I am a reasonably good cook, and a reasonably good baker, yet I cannot make a decent pancake to save my life. Invariably, the outside cooks faster than the inside, so I either end up with a cooked-through pancake that is a bit burnt, or a beautifully golden pancake that is mushy in the middle.
What am I doing wrong?
I've tried with many recipes that others find reliable-to-excellent, so I don't think that the problem is, e.g. a mistaken ratio of wet to dry ingredients, or a lack of leavening. I know what I'm supposed to see before I flip: dry edges, bubbles on top. I know I'm not supposed to overmix the batter, and that I may want to let it rest. But adhering to all these guidelines isn't helping.
Is my pan too hot? Too cold? Are my pancakes too big? Tips, tricks, and surefire pancake cooking methodologies badly wanted.
(Note: I am currently saddled with an electric stove, so techniques which don't rely on super-refined temperature control would be most helpful.)
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