Why Didn't My Pancakes Cook All the Way Through?

Good Question

Q: I cook pancakes almost every weekend. This weekend, however, my pancakes didn't cook through — even if I completely charred them on the outside, they were uncooked on the inside. I cooked them over a low flame and with minimal add-ins (just frozen blueberries and cinnamon).

The only thing I can think of is that I replaced half the flour with flaxmeal. Thoughts?

Sent by Jaime

Editor: Jaime, it's hard to say, but I do wonder if the frozen blueberries were the culprit. If they went into the batter un-thawed, I imagine they could keep the batter's temperature from coming up fast enough to cook properly.

Readers, any thoughts on this breakfast mystery?

 

Related: Blueberry Buckwheat Pancakes from Megan of Not Martha (pictured above)

(Image: Leela Cyd Ross)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.