| Fluffy pancakes from scratch
Posted: 8/13/2007 5:12:42 PM | Can anyone offer any suggestions on how to make fluffy pancakes from scratch? Certainly, folks must have made them before Bisquick. Here are some additional factors:
1. I would like to make them on my cast iron skillet (it's really cool....a No. 9).
2. I would like to make them wide not too small.
I know you some of you all must be laughing ("ha, how simple."). But, whenever I have tried to make pancakes from scratch, they come out too musy, too dry, or with with too many bubbles.
Thanks! | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 5:41:52 PM | Ingredients
1 1/4 c. of milk
2 tsp. of vanilla
3 tbsp. of butter, melted or vegetable oil
2 tsp. of baking powder
2 tbsp. of sugar
1 1/2 c. of all-purpose flour
3/4 tsp. of salt
2 large eggs
First beat the eggs, milk, and vanilla until light and foamy, approx 3 minute at igh speed of a mixer.
Now stir in butter or oil.
Next you want to whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
Now you want to let the batter relax while griddle is heating (or overnight in refrig.) The batter will thicken upon resting.
Now you can butter and preheat griddle.
Then you can drop ΒΌ cupfuls of the batter on the lightly greased griddle.
Let this cook on one side until bubbles begin to form and break (this is the time to add anything like berries, choc. Chips, etc), then you can flip the pancakes and cook the other side until golden (turning only once) | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 5:59:07 PM | I love pancakes from scratch, but my recipe doesn't call for vanilla. I'll have to try this with the vanilla. Ohhhh and some bacon, but not battered bacon. Pancakes are heavy enough without putting flour on the bacon. | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 8:23:14 PM | Seems strange to put vanilla into pancakes.....???? To me, that would make them more like a cookie dough batter.
However, to each his own. | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 9:25:17 PM | Yeah..love crepes. But nothing worse than a big ass heavy pancake... My Ex used to half burn the damn things and it was like eating cotton... | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 9:31:03 PM | here is a Twist on making Pancakes.
in place of your milk or whatever liquid you may use,
Try Melting enough of your favorite ice cream and
using that. you won't beleive the difference and flavors
you can taste with that substitution.AND Your WIDE open
as to how many different choices you have.
i used to do it a restaraunt i worked at. i did it to be served as a test run,
The people LOVED them and everyonei know that taste them does as well.
Unfortunately the owner kinda got mad at me cause of the cost.
But i'm telling you, Whatever flavor is your FAV, WOW, it's awesome!!  | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 9:46:18 PM | | oh I love fluffy fat pancakes, with lots of syrup and fresh butter , with a side of fruit . Oh the ice cream idea sounds delicious. | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 10:30:27 PM | Making good pancakes is more about 'technique' than the recipe itself. If you are a white flour person a pastry flour is best. It is ground more fine. Sift flour before measuring to insure that you don't get too much flour. If you use a whole wheat flour or other whole grain flour you must 'fluff' the flour before measuring. This can make a full 1/3 cup difference in how much flour you are using.
Next, water is lighter than milk. Milk makes any recipe more dense and heavier.
Last but not least combine all dry ingredients and stir well. Then in another bowl combine all wet ingredients and stir or beat well. Here is the most important part. Add the wet ingredients to the dry and BARELY STIR AT ALL. Barely! Barely! Stir. The reason for this is the baking powder and soda lose their air and the pancake cooks dry and tough. Place less batter in skillet than you might think, as baking soda and powder make the pancake expand greatly. Spoon the mix on to a hot skillet and spread to desired diameter with the back of spoon. Batter should sizzle when it hits the skillet. When bubbles appear overall. Then flip and cook less time on the other side. Don't over cook.
I have simple homemade mixes for Whole Wheat, Buckwheat and Spelt pancakes. Cinnamon, apples, blueberries, peaches and nuts and other fun stuff may also be added.
Pancakes are found in most cultures in varying forms. They are a basic food form and are easy to make. Go here: http://en.wikipedia.org/wiki/Pancake
If you want you may email me at I amMona@comcast.net | |
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| Fluffy pancakes from scratch
Posted: 8/13/2007 11:34:29 PM | Perkins???
Someone said "Perkins"???
I guess they never new that the "pancakes" at Perkins are frozen and then "nuked" to order. | |
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| I am curious
Posted: 8/14/2007 12:38:11 AM | Those are wonderful ideas. Thanks to everyone.
I am curious about:
1. Using how much to whisk/beat the batter. The food channel guys say never over mix. Christi says to really mix it. Beautifuldove says, as is repeatedly warned, to not over mix. Doh!
2. HOW to mix the ice cream in. Drop in lumps, melt it first...?
3. What is the temperature setting? I can guage both flame and electric. But, what is the approx. temp setting so they don't cook too fast (leaving them raw inside) or cook too slow (drying and hard...oops that's back to square one of my question...please don't throw rocks at me). | |
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| EZ one person recipe
Posted: 8/14/2007 12:49:04 AM | nothing to laugh at, if you need help at least you are smart and sensible enough to ask for it. some pointers:
heat pan BEFORE adding oil, just above medium on most stoves is best. Unless you like that first "sacraficial pancake" that the dog gets. You cant overheat a cast iron skillet and sometimes they take five minutes to really come up to temp in a cold kitchen.
add oil/butter/fat right when you are ready to add the batter.
