Pancake Failure
I’ve tried to make pancakes from scratch for the first time in my cast iron skillet today. Unfortunately, they were a failure. The “bottoms” seem to be OK, if not what I’ve come to expect from restaurants, but the “tops” are very odd looking. Any tips on timing and how to get both sides consistent would be very appreciated.
Recipe used as follows:
INGREDIENTS
½ cup flour
¾ teaspoon baking powder
2 teaspoons sugar
Pinch salt
1 egg
⅓ cup milk, any
1 teaspoon melted butter
½ teaspoon vanilla
INSTRUCTIONS
Make the batter:
Combine the flour, baking powder, salt, and sugar in a small bowl.
In a medium bowl, whisk the egg well until the eggwhite is no longer visible. Add the milk, vanilla, and melted butter and mix to combine. Add the dry ingredients into the wet ingredients bowl, and whisk until there is no visible flour left.
Cook the pancakes:
Heat a non-stick large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface.
Immediately, pour about ⅓ to ½ of the pancake batter on the greased pan. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form.
Flip the pancakes over and cook for another 2 minutes. Avoid pressing down on the pancakes after flipping.