This is an Open Thread / Coffee Hour and all topics of conversation are welcome. Today's suggested topic is: What is the best way to cook pancakes?
What is for dinner? How are you doing? What is on your mind. If you are new to Street Prophets please introduce yourself beyond the fold in a comment. This is an Open Thread / Coffee Hour and all topics of conversation are welcome. So how do you prepare pancakes?
Today I'm going to share with you a method of cooking pancakes my dad taught me. You are on your own in making up the batter. But if you would like to please share below your favorite recipes for the batter or toppings.
A pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone. They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began. Wikipedia: Pancakes
Heat a cooking surface until you can splash water on it and the water skips across the surface in a merry way. If the water hits the surface and just sits there and bubbles it is not hot enough. Now here is the novel trick. Take common salt, maybe a tea spoons worth, and rub down the surface with the salt. A disposable paper towel works well for this. Take care not to burn your fingers. This removes all the oil from the surface. Then clean off any remaining salt. After the surface is clean, then you can then pour the batter onto the hot surface. Wait until the pancake uniformly bubbles and then use a spatula to flip it over. Note the first one will slightly stick so do not be discouraged. I think the first one "sucks" out any remaining oils in the surface. Every one cooked thereafter will separate perfectly. Clearly, pay attention to the process and adjust timings and temperatures to find the "sweet spot" to make this work. Do not use this method with a "Teflon" cooking surface!!!! A cast iron or steal skillet works best. So, after the surface is properly cleaned you can make up as many pancakes as needed to feed yourself and your guests for the meal. It is not often I say "trust me" on Daily Kos, but this really works. And, is worth mastering. It is a much superior way than using oils to fry pancakes.
Best,
Jonathan