I used (from the top, clockwise) 1-1/2 cups all purpose flour, 3 tablespoons sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, 1-1/2 cup milk, 3 tablespoons unsalted butter (melted), 2 large eggs, and 1/2 teaspoon vanilla extract.
I combined the dry ingredients (flour, sugar, baking powder, and salt) into a large bowl and whisked a little.
Now, I whisked the wet ingredients (milk, butter, eggs, and vanilla) together.
I then poured the wet ingredients onto the dry and whisk, but not too long. Just enough to combine thoroughly. If there are some lumps left, it's okay. When the batter cooks it'll smooth out and you won't taste it.
Joy of Cooking now says to fold in any additions now. I added some frozen blueberries that I thawed quickly in a some warm water and drained. This is where the recipe makes a fatal mistake. More on that later.
I then quickly prepare my two burner griddle. You can use an electric griddle as well. In both cases, the surface should be smooth and non-stick.
Turning both burners on, I heated the griddle until a few drops of water tossed onto the surface ran around franticly. (If the water jumps off the griddle, then turn down the heat. If the water just sits there, increase the heat.) Now, I melted a pad of butter onto the griddle to lubricate it.
Using a paper towel, I rubbed the butter around until it evenly coated the pan and I couldn't see any butter. You don't want too much fat on the griddle or you'll be frying the pancakes.
I scooped 1/3 cups of batter onto the griddle to make a pancake. This is when I discovered that the blueberries impeded the flow of the batter. Usually, when I make my buttermilk pancakes, I pour the batter out steadily onto one spot and it forms a near perfect circle. I then sprinkle my filling on top of the batter on the griddle. Now I know why. First, the batter doesn't flow evenly and forms alien shapes on the griddle because of the blueberries. Second, the blueberries are unevenly distributed and some pancakes have some and some have a lot. Don't make this mistake - put the fillings in after the batter hits the griddle, not in the batter. You might notice in this picture there's a big lump in the batter of the second pancake. Don't worry about that, it evens out and can't be tasted. The pancake will be tough if we over mix.
I cooked the first side until bubbles covered the pancake surface and begin to pop. I then flipped the pancake over.
Once the second side has lightly browned (about half the time it took to cook the first side), I removed and served. If you need to make a lot of pancakes, you can stack them on a plate in a 200°F oven. On Good Eats, Alton Brown recommends placing paper towels between each layer of pancake, but I find that it works for me to stack without the paper towel waste. Usually, Tina and I can't eat too many pancakes at a time, but I still make a full batch.
Extra pancakes can then be frozen. A quick trip to the toaster or toaster oven will produce homemade pancakes much better than the supermarket frozen kind. This picture is of a buttermilk pancake that came out very circular because the filling was added after the batter was poured on the griddle.The results of the tasting proved that these pancakes were quite good - on par with the buttermilk pancakes. A little fruit topping or maple syrup and they resulted in a delicious breakfast. So, I've decided to promote this recipe from a Test Recipe to one for the Recipe File.
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Batter
| 1-1/2 cups (190 g) all purpose flour | mix | whisk briefly |
| 3 Tbs. (38 g) sugar | ||
| 1-1/2 tsp. (7 g) baking powder | ||
| 1/2 tsp. (3 g) salt | ||
| 3 Tbs. (45 g) melted, unsalted butter | whisk | |
| 1-1/2 cup (355 mL) milk | ||
| 2 large eggs | ||
| 1/2 tsp. (2.5 mL) vanilla extract |
Related Articles
Buttermilk,
a) use week old milk, that has just spoilt to taste. If there are chucks it is way to late. Just the bad tasting milk.
b) Or add roughly a tablespoon of vinger to a cup of milk. and leave out for 10-20 minutes(I usally set up the milk, then prep and use the other ingredients).
Also, if you want to substitute buttermilk or soured milk (see your recipe substitutions page) reduce the baking powder to about 1t and add about 1/4t of baking soda to counter the added acidity.
Then fold in 1/3rd of the white into the pancake batter to lighten it, then the next 1/3rd and the final third.
also, this recipe works in my waffle maker
The result is the best cinnamon pancakes ever!!! Awsome with just some syrup.
