TL;DR: Usual pancake (French-style crepe) mixture causes separation of mixture in the blender and fizzes when fried resulting in very poor quality pancakes which burn easily.
The last couple of weeks I made flat (not fluffy) pancakes with this recipe:
- 500ml semi-skimmed milk (green top for those in the UK)
- approx 200ml gluten-free flour (it was tipped in without measuring, but that's how I always do it) - by volume this would be about 1/3 of the milk measure
- 2 fresh medium eggs (bought the day before, stored in fridge)
- 1/2 tbl spoon of vanilla essence, aka a 'splash'
The method?.. Stick it all in a blender, run for 10 seconds, scrape/scoop any unmixed flour from the sides, run for another 5 seconds, fry (no oil.)
Last week I got a really nice, thin, medium-golden set of pancakes. Literally every single one cooked beautifully in seconds, curled at the edges just so I could flip and were thin, tasty and perfect.
This week the mixture fizzed (yes, 'fizzed') as it hit the pan. The holes appearing as it fried were huge and at the edges it seemed to stick straight to the pan and just burn straight away. It did not curl and I had to get the spatula (thin, metal) forced under the edges to be able to peel them and flip. The underside burnt and until the mixture cook firm the liquid mixture continued to make the disturbing fizzing. Just before flipping I could see a sort of mottling on the top, completely unlike any pattern a regular pancake would have. After flipping the second side would not brown at all - just go from white to burnt. They tasted OK, but not like last weeks'.
This is how I always make pancakes, but every-so-often they come out with this irritating 'fizz' sort of sound and it's at that moment I know they are going to be a pain to fry.
The one other indicator I get is that when I finish blending the mixture together, the top is bubbly and clearly separate from the regular part of the mixture. I just can't figure out why it would separate like this - what is the cause of the low quality mixture? The ingredients are always bought within a couple of days of making and I've had great success with relatively older ingredients. I have had limited success by removing the frothy mixture from the top of the blender, but even the better mixture at the bottom does not produce great pancakes.
PS: Yes, I wish I'd taken a photo or two but I was so stressed by it happening again I just didn't. Sorry.