Marcus Reply to on 25 April 2018
|So, like many of the other customers here I took a punt on this product and my first 3 attempts were utterly abysmal. No harm, I thought, everything needs trying once (or thrice). But then, for whatever reason I started to experiment, refusing to be beaten.
The results were amazing - maximum credit goes to the secret trick of oiling the pan, then the mold EVERY TIME.
Basically, the approach is as follows:
1. Find a pan in which the mold can sit *completely flat* - it seems obvious but I see a lot of other reviews stating that mix spewed out underneath. I had the same problem until I firmly flattened it against the pan - I just expected it 'to work' well it doesn't. Make sure the pan and the mold are OILED before use.
2. You're most likely using it upside down (I was!) there are little holed edges at the (presumably) bottom - they'd serve no purpose at the top, so it must be the bottom, right? Wrong, that's the top. They might as well not be there, but they are and appear completely unused in the process unless you fill the mold right the way to the top, which wouldn't work anyway.
3. Oil the pan and the mold before use. Yes, this is also 1, it's THAT important.
4. Get the pan to a medium-head, oil up everything and place the mold in the pan - press it down (carefully with fingers, the top stays cool) or with a utensil - a silicon mini spatula works perfectly.
5. Get a mini spatula! You'll need to flip the pancakes and because there are 7 of them you can't do any pan-handle action, a mini spatula is perfect (like flipping burgers).
6. Be patient and don't use too much heat. The pancakes cook at a medium speed, no need to rush like with crepes. Too hot at the bottom burns (I have lots of evidence of this). You do not need a really hot pan. Once the mix has either bubbles rising in it or has gone mostly firm on top you can lift the mold off.
7. OIL THE PAN AND THE MOLD!! If you haven't oiled the mold then lifting it off the part-cooked pancakes is a disaster. Letting the pancakes cook as described above will allow you to gently lift the mold off leaving perfectly formed pancakes - if any stick then use the mini spatula to gently push then through. Obviously lifting it up too soon results in spewage, you'll get a feel for it.
8. GENTLY lift the mold off using the handles letting the mold bow from the outside-in. The rotating motion (as opposed to straight-up lifting) helps the cakes drop out and identifies any sticky bits.
9. Once the mold is lifted off, pop it down somewhere, upside down (you guessed it - so you can oil it)
10. You now have 7 perfect little cakes sat in your pan. Using your mini spatula simply scoop each one up and flip it over, give it another 2 mins or so. By this point they are nice and firm so you can flip them a few times to check cooking progress.
11. I usually flip them once and leave them about 2 mins then flip them back to their original position to check the underside is cooked, if so i scoop them out onto a plate and form a few stacks.
12. Top tip: if you make stacks (bottom up, obviously) the top ones keep the bottom ones warm. I've made 28 cakes (4 batches of the 7-cake mold) and they have all remained nice and hot. Plonk 4 7-cake stacks on the table and you're sure to be popular.
13. OIL THE MOLD again then place it carefully in the pan, ensuring it is perfectly flat and *slowly* pour the next batter load in. I usually use my silicon brush to flick away any burned bits of cake from the last batch to avoid burning smells.
14. Check that heat! It's very easy for the pan to get hotter and hotter - done this so many times. After the 2nd batch I find myself turning it right down...smoking oil is a clear sign it's getting too hot.
So there we go - this product IS awesome, I was just not using it properly. I've written such a long review because it is brilliant and the idea of other people being unnecessarily disappointed saddens me. I've attached some pictures to show how well the pancakes come out, hope this has been useful!