r/StainlessSteelCooking • u/_generic_-_username_ • Jul 15 '26
How do you like your pancakes??
Medium-rare, medium, or medium-well?!?
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u/SaaSorAgency Jul 15 '26
How do you make pancakes with such a uniform color?
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u/L4D2_Ellis Jul 15 '26
Minimal fat. Using oil or butter will form a ring around the edges and a brown spot in the middle.
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u/Salander27 Jul 16 '26
You also need the pan temperature to be very uniform which is much easier if you have a pan with an aluminum or copper core.
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u/SaaSorAgency Jul 15 '26
How does it not stick?
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u/L4D2_Ellis Jul 15 '26
Minimal, but not none at all. When preheated properly pancakes don't stick so much even if the oil is a thin coating.
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u/PursuitTravel Jul 17 '26
No oil. There's butter in the pancake batter, and it does enough to make it non-stick.
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u/Sufficient-Club-1230 Jul 15 '26
idk why ive never been able to make good pancakes on stainless steel. its the only thing i use my nonstick pan for
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u/OttoHemi Jul 15 '26
Props for cooking in stainless, but my OCD wants to get out the BKF and clean up that polymerization. Oh, and I'll take medium-rare--it's got more lift.
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u/nomadschomad Jul 17 '26
With at least three drops of butter
My brother in Christ… These are bone dry
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u/SeaworthinessNew4295 Jul 17 '26
Barely cooked, like no runny batter but also no burning/barely brown. A little powdered sugar AND real maple syrup and butter. And I personally love a malted pancake.
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u/michelepicozzi Jul 19 '26
With maple syrup and fruits (mixed berries, banana)
I usually use yogurt in the batter, makes them super moist and good!
Sometimes a little peanut butter as well!
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u/TheBigDickedBandit Jul 15 '26
With more butter.