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Make my pancakes stop turning brown!!

Yesterday the nytimes had 4 recipes on pancakes and a pancake premier, which got me really craving pancakes. So tomorrow I'm going to have several ladies come over for pancakes at brunch. It is going to be an awesome event. I decided to spare the ladies eating burned pancakes and experimented on my own. This resulted in half-cooked pancakes, pancakes that are totally brown and one nearly perfect pancake with a crispy exterior and wasn't burned.

But a lot of my pancakes are turning brown, not necessarily burnt, but too brown. So. How do I stop them from turning brown? I'm using the basic recipe from nytimes. I'm cooking with butter in a steel pan. Should I use non-stick? I don't like non-stick because of possibility of toxins released at high heat. I tried switching butter between pancakes but that only helped a bit. Is the heat too high? It's set on low. Should I just switch to vegetable oil? Hrmpf.

Investigating the pancake problem. Good issue to have for a vacation day.

Comments

( 10 comments — Leave a comment )
mdf356
Dec. 22nd, 2006 12:53 am (UTC)
Pancakes shouldn't be cooked at high heat so non-stick shouldn't be an issue. (high heat in this case is > 500 degrees).

Also, how brown are your pancakes? It's normal for them to be colored; from golden to dark brown depending on the type of flour and how well-cooked you like them.

Cheers,
Matt
ripresa
Dec. 22nd, 2006 03:43 am (UTC)
"Pancakes shouldn't be cooked at high heat so non-stick shouldn't be an issue. (high heat in this case is > 500 degrees)."

oh good to know.
well it was brown.. black. more like charred :-P but i got a new recipe from cook's illustrated now.
emaymcnicks
Dec. 22nd, 2006 12:56 am (UTC)
i've found a switch to the electric skillet is a good way to solve the burned cakes/underdone cakes issue.

i can bring ours over, if you want.

perhaps you'd rather rise to the challenge of the stovetop tho?
ripresa
Dec. 22nd, 2006 03:42 am (UTC)
thanks for the offer, but i'll conquer this! i'm going to try a new recipe tomorrow!

and i also have some store-bought food as a backup. :-P
ms_goose_says
Dec. 22nd, 2006 01:17 am (UTC)
I would use a mixture of butter and vegetable oil and lower the heat a tiny bit. Butter burns at a lower heat (as does olive oil) so often mixing the two will prevent scorching.
I like to use spray as it adds less fat to the total recipe and I make a thinner pancake (adding a bit more milk) so it cooks internally, faster.
Wish I could join ya'll.
ripresa
Dec. 22nd, 2006 03:40 am (UTC)
We should hang out sometime :) since we seem to have plenty mutual friends.
ripresa
Dec. 22nd, 2006 03:41 am (UTC)
ps: and we both dance.
ms_goose_says
Dec. 22nd, 2006 04:31 am (UTC)
Let's do it, chick.
kbadr
Dec. 22nd, 2006 04:55 pm (UTC)
I use a non-stick pan on medium heat without anything in the pan. You'll have to make sure to wipe it down after 1 or 2 pancakes, though.
interhawk
Jan. 1st, 2007 06:38 am (UTC)
A bit late perhaps, but here's my $0.02 as resident midnight pancake maker my last year at cornell.
If your pancakes are too dark, the heat is too high. I made mine in nonstick pans with and without pam sparay. Try turning the heat down around to the mid point, maybe a smidge below. Test the pancake ocassionaly and flip it over as soon as the underside is cooked enough to be supported on the spatula. If it's too light, just flip it back once the other side is done. Also don't make them too thick or they will be harder to cook (and flip).
( 10 comments — Leave a comment )

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