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It's probably the thickness. I do bake pancakes in the oven (because 10 or more at a time without flipping is a lot less bother than standing in front of a pan to tend perhaps 3 at once if small) ...
Answer
#2: Post edited
by
Spamalot
·
2024-05-09T01:56:33Z (7 months ago)
- It's probably the thickness.
- I do bake pancakes in the oven (because 10 or more at a time without flipping is a lot less bother than standing in front of a pan to tend perhaps 3 at once if small) and I do so by pouring normal pancake size and thickness amounts onto parchment or parchment equivalent (Silpat, _et al_) on baking sheets.
- They behave pretty much the way they behave in a pan on the top of the stove. No outsize bubbles, in my experience.
Notably, without _any_ air bubbles you'd have something not much like a pancake, where small air (or CO<sub>2</sub>) bubbles typically from baking powder or baking soda and acid are what makes the pancake fluffy and risen, rather than resembling a dense slab of unleavened bread.
- It's probably the thickness.
- I do bake pancakes in the oven (because 10 or more at a time without flipping is a lot less bother than standing in front of a pan to tend perhaps 3 at once if small) and I do so by pouring normal pancake size and thickness amounts onto parchment or parchment equivalent (Silpat, _et al_) on baking sheets.
- They behave pretty much the way they behave in a pan on the top of the stove. No outsize bubbles, in my experience.
- Notably, without _any_ air bubbles you'd have something not much like a pancake, where small air (or CO<sub>2</sub>) bubbles typically from baking powder or baking soda and acid, or beaten egg, are what makes the pancake fluffy and risen, rather than resembling a dense slab of unleavened bread.
#1: Initial revision
by
Spamalot
·
2024-05-09T01:54:42Z (7 months ago)
It's probably the thickness. I do bake pancakes in the oven (because 10 or more at a time without flipping is a lot less bother than standing in front of a pan to tend perhaps 3 at once if small) and I do so by pouring normal pancake size and thickness amounts onto parchment or parchment equivalent (Silpat, _et al_) on baking sheets. They behave pretty much the way they behave in a pan on the top of the stove. No outsize bubbles, in my experience. Notably, without _any_ air bubbles you'd have something not much like a pancake, where small air (or CO<sub>2</sub>) bubbles typically from baking powder or baking soda and acid are what makes the pancake fluffy and risen, rather than resembling a dense slab of unleavened bread.