I have a Korean pancake recipe I use but oftentimes the batter becomes gummy and I don't what I did to cause it.
Does anyone have any ideas?
Julie, could you tell us what's in your pancake recipe? I know that Asian pancake recipes often contain tapioca or potato starch--that could be the culprit. Do you try cooking it even after it becomes gummy? Is the end result okay or is the batch ruined?
If you are using wheat flour, if you over mix you recipe it will turn out less fluffy and more gluey....
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