Pancakes

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Kay Nein's picture
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We've been getting repeated requests for pancakes.  We've never done them for several reasons.  I want to start experimenting with pancake recipes in hopes of hearing, "These are the best pancakes I've ever had!"

I'm not looking for fancy (I've done the lemon ricotta pancakes), I'm looking for a plain, yummy, fluffy pancake that you can smother with butter and then drizzle with syrup for a simple, but remarkable breakfast experience. 

Please share your recipes & tips.

Tom
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In any recipe, substitute about 1/4 cup of fine cornmeal for flour.  Gives a bit of golden crunch.

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The recipe I posted will make 6-8 depending on size.

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I make a sour cream pancake that guests love.

Wet mix - 1 c. milk, 1T melted butter, 1t vanilla, 3T sour cream and 1 egg

Dry mix - 1c. flour, 1T baking powder, 1/4t salt and 1T brown sugar

Don't over-mix. Use batter quickly.

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Just gave this recipe a try for Christmas morning....everyone loved it!  The pancakes came out light and fluffy with crispy edges.  A real keeper...thanks!

 

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Okay, I'm two steps behind everyone. Finally tried these, and yes, these are delicious! So light and fluffy with lots of flavour. Just made them plain with syrup but I'll have to try some of the variations posted. Thanks and keep those tried and true recipes coming!

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How many does this one make? Looks good, I'll have to try it.

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You can likely replace the baking powder with baking soda, since the sour cream reacts with it, no need for an alkaline.

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Kay Nein's picture
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I have to revive this thread just to say that I tried many of your recipes and suggestions and I've picked a winner... for me and what I was looking to achieve.  

Jon Sable said:

If you want to use a mix, try Krustez (buttermilk) which you can get at the CostClub. If you want them to shine, here are the adulterations ....

Add 1 teaspoon of baking soda and 1/2 teaspoon of baking powder and a giant dollop of full fat sour cream.

These are amazingly fluffy and when made with salted butter on the griddle, really have that crisp, salty edge that I love.  A guest said this weekend that it was "almost" as good as hers.  That's the best compliment and I'll take it!    (she also said that she makes her pancakes with Bailey's coffee creamer and it gives it a great flavor - that sounds interesting.)

You can see the sour cream & baking soda reacting the minute you start to stir.  The bubbles come up and the mix rises.  Yes, you have to work fast, but they are to die for!  

 

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About how many cups of Krustez mix do you use for the 1 tsp. baking soda and 1/2 tsp. baking powder? And maybe 1/4 cup of sour cream?

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About 2 cups to up to 3 cups, depending on how many people you need to serve. Experiment, it doesn't need to be perfect, just fluffy Smiling

The baking soda is because you are adding sour cream, it will bubble as soon as it is added.

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Thank you.  Some of my kids and grandkids are coming home this weekend---I will experiment on them.smiley

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I'll have to give that a try!

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Ah shucks Smiling

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Oh pancakes. Once you have a base mix you can do anything with them!

A favorite at the inn was pear ginger.

Add a little ginger to the mix and put some chopped pears on top while cooking. Serve with a brandied maple syrup

Another good one was blueberry with lemon zest in the pancakes

I like to mash up a ripe banana with my wet ingredients and add chocolate chips while cooking.

 

 

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One I love that hasn't been mentioned already - carrot cake pancakes. 

Shred (lots of) carrots, toast nuts, add spices, raisins and brown sugar - mix together and let sit (orange zest will do wonders).  Add to pancake mix.  Make a cream cheese frosting and drizzle.   The smell is fabulous.  Needs a touch of baking powder to give a little lift.

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ukmaineiac wrote:

One I love that hasn't been mentioned already - carrot cake pancakes. 

Shred (lots of) carrots, toast nuts, add spices, raisins and brown sugar - mix together and let sit (orange zest will do wonders).  Add to pancake mix.  Make a cream cheese frosting and drizzle.   The smell is fabulous.  Needs a touch of baking powder to give a little lift.

amazing. simply amazing.

