I was excited to make this but I am having some trouble with this seemingly simple recipe.
My first pancake was way to thick, it browned nicely, but was raw in the middle, as you may have guessed. For the second pancake, I thinned the batter, and used much less, and added 2 tsp salt, because the sauce, while stong, wasn't doing it for me. This one was as thin as in the video, brown and approching black, but still tasted underdone in the middle. Try three: thin the batter even more, cook till nicely brown on high-med, cook on low for another 20 min. Same result as #2. How is this possible?
I'm so discouraged that I put away the other half of the batter. Who wants to cook 6 pancakes when they take 30 min each. Is this the way it is supposed to be? wet and floury on the inside, no matter how long you cook it?
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