PS I also have a serious craving for freezer jam, any suggestions for Certo? Written to Kraft to see if they can give me another name here, but as of yet, no reply...
mix 1tablespoon fresh lemon juice into 1 cup of milk. Let is 'sour" for 20 minutes. i prefer this to buttermilk.
I also make a compote of mixed berries for on the top - strawberries, blueberries, and black raspberries, with a touch of sugar. Maple syrup is then optional.
Enjoy!
Black Pepper
Bacon Grease
Just add to taste, I always add some to my buttermilk pancakes
[color=red:300a2ffd96]1/2 cup rye flour, 1/2 cup oat flour, 1/2 cup barley flour sifted together
5 packets Splenda
1/4 tsp salt (not 1/2)
1-1/2 cups unsweetened soy milk (Silk or Vitasoy)
3 Tbs melted Earth Balance margarine (vegan)
Egg Replacer (by Ener-G) for 2 eggs[/color:300a2ffd96]
Other ingredients remain the same, and prep & cooking are the same as well. They were phenomenal! I didn't put anything on them, and they were the best pancakes I've ever tasted. FYI: You can also sour soy milk with vinegar or lemon juice to use as a buttermilk substitute for baking.
I've also inadvertantly left out the butter before, and been pleased with the results. Both of these variations do affect the texture, something you may or may not like. Specifically, the sourcream variation makes the cakes a little denser but with more lasting moisture than regular pancakes. (Think poundcake verses genoise.) This makes them really wondeful when you plan on saving some for later in the day.
S
i substitute some oat flour too; it gives them a great texture.
sounds like some good crepes (:
I froze the leftovers and plan on heating them in my Hello Kitty toaster for quick breakfast.
I'm never using pancake mix ever again.
The blueberries are not listed under ingredients. Why? Why? Why?
And it's much better to use frozen blueberries (unless you actually [u:0fec031caa]want[/u:0fec031caa] blue pancakes)
(1) my favorite "fruity" pancakes are apple-cakes. They're fabulous. You can either dump finely chopped apples right into the batter, or, better yet, slice apples super thin and place them on top of the uncooked pancake side once you've already poured the batter. You can also sprinkle a little sugar (just a tad) on the thin apple slices, then flip and wait for the pancakes to cook. They're fabulous. The apple gets carmelized and melty, and now I'm almost drooling just thinking about it. I prefer having sugar/sweet stuff as a topping, so I skip any sugar in the batter and just sprinkle it on the apple sided cake.
(2) my favorite substitution is to use plain yogurt instead of milk. I got this idea after eating some really delicious "ricotta pancakes" at a restaurant - they have a dense, almost chewy texture with lemon that is quite nice. I haven't tried ricotta at home, but I have found that the plain yogurt duplicates this dense texture quite nicely. How the substitution goes depends on the brand of yogurt (some are more watery than others) - use your best guess and dilute with a little milk. Typically I do about 1:1 and add a tablespoon or milk. Alternately, if you make apple cakes with yogurt, add a little applesauce too. That's yummy. I've also found when I'm not in the mood for maple syrup, mixing a little yogurt and jam makes a good topping too.
Also, when melting the butter in the microwave, try putting the milk in along side. You then get warm milk and melted butter to mix together and it keeps the butter from congealing (as it does when you mix it with cold milk).
Use of wholmeal self raising flour gives a stronger flavour
Add a bit of olive oil instead of butter for a bit of oomph
Prepare the batter the night before - allows it to relax
I prefer vegetarian fed eggs
In addition I will try the apple recipe this sunday it sounds really good, but the girls like theirs with yougurt ice cream
What I'm looking for are:
http://www.pmachinehowto.com/howtogallery/pancakes.jpg
http://www.sportalicious.com/Images/pancakes.jpg
That kind of even browning. Is it simply finding the right temperature?
What I'm looking for are:
http://www.pmachinehowto.com/howtogallery/pancakes.jpg
http://www.sportalicious.com/Images/pancakes.jpg
That kind of even browning. Is it simply finding the right temperature?
My guess is the uneven browning is caused by uneven bubbling of the batter and loss of surface contact with the pan as it cooks and starts to rise. I believe you didn't have the baking powder evenly mixed into your batter.
Did both your sides look like that? Most pancakes have a pretty side (the side that hit the griddle first) and a not as pretty side.
