Pancake batters are much thinner than muffin batters—they should pour from a spoon easily. If you find the batter too thick or thin after starting the first pancake, add a little water or flour to the batter. Nothing beats cooking pancakes in a well-seasoned cast iron skillet. If surface is well seasoned, only a few drops of oil will be needed.
Test the griddle or skillet to see if the surface is hot enough by dropping a few drops of water on the surface and see if they dance and sputter. If the water just sits and boils, it is not hot enough; if it disappears immediately, it is too hot.
Cooking Tip: Cook pancakes on one side long enough for bubbles to form on the upper surface, usually a couple of minutes. Lift the edge of one pancake with a spatula to see if it is done enough to turn. Keep your pancakes small (4 to 5 inches in diameter) and they will not be hard to turn.
Note: Do not stack pancakes as they cook, because they will become soggy. Instead, put them on a wire rack, and put a clean towel over them. Reheat if necessary.
Waffles can be made from any pancake batter if you add an extra tablespoon of oil to keep the batter from sticking. Dough should be a little stiffer for waffles than for pancakes. Waffles are very crisp and good, and work well even without egg or sweetener.
Cooking Tip: It is harder to tell when waffles are done than it is for pancakes. Remember to wait until the iron quits steaming, and do not force the waffle iron open—the waffle may not be done enough and you will pull it apart. Lightly oil the waffle iron with a pastry brush between each waffle helps to keep them from sticking.
Storing and Serving:
Pancakes and waffles store well in the freezer. You can reheat them in a toaster oven. Label the container with the type of grain used for ease of selection.