Andy, your breakfast course is clear. Or will you opt for leftover
Chinese takeout and Bud Lite (again)?

Bob

"Bob Terwilliger" > wrote in message
.com...
> Andy, your breakfast course is clear. Or will you opt for leftover Chinese
> takeout and Bud Lite (again)?
>
> Bob
>
>
Mine are already mixed up and ready for the griddle. This is an everyday
event, while the Mrs. is still asleep.

What mix do you use, or do make pancakes from scratch? Do you have a special
seasoning?

Kent


Kent

On Jan 28, 1:30*am, Bob Terwilliger >
wrote:
> Andy, your breakfast course is clear. Or will you opt for leftover
> Chinese takeout and Bud Lite (again)?

Crap. Now I have to go to the grocery store to buy blueberries.
>
> Bob

--Bryan

On Jan 28, 7:23*am, Bryan > wrote:
> On Jan 28, 1:30*am, Bob Terwilliger >
> wrote:
>
> > Andy, your breakfast course is clear. Or will you opt for leftover
> > Chinese takeout and Bud Lite (again)?
>
> Crap. *Now I have to go to the grocery store to buy blueberries.
>
>
>
> > Bob
>
> --Bryan

They have them at the Market In The Loop. I was up there yesterday.

John Kuthe...

"John Kuthe" <> wrote in message...
On Jan 28, 7:23 am, Bryan > wrote:
> On Jan 28, 1:30 am, Bob Terwilliger >
> wrote:
>
> > Andy, your breakfast course is clear. Or will you opt for leftover
> > Chinese takeout and Bud Lite (again)?
>
> Crap. Now I have to go to the grocery store to buy blueberries.
>
>
>
> > Bob
>
> --Bryan

They have them at the Market In The Loop. I was up there yesterday.

John Kuthe...

The secret ingredient for blueberry anything is a little lemon juice. Makes
the berries just sing. You may want to turn down the volume. Polly

On Jan 28, 8:31*am, "Polly Esther" > wrote:
> "John Kuthe" <> wrote in message...
>
> On Jan 28, 7:23 am, Bryan > wrote:
>
> > On Jan 28, 1:30 am, Bob Terwilliger >
> > wrote:
>
> > > Andy, your breakfast course is clear. Or will you opt for leftover
> > > Chinese takeout and Bud Lite (again)?
>
> > Crap. Now I have to go to the grocery store to buy blueberries.
>
> > > Bob
>
> > --Bryan
>
> They have them at the Market In The Loop. I was up there yesterday.
>
> John Kuthe...
>
> The secret ingredient for blueberry anything is a little lemon juice. *Makes
> the berries just sing. *You may want to turn down the volume. *Polly

Same thing for any fruit that has less acid than it should. Lemon
juice makes winter supermarket tomatoes edible.

--Bryan

"Polly Esther" > wrote in message
...
>
> "John Kuthe" <> wrote in message...
> On Jan 28, 7:23 am, Bryan > wrote:
>> On Jan 28, 1:30 am, Bob Terwilliger >
>> wrote:
>>
>> > Andy, your breakfast course is clear. Or will you opt for leftover
>> > Chinese takeout and Bud Lite (again)?
>>
>> Crap. Now I have to go to the grocery store to buy blueberries.
>>
>>
>>
>> > Bob
>>
>> --Bryan
>
> They have them at the Market In The Loop. I was up there yesterday.
>
> John Kuthe...
>
> The secret ingredient for blueberry anything is a little lemon juice.
> Makes the berries just sing. You may want to turn down the volume. Polly

Sometimes I add a little cinnamon.


W. Pooh (AKA Winnie P.)

On Jan 28, 8:40*am, Bryan > wrote:
> On Jan 28, 8:31*am, "Polly Esther" > wrote:
>
>
>
> > "John Kuthe" <> wrote in message...
>
> > On Jan 28, 7:23 am, Bryan > wrote:
>
> > > On Jan 28, 1:30 am, Bob Terwilliger >
> > > wrote:
>
> > > > Andy, your breakfast course is clear. Or will you opt for leftover
> > > > Chinese takeout and Bud Lite (again)?
>
> > > Crap. Now I have to go to the grocery store to buy blueberries.
>
> > > > Bob
>
> > > --Bryan
>
> > They have them at the Market In The Loop. I was up there yesterday.
>
> > John Kuthe...
>
> > The secret ingredient for blueberry anything is a little lemon juice. *Makes
> > the berries just sing. *You may want to turn down the volume. *Polly
>
> Same thing for any fruit that has less acid than it should. *Lemon
> juice makes winter supermarket tomatoes edible.
>
> --Bryan

And it's the right kind of acid too. Citric! I have a whole bottle of
it in my candy making supplies. I'll never forget years ago in the
kitchen of the Big House explaining to Marty that it was what made
Sweet Tarts tart, and the fool wet his finger, stuck it in the bottle,
got a wet finger full of 100% pure citric acid and stuck it in his
mouth!

