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.

Thank you.

Kit

--

On Apr 2, 4:54 pm, 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.
>
I suppose the thickness of the batter would make a small difference in
the ideal temp, but generally speaking when I use the electric skillet
for pancakes I set it at 350°F. Sometimes I turn it down just
slightly from that setting, depending on how the first batch goes. -
aem

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.

"kitamun" > wrote:
> Is there a recommended griddle temperature to start cooking pancakes? I
> have an infrared thermometer that should be useful as a teaching aid.

I use an old tried and true method I read in the Joy of Cooking. No
thermometer required. Put some drops of water on the griddle. The water
should bounce around and then disappear. If it disappears instantly, the
griddle is too hot. If it just sits there and doesn't bounce, it is too
cold.

I use a cast iron griddle over two gas stove burners. I don't know if that
makes a difference, but I wouldn't think so.

--
wff_ng_7 (at) verizon (dot) net

"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. :-)

"kitamun" > wrote in message
.net...
>
> 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.


I always start heating the griddle first. I have a gas stove so I set the
burners at the setting I always use. Next time you get the temp right, just
make a visual memory commitment. Then, by the time the batter is ready, I
always allow 5 minutes for the batter to rest, the griddle is up to
temperature. Doing it this way makes even the first pancake perfect, not
that a slightly pale pancake is any less edible.

It's all just practice.

Paul

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!

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!

On Apr 2, 8:24 pm, "JoeSpareBedroom" > wrote:

> > kitamun wrote:

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

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

Everybody starts somewhere, Joe. And some are more scientifically
minded than others. I like to know the science behind what I cook, so
that I can adjust and adapt to make things better. Which is what Kit
seems to be trying to do.

Oh wait. I didn't see your smiley. Forgive me for thinking you were
being snarky. After two days straight of cooking, I'm not seeing
anything clearly.

maxine in ri, one seder down, one to go

> I use a cast iron griddle over two gas stove burners. I don't know if that
> makes a difference, but I wouldn't think so.

I think it does, for the better. I am using a Calphalon 3/16" aluminum
square qriddle on an electric stove. Pouring four pancakes on that sucks
the heat out of it. I'm afraid I'll never be pancake happy until I get
iron like you have.

Thank you everyone who took time to respond to my query.

Kit

--

"kitamun" > wrote:
>> I use a cast iron griddle over two gas stove burners. I don't know if
>> that
>> makes a difference, but I wouldn't think so.
>
> I think it does, for the better. I am using a Calphalon 3/16" aluminum
> square qriddle on an electric stove. Pouring four pancakes on that sucks
> the heat out of it. I'm afraid I'll never be pancake happy until I get
> iron like you have.

The one I've got I've had for about 15 years and it was made by Lodge.
Here's a link to one:

http://www.castironcookware.com/lodg...l-griddle.html

But this one may not work on an electric stove. It is reversible, with a
flat side (for pancakes) and a ribbed side (for steaks). I'm not sure how
well it would work with the ribbed side facing down to the burners on an
electric stove. I'm also not sure if it's a good thing to have a double size
one straddling two burners on an electric stove.

Here are two single burner cast iron griddles by Lodge that I believe are
flat on the bottom. They are both 12 inches, one round, the other square.

http://www.castironcookware.com/prol...d-griddle.html
http://www.castironcookware.com/prol...e-griddle.html


I haven't dealt with this particular online store, they just have a nice
selection. There are other manufacturers other than Lodge that also make
cast iron griddles, but I believe Lodge is the only USA manufacturer.

--
wff_ng_7 (at) verizon (dot) net

> I'm also not sure if it's a good thing to have a double size
> one straddling two burners on an electric stove.

I think your skepticism is reasonable. The heat-elements on this GE
range set low to the surface and the area between the elements would be
poorly ventilated.

> Here are two single burner cast iron griddles by Lodge that I believe are
> flat on the bottom. They are both 12 inches, one round, the other square.

Thanks for the links. I've got my eye on this one.

> http://www.castironcookware.com/prol...e-griddle.html

Enjoy your day.

Kit

--

kitamun > wrote:

>> I'm also not sure if it's a good thing to have a double size
>> one straddling two burners on an electric stove.

>I think your skepticism is reasonable. The heat-elements on this GE
>range set low to the surface and the area between the elements would be
>poorly ventilated.

Yet another reason to avoid electric cooktops.

The two-burner-straddling cast iron pancake unit gets good use
around here.

Steve

"wff_ng_7" > wrote in message
news:1%BQh.5402$bM1.2495@trnddc03...
> "kitamun" > wrote:
>>> I use a cast iron griddle over two gas stove burners. I don't know if
>>> that
>>> makes a difference, but I wouldn't think so.
>>
>> I think it does, for the better. I am using a Calphalon 3/16" aluminum
>> square qriddle on an electric stove. Pouring four pancakes on that sucks
>> the heat out of it. I'm afraid I'll never be pancake happy until I get
>> iron like you have.
>
> The one I've got I've had for about 15 years and it was made by Lodge.
> Here's a link to one:
>
> http://www.castironcookware.com/lodg...l-griddle.html
>
> But this one may not work on an electric stove.

I have one like that. It works fine on the electric stove, and it sits right
on the burners. No ventilation. Here's the griddle:

http://www.bedbathandbeyond.com/prod...1&SKU=13844518

"JoeSpareBedroom" > wrote:
> "wff_ng_7" > wrote in message
> news:1%BQh.5402$bM1.2495@trnddc03...
>> "kitamun" > wrote:
>>>> I use a cast iron griddle over two gas stove burners. I don't know if
>>>> that
>>>> makes a difference, but I wouldn't think so.
>>>
>>> I think it does, for the better. I am using a Calphalon 3/16" aluminum
>>> square qriddle on an electric stove. Pouring four pancakes on that sucks
>>> the heat out of it. I'm afraid I'll never be pancake happy until I get
>>> iron like you have.
>>
>> The one I've got I've had for about 15 years and it was made by Lodge.
>> Here's a link to one:
>>
>> http://www.castironcookware.com/lodg...l-griddle.html
>>
>> But this one may not work on an electric stove.
>
> I have one like that. It works fine on the electric stove, and it sits
> right on the burners. No ventilation. Here's the griddle:
>
> http://www.bedbathandbeyond.com/prod...1&SKU=13844518

I guess it might depend on how well the ridges contact the electric burner.
I'm not sure on my Lodge griddle that the ridges would make very good
contact.

I wonder how cast aluminum works vs. cast iron. I used to have a very nice
cast aluminum one that came with a Caloric gas stove we had in the 1960s.
But I got rid of it about 20 years ago when I thought I might never have a
gas stove again. It was raw cast aluminum vs. the nonstick on the one in
your link. It could only be used on a gas stove, as it sat on legs that
elevated it above the burners.

--
wff_ng_7 (at) verizon (dot) net