I am discovering that producing well mixed and properly cooked pancakes
and waffles is not an intuitive process. My white-flour pancake batter
recipe is fine, and produces finely browned cakes with moist well-cooked
centers - after several batches in a row are cooked and the heat of the
griddle is stabilized. I am seeking suggestions to reduce this waste by
better controlling the heat in this process.

Is there a recommended griddle temperature to start cooking pancakes? I
have an infrared thermometer that should be useful as a teaching aid.

Thank you.

Kit

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