Yes, turn the heat down. Do the bubble analysis if you still can't figure out this skill that most children can master without difficulty.
Yes, turn the heat down. Do the bubble analysis if you still can't figure out this skill that most children can master without difficulty.
serious answer wrote:
Yes, turn the heat down. Do the bubble analysis if you still can't figure out this skill that most children can master without difficulty.
This is true, but if your recipe is junk... it wont matter. Watery batter from a box mix will lead to burned cakes; lumpy, thick batter from a box will lead to uncooked biscuits.
Try this LR:
Dry Ingredients:
2 cups flour (King Arthur Blue Bag, if you want the best)
3-4 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet Ingredients:
2 eggs, beaten
2 cups buttermilk
1/2 cup milk
4 tbsp (half stick) unsalted butter - melted
1 tbsp vanilla
1. Mix dry in bowl.
2. Mix wet in different bowl.
3. Add dry to wet. Mix ONLY until you no longer see powder.
4. Make freakin pancakes.
Tips:
- let milk and buttermilk reach room temperature (better reaction with soda, butter wont congeal).
- let the mixed batter sit 5 mins before cooking. Let the soda and buttermilk react - build up those bubbles.
- once mixed, don't f'in touch it. IF you keep mixing it over and over, you get runny batter with no bubbles.
- make smaller cakes (use 1/3 cup), and cook 'em fairly slowly. Don't crank the temp just to get done faster.
Your welcome. Best damn pancakes you'll ever have.
The thicker the batter, the lower the temperature needed. I prefer much a thinner consistency, which then can be cooked at a high temperature very quickly. Also: wait for the bubbles to pop, not for them to stop rising. The second side is done quickly.
Get a girlfriend.
school rules wrote:
Does anyone have any tricks for perfect pancakes?
Are you using cast iron?
Harry Pi wrote:
Are you using cast iron?
Overrated.