but with more “heft” – we use whole grains in our batter.
It doesn’t matter whether you like whole grains, make your own, or they come from a box – a couple of tips to always insure your pancakes aren’t doughy and leaden: 1) Pour your liquids in first and mix them up. 2) whatever liquid your recipe calls for, add 1/4 more liquid (milk or water) – so, if you’re making pancakes for 4, and your recipe calls for 1 cup milk, ad 1 1/4 cups milk. 3) Scatter your dry ingredients over the liquid and using a fork or a whisk, not a spoon, lightly fold stuff toge ther til incorporated but some lumps remain. Pancake batter is in effect a “dough” and you don’t want to activate the gluten too much or they’ll become tough. 4) and probably most importantly, let your batter REST for 10-15 minutes before you dribble it into the pan. Don’t stir your batter to get it into the pan. We’re (me and all the people in my head) happy to answer any questions you may have about your batter – email them under “Ask/About Lula’ on the website www.lulasforlunch.com Have a satisfying breakfast! Or brunch, lunch, dinner…I LOVE pancakes for dinner!!