I'm having trouble with making consistent fluffy pancakes.
At my little disfunctional cafe they've been using Krustez <sp?>. We also have a limitation as in having to make them on a 1 1/2' x 2' elec hotplate. They just opened for b-fast about a months ago and looking into proper equipment (see my posts about grill and cleaning issues).
Some days I can't make them to order because I frequently have several tickets and I'm the only cook. So up till now (meaning this past week since starting) I've relied on the method they used before which is make up a box and keep in fridge.
No, it doesn't work.
It means that in order to make them edible you have to add more water than called for and they turn into kind of an illegitimate child of crepes and pancakes. If I make them thicker they're really hard and rubbery.
So how does IHOP do it? Given they probably have someone to just mix batter...does anyone have any idea what I can do? I know what IHOP does for omelettes, just not batter longevity in the first place.
I've considered a little batter shaker and actually make them to order and just eat the extra few minutes. You know, like a 2 c plastic measure cup with a lid? I'm also trying a couple of different mixes.
Or what? I'm open to suggestions here. I need fast and quality. At least until they get the equipment sorted out. Well, then I'll still need fast and quality but at least I'll have a place to cook them! :D
Oh, and at present I can't cook any more than three or 4 at a time anyway given the grill space.
I've heard you can make some ahead of time and re-warm them. Any thoughts on this as well?
Thanks for your help.
post #1 of 5
10/21/06 at 10:34pm