Sometimes a raw flavor in pancakes comes from too much flour in the batter. With just a quick cook on the stovetop (as opposed to being baked in the oven) pancakes need just the right balance of liquid to flour. You might try measuring your flour by weight with a scale or gently fluffing and sprinkling it into the measuring cup. Additionally, you can turn your oven on low (around 200°F) and place cooked pancakes on a baking sheet in the oven to stay warm and continue cooking slightly until you're ready to serve. You might find that this additional rest period is just what your pancakes need to have the right texture and flavor. Good luck! Kye@KAF

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