How do people make FULLY cooked pancakes stay very light like the batter when cooking them?!
Answers: When I was in foster care, my former foster brother was in the Navy, & he used to cook pancakes. They were fully cooked, but the EXACT same color as the UNCOOKED batter & had a yummy eggy taste. He said the Navy taught him how to make pancakes like that. He advised me to put it on VERY low heat, but they stick to the pot & mess up. What do I do wrong? Even if I put up the heat higher, when I put in the cooking oil, the pancakes stick to the pot & then I scramble them like eggs & eat them so they won't go to waste.
I like very pale pancakes, too. I use a nonstick pan, add some butter and heat over low flame until the butter is just melted. Turn the pan so the butter over the entire surface, then add the batter and wait until bubbles appear on the top of the batter before turning the pancakes over. If I want more than one batch to be light, I let the pan cool a little off the heat before adding more batter.
I hope this works for you!
Turn the heat on under the skillet, put oil in the skillet then pour in the batter. Mine always come our lightly browned so I don't know about the color of your brothers.
the Navy has official cook books. find one of these (online), and get the recipe (will be in HUGE batches), but you can get the idea of the method.
try beating the egg whites till stiff, and folding them gently into the batter just before cooking them, they will be SO light and fluffy.
First off, do "normal" pancakes stick in that skillet? If they do not stick at normal temperatures add the oil to a hot skillet, then let it cool to your desired cooking temperature. Oil added to a cold skillet does not seem to prevent sticking as well as oil added to a hot skillet.
If regular pancakes stick the light 'cakes will probably stick when you cook at lower temperatures :-( You need another skillet, unless you are using a cast iron or aluminum skillet that can be seasoned. I am not a great fan of non-stick coatings, but I suspect that would help a lot in this case. The ultimate, though, would be a well seasoned cast iron or aluminum skillet.
Just waiting longer before turning may do the trick. When pan-fried foods cook the food surface against the metal shrinks slightly, releasing itself from the metal. If you try to turn it too soon, it is more likely to stick and also too soft to hold together. Let the 'cakes cook until the edges are dry all around, and some bubbles at the center leave a hole when they break.
i always blend my batter with an electric hand mixer, they always come up fluffy xxxxxxxxxxx and i use sr flour
Question Queen - I really, really suck at making pancakes. Sorry.