You can make Mickey Mouse pancakes from basically any normal pancake batter. It doesn't matter whether you make it from scratch or use a mix (Bisquick, Krusteaz, etc.) For a few good pancake recipes, visit our guide to making pancake batter. This page includes a recipe for gluten-free pancakes. Take a generous helping of butter (about one or two tablespoons should be enough) and place it in the pan. Warm the pan over medium heat on the stove. The butter should quickly melt. Spread it around the pan so that the bottom is evenly-coated. Wider pans are best for this job remember that you'll have to have enough room for Mickey's giant ears. If you don't want to use butter, try margarine or a neutral-flavored cooking oil (like vegetable or canola oil). When the pan is hot enough that a drop of water will sizzle and "dance" as soon as it touches the pan, you're ready to cook. Gather a little batter in a cup or spoon and pour it onto the pan. About 1/4 cup of batter will be enough for a medium-sized pancake. Pour the batter in a single pile and let it gradually widen into a flat circle. Try to leave room on the pan on one side of the pancake for Mickey's ears. Drop two more pancakes about an inch away from the head and let them spread out so that they touch the first one. These are Mickey Mouse's famous ears! You want them to be on the same side of the head, but with an inch or two of space between them. They should touch the head, but they shouldn't touch each other. The ears should be a little smaller than the first one. Mickey has big ears, but they aren't bigger than his head. Cook until bubbles start to form, pop, and stay open on the surface of the batter. Slip a stiff wood or metal spatula under the edge of the pancake and take a peek at the underside. If it looks golden-brown, you're ready to flip. If it's still light-colored, give it an extra minute or two. The thicker your pancake is, the longer it will take to reach this "flippable" point. Slide the spatula under the center of the head. If your spatula is wide enough, try to support the ears as well. In a single, confident motion of the wrist, lift the pancake, turn it, and drop it face-down in the pan again. This is the only hard part of making a Mickey Mouse pancake. The ears make the pancake a little awkward to flip all at once it's easy to tear one off accidentally. If you're having trouble, WikiHow has a help article on this topic as well. If you lose an ear when you flip, let it keep cooking on its own. Just before you serve the pancake, move it next to the head again. Drop a small amount of fresh batter between the two and let it cook for an extra minute or so. This can work like "glue" to stick the ear back to the head. After a few more minutes, use the same spatula trick to check for rich golden-brown color on the underside. If you see it, your pancake is most likely done. Carefully transfer it to a plate, taking care with the floppy ears. Garnish with syrup or whatever topping you please and enjoy! If you're worried about the pancakes being under-cooked, make a small cut in the thickest part to look for thick, uncooked batter. Serve the pancake with this side down if you think a child will complain about the cut in Mickey's face. Each pancake you make will soak up some of the butter (or oil, etc.) you're using to grease your pan. If your pan looks like it's running dry, just give it a quick wipe with a paper towel then add another helping of grease. Don't neglect this if you don't grease your pan properly, your pancakes will stick to the pan. This can make them difficult to flip (and can burn them).

Summary: Whip up some pancake batter. Heat butter in a wide pan or skillet. Spoon a pancake onto the pan. Spoon two more pancakes (touching the bigger one) onto the pan. Check to see if the first side is done. Flip carefully. Serve hot with your favorite topping. Add more grease as needed for additional pancakes.

You can purchase a greenhouse kit from gardening companies that will contain almost everything you'll need to plant bamboo seeds. The kit will have a holding tray, a number of peat pellets, labels, and a lid to create the greenhouse effect. This is a great way to grow bamboo seedlings all year round and in an indoor setting. The greenhouse that you purchase does not need to be specifically made for bamboo growing. Kits come in a variety of sizes from 6 plants up to over 70. A 50-plant greenhouse measures approximately 11 by 11 inches (28 by 28cm). Your odds of success will improve if you choose a greenhouse with space for 50+ plants. After you buy your greenhouse, you'll notice that each pellet is already positioned in its own indention. This means that the greenhouse is ready for planting with almost no setup required. Get a pitcher and pour water into the holding tray until each pellet is halfway saturated. You'll need to adjust the amount of water that you use depending on how many pellets you need to cover. It's okay if the tops of the pellets get wet during the pouring process, as long as they are halfway covered. Check any diagrams and instructions on the greenhouse package before watering or planting. Some greenhouse kits even come with self-watering setups. You might need to fill a large basin with water. Then, the basin will feed into a watering mat under the pellets, reducing your watering intervals. Another option is to remove the pellets and place them into a rectangular metal cake pan. Then, pour boiling water over the pellets until it reaches the halfway point. The high temperature of the water is supposed to help sterilize the pellets. The ideal water temperature for watering your pellets is 10 to 15C (50 to 59F). You can also use distilled water for your seedlings to minimize any contaminants. Watch as the pellets begin to absorb the water almost immediately. Make sure that they are fully expanded within the containers and add a bit more water if any of the pellets seem to lag behind. Once the pellets are finished expanding, carry the tray over to a sink and drain away the remaining standing water. Your goal is to get the pellets to a state of dampness, but not sogginess, or they might lose their structure.

Summary: Buy a miniature indoor greenhouse. Submerge the pellets halfway under a layer of water. Let the pellets soak up the water for 5-10 minutes.

Always avoid wheat flours or flours labeled as being derived from barley, rye, or triticale. Other flours to avoid include those listed as bulgur, durum, farina, graham, kamut, semolina, and spelt flours. Avoid flours that list ingredients likely to be contaminated with gluten unless the product is labeled as gluten-free. Frequently contaminated grain flours may include corn, soy, rice, potato, and beans unless otherwise stated. Flours that include flax, millet, quinoa, sorghum, tapioca, teff, buckwheat, arrowroot, or amaranth as ingredients may also be contaminated. Most flour products that are truly gluten-free will be labeled as such. Always check ingredient lists to verify that the flour could not be cross-contaminated or hiding a gluten-based ingredient if the label does not specify. Not all non-wheat flours will truly be gluten-free. If you really want to reduce the risk of purchasing baking flour that contains gluten, your best option is probably focusing your search efforts in a special gluten-free food aisle or specialty food store that focuses on providing reliable and safe gluten-free identification for its food products. Letting the vendor do the work for you provides extra reassurance that you have selected a gluten-free flour.
Summary: Memorize the different names for gluten. Buy flours specifically labeled as gluten-free. Consider purchasing flour from a specialty aisle or store only.