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Old 05-10-2005, 07:43 AM   #11
Sous Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Originally Posted by choclatechef
Ooops, I forgot to say, "are you oiling the griddle so that the second side gets some?" You may need to do that.
That is what I was going to say - oiling the griddle for the second side is important. The second side never looks quite as good as the first, probably because the bubbles can't escape through the sealed side, but oiling will help some. And, as Andy said, serve the presentation side up.

...and that's the way it is in northern Minnesota.
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Old 05-10-2005, 11:50 PM   #12
Join Date: Apr 2005
Location: Auburn Washington
Posts: 67
Mine do that also but it is worse with a mix. I also try to turn mine as early as possible and if I don't think they are cooked I turn them back on the first side, I think it is when the batter sets up.
This batter comes out thinner than some but works good for making nicer looking cakes.
1 c. sifted flour
1Tsp. baking powder
3 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. sugar
1 c. milk
1 egg

Mix dry ingredients in one bowl and liquids in a separate bowl pour and mix dry ingredients into liquids gradually cook on ungreased skillet.
Maybe they come out better since they have so much butter.

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Old 05-11-2005, 12:22 AM   #13
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Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Go to your favorite pancake place (IHOP, Ol' South Pancake House, Dennys. etc.) and order a stack of pancakes ... and compare the tops and bottoms. They will not be the same. Crepes are the same.

As Goodweed said ... the difference will be because of the way the batter sets when cooked on the first side. You can lift the pancake, grease the griddle again, and then plop the pancake down to get even grease ... the bottom isn't going to look like the top.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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