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After making a few batches of pancakes and waffles recently I came across a problem. The recipes I have been using (from the Joy of Cooking) call for melted butter to be added to the batter. Now, understanding that hot melted butter will cook eggs on contact, I tried to let the butter stand and come down in temperature before adding it into the mix. However, instead of cooking the eggs, I turned my melted butter into butter droplets that are next to impossible to blend back into the mixture. Is there a better method for getting melted butter into the recipe? I'd rather not have to temper that shit.
Tl;dr
Melted butter turns into regular butter upon contact with pancake mixture, wat do?
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>understanding that hot melted butter will cook eggs on contact
Theres a middle ground in butter temperature that non-autistic people can figure out pretty easily. Pro tip: use a stove
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>>9385190
rectally insert the butter u faggot
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>>9385190
Bump for interest.
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>>9385190
Add the melted butter slowly to the batter. This actually will temper it as you mix, and won't curdle the eggs. I spent a year as a breakfast cook in a restaurant making belgian waffles and pancakes, and never once had a problem mixing in melted butter. Also, I hope you're whipping those egg whites and folding them in at the end.
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>>9385233
I was, but I think my girlfriend added too much milk, the batter separated and stratified.
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butter melts at a much lower temperature than eggs cook.
are all your other ingredients straight out of the fridge? try letting them come up to room temp.
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HOT BUTTER
COLD MILK
NO LUMPS
Thread posts: 9
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Thread images: 2