On Mon, 2 Apr 2007 16:54:29 -0700, 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.

Stabilize the griddle before cooking the pancakes. I have an IR
thermometer. I heat the cast iron griddle over gas for 5 min at about
300, then crank it up for another 3-5 min at 375-400 deg.

>Is there a recommended griddle temperature to start cooking pancakes? I
>have an infrared thermometer that should be useful as a teaching aid.
>
>Thank you.
>
>Kit
>
>--
>
>

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