Dull Men's Club

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I'm getting better at making pancakes (sh.itjust.works)

submitted 3 days ago by ArbitraryValue@sh.itjust.works to c/dull_mens_club@lemmy.world

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Apparently the main problem was that the batter I made according to the instructions on the bag of pancake mix was way too viscous. A friend told me to add more water and showed me the consistency it's supposed to have. Now my pancakes are round and thin instead of being two-inch thick lumps. I still need to work on finding the right temperature. I used to burn the outsides without cooking the inside and I've gotten better but I think I still had the heat up just a little too high today.

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[–] Godort@lemmy.ca 10 points 3 days ago (2 children)

Congrats, man. Pancakes are deceptively hard to cook. There are a lot of little variables involved to make them really good.

For anyone that might need some help:

The batter should be barely thicker than housepaint.
Some lumps in your batter are fine, if you develop too much gluten, then the end product will be tough(secret tech: Let your batter rest for 15 minutes before cooking to better hydrate)
Don't use too much fat to cook them, they'll end up oily with a splotchy surface
Your pan should be egg-frying temperature
Flip when the edges are dull and you have bubbles on the top.
Dont worry about flipping the thing more than once and letting it get darker on a side you've already cooked. That advice comes from getting attractive grill marks on things, and does not apply when cooking on a flat top or skillet

[–] Today@lemmy.world 5 points 3 days ago

I heat the pan or griddle, run water on my fingers, and splash a tinyy bit on the cooking surface. Should sizzle for a few seconds. Temperature is tricky. Somewhere in the internet there's a great picture guide for temp. Sometimes i like thin ones, sometimes i add a bit of lemon juice and baking powder to get more lift when i flip. The number one pancake rule is one flip only.