Pancakes, not just any pancakes though. These Pancakes or Griddle Pancakes are “the classic all-American pancake,” which can be made in a quick time, if you don’t let the batter sit.
The Batter
- I’m not going to lie. I thought this pancake recipe was going to be SO easy and that I’d just nail it on the first try no problem. However, of course, without a doubt, there was a problem.
- The same situation with crepes that I has previously had seemed to happen with the pancake batter. I added the liquids together, the milk, eggs, and melted butter and then there would be these weird like chunk of what I assume/hope was butter. It honestly looked like the milk was spoiled and chunky but I swear it wasn’t. Right when I added the melted butter it got so gross.
- Then I thought well maybe I just mixed everything together to quickly and need to mix slowly, so I did. That’s right I started a new set of liquid ingredients. And this time I poured the butter in ever so slowly.
- BUT GUESS WHAT? THE SAME THING HAPPENED!
- I honestly don’t know why but it did. I decided to just strain it before adding it to the flour mixture.
The Pancake
- The pancake it’s self was too doughy in my opinion. It was good but just had a weird texture. Maybe if I let it sit for a couple hours?
- Ok now that I think about it I should’ve let it rest.
- But I was just really hungry! Sorry!
- Ok now that I think about it I should’ve let it rest.
- Cooking it was pretty easy too. You just wait of the bubbles to appear.
I think I’ll wait next time for the batter rest before I make the pancakes.