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Mary Chris
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I just splurged yesterday and bought an All-Clad 13 inch skillet. I think I still need to get use to cooking with stainless steel, my pancakes this morning were not my best.
We have a griddle but I hate to use it, I know whine, whine, whine.....I think I just need to practice a bit more on it. One of the big problems is my kids like to add blueberries or chocolate chips and dh doesn't like to do that on the griddle because it is hard to clean. I am trying to move away from non-stick.....any suggestions?
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Carole N.
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We use our caphalon griddle (however, it is in storage right now). It can be messy, but it is well seasoned and one of the most used pieces of equipment in my kitchen.
I never put it in soapy water, but use the plastic scraper from Pampered Chef to scrap off the bits and pieces, then rinse in the sink and dry over a warm burner.
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Chari
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I use a double tortilla burner hecho en Mexico given to me by mi abuela Eva........cast iron, like all of my pans
......to me, they work the best
....oh, since my family tends toward the larger side, I also have to use a flat cast iron pan I picked up at Walmart way back when.
Love them both, and just made pancakes a few days ago.........a triple batch, as usual
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JodieLyn
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Cast iron.. i don't like the large griddle too many cool spots.. so I just do two pans.. usually with the round griddle and a 12" skillet.. and even when we add in blueberries and such.. there's no extra cleaning.. the big thing is to keep the heat low so that the pancakes cook without scorching or being raw in the middle.
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We use a cast iron griddle as well on fairly low heat and I start it heating before I mix up the pancakes. Any later and I get cool spots. I used to cook 120 pancakes every Saturday morning when we worked in a dorm. I found that adding the blueberries or chocolate chips to the pancake after putting it on the griddle helped a lot with mess. Maybe you already do that . . .
Susan
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Revere ware pan and a camp stove...until that Viking 24" griddle is up and running.  It's not state of the art...but it does the trick.
I find that temp makes a big difference with non-stick properties. Also, I use a lot of butter  .
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MacBeth wrote:
| Also, I use a lot of butter . |
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Oh, good! I was going to leave that part out. I'm braver now to admit it. 
We have a huge electric griddle I inherited from my mil. My dh uses it and loves it. He's the pancake maker in the family and does breakfast almost every Sunday.
I use a non-stick skillet (with lots of butter  ) when I do them on weekdays...mainly because I hate having to wash the long griddle. LIW's Farmer Boy totally spoiled me for "stacks of crisp pancakes dripping with butter" (paraphrasing here ) and I carried this image into my kitchen for my children.
Even when dh makes them, I am standing ever-ready with a knife of butter to lick across the steaming pancake popped on the plate. If a child grabs the plate and walks off before I get to it, I'm likely to say, "Wait a minute! You need butter!" My oldest dd (planning to attend college for dietics) likes her pancakes dry. I can not figure that one. 
Anything with non-stick is good for me. Non-stick is my friend. 
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I hate my nonstick Black and Decker griddle. It's nearly new and so NOT nonstick.
Cast iron is my friend.
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I bought my DH (the pancake maker) the Pampered Chef double burner griddle in non-stick. He loves to pull that out and use it. He knows that he has to use a medium to medium high heat and lots of butter. Mostly for the taste.
Can I ask your reasons for moving away from non-stick? (if you don't mind - the consultant in me is curious.)
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Cay Gibson wrote:
MacBeth wrote:
| Also, I use a lot of butter . |
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Oh, good! I was going to leave that part out. I'm braver now to admit it.
We have a huge electric griddle I inherited from my mil. My dh uses it and loves it. He's the pancake maker in the family and does breakfast almost every Sunday.
I use a non-stick skillet (with lots of butter ) when I do them on weekdays...mainly because I hate having to wash the long griddle. LIW's Farmer Boy totally spoiled me for "stacks of crisp pancakes dripping with butter" (paraphrasing here ) and I carried this image into my kitchen for my children.
Even when dh makes them, I am standing ever-ready with a knife of butter to lick across the steaming pancake popped on the plate. If a child grabs the plate and walks off before I get to it, I'm likely to say, "Wait a minute! You need butter!" My oldest dd (planning to attend college for dietics) likes her pancakes dry. I can not figure that one.
