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! ...
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.
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.
Comments
Since we now have an economics wing in the sandbox, how many cakes did the can make? (Great to know you and the family survived.)
Posted by: Robert (the Single One) | March 24, 2008 6:46 PM
It is about time for Batter Blaster to get its own category
Don't make me laugh out loud this early in the morning. EL
Posted by: Jason | March 24, 2008 10:54 PM
The thing is Elizabeth, you can write opening lines like that. In fact, it would probably be helpful to your readers to know what your preferences are in order to evaluate your review correctly. If you hate A but the reader likes A, then the reader knows that your assessment is likely to be different from the readers' assessment.
Unlike regular journalism that's supposedly taking an objective view, food reviews are a subjective review and it serves the reader better to know exactly how informed you are and your preferences to gauge the applicability of your review.
You could get away with it more than any other journalist at The Sun. I mean, imagine a writer writing about some scandal surrounding McCain: "First, I'm not particularly fond of republicans..."
Next: Owl Meat visits Salt on The Sun Wednesday..."
When you say "on" that says to me that The Sun is paying for his meal. True or false?
Posted by: jay C. | March 25, 2008 1:53 AM
How quickly you forget, Jay C. -- remember the infamous discussions on the missing Woodberry Kitchen gift certificate for OMG, to which you commented here? The blog entries there clearly disclsed that The Sun bought the Salt gift cert, just as The Sun bought the WK gift cert.
Posted by: hmpstd | March 25, 2008 7:22 AM
Oh, oh ... there's bacon in that accompanying picture. Look out below!
L Cray - thanks for taking the time to experiment and even have a control. I tell ya, this Sandbox is terrific.
Posted by: Piano Rob | March 25, 2008 8:11 AM
We made them too! I have to agree-not a bad product. They were fluffier than the pancakes I make, but didn't taste quite as good. The flipping was a bit tricky- I found the bubbles appeared earlier and bigger than when I make them, tricking me into flipping too soon. The can made about as much as a regular batch, not sure how many that is-but plenty for breakfast for 4.
Posted by: Emily | March 25, 2008 9:57 AM
PRob, as soon as you mentioned bacon, the first thing that sprung to mind was Bacon Blaster. And that's just wrong in so many ways...
Posted by: Dr. Erlenmeyer Cantaloupe | March 25, 2008 10:34 AM
What a weird world where Batter Blaster comes to be regarded positively. Bacon Blaster? Funny, that was my prison name.
Posted by: Zombie Pig | March 25, 2008 11:07 AM
Can't wait for cake batter or muffin batter or bread loaf batter or any other batter in a can... oh joy...
Posted by: Eric (POG) | March 25, 2008 12:07 PM
Dr. Cantaloupe: Sorry, but it looks like Zombie Pig has trumped you on something that's just wrong in so many ways.
Wait, didn't EL begin referring to OMG as the Zombie Pig of Harmony? Oh, dear Lord, he's split into multiple personalities ... er, user names.
No, I was referring to Voodoo Pork, and I can't take credit for that. It was just my favorite of his noms de plume. EL
Posted by: Piano Rob | March 25, 2008 12:30 PM
EL, looks like the Elizabethans can be trusted to take over the site during your junkette with the G.
So many castles in your sandbox.
Posted by: jl | March 25, 2008 1:50 PM
OMG is fowl, I am swine. You forgot voodoopork already? I decided to morph a little.
Posted by: Zombie Pig | March 25, 2008 2:19 PM
VDP/ZP - How embarrassing and unforgiveable of me!!! And apologies to the Owl. This shall never happen again and I shall repair to a corner of the Sandbox for a time out.
Posted by: Piano Rob | March 25, 2008 3:41 PM
I can see one benefit for this stuff: the ability to make flapjacks in small quantities, to satisfy an acute desire for maple syrup-doused food. Or, to make pancakes for one kid when the other one wants frozen waffles, a pattern my nephew and niece often follow. (Spoiled grandchildren!)
Posted by: dancing monkey | March 26, 2008 9:02 AM
These are wonderful!!! I'm on my third can with two more in the fridge. I think these are pretty close to IHOP pancakes and that is saying a lot for me! You really need to cook pancakes slow and let your pan heat up on a "lower than you think you need" setting for at least 3-5 minutes before you start. I burned my first round but after that we've been making them perfect.
To get them a little fluffy, add your first bit of batter to the pan. When they are the size you want, stop and then wait a few seconds, add another little squirt (this bit won't spread out) and they'll cook up thicker! Mmmm! I squirt a bit of "fake" butter on them and use the lite Hungry Jack syrup that you microwave.
My only gripe is that they don't make as many as claimed on the can, but I think I make mine thicker (especially with the little trick above.) I'm getting about 18 per can. It's okay with me, I just buy a bunch when they are on sale as they last quite a while in the fridge.
Posted by: Jennifer Bigley | October 9, 2009 6:58 PM
Fake butter? Shudder ...
Posted by: Dahlink | October 10, 2009 8:04 AM
If the second batch of pancackes always seem to turn out better, why not just skip the first batch?
Posted by: Trixie | October 10, 2009 1:48 PM