Pancakes count, right?
I made Good Old Fashioned Pancakes (and I’m sad I’ve lost allrecipes.com, but auto-play video is unacceptable). I substituted egg nog for milk.
The reason the post makes the Learning 2 Bake title is: Much as with cookies, viscosity is a key property of pancake batter! Although in reverse: One wants very thick cookie dough, but quite thin pancake batter.
One wants pancake batter that pours, albeit somewhat slowly. Pan/griddle temperature is also related: Too hot and thick pancakes will not cook through before burning; too cool and they don’t toast.
I’m very much looking forward to the gas stove and having the use of my griddle back. I did use one of grandma’s mixing bowls; I have fond memories of her and pancakes.
No picture because I was hungry and just made them without taking the time for photography.
Marked Up 