Anything with non-stick is good for me. Non-stick is my friend. |
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Cay, You just described me to a "T". Pancakes are all about butter. I can skip the syrup if the batter has some sweetness, but the butter makes it moist and tasty. I don't like dry panckes! And I prefer to have the butter melt onto the pancakes rather than have melted butter. It's just a little quirk.
I agreed with Jennifer from "As Cozy as Spring" that Cracker Barrel has terrific pancakes. But they DO NOT give you enough butter. I always have to ask for more.
When we do pancakes, which isn't too often because of either carb or allergy restrictions, we use the All Clad griddle Dh gave to me a few years ago. My electric stovetop is the WORST to making it hot enough, but we manage some pretty good pancakes.
But I know Maryan's dh loves the electric griddle, swears by it, and I think he got that tip from his brother. Makes me want to get one, then I remember we don't do them enough and where would I keep another appliance?
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Oh, butter lately in this house has translated to Organic Smart Balance, which is tasty, too. Like them both.
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mrsgranola
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We use our Black and Decker ("cool touch" edge) griddle at least once a week when things are normal. Just today I made some multi-grain buttermilk pancakes with choc. chips tossed in them (when I put the batter on the griddle). 
It's one of the few kitchen appliances I can honestly say we use with regularity. We've had it about 12 years I'm pretty sure. I try to keep it seasoned... I'm pretty sure it's cast iron(?). I'm not a butter-person on my pancakes... I spray a little cooking spray on it once and a while but I don't use it liberally b/c the lecithin in it builds up on the griddle... I've had to slice it off the edges once or twice and re-season the griddle.
It's also great for heating tortillas, making quesadillas, etc.
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Cay Gibson
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JennGM wrote:
| Pancakes are all about butter. |
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Agree!
JennGM wrote:
| I can skip the syrup if the batter has some sweetness, but the butter makes it moist and tasty. |
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Me too. My dh adds cinnamon to the pancake batter and I think that is the perfect sweetner.
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I have started using my new "George" for pancakes - it does take a lot longer than on a griddle. Maybe I still need to figure it out.
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Cast iron griddle. I should specify...my dd cooks the pancakes on the cast iron griddle  . Yum! Double yum when she adds breakfast sausage. (Yes, you can use ground turkey alone or in combination with ground pork.)
Love,
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Fuzzy wrote:
| Can I ask your reasons for moving away from non-stick? (if you don't mind - the consultant in me is curious.) |
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I'm curious as well. What's wrong with non-stick?
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Cay Gibson
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I use two (or three ) cast irons, nicely seasoned, with canola oil.
We make them 100% whole wheat, often with a dose of cornmeal and buttermilk thrown in!
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I have a cast iron double burner griddler that I LOVE LOVE LOVE! It's perfectly seasoned so I just give a swipe of shortning (yes, I know ) and they turn out golden everytime.
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I caught my dh looking at the big commercial gas stoves the other day.. double oven 4-6 burners with a 12"-24" wide griddle depending if you wanted 6 burners or 4. that would solve what to cook pancakes on for sure.. but it's not likely anytime soon
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Cay Gibson wrote:
Fuzzy wrote:
| Can I ask your reasons for moving away from non-stick? (if you don't mind - the consultant in me is curious.) |
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I'm curious as well. What's wrong with non-stick? |
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There have been several health concerns linked with Teflon pans. If the pan gets too hot, you can get "Teflon flu" from breathing the vapors, and there are other conditions that have been linked to consuming food cooked on Teflon. I am sorry I can't remember more details at the moment, it has been several years since I researched it all. If I remember correctly, it mostly has to do with the fluoride in Teflon. We avoid other sources of fluoride as well, as it can have negative health effects, including depression of the thyroid. As for the anodized aluminum non-stick surfaces, aluminum has been linked to Alzheimer's, among other things. We also avoid aluminum cans, aluminum in antiperspirants, etc.
We have switched all of our cooking things to stainless steel, cast iron, and stoneware, and been very happy with it.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: What do you cook your pancakes on?
