What is one food you just can't cook?

[GreatGazoo]

71. For pancakes I go by eye to get the consistency right

the ratios on the package will get you close but probably not close enough. It should be fairly thin but more like chowder than soup.

Flat top or skillet at 350F. Oil in the pan should look dappled, kind of wavy but not smoking. Pour the pancake mix from a measuring cup (for the spout) and wait until bubbles appear. Flip with a soft spat. The first side should cook in about 30 seconds, the second in 20. They go thinner and faster than many cooks think.

EGGS: don't toss them up to flip them. Keep the pan level and jerk it back about 3 inches so the eggs collide with the far edge of the pan and roll back. Like saute'. An omelette may need a little more of a toss but barely -- tilt the pan away from you and then quickly level it and they should roll over. The eggs in either have to be formed but loose from the pan before you do the motion.

Eggs should form up right away, bubble and blister or else the pan is not hot enough. Eggs are popular on diner menus because they cook very quickly, 30 seconds, and they're cheap.