Usually I'm adept with all things invovling a skillet. I'd say there is no finer hand at frying and sauteing.
but pancakes give me the pip. I know the rules wait for a crisp edge and bubbles in the center. However most of the time I cannot for the life of me lift the damn things without them falling to pieces. So I get an assortment of burnt mush not pancakes. I'm having lots of trouble with the Moosewood cookbook's apple pancakes, since they do not bubble and fry in butter. What am I doing wrong?