Reply #27: Well, here's my tried and true technique

[SOteric]

for those days when you can't get anyone to come over and flip your ...erm...pancakes.

I use a 'medium' heat. I strive to get the griddle (or frying pan, or whatever) at about 350 degrees F. A candy thermometer should help. Skip a few drops of water across the flat-top/griddle/pan to make sure it's hot. NEVER PUT FOOD IN A COLD PAN. (Especially eggs & pancakes, they'll stick to the pan and they'll always be burnt)

Regardless of the recipe I never, NEVER, use butter, oil or margarine on the griddle for a pancake. EVER. If I'm worried about the level of season on the pan or the griddle, I might give it an ultra-light misting of Pam, Pan-Kote, or a similar type spray, but that's the most effort I put into the butter/fat segment of preparation.

Once the water described in step one sizzles on the griddle/pan/whatever, it's time to spoon the batter on. I don't use a ladle, I use a large serving spoon. It produces nice round pancakes without the little splats. The wait for the bubbles and flip by preferred method.

:hi: