How do restaurants ruin pancakes?

[David Cottrell]

I wasn't going to log in Goodweed - but you called me out! I did the comparison and found both yours and CharlieD's to be most excellent. Different but most excellent. Yours need to be eaten immediately, practically out of the pan. CharlieD's are a bit more forgiving. So I will have to do that again, soon. Both received excellent reviews from family.

 

[zefcan]

the best pancakes are by far the ones you make yourself... none of this shake and bake stuff.

 

[Ekim]

I always burn mine at home. They're either undercooked or burnt. I don't like either. Any tips?

 

[David Cottrell]

Turn it down!

I always burn mine at home. They're either undercooked or burnt. I don't like either. Any tips?

Experiment with lower heat - I was having the same poblem. Pan or griddle needs to be hot but not smoking.

 

[JoeV]

My pancake recipe comes from the 1971 printing of The Joy of Cooking, page 211. The book was a wedding gift in 1972. The only thing I do differently is add a dash of pure vanilla. They always come out fluffy because I separate the eggs and whip the whites until they are stiff, not dry, Then I fold them into the batter after everything else has been mixed. The batter makes about a dozen cakes which are usually gone at one sitting.