Frying Question

[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. ;_;

Comments

[metawidget]

Peanut oil is quite forgiving and doesn't make things taste funny (at least to me). Sometimes it's not available in regular grocery stores, but it is often easy to find in Chinese ones (and likely other ethnic groceries as well).