lea_hazel: The outlook is somewhat dismal (Feel: Crash and Burn)
[personal profile] lea_hazel
I am a decent semi-cook. I can make a few things reliably, including a few steady mistakes. Recently I realized that my kitchen always gets slightly smoky when I fry pancakes or French toast. Not like billowing smoke, but enough for me to notice once I've gone into the other room and back.

I get the feeling that I am doing something basic wrong. That is, my basic frying-things-in-a-teflon-pan technique is flawed. Part of it is that I tend to have lousy timing, and flip the pancakes either too soon or too late. I think. Anyway, it strikes me as a beginner's question, so I'm posting here for tips or advice. Please save my tearing eyes from breakfast-for-supper. ;_;
0jack: Closeup of Boba Fett's helmet, angular orange stripe surrounding a narrow window on a greenish metallic field. (Defying gravity.)
[personal profile] 0jack
Pancakes aren't always as simple as they look. The keys to doing them well include a nicely-heated pan (water droplets should bead and scuttle around, not puddle or disappear in a puff of steam) with a thin layer of something like canola oil (I use a paper towel to smooth this around and keep a thin coat). My family loves pancakes, and here is a very simple way to take PC (just-add-water) Extra Fluffy & Complete mix and turn it into something "GOORMAY".

For a hungry teen and her dad, I used 1.5c mix and 1c. water. To that, I added:

2 blocks (2oz) bittersweet chocolate, chopped very fine -- just go at it with a big chopping knife like you're slicing thin slices off a teeny loaf of chocolate. It should fall apart nicely. If not, chop-chop-chop with the blade in a rocking motion.
1t cinnamon (the family likes this, but you could use less or leave it out if you dislike it)
1t vanilla extract (to compete with the cinnamon, halve if you don't use the cinnamon and you don't want to taste it strongly)

I cooked these 3 at a time on a cast iron pan and it made 11 decent-sized pancakes (if I'd had a steadier hand and hadn't slopped some big, it would have been an even 12).

The syrup was:
1 block bittersweet chocolate chopped fine and added to...
1/2c table syrup (they eat so much of this, we can't afford to use the real stuff) heated in the microwave
...then stirred until blended. If you have to re-heat this, use a low heat. Kiddo said she could happily eat the syrup straight (or on toast or ice cream).

The results?

Chocolate-Cinnamon Pancakes Chocolate-Cinnamon Pancakes

Chocolate-Cinnamon Pancakes

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November 2014

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