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The Batter Blaster review we've been waiting for

L Cray threw himself on his sword and tested Batter Blaster for us. Not only did he take this excellent photo of the process, he wrote us a detailed review.

I wish I could get away with an opening line like his when I review restaurants.

Thanks, L Cray! ...

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First, let me say I am not particularly fond of pancakes.  My wife however, as well as her siblings and our 3 grown children are pancake mavens and always give her "from scratch" pancakes the highest marks.  She, therefore, was the "control" in the endeavor.

After viewing the results, the first thing to note is the batter in the can is refrigerated; "to be stored below 45F".  Consequently, the slump rate of the batter when introduced to the skillet is much slower than with "scratch" batter.  This results in creating cakes that can eventually ooze together as they cook and warm.  I'm sure experience would remove this problem(?).  Note: I sprayed PAM on the griddle per can instructions.  I wouldn't do that next time, we have a well seasoned griddle.

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The lower batter temperature also affects the bubble rate, so determining the time to flip is impaired.  When the bubbles looked right, the flipped cake was browner than golden but not burnt. After flipping, to remove the finished cakes, they were a pleasant golden brown.  Using my favorite Julia Child approach, I served them that side up.

As to taste, my wife said they were "pretty good", which I would say is a big compliment.  I even had one (from the second batch) and thought it tasty.  The bacon, butter and maple syrup didn't influence my judgment at all.

Overall, batter blasters seem to be a good product.  It does contain organic products and none of those strange ingredients that are found in similar refrigerated or frozen products.

Next: Owl Meat visits Salt on The Sun Wednesday and reports back.

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