Rubbery Pancakes?!
Answers: What makes that happen...ours puffed up normally, had a great taste..were not overcooked..the batter seemed a little thin but we used the same recipe as always..but they were not cake like...what did we do different??? Any ideas?????
To add to what the chef said, rubbery pancakes or in fact any dough based food is a function of the type of flour used and the way it's treated. The texture comes from the protein in the flour. Now the way you can make dough based foods tougher or chewier (for example french bread) is to either add more protein or develop the protein more completely.
So my guess is that you either used flour with more protein in it. (for example bread flour) or you more completely developed the protein that was in the existing flour. One could do that by stirring it more.
I can't think of another explanation but there is no question that something was different.
PhD Food Chemistry and Nutrition
If they were rubbery, you probably over stirred the batter.
I agree with Stephanie C. You're supposed to still have some lumps in the batter.
You probaby didnt cook them at a high enough heat.
just use bisquick next time..comes out fantastic and never rubbery..try adding some butter if necessary..
Assuming you are not using a mix from a box, you should do the following: Separate the eggs and mix the yolk with the wet ingredients. Whip the whites to stiff peaks and fold them in at the end of the recipe. This will give you a wonderfully light pancake or, even better, a crispy light waffle if you choose to cook it that way.
idk, sorry=)
Ive had this happen before...its from not having your griddle hot enough....
You probably just over mixed the batter. With things like pancakes, muffins and banana bread you should stir the batter slowly and only until the dry ingredients are moistened.