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On a guess, Karen, I'd say your pan isn't hot enough, the pancakes are turned too soon and the spatula may not be thin enough.
To make pancakes around here, a cast iron griddle is heated up, oil is spread across it and then a couple drops of water are tossed onto the griddle to test if it's ready. When the water dances when it hits the griddle then it's hot enough.
Pour a little batter onto the griddle, wait until the bubbles come up, pop and sort of turn into pits. Then slide a thin spatula under the edge and flip it over. If the edge deflects like shown in the picture, then it's not ready yet. Cooked pancake holds the shape, but uncooked pancake doesn't. Only flip once and it doesn't take as much time to cook the backside.
Good job on the scrapple, Threerun! If there's any leftovers you can send them my way.
Did you skimp on eggs? Without them pancakes are dense not fluffy. And you'll want to spoon out less batter than you think you need, because it will widen and spread.
They actually tasted pretty good, but if I had house guests, I suspect we would have had something else!
Anyone have any helpful hints? I don't mind if you laugh at my pancakes ...
Yes. You are. But it doesn't make a lick of difference. You tried. And you should see mine. I'm not really qualified to criticize or offer advice. Mine look like a Jackson Pollock painting more than food. Abstract pancakes, perhaps?
They actually tasted pretty good, but if I had house guests, I suspect we would have had something else!
Anyone have any helpful hints? I don't mind if you laugh at my pancakes ...
Well I did have to laugh, but that is ok, I can't make them either. That is why I stick with waffles. If they turn out funny looking I just blame the waffle iron.
They actually look like they're pretty yummy. Who needs the conventional round cakes... You're just gonna top them, chop um up and eat them.
I remember my first attempt at baking bread. The loaf ended up weighing about 5 pounds and to this day I use it as a
doorstop.... It won't die!
I make my pancakes from scratch, and they always turn out well. Except for the first one, which ALWAYS sticks. The dogs get the first one.
The temperature of the pan is important. If it is too hot, you'll get burned pancakes and too cool, they will spread too thin. The way I test the correct temp is if a few drops of water on the preheated griddle dance across the surface.
OP your batter looks like it was too thick. Next time thin it out with some milk until it is the consistency of pea soup.
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