Re: pancake trouble
Blaine S Nay (b.nay@JUNO.COM)
Fri, 6 Jun 1997 10:14:34 EDT
>I seem to have completely lost any ability to cook pancakes that are not
>doughy in the middle. there is a complicating factor(?); we use
>flours like rye, rice, spelt (our boys are allergic to wheat, but that
>not as bad as it sounds). I am getting seriously depressed because I
>get them to cook all the way through and not doughy in the middle.
Here are a couple of my tricks that'll help:
1- Add some water. If the batter's to thick, it won't cook through the
middle without burning the outside. It should be just thin enough to
bubble as it cooks. When it starts to bubble, it's time to flip. I mix
by the TLAR (that looks about right) method, then cook one pancake to see
how it cooks. If it comes out too thin, I add more powder, if I don't
get bubbles, I add more water. If you mix a large batch of batter, it
will thicken after a while and need more water.
2 - The heat is judged by dropping a couple of drops of water on the
griddle / pan. The water should "dance". If it explodes in a burst of
steam - it's too hot. If it just bubbles or just sits there, it's too
3 - Small pancakes (about 3 inches) are easy to turn. Large pancakes can
be messy, especially when boy cooks are involved.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City