Yesterday morning I made the pancakes again, this time with fresh baking powder, and it seems to have made all the difference. This batch definitely cooked up light and fluffy. I’m not ready to call it a complete success yet though. There were a couple of things that I will improve on next time.
For starters, when I added the hot melter butter to my egg, I didn’t stir it up quickly enough and the heat from the butter cooked the egg a little bit. I don’t think it made a difference in the end product, but I will ensure to stir it up right away next time. The other thing I noticed is that my pan was too hot, and by the time the pancakes had the characteristic bubbles on top, they were a bit overdone on the bottom.
Regardless of my continuing pancake challenges, they still tasted delicious. I popped a nice large pat of butter on the stack and served them up with pancake syrup (instead of the maple we had last time, which my wife finds overly sweet), some sliced bananas (these add a real creamy richness to the breakfast) and some crisp bacon.
I have to say that my bacon is still not where I would like it to be, or at least not the way my wife would like it to be… yet. She is very specific about how she likes her bacon and I rarely succeed in preparing it exactly the way she craves. She likes nice, thinly sliced bacon, that is crisp, and just about melts in your mouth. I tend to prefer my bacon to be thick cut and very meaty. She finds that this always produces a hard, tough bacon that is difficult to eat. I welcome any “perfect” bacon tips you might have.
In the meantime, I will keep working on the pancakes again, possibly another morning this week. Look for more pancake pandemonium from me.
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