How to Measure Flour

It takes about 350 ears of wheat to make enough flour for a loaf of bread. 

Buckwheat flour imparts an almost sourdough-like flavor and is beloved by many pancake fans. Interestingly enough, buckwheat is not actually wheat, it s a ground seed, and for pancakes it works best when mixed half and half with allpurpose flour. Whole-wheat flour also works best mixed with all-purpose, or the pancakes will be quite heavy and dense. To get more whole grains in your diet, however, there is another option Whole-wheat pastry flour is so finely milled that it can take the place of all-purpose flour in many baked goods, such as pancakes, piecrusts, cookies, and quick breads (though not most cakes or yeast breads). 

The biggest difference between pancake and waffie batters is that, for waffles, the eggs must be separated and the whites beaten until soft peaks form. The beaten whites are then folded in at the very end, for a lighter, airier batter. 

The very first pancake is rarefy perfect. Too much or too little oil or butter, a batter that is too thick or thin (adjust with a little more buttermilk or flour), or a pan that is too hot or too cold will all affect that first cake the most. The second pancake nearly always comes out better, so adjust whatever needs adjusting and eat the first one yourself (or share it with your kitchen helpers). 

If you re cooking a casual breakfast for just a few loved ones, you m ht just plate them right from the pan, so family members can eat as you cook. If you prefer to serve them all at once, turn the oven on to its lowest setting, usually 175 or 180 degrees Fahrenheit, and set a large, ovenproof plate in the oven. As each pancake is cooked, transfer it to the plate they ll hold up well for up to about thirty minutes. The edges won t be quite as crisp this way, but the pancakes will still be practically perfect when they come to the table, and you can t beat the presentation  

---