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
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
(Image: Leela Cyd Ross)