Does anyone have any tricks for perfect pancakes?
Does anyone have any tricks for perfect pancakes?
Practice practice practice
Watch for the bubbles rising through the pancake as it cooks. Flip the pancake when the bubbles stop rising to the top. The second side doesn't need to be cooked as long as the first.
If it's either burnt or uncooked the heat probably needs to be turned down.
Make them twice a day.
Make smaller ones ....you know, like those silver dollar pancakes
lower the heat a bit.
dopey wrote:
Watch for the bubbles rising through the pancake as it cooks. Flip the pancake when the bubbles stop rising to the top. The second side doesn't need to be cooked as long as the first.
only piece of solid advice on this thread
Put the mix in a rice cooker.
http://en.rocketnews24.com/2014/06/14/how-to-make-epic-pancakes-with-your-japanese-rice-cooker/
dopey wrote:
Watch for the bubbles rising through the pancake as it cooks. Flip the pancake when the bubbles stop rising to the top. The second side doesn't need to be cooked as long as the first.
+1
1st step: get your Hancock out
2: move the hancock all over the skillet
3: call the chef
4: extract from pan
5: I'm actually talking about how to 5:/7& a 3[]~>*+%#
I've always found that the key is to progressively lower the temp as you cook them. To warm the skillet up, the temp is near max, but the skillet is still a little on the cool side when I pour the first pancake. Just before flipping, I lower the temp down a notch. I try to keep the pancake in the pan on the second side as long as possible (before it gets to dark) to make sure the middle is cooked. If I'm not sure, I poke the middle with a butter knife and have a look inside (the hole side will be the see I serve down). From there, I keep lowering the temp with each new pancake. By the time I finish, the temp is closer to off than the highest temp. What's going on is that by the end, the skillet is hot all the way through and needs less heat to stay hot. If you keep having trouble, maybe your pancake batter is too thick. Really thick pancakes are hard to cook all the way through without burning the outside. Just add a little water and cook slightly thinner pancakes.
Solutions:
*Proper batter consistency
*Checking often enough to realize when a side is the desired done-ness
*Put on a lid and cook the whole thing on lower heat with less need to flip, as the area not in contact with the pan will cook as well
This Chef believes your genetic makeup is faulty.
http://allrecipes.com/video/557/how-to-make-old-fashioned-pancakes/detail.aspx
A splash of lemon juice in the mix. Makes them wonderfully airy.
Canadian maple syrup heals all wounds. Must be real and from Canada, Quebec preferably. My wife, a Texan, rolls her eyes, but her kind eat chicken fried steak. Keep the temperature low, once the pan is heated through.
Too hot, batter too thick, or both. People often have too thick a batter aiming for a fluffy pancake. For fluffy pancakes, seperate the eggs and beat the whites until just shy of stiff peaks. Combine the beaten whites with the batter last, gently folding in to maintain the airy structure.
The progressive turn down is a good recommendation too. I use an electric griddle and try to keep the dial set to 225-250 or so.
Quality maple syrup is essential, but it won't have a bearing on how well your pancake is cooked.
Just buy one of these...
http://www.huffingtonpost.com/2013/06/20/automatic-pancake-machine_n_3468598.html
Flip them as soon as the bubbles stop popping on the top.
think about it wrote:
If it's either burnt or uncooked the heat probably needs to be turned down.
To anyone who has ever cooked anything, this is the answer