Never Make Cakey (or Rubbery or Blackened or Gooey) Pancakes Again

nysfe | September 29, 2015 | Seafood Recipes

yellow-dotted-border

Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Adrianne Edwards confesses to making her pancakes more cakey than pan-like to associate food editor Rick Martinez. Here’s Martinez’s advice for making sure it never happens again. Welcome to Effed it Up.

Dear Rick, master of the pancake, I tried making pancakes for one and they puffed up into these tall, round, cakey balls. Did I use too much baking powder? Too much flour? Not enough liquid? Please help!Thanks,
Adrianne

Dear Adrianne,

Puffy, cakey pancake disaster! We are going to get to the bottom of this. Pancakes, like most baking, are a giant science experiment, a chemical reaction made up of starch, protein, water, fats, binders, chemical leaveners, and heat. All of these things come together to create something really delicious—or something really horrible. Don’t feel bad, we’ve all had our share of baking catastrophes. But, as with any science experiment, we observe, learn, and try again until we get it right.

Without having seen the recipe and tasted the finish pancakes, it’s hard for me to say exactly what happened and where you went wrong. But here are a …read more



Related Posts