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THANKS !!   Sorry I don't have a "real" recipe.  It was an invention that worked.  Also replied because I forget to mention that ginger is important (just the plain old powdered kind)

 

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ukmaineiac wrote:

THANKS !!   Sorry I don't have a "real" recipe.  It was an invention that worked.  Also replied because I forget to mention that ginger is important (just the plain old powdered kind)

 

Now here I thought you meant you had to have ginger hair to make the recipe. Now that would be something!

We should start adding these requirements! haha

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Yup ...... In my advanced years I now really am the plain old gingered powdered kind ........ as opposed to the carrot top I used to be.  Still, the two combined make for awesome pancakes !!!!  Nice one JB

 

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btw - thanks for all the recipes and tips.  I've saved every one!

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We tend to be a whole grain place. I don't use much white flour.

One of the best recipes for pancakes that I have came from sourcing gluten free ideas.

100% Buckwheat Pancakes. They are thinner than the traditional fluffy cake, but they are the bomb with a warm fresh fruit compote and 100% maple syrup. Many of guests don't even add any syrup.

I have on occasion added a small amount of fluffy mix to get a little stretch out of the amount of batter the recipe makes, but the nice thing about these cakes is that you can make the batter ahead and let it sit without it affecting the quality. In fact, you mix it well and let it sit to allow the buckwheat flour to saturate the liquid.

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Not trying to boast, but the first guests down for breakfast asked what they were having, and when they heard Pecan Pancakes the husband said "That is all she talks about from the last visit!"

So I am glad I made them this morning! I love our guests heart

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ok you got me paying attention. Pecan pancakes  sounds good. Would you share your recipe. Also can you make it into waffles???

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Butter pecan syrup. Equal parts butter and maple syrup. Put in a bunch of pecans. Serve. Don't tell them how much butter they just poured on... they don't want to know, it tastes too good.

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I also add whiskey to my pecan syrup. It did give it a small punch.

Next I will try maple rye to it.. Gosh maple rye was so good. It just came out  last fall.  So for the pancakes I guess I will just roast a bunch of pecans and throw them in the batter with pecan flavoring. Instead of vanilla.?

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The best pancakes I have ever had are sour cream based...it gives them a really decadent richness.

Whisk together in a bowl:   1 cup AP flour + 1 tablespoon sugar + 1 teaspoon baking soda + pinch salt

In a separate bowl (or measuring cup), whisk together 1 egg, 1/2 cup sour cream, 1/2 cup buttermilk or milk, 2 tablespoons melted butter, 1 teaspoon vanilla OR fresh lemon zest OR some cinnamon.

Whisk wet ingredients into the dry and let sit to thicken about 15 minutes.   Makes about 8 standard size pancakes.

For fruit pancakes, I use IQF plain frozen fruit for berries - this is particularly good with a blend of different berries.   A mashed fresh banana is great as well as some diced sauteed apple.   Once you pour the pancake batter, just dot the top with the fruit.

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Krusteaz is the best for pancakes or waffles!!   No add ins. Always compliments.  Served with fresh fruit, four syrup choices and whip cream.   Folks ask for the recipe!  Costco  I did not know about over mixing.  Thanks for that, Jon.

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Very important with muffins, pancakes, waffles and cakes. Mix until moistened but not smooth. The less you mix the better they will be.

Try the sour cream and baking soda/powder mix in and you will see how fluffier they will be Smiling

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Can you use the same mix---sour cream, baking powder and soda---for the waffles?  This morning I did the pancakes and everybody said they were nummy.  Thanks.

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Add oil for waffles, about a 1/4 cup.

Kay Nein's picture
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I love you guys!! I don't know how we ever would have managed without your advice and guidance. I can't wait to start experimenting. Bought a box of Auntie tonight (before reading the rest of your comments).

Tell me this - how do y'all feel about powdered buttermilk? I started keeping a container in the fridge to add to things and I haven't had any problems with it. I wouldn't use buttermilk enough to actually buy a container.

