The last time I made pancakes, while they were nicely cooked on the outside, they were still a bit "battery" in the middle. Does anyone has a simple solution to try?
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1Is this actually referring to American hotcakes or flapjacks? Pancakes should not be that thick to have a middle to not cook? A pancake is a non-transparent crepe, but still very thin – TFD Feb 14 '11 at 02:47
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You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.
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3I have always read (and always followed) that the pan should be hot enough that a droplet of water will 'dance' across it. My golden rule is to add your batter, then count the number of bubbles that pop; once ten bubbles pop, flip your pancake. – ElendilTheTall Feb 14 '11 at 11:07
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Reduce the heat a little. Make the mix thinner so you can use less of it and still have it spread to fill the pan: a thinner pancake will cook all the way through quicker.
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To have a thinner batter that still produces a fluffy pancake, use ample amounts of baking powder. – justkt Feb 13 '11 at 17:33
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+1 for thinner mix. Generally, if it's not cooked in the middle, your batter is too thick. – Satanicpuppy Feb 14 '11 at 15:43