I scaled down my fav recipe for one person, for ease, for one huge pancake, and you will see after a few times of making it, its very easy to remember.
1 C flour
1 C Soured Milk
1 Egg
See how easy that part is to remember?
Now the ingredients become half as much as the last ingredient:
2 T Oil
1 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
Serves one hungry person, two if you bother with side dishes that AM.
I know it may sound odd but the key to the recipe is the sour milk. The acid reacts with the BP & BS and gives a better rise, just like when you mix vinegar and BS together on their own. Remember making volcanoes as a kid?
How do you sour milk? either keep the real sour milk or add a splash (one half teaspoon) of white vinegar to the milk. That is important.
Obviously its easy to scale this up for any amount of guests. But I like to make small fresh batches because the next day it does not rise as much. That's my recipe for waffles, too, but I add 1 t vanilla then.
Make sure to measure the BS/BP carefully as if you get those wrong it will taste off or not be as high and fluffy. Once you master making those buttermilk pancakes are next! | |
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| EZ one person recipe
Posted: 8/14/2007 2:32:43 AM | Thought I would share this .. they are called Crespelle which is also called an italian crepe .. or manicotti pancake ...
fresh strawberries and whipping cream is how my grandma would use them . but she also made extra and filled it with sauce and ricotta cheese , and cheddar cheese with sausage .
1 Cup All-Purpose Flour
Pinch Of Salt
4 Eggs, Lightly Beaten
2 Cups Milk
6 Tablespoons Olive Oil
Mix together the eggs, milk, salt, flour and 4 tablespoons of olive oil until batter is smooth.
Heat a 6 inch frying pan with oil
Pour in 2-3 Tablespoons of the batter and distribute it evenly by moving the pan from side to side.
Cook until one side is set, about 30 seconds, then turn. Cook for another 10 seconds and remove from the pan. | |
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| I am curious
Posted: 8/14/2007 2:36:31 AM | aguilayserpiente approx 3 minute at high speed of a mixer is not meaning REALLy mix ...
and as far as temp dunno ... the ole method of putting them in watching for bubbles and when you see bubbles all the way through the pancake ya flip it and then leave it for a few watching it closely as not to burn it . If you like the fluffy thicker pancake you got to have patience BUT not walk away where it will burn either . | |
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| I am curious
Posted: 8/14/2007 3:54:48 AM | A variation on "pancakes" is to make griddlecakes, or at least, that's what my recipe calls them. The main difference to everything else I've seen posted is that you separate the eggs, and beat the whites 'til stiff, not dry, peaks form, then fold the whites into the batter.
Makes a nice, light, fluffy 'cake. | |
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| I am curious
Posted: 8/14/2007 4:20:49 AM | if you spit on the griddle and it spits back...its hot enough...  | |
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| Fluffy pancakes from scratch
Posted: 8/14/2007 4:43:44 AM | ...you lady cooks sound so mean - beating (eggs); battering...flip(ing) & scratching.
I'm off to try & make a few thick pancakes this A.M. :) | |
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| Fluffy pancakes from scratch
Posted: 8/14/2007 5:17:39 AM | I havent made thick pancakes in ages- I really prefer to make thin delicate crepes.
But with thick pancakes, you have to be patient, and do not have the stove too hot. Otherwise they burn. Less heat, longer slower cooking time, when they're bubbled they're ready to flip.
ttfn! | |
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| Fluffy pancakes from scratch
Posted: 8/14/2007 5:38:56 AM | All time favorite and never fail Oatmeal Pancakes! You will not know the oatmeal is in them! Delectable with real Maple Syrup!
3/4 cup flour
1/2 cup oatmeal(I do NOT use quick, but you can)
1 t baking powder
1/2 t baking soda
1/2 t salt
1 T sugar
3/4 c buttermilk
1/4 c milk
1 egg
2T oil
Mix dry, mix wet. Stir together until combined and cook by 1/4 cupful in medium hot pan very lightly oiled (I use a pastry brush) until some bubbles appear and browned lightly, flip and enjoy. This thickens if it sits for awhile, so you can add a bit more milk if you like it thinner, but I just spread the batter a bit.
I used to make like 4 batches at a time, my sons would eat pancakes until there weren't any more and as the cook.........I was happy if I got a few!
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| Fluffy pancakes from scratch
Posted: 8/14/2007 7:09:22 AM |
...you lady cooks sound so mean - beating (eggs); battering...flip(ing) & scratching.
I'm off to try & make a few thick pancakes this A.M. Oh, and I guess spitting at a defensless griddle is an act of love! Sure, take the guy's side of things.  | |
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| Fluffy pancakes from scratch
Posted: 8/14/2007 9:12:49 AM | These are about the fluffiest I've had..... light as a feather. I don't normally like pancakes, but I like these!
Deluxe Pancakes or Waffles
2 c. flour
4 tsp. baking powder
1/4 tsp. salt
1 3/4 c. milk
3 eggs (separated and egg whites stiffly beaten)
1/4 c. melted butter
Mix dry ingredients. Add milk to well beaten egg yolks. Stir in sifted dry ingredients, add melted butter, beat well. Fold in stiffly beaten egg whites. Fry on hot griddle or pan. | |
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Perkins used to have some killer ones...
