All my regular pans are All Clad but I use a Scanpan (http://www.surlatable.com/product/PRO-215804/Scanpan-CTX-Nonstick-Skillet)
for a nonstick skillet. It is definitely nonstick and it, unlike teflon, is indestructible.

Anonymous wrote:I also make my pancakes in my All-Clad SS skillet. Agree that your fat is too cool if you have sticking. Make sure that the fat shimmers, e,g, you should see little waves/ripples in the surface of the fat from the heat before you put the batter in.

All Clad has a good reputation of heating evenly. If you're burning/sticking a lot of food on an SS skillet, it may be the quality of the SS pan.

I also make my pancakes in my All-Clad SS skillet. Agree that your fat is too cool if you have sticking. Make sure that the fat shimmers, e,g, you should see little waves/ripples in the surface of the fat from the heat before you put the batter in.

And I like this recipe -- but I try to let the batter rest for ~15 min before cooking. And I use a mixture of oil and butter to cook them. I wipe out the pan a little with paper towels between batches and then add more oil/butter. You can keep them warm in the oven if you aren't immediately serving them.

Hmmm...maybe we'll have pancakes for dinner tonight.

Anonymous wrote:

Anonymous



thanks i will try this!
they dont turn out greasy do they? do you use a lower heat?

No, the fat must be hot. If the heat is too low that is when the fat does not cook the food, but is absorbed by the food.

Yup - if it's hot enough then it just seals/browns the pancake. I usually do medium/medium high heat for pancakes, but I do let the pan and oil warm up for a while. But it probably depends on your specific stove - I've never cooked on glass before so I'm not sure what that's like. And also the pan - I use a pretty big saute pan and I sometimes put it over two burners. I do adjust the temp a lot with pancakes and French toast. If the oil isn't hot enough it does get soggy/gross. Same holds true for most sauteing.