On Tue, 03 Apr 2007 00:24:07 GMT, "JoeSpareBedroom"
> wrote:

>"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. :-)
>

I can use the water drop test but now that I have an IR thermometer,
it's amusing to use it.

Sue(tm)
Lead me not into temptation... I can find it myself!