The Key To Good Pancakes

Directions

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   LARRY LUTTROPP FVKC70A--------------------------- ------------------------L.A

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   TIMES FOOD SECTION 4/94------------------------ Making good pancakes depends on three factors: mixing the batter to the right consistency, h

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   Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients

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   The batter should remain lumpy

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   overmixing makes pancakes tough

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   For best results, cover the batter and refrigerate one to two hours so the flour expands and absorbs the moisture

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   To cook the batter, preheat the griddle over medium heat

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   It's ready when a few drops of cold water sizzle and dance when sprinkled onto the surface