|My Everpresent Pancake Dilemma - Lumps!
||[Mar. 5th, 2009|12:01 pm]
Tantalizing the world one tastebud at a time...
Hi, everyone! This is my first post to the comm.|
I love making pancakes. I never use a mix: just flour, an egg, milk (or soy milk/yogurt, what have you), and a dash of oil. But lately I've been having terrible problems with flour lumps! I have tried mixing the milk/egg and whisking it into the flour, and also pouring the flour slowly into the milk/egg mixture while whisking. Nothing seems to make a difference! Any suggestions?
Also, I have found thin pancakes much easier to cook than thick ones. The thicker ones tend to brown too fast before they're ready to turn. Is the solution to turn down the heat?