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.

  • Godort@lemmy.ca
    10·
    1 day ago

    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·
      1 day 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.