I have been trying over the years to make pancakes that don't suck.
I mean, they're okay, usually, but they don't have the texture I
like, which I'll admit is basically the texture you get from
pancakes in a good breakfasty diner.

Finally, I did it! I don't know if it's the recipe, the pan I used
(cast-iron), or what, but yay! eight gorgeous pancakes of perfect
consistency that my partner and I couldn't stop eating until they
were gone.

Here's what I did. I didn't happen to have cow's milk or all-purpose
flour in the house, so I used what I had on hand.

Pancakes

Dry ingredients:

1 cup bread flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar

Wet ingredients:

1 cup soymilk (unsweetened)
about 1 tablespoon oil (I just eyeballed it)
1 large egg

Preheat a cast-iron skillet on medium low heat.

Stir the dry ingredients together in one bowl and the wet in
another. Add wet to dry just until everything's mixed together.

Add a little oil to the skillet and move it around to make a thin
layer. Pour scant quarter-cups of pancake batter on the skillet.
Flip in a few minutes, when bubbles are bursting on the surface and
the edges are starting to dry. Cook for another couple of minutes,
then remove to an ovensafe plate. Keep warm in a 200 degree oven
while you do the next batch.

Yay, pancakes!

Serene
--
Spin the auto-sig generator, and she says:

"The Net interprets censorship as damage and routes around it."
-- John Gilmore, EFF

"Serene" > wrote in message
...
> I have been trying over the years to make pancakes that don't suck.
> I mean, they're okay, usually, but they don't have the texture I
> like, which I'll admit is basically the texture you get from
> pancakes in a good breakfasty diner.
>
> Finally, I did it! I don't know if it's the recipe, the pan I used
> (cast-iron), or what, but yay! eight gorgeous pancakes of perfect
> consistency that my partner and I couldn't stop eating until they
> were gone.
>
> Here's what I did. I didn't happen to have cow's milk or all-purpose
> flour in the house, so I used what I had on hand.
>
> Pancakes
>
> Dry ingredients:
>
> 1 cup bread flour
> 2 teaspoons baking powder
> 1 teaspoon salt
> 2 tablespoons sugar
>
> Wet ingredients:
>
> 1 cup soymilk (unsweetened)
> about 1 tablespoon oil (I just eyeballed it)
> 1 large egg
>
> Preheat a cast-iron skillet on medium low heat.
>
> Stir the dry ingredients together in one bowl and the wet in
> another. Add wet to dry just until everything's mixed together.
>
> Add a little oil to the skillet and move it around to make a thin
> layer. Pour scant quarter-cups of pancake batter on the skillet.
> Flip in a few minutes, when bubbles are bursting on the surface and
> the edges are starting to dry. Cook for another couple of minutes,
> then remove to an ovensafe plate. Keep warm in a 200 degree oven
> while you do the next batch.
>
> Yay, pancakes!


Congratulations. Try a tablespoon of cornmeal. You'll love the flavor it
gives. One thing I like to do is to double the recipe if I plan on making
them again the next day. The next day, the batter has changed and the
pancakes are thinner, but more tender and have a slightly tangy edge to
them. A different experience, but quite good.

And if you really love pancakes, mix up the dry ahead of time and keep it in
a storage container. Then you just mix up some eggs and milk and you're
good to go. Also, try melted butter instead of the oil in the pancakes, it
adds a lot of flavor.

Paul

On Aug 31, 2:29 pm, "Paul M. Cook"
> Congratulations. Try a tablespoon of cornmeal. You'll love the flavor it
> gives. One thing I like to do is to double the recipe if I plan on making
> them again the next day. The next day, the batter has changed and the
> pancakes are thinner, but more tender and have a slightly tangy edge to
> them. A different experience, but quite good.
>
> And if you really love pancakes, mix up the dry ahead of time and keep it in
> a storage container. Then you just mix up some eggs and milk and you're
> good to go. Also, try melted butter instead of the oil in the pancakes, it
> adds a lot of flavor.

Leftover mashed potatoes (plain) are great to add, too, but maybe
that's the lefse in me.

Karen

Karen wrote:
>
> > And if you really love pancakes, mix up the dry ahead of time and keep it in
> > a storage container. Then you just mix up some eggs and milk and you're
> > good to go. Also, try melted butter instead of the oil in the pancakes, it
> > adds a lot of flavor.
>
> Leftover mashed potatoes (plain) are great to add, too, but maybe
> that's the lefse in me.

Leftover oatmeal porridge added to pancake batter is also very good.

