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Why are my pancakes like this?

(15 Posts)
POPholditdown Sat 22-Sep-18 10:21:42

Think I’ll complain about false advertisinggrin

This one has been cooked on low heat, as the rest cooked on medium heat burnt on the bottom by the time they were bubbling on the top. So looking exactly the same as this, just burnt on the edges and middle.

For the one in the photo, I had the hob on 4 (goes up to 6), took ages to cook through, ended up rubbery. The rest were on 5, cooked inside, burnt on the outside.

I’ve cooked with both oil and butter. Same result.

It always happens. I’ve never been able to make a nice, fluffy, even looking golden brown pancake☹️

Any ideas? Could it be the pan? The hobs?

OP’s posts: |
Notthisnotthat Sat 22-Sep-18 10:30:49

Too much oil/butter in the pan, just a tiny bit, I put it on with kitchen towel to control how much goes on.

POPholditdown Sat 22-Sep-18 10:35:16

Do you mean ‘brush’ it on, rather than pour in?

I’ll try that next time (probably won’t attempt them again for a while though!). Do you find oil or butter works better?

OP’s posts: |
Herja Sat 22-Sep-18 10:37:33

I use a very good non stick pan and no oil or butter at all. I also whisk the egg whites separately and fold them in to the mixture. Perfect, golden, fluffy pancakes everytime. I made 18 of them this morning!

LittleBookofCalm Sat 22-Sep-18 10:38:45

i use a separate pan to melt butter, then pour into pan used, first pancake is often chucked out, or at least eaten grudgingly

Herja Sat 22-Sep-18 10:39:13

I've never checked the temperature I use. Probably around gas mark 4 or 5 on a medium burner.

TeddyIsaHe Sat 22-Sep-18 10:45:03

You’re mixing the batter too much, it works the gluten and so they become rubbery.

Just mix until barely combined. A few lumps is fine. Let the batter rest in the fridge for half an hour or so if you have time. Low heat, wipe butter round the pan, ladle in. Done!

POPholditdown Sat 22-Sep-18 10:45:41

18shock I made 3 and decided it’s not worth the effort..

I can never bring myself to use pans without greasing, despite them being non-stick. I think I’ll try that way next time.

Why do you do that little? Do you also top it up as and when the butter ‘runs out’?

OP’s posts: |
NannyR Sat 22-Sep-18 10:52:07

Melting your butter and mixing it into the batter then using a dry, non stick pan works well. I think that was a tip I picked up from one of nigellas books.

MakeAWhish Sat 22-Sep-18 11:18:32

Have you poured too much mixture in at once? Made them a bit too thick? And I agree, don't over work the batter.

LittleBookofCalm Sat 22-Sep-18 11:31:33

Yes i have two pans on the go, my delia smith instruction.
and the pancake pan needs to be very hot

LittleBookofCalm Sat 22-Sep-18 11:32:56

www.deliaonline.com/recipes/international/european/british/basic-pancakes

villainousbroodmare Sat 22-Sep-18 11:40:08

I'm not sure; combination of over handling and heat too high, I think. You could try my recipe and method...
5 oz self-raising flour
1 oz sugar
1 egg
1 x 125ml carton of plain yogurt
A pinch of salt
A good knob of butter, melted
Enough milk to mix
Butter and oil to fry

Mix dry ingredients. Mix yogurt with beaten egg, melted butter and a small splash of milk. Make a well in the dry ingredients and pour in the wet. Mix just enough to create a thick batter. Small lumps don't matter. You may need more milk but go easy. Heat a generous knob of butter with a tsp of oil on a nonstick pan. I'd suggest heat 4 if 6 is highest and reduce to 3 while cooking. Put about 8 dollops of batter on the pan. This should use all the mixture and fill the pan. Drop heat to 3. Don't turn until each pancake shows a dozen good-sized bubbles. Turn once only. Over-handling definitely makes them rubbery and tough! If the pancakes are just a touch sticky in the centre when golden outside, turn the pan off but leave them on it for a few minutes. The residual heat is plenty to cook them inside.

Do try this; it's lovely and easy.

POPholditdown Sat 22-Sep-18 11:51:59

Thanks all. It was just one that was rubbery (the one cooked for longer, on lower heat, in the photo) the rest were actually quite soft on the inside, just burnt outside.

So I think it’s just to do with that one cooking for longer rather than overworking the batter.

I was also putting in about half a ladel, or just over. I think that’s ok?

I’ll try the different tips and have a read of delia smith too, see what she has to offer😊

villain I’ll give that a go too. How does the yogurt affect them? Does it change the taste/texture in any way?

OP’s posts: |
villainousbroodmare Sat 22-Sep-18 12:29:02

It makes them lighter and adds a slight tang like a milder version of sourdough bread.

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