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Powdered buttermilk is fine and works well. I prefer sour cream. Incidentally sour cream should be stored upside down (so should yoghurt), so that air can't get into the container; it will last longer this way. If you don't want to bother with buttermilk (which you can freeze if you want to) you can also use sour milk as K suggested. But the fat content of the sour cream and the reaction to the baking soda gives it a lift that you can't get elsewhere.

Note: If you use buttermilk, sour cream or sour milk, you use baking soda to get air bubbles and they react instantly. When using milk that isn't soured you using baking powder instead. Magic baking powder or double baking powder is buffered so that the bubbles mostly form when heated, so it can sit for a while.

PS: Most buttermilk powder is supposed to be stored in the fridge, not the cupboard. 

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I just add a tad of cider vinegar to get my sour or buttermilk. The only time there is a "bottle" of sour milk is if the milk on hand went sour. I NEVER throw away sour milk!

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For baking I love powdered buttermilk. Haven't tried it in pancakes.

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Ialways used the powdered buttermilk. I found it useful rather than having to keep some in the fridge.

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I get good reviews with the Walnut Oatmeal Pancakes I posted in the Recipes. I rarely make pancakes these days.

Kay Nein's picture
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I just looked at that recipe. Do you mix all the wet together and then add it? The recipe looks like you put each wet ingredient into the well and then mix it all together.

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I am a lazy cook. I put the dry ingredients into the bowl, make a well, add everything else and mix. I like the walnuts less chunky shall we say than DH does. But this does make good pancakes.

Kay Nein's picture
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I've written it down to try. I just need to get a couple of the ingredients. Thank you!

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I do pancakes often and they are always very popular. Although I have made some "fancy"pancakes, this basic recipe works every time and is the most popular.  I make seasonal variations like adding a little almond extract to the wet ingredients when we chop up pears to add, or a little cinnamon to the dry ingredients when we chop up apples.  Raspberry and almond are also a big hit.  This feeds 4 with a starter and bacon on the side...just do the multiplication for a larger group:

Bowl #1  Combine wet ingredients

1 egg, beaten with whisk

2 Tb melted butter

3/4 cup shaken buttermilk +1/4 cup milk

 

Bowl #2 Combine dry ingredients

1 cup King Art's flour

2 teaspoon sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

 

Add dry ingredients to wet, stir to combine and add any fruit (berries, pear, almond etc)

Cook on preheated, buttered griddle until bubbles open on top. Flip and cook until set and brown on bottom.

Serve with butter and real maple syrup.

 

Kay Nein's picture
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My only experience with almond extract is adding it to my cherry pie filling. About how much almond extract would you recommend using? I'm not that familiar with it. 1/4 teaspoon?

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I would not do more than 1/4 teaspoon of almond extract - it is a strong flavoring.

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I think consistency of the batter is the most important, too wet and it spreads out on the pan too thin, too dry and it stays in one blob and is in danger of not cooking properly in the middle. I mix mine in a measuring jug, and as I whisk it, it comes away from the sides but if I hold the whisk up it still runs back.

I will definitely try buttermilk instead of milk.

 

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My tips:

Use buttermilk instead of regular milk

Let the batter rest for 20 minutes.

Get the griddle heat right. If you flick a few drops of water on the surface, they should bounce and scatter. If they immediately evaporate on the spot, it's too hot. If they sit or slowly flow around before evaporating, it's too cold.

Grease with butter. Flip only once. Keep warm, shingled instead of stacked, on a preheated cookie sheet in a low oven.

I do different variations... blueberry, oats, pecans, lemon zest & juice, sliced apple, sliced poached pear, ricotta, souffled (whip the egg whites separately). I don't think I've ever met a pancake I didn't like!

