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Pancake dilemma?

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Hi all. First time poster on this board and was hoping you all could help me figure out where I went wrong. I made pancakes for my family and they could not have turned out worse. We have a commercial stove with a griddle that I've used before for other things. I set the temp at about 325 degrees and let it heat while I made the batter. I greased the griddle with butter and set out to make breakfast.

Well, every single pancake stuck to the griddle. I used ample amounts of butter, scraped the burnt bits between batches, adjusted the heat lower and still they stuck. I could tell a lower temp was probably better, but then the pancakes refused to brown and still got stuck, albeit much less. What in the heck was I doing wrong? In the past I've used my nonstick saute pan for pancakes and never had a problem. I know there's something basic I'm doing wrong. Oh and I was using a stainless spatula which didn't seem like the right instrument for flipping (it's too thick) but my favorite pancake spatula has disappeared. Fortunately my 2 year old thought they were delicious, but then he'd probably eat his shoe if I put a few drops of syrup on it. :)

Any suggestions would be much appreciated.

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  1. Haven't had the problem before, but I imagine a bit of melted butter added to the wet ingredients might be what keeps mine from sticking. I have used stainless steel pans without sticking before, but the nonstick electric griddle is pretty handy and just about foolproof.

    Maybe the griddle surface needs some low-temp oil seasoning?

    2 Replies
    1. re: subinthapa

      I was thinking I should season the griddle, but I'm not sure how to do it. I've never seasoned cast iron, a wok etc. before so I'm unsure of the proper method.

      1. re: OCGirl

        I saved the instructions for seasoning my steel crepe pan. No promises this works with any kind of steel, but here they are:
        "The first time the pan is used, brown some potato peelings with a little fat or oil, so as to "coat" the pan a little, and then throw the contents away into the waste bin. Your frying pan is now ready for use. Remember to pre-heat the pan well before cooking. In order to preserve its properties and to avoid rust, wash the pan in hot water, avoiding the use of liquid soaps or other detergents. Dry your pan immediately with absorbent paper. If necessary, oil the pan and keep it protected from humidity."

        Reaching back to my days tending a flat grill in college, we only used water and a pumice block to clean the hot surface. Some oil on the whole thing in the morning as it heated up was all it needed to stay pretty stick-free the rest of the day.

    2. Pancake batter does include some cooking oil. Could that have been left out?

      1 Reply
      1. re: Sam Fujisaka

        Nope, I included some canola oil.

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