Replies: 14 - Last Post: Nov 18, 2012 10:21 AM Last Post By: sashac001
Nov 11, 2012 9:37 AM
Homemade pancakesI haven't made pancakes at home in about 20 years, but I have a taste for them today and don't feel like going out in the high winds we're experiencing right now.
What were the proportions of the ingredients I used when I made them? I wasn't sure, so looked for recipes on line. They were near enough to what I remembered that I decided to go with what had stuck in my head all these years: a cup of flour, a teaspoon of baking powder, a half teaspoon of salt, two tablespoons of sugar (to help them brown), a cup of milk, one egg, one tablespoon of oil.
I'll let you know how they turned out.
90 minutes later: They were delicious, but they would have been better had I increased the salt to one teaspoon.
Edited by NorthAmerican.
Nov 12, 2012 6:42 AM
Nov 12, 2012 7:22 AM
2Billy, American style pancakes are a thicker, breadier item than European style pancakes that are more like a crepe.
NA - I would have thought a touch less sugar in the proportion, but if they were good, that's all the matters.
Nov 12, 2012 8:13 AM
3Look here A picture of American and English pancakes, plus filloas, a Galician pancake.
Edited to add: Lovely. There is a version of filloa where fresh pig blood is used instead of milk. A recipe (looks like a machine translation from Spanish or Galician.)
I almost always have plain yogurt in the fridge, so instead of milk I use about 1/3 yogurt & 2/3 milk for a more buttermilk-like pancake. I add 1/4 tsp of baking soda & cut back the baking powder a bit.
Edited by: nutraxfornerves
Nov 12, 2012 8:38 AM
Nov 12, 2012 9:00 AM
I might cut it back by half. Years ago, I used an electric griddle, then a heavy-bottom aluminum frying pan, but this time I used a cast-iron pan that did a great job. They were quire brown (you might say too brown), so less sugar would make sense.
Nov 12, 2012 10:57 AM
Nov 14, 2012 6:57 AM
8I envy those who can get a flour/egg pancake cooked and turned properly. My spouse's family (spouse excluded) all seem able to make great pancakes, probably due to there being a grain mill / pancake-mix business run by the great-grand generation. My theory is they all absorbed the cooking techniques while growing up, over years at Mom's/Dad's elbow. After many attempts, I've given up trying to make pancakes other than shredded potato latkes, and just do waffles.
Nov 14, 2012 7:36 AM
Nov 14, 2012 7:39 AM
Nov 14, 2012 8:26 AM
11for Homemade pancakes
You need either a 50-year old cast iron pan, that has a perfectly seasoned patina, or a heavy non-stick pan.
for Canpmade pancakes
You need Backpacking/Camping cookwear that is very light and thin aluminium,... pancake mix is very popular for "Camp" made pancakes because you just add water.
Just don't use stainless steel pans.
Nov 14, 2012 9:35 AM
Nov 17, 2012 5:33 PM
13There are so many different ways to do pancakes. I have added a teaspoon of vinegar to the milk, to make sour milk which gives you a fluffier pancake. I also add a teaspoon of vanilla as well.
I fry my pancakes on a hot dry grill or frypan. Putting butter on the grill is what causes the white spots on the pancakes.
As for frying pancakes in oil, well, that is only to be done if you are making potato pancakes.
Nov 18, 2012 10:21 AM
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