Help! How do I cook pancakes?

Factual Questions
1

I’m using this recipe for the batter: http://www.thedailychannel.com/recipes/pancakes1.htm

The problem is that they stick at the bottom of the frying pan and I cannot turn them. What am I doing wrong? Do I need a teflon coated pan? (the pan I use is plain metal)

2

It might help if you spray a little non-stick cooking spray on the bottom of the pan.

3

Easy peasy lemon squeezy (DYSWIDT?).

This is what I do:

  1. Whisk in about 30g of melted butter to the batter.
  2. Use a good frying pan, either non-stick or if it’s metallic, very shiny and clean.
  3. Use a minimul amount of oil. Make sure it’s all over the bottom of the pan, though, and not ‘beading’ up. Use a brush or kitchen roll to rub it all over, just before you pour in the batter.
  4. Make sure the pan is really hot for each pancake.
  5. Have a palette knife handy to gently slide under the pancake as it cooks, if it’s still sticking. Then shake it about a bit before flipping.
4

If you can’t even get under the pancake to flip it, follow dragongirls suggestion, butter may work as well…

If you can get the flipper under it, but it is a gooey mess when you try to flip it, try turning down the heat on the pan. The instructions say use a hot pan, but you want a medium heat. If it is too hot the batter will sear to the pan and the middle won’t get cooked enough when you need to turn it. With a medium or medium-low heat, the middle of the pancake will cook and the bubbles on the top will appear like crumpet holes (but not as many). Make sure the whole thing is loose before you try to flip.

Good luck! (I hope you have real maple syrup for them…)
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Watch your temperature, jjimm. If it is too hot, you’ll get burnt and raw at the same time. I like your pan treatment…
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5

See especially jjimm’s point 4 – having the pan hot enough makes a huge difference.

6

Honestly, I had this problem until I read the method given by the gorgeous Nigella Lawson. Mind you, it’s a more crêpe-like batter, so it’s thinner and runnier, so less chance of remaining raw. Thicker, fluffier pancakes might indeed need lower temperatures.

7

I know this doesn’t help the OP but pancakes are soooo much easier on a good cast iron pan or skillet. Let it heat up for a good five minutes or so on medium heat and you’re good to go. You hardly need any grease or butter this way either.

8

Thanks! I used oil in the batter and the pan. The problem now was that I got the pan so hot that the batter started burning the moment it touched the bottom of the pan :frowning:

I need more practice…

9

Ah well there ya go, Cantara was right.

10

Make sure you test the heat on the pan first with a few drops of water. Wet your hand and flick some into the pan, if they evaporate immediately, it’s waaaay too hot. If they just sit there, the pan is not hot enough. They should sort of dance and skip around.

Once that happens, turn the heat down to medium-medium low, depending on your stove, wait a few seconds, then spoon some batter on.

If it’s still cooking too fast, wait a few minutes with the heat down to let the pan cool again. But be sure to do the water test before you cook again if you wait.

11

I use a nonstick skillet AND I put a small amount of fat in it. Heat the skillet until water dances on it, as Neurotik has explained. Put the fat (butter, oil, or bacon grease) in the skillet. Use a LADLE to make smallish pancakes in the skillet…try using half a ladleful for each pancake at first. Big pancakes look dramatic, but they are harder to cook correctly. Avoid using the fancy metal shapers, too, the pancakes will burn in some places and not get done enough in others. The cakes will have bubbles come up. When no more bubbles are forming and the top of the pancakes look a little dry and cooked, it’s probably time to flip the pancakes. Try one. It should be a golden brown color underneath, and be mostly cooked. If it doesn’t flip easily, then it’s either over or under cooked. I generally burn the first batch of them, as I don’t make them often.

After removing each batch from the skillet, pour in a new batch. Then put a little pat of butter on each finished pancake. My mother used to put pancakes in a covered casserole dish in a low oven, to keep them warm while she finished cooking, but she was cooking for five. These days, I generally call my husband and daughter to come get them just as they’re coming off the skillet.

Maple syrup is good, and so are some of the fruit flavored syrups, as is honey.

12

Pancakes were one of my favorite bachelor dishes (good for breakfast, lunch, or dinner!).

Neurotik’s drops-of-water suggestion is the easiset way to get the temperature correct.