By Joel Clark – Kodiak Cakes

Do you have a love-hate relationship with pancakes? Do you want to say goodbye to goo, rubber Frisbies and ocean sponges? Pancakes are good when made with the right ingredients and cooked the right way. We think the best pancakes are made with whole grains, which have more substance, more flavor, and better texture than refined flour pancakes. Whole- grain pancakes feel good in your stomach, and you won’t need to take a nap after breakfast. Assuming you’ve got a great mix or are using the right ingredients, here are ten tips that will help you turn your flapjack-flipping into celebrity status…and no more paincakes.

Tip One: Never batter the batter. Batter should only be mixed enough to moisten the dry ingredients. Then stop battering – even if you still have lumps. This is because flour contains gluten – a gluey-like substance that activates when it gets wet and mixed. If over-mixed, it becomes tough and rubbery. Don’t worry about the lumps - they’ll disappear when cooked.

Tip Two: Lay it on thick (or thin). Thinner batter gives the pancake a lighter texture, while thicker batter makes it more dense and heavy.

Tip Three: What’s in it for me? Stir-ins are always a fun surprise for pancake eaters. Some ideas are blueberries, bananas, cinnamon and vanilla, raspberries, chocolate chips, or even sausage and bacon.

Tip Four: Wait ‘till I say, “Go!” Be patient, and let the griddle heat up for about five minutes. If the pan is too cool, your pancakes will turn out tough from cooking too long. If the pan’s too hot, you’ll end up with doughy centers. A few drops of water should dance around the griddle – 375 degrees is usually about right.

Tip Five: Got rhythm? To look like a pro and make consistently shaped flapjacks, use a 1/3 or 1/4 cup measuring cup for each pancake.

Tip Six: Don’t muddle your puddle. Make a small puddle of oil on the griddle and pour the batter directly into the middle of the puddle. The oil will surround the edges and make them crispy and tasty. Butter can burn on the pan and cause bitter specs of burnt butter to get on your pancake. Cooking spray is good if you’re trying to keep it lean, but it doesn’t add flavor or make the edges crispy.

Tip Seven: No double flipping! Flipping the pancake more than once causes a dry pancake. Flipping the pancake at the right time will help you avoid this temptation. Pancakes are ready to turn when the top is full of air holes, and the sides start looking a bit dry. Peaking underneath a lifted edge will help you determine the proper flipping-time – look for a nice golden brown color.

Tip Eight: Don’t flatten the flippin’ flapjack! This is the cardinal sin of the art of flapjack flipping and must be avoided! These are not burgers guys! A big misconception is that smashing the flapjack will help it cook faster or eliminate the possibility of a doughy center. Not true. The hot air inside the flapjack helps it cook better. Smashing it merely pushes the air out of it and undoes all of the work you did to create a perfectly light and fluffy pancake.

Tip Nine: Some like it hot! Actually, everyone does. Who wants a cold flapjack? If you are cooking for a large group and can’t serve them hot off the griddle, the best way to keep pancakes warm is to place them, single-layered, on a cookie sheet in a warm oven. Do not stack them or cover them or they’ll become soggy.

Tip Ten: Don’t short the stack. This means to never skimp on the toppings. Real butter, warmed pure maple syrup, fresh berries, apple sauce, peanut butter, bananas, or all of the above.