1) Temperature of the griddle. Your picture looks as if the pancakes were fried at high temperature. I use an electric griddle and keep it set 375-400F. When I have tried to make pancakes while camping (where the temperature is difficult to control), mine frequently come out looking like your picture.
2) Amount of grease. Remember that the recipe said, "You don't want too much fat on the griddle or you'll be frying the pancakes"? I take a paper towel and put a small amount of vegetable oil on it (I presume you could do the same with any fat - i.e. butter, margarine, etc.), then thinly coat the griddle. Do this before it gets hot and you'll find that it take a very small amount of oil indeed (especially if your recipe already includes a fat - i.e. oil or butter).
3) Thickness of the batter. I find this to be the most variable thing about pancake batter. A thick batter will produce very thick, fluffy (sometime crumbly or cake-y) pancakes, whereas a thin batter will produce thin, tougher pancakes (a very thin batter will make a crepe!). In general, the thicker batter pancakes will brown more evenly (notice in your pictures that the 'even color' pancakes are all thicker?) The key that I have found is that the difference between "thick" and "thin" batter can be as little as 1-2 Tbsp of liquid (milk is usually what I use to thin). So, after I make up the batter, I take a look at the viscosity and add a SMALL amount of milk if necessary.
Of course, this is very subjective and requires some experience as "how thin" the batter should be (not to mention variability in personal preferences), but hopefully some of this will be useful.
Good luck, and I love the site. Reminds me a lot of AB's GEs!
The America's Test kitchen cookbook had a great suggestion to use dried buttermilk as a substitute in baked goods. I've only been able to find a single company that makes it (the same one they show), but fortunately it seems to be almost universally available in grocery stores (at least in Cleveland, OH and Seattle, WA).
I can notice no difference at all when I use it in baked goods (pancakes, bread, biscuits etc), but I would not recomend using it if you are making a dressing or something, as the texture is off.
Once opened, the package says that you need to keep it in the fridge, but it should keep indefinately (I suppose).
It comes in a cylindrical white container found in the baking aisle, and has a chef face on it. Sorry I can't remember the brand.
Anyways, this is a great way to keep buttermilk on hand to make wonderfull pancakes without having to worry about actual buttermilk or squeezing lemons into normal milk.
I agree that uneven browning can be caused by too much grease on the pan. The first pan full usually comes out a little uneven (but I haven't been toweling off the pan as Michael suggests) but it still tastes good.
When my kids were little, I would sometimes make a simple design like a smiley face by pouring the eyes and smile first than pouring the pancake around it so it the color difference makes the design.
BTW, who doesn't[u:a3de008bf9] like blue pancakes?[/u:a3de008bf9]
How much batter did you use for each pancake? Thick batter works best with smaller sized pancakes (6-8 inches). Also, how high was your heat? (How long did it take to brown the pancakes?) If the heat is too high, the pancakes will brown faster than it can cook through. The first side should take about 2-3 minutes (before bubbles cover the top).
It makes about 12patties 6" Inch in Diameter Pancakes
Increase the Baking Powder to 2 teaspoons
Add 1/2 teaspoon of cream of tartar
Do use 1 1/2 cups of buttermilk
Add 2 Tablespoons of Real Sour Cream. Do Not use low/non fat versions
Instead of the butter use 3 Tablesppons of vegetable oil
I always have all my dry ingredients in one larger bowl and mix all the wet ingreients in another bowl thoroughly then pour all at once into the dry, then blend well and let sit about 3 minutes. The batter will kind of fluff and get a touch airy, don't stir it down. Just ladle out the batter on your griddle and cook as usual.
These pancakes properly made are fluffy and light with a wonderful flavor.
I use less milk and more flour (200g flour, 0.33l milk, last step in my iteration, worked out pretty well so far), but very large eggs (53g+). If I use 190g flour, 0.355l milk, the batter gets a bit too runny and produces too large pancakes for my taste. I also use twice as much baking powder (the little envelopes over here hold exactly twice as much, and I'm somewhat loathe to leave them open, since I suspect them of reacting with the water in the surrounding air).
I usually use powdered sugar or, if unavailable, I dissolve the sugar in the milk, together with the salt, to achieve a more even distribution.
