Ok, so..everyone knows I am mostly rubbish at cooking more than basic stuff (if it has a recipe I can usually do it but otherwise nope.)
I have taken to learning bits of things as a means of navigating the fridge that belongs to others (IE my sisters fridge). Sometimes I have to get creative, so learning basic stuff like cooking hamburgers from raw ground beef and making eggs that aren’t scrambled is something I have, slowly, been figuring out. (You are sooo not allowed to laugh at me here.. maybe later though)
Today I worked on my pancake making. It tried a bit of Cinnamon and sugar in the batter this time.
What I’ve learned so far:
- The first pancake is always complete crap.
- There is some in-between place that exists between too much water, and too little. Getting it right creates impromptu celebration and booty shaking.
- One minute on one side, thirty seconds on the other is about right (using a cast-iron skillet anyway)
- Butter works better than oil. Don’t scorch the butter..
- Set the notch at 4.5 flame…5 is too high, 4 is too tedious.
- Adding flavors into the mix thins it out a bit, compensate with less water.
- Flipping the pancake is for really good pancakers…I am not a really good pancaker…yet!
- Wait until the skillet is “properly” hot before beginning.
- Bubbles are your friend. They signal that that pancake is almost ready to flip over.
- Once you flip the pancake the center of it should rise slightly from caught heat, this means it’s done!