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 true confessions  cool  krusteaz complete mix.  why?  i was making my own from scratch.  one morning ... no supplies ... ran across the road to the general store and bought the mix (this was all they had) served them up and had raves. RAVES! sold.  a little oil to grease the griddle.  serve em hot, your guests will love them. i had a big, flat plug-in griddle. 

i would do two people's breakfasts at a time.  bacon on the side, butter on the other side.  a few kinds of syrup.  yummo

 i served a stack of two or three big ones - hmmm - about the size of a dessert plate i guess or four smaller with blueberries in them.  folks LOVE blueberry pancakes for some reason.  just toss a few berries on each pancake on the griddle cook a bit more and flip.  frozen berries right out of the freezer are perfect for this.

but you won't get me to confess to the mix ... i was always startled when folks asked for the batter recipe.  wink  privately, i would tell them.

 

 

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If you want to use a mix, try Krustez (buttermilk) which you can get at the CostClub. If you want them to shine, here are the adulterations that will them shine....

Add 1 teaspoon of baking soda and 1/2 teaspoon of baking powder and a giant dollop of full fat sour cream. It will give them the bittersweet notes that people want from a good pancake. BUT this won't keep a long because the sour cream will react to the baking soda. They will be very light and very fluffy, but you can't let them sit on the counter for a half hour once mixed... they air will start to develop. So start working immediately.

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Jon Sable wrote:

If you want to use a mix, try Krustez (buttermilk) which you can get at the CostClub. If you want them to shine, here are the adulterations that will them shine....

Add 1 teaspoon of baking soda and 1/2 teaspoon of baking powder and a giant dollop of full fat sour cream. It will give them the bittersweet notes that people want from a good pancake. BUT this won't keep a long because the sour cream will react to the baking soda. They will be very light and very fluffy, but you can't let them sit on the counter for a half hour once mixed... they air will start to develop. So start working immediately.

YOU use Krusteaz ? YOU! JONNO the GREAT! 

In all fairness Krusteaz was invented by little old ladies who wanted the best crust and pancake mix. Plus they are an awesome company who supports many great causes in the pAcNW.

I am addicted to sour cream in things such as this, Addicted! 

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Giggle.  We've had an exec from the company stay here a couple of times.  First time I was asked if we serve pancakes.  I had to say "no", then was asked if we made them for ourselves.  Once in a blue.  Then how do you make them?  I told him-scratch until a good friend said Krusteaz.  He then said "Right Answer!"  I brought out the bag and we had a laugh.  Funny thing is we have a 24 inch restaurant type griddle.  I make French toast for guests, do the potatoes, sausage and bacon for guests but pancakes very rarely, and only for family and friends.  

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Truth be told, I use Krusteaz scone mix for my scones. I've tried all sorts of recipes, but the ones the guests prefer is the Krusteaz! I add different fruits, choc chips, substitute juice for water, etc. I also top them with turbinado sugar before I bake them. They are so easy! In the winter/holiday time, the big cost store sells boxes of pumpkin spice quick bread mix and I buy a ton to last months. I make muffins out of it and also pumpkin pancakes. They are outrageously delicious!

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Anon Inn wrote:

Giggle.  We've had an exec from the company stay here a couple of times.  First time I was asked if we serve pancakes.  I had to say "no", then was asked if we made them for ourselves.  Once in a blue.  Then how do you make them?  I told him-scratch until a good friend said Krusteaz.  He then said "Right Answer!"  I brought out the bag and we had a laugh.  Funny thing is we have a 24 inch restaurant type griddle.  I make French toast for guests, do the potatoes, sausage and bacon for guests but pancakes very rarely, and only for family and friends.  

It goes in waves. I heard so much flack about quiche a few years ago I stopped making it, even though my quiche was "Blue Ridge Butt Kickin' Quiche" and everyone loves the heckoutofit!

People are anti pancake, but love pancakes. So for me I don't make it the main thing, it is with the rest, but somehow always is the star. I like a balance of sweet and savory. The bacon I bought this week was not as good as my normal choice, but crisped up so well (even blackened in parts so was the best looking bacon ever) in the forman grill that I may have to buy it again. Dang!

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