I add the melted butter last (on the danger of overmixing the batter), since it hardens and does not mix as well if I put it into the milk/egg mix directly, which usually come straight from the fridge and has lower heat than the batter without the butter.
I use very high heat, which does not allow the pancakes to cook through; but I leave the pancakes in the oven at 120°C for a bit, on a plate. The top pancake dries out a bit, but the ones below cook through nicely and have added fluff.
White flour is better than whole-grain flour, since the latter produces overly moist pancakes that take too long to cook through. Or maybe I added too many blueberries.
Personally, I prefer blueberries the most as filling, since they have a consistency very similar to the pancake body, especially if frozen and thawed (the cell walls are already broken by the ice crystals).
/rant
When you're used, like I am, to making the normal Dutch pancakes, it's psychologically weird to this time nót whisk it well, but just let the batter be lumpy. I have to admit though that the resulting pancakes have no lumps at all. It makes about 6 pancakes with a diameter of about 14 centimeters.
Of course I'm a day to late making them: yesterday was Shrove Tuesday (Pancake Day), today is Ash Wednesday.
Next time I want to make it with ginger. Does someone know if that involve real ginger lumps, or just the ginger syrup?
I do have to admit though that Dutch pancakes are slightly more practical when you want to combine sweet and savoury. There is nothing better than a Dutch pancake with cheese (Gouda of course) or bacon.
So instead of a cup of buttermilk, I sub with 1/2 cup half & half, half cup of sour cream. I have many more uses for those two ingredients.
Just ensure you seperate the eggs and make sure the whites are ultra glossy before adding them to the mixture bit by bit at the end.
Thumbs up! :D
I used Mr. Chu's excellent basic recipe, here, to see what I could manage assuming I was stuck with only a frying pan and a cookfire (and a farmer-neighbor's egg supply, but you could probably substitute for egg with a little more milk/water), and also assuming I was physically dependent upon the highest quality balanced nutrition obtainable from a pancake under rigorous survival circumstances. My personal survival stash obviously spares little room for sugary breakfast treats, bleached flour and other empty calories.
Raisin/cherry/apple Protein Brancakes
Premix:
Lentil flour cups....................1/3
Multigrain flour cups..............2/3
Oat bran cups.......................1/4
Chia seeds cups....................1/4
Mined sea salt tsp..................3/4
Baking powder tsp. rounded....3
Ginger tsp. rounded................1
Cinnamon tsp. rounded...........1
Have on hand as needed:
Molasses tbsp.............3
Olive oil tbsp..............3
Powdered goat milk....1 1/2 (cups liquid)
Eggs..........................2
Raisins (or etc.) cups......1/2
The quantities are mainly based on Mr. Chu's basic recipe, except the baking powder--I'm tinkering upward with that, owing to the heaviness of the other ingredients.
The lentil/grain ratio here gives a good 1:2 digestible protein mix, and a surprisingly un-beany taste. I cheated and used my electric coffee grinder to make the lentil flour, but this can also be done with a mortar and pestle. You can use the chia seeds whole, or grind them into flour (but use flour before the omega-3 oils turn rancid). The multigrain flour can be a mix of just about anything from wheat to masa (mine had quinoa and oats in it, as well). All ingredients are organic where possible.
Result? Assuredly not what my grandmother used to make, but surprisingly edible (and filling). I've read many of the comments here, and plan to see if use of some of them help make these hi-pro healthfood pancakes even better. (For you Tolkien fans, no, this stuff is not lembas, but it certainly makes for a good, sustaining trail bread.)
These are, of course, optional, but there are actually nutritional benefits to be gained from using either or both.
1.5 cups of skim milk
1 Tbsp. of sun crystals sugar + (2 regular)
2 egg whites 1/2 cup of unbleached flour (something organic)[/b:f4c406ebef]
And after I cooked them they felt like heaven in your mouth I was soooo surprised... thank you sooo much for the recipe...i have batter for days now :) now to go work off the lbs I just added to my life lol
Pancakes...Waffles...Crepes...Bacon, Hash-browns, Eggs...Hash & Eggs...Chorizo & Eggs...Vegetable Omelets...and Oatmeal, Cream of Wheat, and Cold Cereal sometimes too...
then off to school for Regan, Kelly and Miles, then wake up Mom.