On Fri, 31 Aug 2007 21:29:50 GMT, "Paul M. Cook"
> wrote:

> try melted butter instead of the oil in the pancakes, it
>adds a lot of flavor.

And two or three tablespoon of PURE maple syrup is great added
directly to the batter!

On Fri, 31 Aug 2007 20:12:15 -0400, Dave Smith
> wrote:

>Leftover oatmeal porridge added to pancake batter is also very good.

We had this at a B&B in North Carolina.....very good!!


@@@@@ Now You're Cooking! Export Format

Oatmeal Pancakes

breakfast

1 1/2 c rolled oats, quick cooking
2 cup buttermilk
1/2 cup flour
1 teaspoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 large eggs

Combine ingredients. This is a thin batter, right for oatmeal.

Yield: 12 pancakes


** Exported from Now You're Cooking! v5.82 **

On Fri, 31 Aug 2007 12:35:36 -0700, Serene >
wrote:

>I have been trying over the years to make pancakes that don't suck.
> I mean, they're okay, usually, but they don't have the texture I
>like, which I'll admit is basically the texture you get from
>pancakes in a good breakfasty diner.
>
>Finally, I did it! I don't know if it's the recipe, the pan I used
>(cast-iron), or what, but yay! eight gorgeous pancakes of perfect
>consistency that my partner and I couldn't stop eating until they
>were gone.
>
>Here's what I did. I didn't happen to have cow's milk or all-purpose
>flour in the house, so I used what I had on hand.

Except for the soymilk it sounds delicious! My recipe is the same as
yours except that I only use one teaspoon of baking powder to one cup
of flour so they wouldn't be as bubbly. The last two batches of
pancakes I've made have pretty much turned out perfect... I think it's
sheer dumb luck! But the new stove might have something to do with
it... now that I think about it, I hadn't made pancakes for about a
year before that, and we got our new stove six months ago.

Try putting an individual serve of applesauce into them, and some
chopped pecans (if you've got any). Yum!

On Fri, 31 Aug 2007 20:16:08 -0400, Ward Abbott >
wrote:

>On Fri, 31 Aug 2007 21:29:50 GMT, "Paul M. Cook"
> wrote:
>
>> try melted butter instead of the oil in the pancakes, it
>>adds a lot of flavor.
>
>And two or three tablespoon of PURE maple syrup is great added
>directly to the batter!

Mmmmmmmmmmmmmmm, now THAT sounds good!

TammyM, pancakes for breakfast tomorrow

TammyM wrote:

>> And two or three tablespoon of PURE maple syrup is great added
>> directly to the batter!
>
> Mmmmmmmmmmmmmmm, now THAT sounds good!
>
> TammyM, pancakes for breakfast tomorrow

Isn't that what that new McDonalds breakfast sandwich does? The
McGriddle or called something like that? It is some kind of sandwich
using sweetened pancakes for the "bread" but I don't know what is
inside? It has a very high calorie and fat content I read.

On Sat, 01 Sep 2007 12:47:33 -0400, Goomba38 >
wrote:

>TammyM wrote:
>
>>> And two or three tablespoon of PURE maple syrup is great added
>>> directly to the batter!
>>
>> Mmmmmmmmmmmmmmm, now THAT sounds good!
>>
>> TammyM, pancakes for breakfast tomorrow
>
>Isn't that what that new McDonalds breakfast sandwich does? The
>McGriddle or called something like that? It is some kind of sandwich
>using sweetened pancakes for the "bread" but I don't know what is
>inside? It has a very high calorie and fat content I read.

Ewww. Sounds nasty.

TammyM

"TammyM" > wrote in message
...
> On Sat, 01 Sep 2007 12:47:33 -0400, Goomba38 >
> wrote:
>
> >TammyM wrote:
> >
> >>> And two or three tablespoon of PURE maple syrup is great added
> >>> directly to the batter!
> >>
> >> Mmmmmmmmmmmmmmm, now THAT sounds good!
> >>
> >> TammyM, pancakes for breakfast tomorrow
> >
> >Isn't that what that new McDonalds breakfast sandwich does? The
> >McGriddle or called something like that? It is some kind of sandwich
> >using sweetened pancakes for the "bread" but I don't know what is
> >inside? It has a very high calorie and fat content I read.
>
> Ewww. Sounds nasty.


It's quite good. The syrup makes a caramelized layer form on the surface.
It's slightly crispy and contrasts with the softer and bread-like interior.

Paul