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It seems pancakes should be an easy thing to cook right. When I put oil in the bottom of the frying pan the pancakes absorb all the oil so when I turn them over to cook the other side I have to put more oil in. Otherwise they stick to the bottom of the pan. By the time I get them to the point where they should be they are so full of oil that they are saturated. Use less oil? Then they stick to the bottom of the pan. Any solutions?
Your pan isn't hot enough. It has to be hot enough to cook the batter completely quickly. Test it with a drop of water. it should go to steam immediately.
Griddles ARE the easiest, especially Teflon coated ones....Set the temp to 375, and, as a previous poster said, do the water test (it should sizzle) You won't even need oil, just make sure you don't try to flip the pancakes too soon....Cleanup is a breeze, by the time I am done eating the griddle is cool enough to just wipe with a wet paper towel. Not using oil also cuts down on calories. It is way too hard to judge the temp of a frying pan....Griddle is the way to go!!!
Agree with others, use a non stick pan and do the water test. It should take literally a full minute before flipping. If it's longer, sounds like it isn't hot enough.
I can't imagine trying to fix pancakes without non stick pan. I usually just use spray like Pam. Yes pan has to be pretty hot but of course you don't want to burn them. don't turn till big bubbles in the center..not just on the edges.
A cast iron griddle with a non stick spray is what I use. It needs properly seasoned and then to be heated to nearly smoking point of the oil before you pour the batter in.
Stainless steel frying pan heated on medium for a full ten minutes. A dab of coconut oil. A quarter cup of batter. Flip when bubbles are rising through the center of the pancake. Perfect every time.
Non-stick pan and melted butter instead of oil (I think the oil makes pancakes taste weird)
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