IHOP Grade Hotcakes
How to make IHOP grade hotcakes is not very realistic. But some folks insist on knowing why despite elaborate preparation, their hotcakes look crummy and taste just as bad.
The secret is to present a perfect temperature cooking surface. Not only in temperature but in a unique ability (the following is vital)...
The cooking surface must be of perfect temperature
375F
When batter is poured onto the griddle
THE TEMPERATURE MUST NOT SLUMP. It has to remain at 375F
And if you think a hundred dollar saute pan or rectangular aluminum griddle will do the job you are sadly mistaken.
A flat piece of plate aluminum is the easiest way to keep temperature flat.
And an infrared handheld thermometer is the only way to establish proper cooking temperature of that flat aluminum plate.
How thick of aluminum plate?
One quarter inch thick minimum but 5/16" or 3/8" thick is better.
Ouch! That is outrageously heavy and cumbersome. Especially for an RV.
It takes a 10x16" plate to enable a pair of hotcakes to me made at the same time.
An aluminum plate surface has to be in perfect shape from the mill to entitle it to be used for this purpose. Rub your fingers cross the surface. Barbs can be flattened with 1200 sandpaper wrapped around a block of wood but pits are not fixable and they will cause sticking.
Rub the cooking surface until your arms ache with 0000 steel wool. But don't get fancy with polishing compound or your flapjacks will stick. Reason unknown.
Oil the plate and heat it to 375 and stabilize the burner flame to maintain 375F. Pour a pair of hotcakes onto the "griddle"
Wait until four or more bubbles appear on top of the cooking batter.
Flip the hotcakes.
The side already cooked will be a perfectly even golden brown. No veins, no splotches. Perfectly golden.
Taste your product. Beauty is more than skin deep. I first tried this with genuine IHOP pancake batter and the results were outrageous. IHOP at home or on the road.
A friend, who was designated master hotcake maker of an annual event dragged me kicking and screaming into the reality of this. I thought he was pulling more than my leg. But like it or not this is reality.
The cost of a section of plate aluminum this big will have your knees knocking and your lungs screaming "No freakin' way!"
Regardless, now you know how to make perfect hotcakes.
You may now return to your marbled veined hotcakes, chewy and worthy of the worst greasy spoon.
The secret is to present a perfect temperature cooking surface. Not only in temperature but in a unique ability (the following is vital)...
The cooking surface must be of perfect temperature
375F
When batter is poured onto the griddle
THE TEMPERATURE MUST NOT SLUMP. It has to remain at 375F
And if you think a hundred dollar saute pan or rectangular aluminum griddle will do the job you are sadly mistaken.
A flat piece of plate aluminum is the easiest way to keep temperature flat.
And an infrared handheld thermometer is the only way to establish proper cooking temperature of that flat aluminum plate.
How thick of aluminum plate?
One quarter inch thick minimum but 5/16" or 3/8" thick is better.
Ouch! That is outrageously heavy and cumbersome. Especially for an RV.
It takes a 10x16" plate to enable a pair of hotcakes to me made at the same time.
An aluminum plate surface has to be in perfect shape from the mill to entitle it to be used for this purpose. Rub your fingers cross the surface. Barbs can be flattened with 1200 sandpaper wrapped around a block of wood but pits are not fixable and they will cause sticking.
Rub the cooking surface until your arms ache with 0000 steel wool. But don't get fancy with polishing compound or your flapjacks will stick. Reason unknown.
Oil the plate and heat it to 375 and stabilize the burner flame to maintain 375F. Pour a pair of hotcakes onto the "griddle"
Wait until four or more bubbles appear on top of the cooking batter.
Flip the hotcakes.
The side already cooked will be a perfectly even golden brown. No veins, no splotches. Perfectly golden.
Taste your product. Beauty is more than skin deep. I first tried this with genuine IHOP pancake batter and the results were outrageous. IHOP at home or on the road.
A friend, who was designated master hotcake maker of an annual event dragged me kicking and screaming into the reality of this. I thought he was pulling more than my leg. But like it or not this is reality.
The cost of a section of plate aluminum this big will have your knees knocking and your lungs screaming "No freakin' way!"
Regardless, now you know how to make perfect hotcakes.
You may now return to your marbled veined hotcakes, chewy and worthy of the worst greasy spoon.
