Why do restaurants pancakes look different?

Question

they dont have that rim that homemade ones get,and they are always flat but fluffy how i like them.

what r they doing different, is their surface hotter or somthing?

Answer 1

I think they add baking soda to the batter to make the pancakes more fluffy.

Answer 2

Depends on the restaurant. Never had pancakes the same in 2 different restaurants in my life. Even in the same restaurant from one time to the next they are often quite different. Pancakes are among the most inconsistent foods you can make -- in a restaurant or at home!

Answer 3

ok heres how they do it.

Make it slightly thick, even if you are using store bought batter, but not nuggety.

Then you use a little non-stick spray on a nonstick griddle/pan, not butter or oil.

The rim, in my experience, is caused by the bubbling of steam when you evaporate the water from bubble.

Oh yea, hot griddle helps! try it!

Answer 4

fIt's their griddle, they cook it so much better. It's the heat control, they can get it the perfect temperature without burning.

Answer 5

IDK

Answer 6

A couple reasons... First, the batter that restaurants use (whether they make it in-house or get it through a purveyor) is typically thicker than what you would make at home. Secondly, restaurants that have pancakes on the menu will have a flat top (or griddle) on the premises, specifically for making pancakes (as well as French toast, and possibly some sandwiches.) These flat tops are thicker than the pans you use at home and are heated using gas rather than electrical burners. Therefore, the heat distribution is better than the spiral electric burners on your home stove.

Answer 7

that's a pretty thick restaurant grill they use, much better heat distrubution than regular stuff people use at home

Answer 8

Because the wrong person is cooking the pancakes try more  eggs.

Answer 9

Most restaurant Pancakes are made in mass production at a plant and then frozen. The restaurant then heats them in a microwave when they are ordered. No one makes them at the restaurant anymore. They look better because they are made on a production line and everything is "controlled" from temperature to the actual recipe used.

Answer 10

I've wondered that too!  I think because they use a hot griddle (if that's the name for the flat black cooking area) instead of a pan.  I don't heat my pan too hot because Teflon shouldn't be heated over "med".  They taste better too!!