Sorry, this question may seem dumb, but I'm serious!So I have a box of Jiffy and it gives a recipe for 15 pancakes(2 Cups Jiffy, 1 1/4 cup milk, eggs and shortening optional)I decided to divide that recipe in 5 so there'd only be 3 pancakes(I got 6.4 tablespoons Jiffy and 4 tbsp milki added 1/2 tbsp butter)My pancakes came out extremely thick! They didn't come out right at all! What did I do wrong? Why was my pancake batter sooo thick? Isn't it suppose to be runny? Should I just make all 15 pancakes, and save the batter?? Thank you to anyone who replies! :)
Yes, you can leave itThe carpenter ants and mold that will soon be taking up residence will owe you their lives!
Heat your skillet over medium-high heat, or turn your griddle to 375 degrees about 5 minutes before you plan to use itYour skillet is ready when a few drops of water skitter across the surface Grease the cooking surface with a light coating of vegetable oil or spray with cooking spray before heatingNonstick or well-seasoned surfaces may not need any greaseStir the batter with a whisk or fork, just until the ingredients are moistenedDon’t worry if there are small lumps in the batter, they will disappear during cookingMeasure ingredients carefullyBatter that is too thin will spread unevenly and result in flat pancakesBatter that is too thick won’t spread much at allIf you like your pancakes on the thinner side, add a little milk to the batterFor well-rounded pancakes about 4-inches wide, pour the batter onto the hot skillet using a ?-cup measuring cup, a large spring-handled ice cream scoop or a large spoonFlip pancakes only once! Repeated flipping will toughen the pancakesPancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edgesCook the other side until it is golden brownTo keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200 degree ovenDon’t stack warm pancakes or they will become limp and soggyTo freeze pancakes, cool and wrap them in aluminum foil or place them in a freezer bag for up to a monthTo reheat, place them in single layer on baking sheet, cover with foil and heat at 350 degrees for about 10 minutes For variety, stir fresh or frozen (thawed and drained) blueberries, finely chopped apples, thinly sliced bananas, mini- chocolate chips your batter should be about the same as cake batter
Yes, you can leave itThe carpenter ants and mold that will soon be taking up residence will owe you their lives!
If you leave it you will just have bigger problems in the futureYou need to find what is causing the problem-probably the gutters or the roof-and fix that firstIf you just try to replace the soffit without repairing the underlying problem, you will be wasting your time and money.
As far a cosmetics go for right now no it is not a problem, but like it is said just because you can not see a problem it still existsIt would be in your best interest to take the time and spend the money to replace the soffit panel.
If you leave it you will just have bigger problems in the futureYou need to find what is causing the problem-probably the gutters or the roof-and fix that firstIf you just try to replace the soffit without repairing the underlying problem, you will be wasting your time and money.
As far a cosmetics go for right now no it is not a problem, but like it is said just because you can not see a problem it still existsIt would be in your best interest to take the time and spend the money to replace the soffit panel.
Heat your skillet over medium-high heat, or turn your griddle to 375 degrees about 5 minutes before you plan to use itYour skillet is ready when a few drops of water skitter across the surface Grease the cooking surface with a light coating of vegetable oil or spray with cooking spray before heatingNonstick or well-seasoned surfaces may not need any greaseStir the batter with a whisk or fork, just until the ingredients are moistenedDon’t worry if there are small lumps in the batter, they will disappear during cookingMeasure ingredients carefullyBatter that is too thin will spread unevenly and result in flat pancakesBatter that is too thick won’t spread much at allIf you like your pancakes on the thinner side, add a little milk to the batterFor well-rounded pancakes about 4-inches wide, pour the batter onto the hot skillet using a ?-cup measuring cup, a large spring-handled ice cream scoop or a large spoonFlip pancakes only once! Repeated flipping will toughen the pancakesPancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edgesCook the other side until it is golden brownTo keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200 degree ovenDon’t stack warm pancakes or they will become limp and soggyTo freeze pancakes, cool and wrap them in aluminum foil or place them in a freezer bag for up to a monthTo reheat, place them in single layer on baking sheet, cover with foil and heat at 350 degrees for about 10 minutes For variety, stir fresh or frozen (thawed and drained) blueberries, finely chopped apples, thinly sliced bananas, mini- chocolate chips your batter should be about the same as cake batter
