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GreatGazoo

(4,464 posts)

71. For pancakes I go by eye to get the consistency right

Reply to Danmel (Original post)

Sun Dec 28, 2025, 01:08 PM

Dec 28

the ratios on the package will get you close but probably not close enough. It should be fairly thin but more like chowder than soup.

Flat top or skillet at 350F. Oil in the pan should look dappled, kind of wavy but not smoking. Pour the pancake mix from a measuring cup (for the spout) and wait until bubbles appear. Flip with a soft spat. The first side should cook in about 30 seconds, the second in 20. They go thinner and faster than many cooks think.

EGGS: don't toss them up to flip them. Keep the pan level and jerk it back about 3 inches so the eggs collide with the far edge of the pan and roll back. Like saute'. An omelette may need a little more of a toss but barely -- tilt the pan away from you and then quickly level it and they should roll over. The eggs in either have to be formed but loose from the pan before you do the motion.

Eggs should form up right away, bubble and blister or else the pan is not hot enough. Eggs are popular on diner menus because they cook very quickly, 30 seconds, and they're cheap.

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What is one food you just can't cook? [View all] Danmel Dec 27 OP

What is it about pancakes that confounds you so? True Dough Dec 27 #1

Deep fried Snickers bar... MiHale Dec 27 #2

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it is art... markie Dec 27 #28

Trust me: get a kitchen scale, and the King Arthur baking school book. Made me a baker PDQ. Measuring cups ... marble falls Dec 28 #54

Thank you! PJMcK Dec 28 #61

I can't roast a turkey that I want to eat once it's done. davsand Dec 27 #4

Scrambled eggs bucolic_frolic Dec 27 #5

The three keys to good scrambled eggs. Lochloosa Dec 28 #55

Thanksss I'll give it a fry /nt bucolic_frolic Dec 28 #60

don't get me started on that well seasoned cast iron pan! I was raised in Texas and seasoning a pan before using was a CTyankee Monday #80

Popovers! 🤬 Floyd R. Turbo Dec 27 #6

Fried chicken BigMin28 Dec 27 #7

Rice quaint Dec 27 #8

I got a Zojirushi fuzzy logic Japanese rice cooker and never looked back. It's expensive but well worth it. NBachers Dec 27 #11

Zojirushi fuzzy logic Japanese rice cooker House of Roberts Dec 27 #12

Looks very nice but...sigh. quaint Dec 27 #22

Me too. It has a GABA setting too, which sprouts the brown rice and adds to the "healthy benefits" hlthe2b Dec 27 #26

If I plan enough ahead of time, I always use the GABA setting. It's like Primo Rice Plus XX NBachers Dec 27 #38

I had a friend from Paris many years ago and she Phoenix61 Dec 27 #29

Remove the film. Place in microwave. Press 1. Iggo Dec 27 #43

No microwave (shudder). quaint Dec 27 #44

All's I'm sayin' is, before I discovered minute rice, I couldn't cook rice, either Iggo Dec 27 #45

Mine died and I realized I only used it to reheat tea and melt butter. quaint Dec 27 #47

Yeah, I don't use mine for much either. Iggo Dec 27 #48

I'm hooked on those Ready Rice packs Shermann Dec 28 #51

Me too. OldBaldy1701E Monday #75

Location and type specific ThreeNoSeep Monday #77

Thank you so very much! quaint Monday #78

I don't deep fry ... surrealAmerican Dec 27 #9

same here IzzaNuDay Dec 27 #21

Falafawaffles! Danmel Monday #79

Yeah, I definitely do falafel waffles! IzzaNuDay Monday #83

Beans. mwmisses4289 Dec 27 #10

Eggs over easy. For years, I've been on a campaign to buy every expensive pan in hopes it would work for eggs over easy. NBachers Dec 27 #13

Try a small pan -- 6 or 7 inches GreatGazoo Dec 28 #69

Thanks - actually I've got a couple of small high-quality cast-iron pans NBachers Dec 28 #73

Cast iron is the way to go. Easy cleaning and nonstick. Mass is good for cooking and browning without burning! marble falls Dec 28 #74

For me, that's "eggs over messy". Turbineguy Monday #76

Gravy QED Dec 27 #14

Homemade pudding Marthe48 Dec 27 #15

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thank you Skittles Dec 27 #39

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I can make "Bread for Dummies" (the rustic no-knead kind with 3 ingredients) Diamond_Dog Dec 27 #18

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Oh my goodness, I was just going to post liver, too! The odor when cooking makes me nauseous. Ziggysmom Dec 27 #24

My mom... 2naSalit Dec 27 #32

It would have served the nun right... 3catwoman3 Dec 28 #59

That was what I was going to post Bettie Dec 27 #34

Heaven on a Plate! Thunderbeast Dec 28 #49

This is the answer. My mom used to make chicken livers qhen she would make fried chicken ms liberty Dec 28 #67

Oh yeah... 2naSalit Dec 28 #72

My sister and I would squabble over who got to eat the chicken liver. Loser got the heart fargone Monday #84

Gravy. I can cook damn near anything, but gravy eludes me. rsdsharp Dec 27 #20

I saw a cartoon crud Dec 27 #23

Can't or Wouldn't... Can't? Anything with so many unclear instructions I give up early on (e.g., most complex recipes hlthe2b Dec 27 #25

Pie with homemade crust spooky3 Dec 27 #27

Yeah, pie crust is hard to get right. mwmisses4289 Dec 28 #53

I have to do that, too. spooky3 Dec 28 #64

Joy of Cooking recipe for pancakes Botany Dec 27 #30

Joy of Cooking is my bible. Every cook should have a copy. Lochloosa Dec 28 #58

I forgot use buttermilk instead of regular milk Botany Dec 28 #62

Homemade tapioca pudding. I've wasted gallons of milk trying Phoenix61 Dec 27 #31

Pizza dough, for some reason Fichefinder Dec 27 #33

I am a decent cook but I can fuck up rice pretty regularly Kali Dec 27 #35

I can't seem to get steak right. It's either over or under. Of course, that was the past. Can't afford it now. Vinca Dec 27 #36

Enchiladas. They disintegrate. I end up having a Mexican casserole. Polly Hennessey Dec 27 #37

I have yet to make a successful kosher dill pickle chowmama Dec 27 #40

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There have been a few failures for me, but I can't remember them specifically. Morbius Dec 27 #42

Eggs. Iggo Dec 27 #46

I cannot fry an egg. . . Collimator Dec 28 #50

Mississippi Delta type hot tamales. ntp AnnaLee Dec 28 #52

Are you over-mixing the batter perhaps? BootinUp Dec 28 #56

My kids mgardener Dec 28 #57

BAKED RICE FOR ONE - this has been foolproof for me Nittersing Dec 28 #63

This is my own recipe for "unfried" rice. markodochartaigh Dec 28 #66

Does it have to be edible when cooked? PikaBlue Dec 28 #65

I can't flip an omelet to save my life! JustKay Dec 28 #68

Baking with yeast, BarbaRosa Dec 28 #70

For pancakes I go by eye to get the consistency right GreatGazoo Dec 28 #71

Liver redstatebluegirl Monday #81

I can't bake cakes. LoisB Monday #82

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