After making thousands of pancakes
it seems easy. The steps are obvious and I can call and audible whenever I need because I know pancakes. I know my pancakes when I know my conditions. Give me the same pan I’ve been using, the same mix with the same stove and I can make anything happen. When you change any of those things I have to adapt. The difference between you and I is that I adapt faster because I know what the signs mean and what variables to manipulate.
I’ve always thought the pan didn’t matter but I’ve used a couple different pans when all other variables remained fixed and I found some key differences.
If you don’t have a non stick pan the cake is obviously going to stick. This can be avoided with oil or spray but sometimes even that doesn’t help. Besides the pan sticking, the consistency of color in the pancake is different. If you use an older more worn out pan your pancakes look worn out too. Use a brand new non-stick pan and your pancakes look perfectly smooth and brown.
This is a huge one. I thought I knew how to make pancakes until I started experimenting with some other types of flour. They all cook differently and have different appearances. This takes extra manipulation to make a visually appealing pancake. The taste cannot be alter as much as the appearance. This leads people to choose the traditional white flour pancake. (Whole grain? sounds too healthy.)
The main goal when using different mixes is to cook the pancake all the way through without burning and every pre-made mix will be different. Even the similar ones such as Krusteaz, Bisquik and Hungry Jack. All white flour and they all cook different. A whole post will have to be dedicated to illustrate the differences between the three. If those three mixes with white flour are all different imagine what it’s like when you introduce whole grain(Kodiak Cakes), oat flour or coconut flour(AbsPancakes) pancakes.
One of the biggest questions I get is “What do I set the temperature to?” You generally want to hit the sweet spot where the pancake ends up golden brown on both sides and cooked all the way through.
The temperature differences between stoves is big. I know at my house that I set it between 3 and 4 for general pancake making. This same temperature might be between 2 and 3 and the next guys house. This means if I tell my friend to cook it at 3 and 4 he’s going to end up with some overcooked pancakes and more than likely uneven pancakes if he’s flipping it at my intervals. Another thing to look out for is the burner size. 3 and 4 at my house on the big burner isn’t the same heat as 3 and 4 on the smaller burners. I have to turn the small ones up to 5 to get the same temp.
This should give you a better idea of how pancakes cook differently under variable circumstances. I’ll add some other examples as they come up and maybe I’ll post some pictures or take a video so you can see the differences with your eyes. (Seeing is believing)
If you have any instances where you’ve made pancakes one day and the next time they turned out completely different let me know. Comment down below.
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