"Dave Smith" > wrote in message
...
> kitamun wrote:
>>
>> I am discovering that producing well mixed and properly cooked pancakes
>> and waffles is not an intuitive process. My white-flour pancake batter
>> recipe is fine, and produces finely browned cakes with moist well-cooked
>> centers - after several batches in a row are cooked and the heat of the
>> griddle is stabilized. I am seeking suggestions to reduce this waste by
>> better controlling the heat in this process.
>>
>> Is there a recommended griddle temperature to start cooking pancakes? I
>> have an infrared thermometer that should be useful as a teaching aid.
>
>
> Turn on the burner and heat the pan on it. Test it by flicking some cold
> water on it. The water should dance around for a second. If the water
> doesn't dance, it is not hot enough.


Gotta wonder how mankind made pancakes before the advent of infrared
thermometers. It's mind boggling. :-)