I thought he'd never un-pucker! ;-)

John Kuthe...

On 28/01/2012 9:31 AM, Polly Esther wrote:

>
> The secret ingredient for blueberry anything is a little lemon juice.
> Makes the berries just sing. You may want to turn down the volume. Polly



All the more reason to make those blueberry pancakes with buttermilk. We
always have frozen blueberries on hand. Toss some into the dry
ingredients jut before mixing and it stops them colour from bleeding out
so much.

On Jan 28, 9:27*am, Dave Smith > wrote:
> On 28/01/2012 9:31 AM, Polly Esther wrote:
>
>
>
> > The secret ingredient for blueberry anything is a little lemon juice.
> > Makes the berries just sing. You may want to turn down the volume. Polly
>
> All the more reason to make those blueberry pancakes with buttermilk. We
> always have frozen blueberries on hand. *Toss some into the dry
> ingredients jut before mixing and it stops them colour from bleeding out
> so much.

My son didn't want to wait for me to go shopping, so I made them
French toast with blueberry syrup instead.

--Bryan

On Sat, 28 Jan 2012 00:18:38 -0800, "Kent" >
wrote:
>
>What mix do you use, or do make pancakes from scratch? Do you have a special
>seasoning?
>
>Kent

Look for the Alton Brown recipe. I mix up enough of the dry for three
or four batches at a time, then mix the wet on the day we will eat
them.

On Sat, 28 Jan 2012 10:27:29 -0500, Dave Smith
> wrote:

> On 28/01/2012 9:31 AM, Polly Esther wrote:
>
> >
> > The secret ingredient for blueberry anything is a little lemon juice.
> > Makes the berries just sing. You may want to turn down the volume. Polly
>
>
>
> All the more reason to make those blueberry pancakes with buttermilk.

I love buttermilk pancakes. Pancakes made with regular milk just
don't taste right to me.



--

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Kent wrote:

>What mix do you use, or do make
> pancakes from scratch? Do you have a
> special seasoning?

I just use my regular buttermilk pancake batter, which for hubby and I
is 1 tbsp. oil, 1 egg and 1-1/4 cup buttermilk beaten together. In a
medium bowl, stir together 1 cup flour, 2 tsp. sugar, 1 tsp. baking
soda, 1/2 tsp. baking powder and 1/4 tsp. salt. Add liquid ingredients
to the dry, and blend with wire whip just till flour is no longer
visible (do NOT over mix) and then I dump in a couple handfuls of fresh
blueberries and fry on hot griddle, 1/4 cup batter for each pancake.
Also when adding blueberries, I add generous dashes of cinnamon to the
dry ingredients before mixing up.
NOTE: the more blueberries the better, and after I put the batter in the
skillet, if it doesn't look like enough berries in them, I sprinkle a
few more onto them before turning them over. Makes about 10 to 12 small
ones.

Judy

sf wrote:

>I love buttermilk pancakes. Pancakes
> made with regular milk just don't taste
> right to me

Agree with you 100%! Love the richness of buttermilk for waffles and
pancakes!

Yesterday I made up a dry mixture of 2 cups whole wheat flour and 2 cups
white flour, 1/4 cup sugar, 2 tbsp. plus 2 tsp. baking powder, 2 tsp.
salt (I cut that in half for us) and then when I went to mix them up, I
used 1-2/3 cup of the dry mixture, adding 2 tbsp. melted butter, 1 egg
and 1 cup + buttermilk. We like our pancakes a little thinner, so always
add more milk.

I hadn't made these for awhile and forgot just how good they are. The
dry mixtures keeps for a long time in a tightly sealed container.

Judy

On Sat, 28 Jan 2012 09:35:19 -0900, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >I love buttermilk pancakes. Pancakes
> > made with regular milk just don't taste
> > right to me
>
> Agree with you 100%! Love the richness of buttermilk for waffles and
> pancakes!
>
> Yesterday I made up a dry mixture of 2 cups whole wheat flour and 2 cups
> white flour, 1/4 cup sugar, 2 tbsp. plus 2 tsp. baking powder, 2 tsp.
> salt (I cut that in half for us) and then when I went to mix them up, I
> used 1-2/3 cup of the dry mixture, adding 2 tbsp. melted butter, 1 egg
> and 1 cup + buttermilk. We like our pancakes a little thinner, so always
> add more milk.
>
> I hadn't made these for awhile and forgot just how good they are. The
> dry mixtures keeps for a long time in a tightly sealed container.
>
Thanks for the recipes, Judy!


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Any combination of sweet with salty or spicy goes well together so next
time you make pancakes get creative. Lemon poppyseed buttermilk
pancakes? Almond flour pancakes? Chopped nuts pancakes? Spice cake
pancakes? Black pepper pancakes I betcha betcha.

On Sat, 28 Jan 2012 13:01:49 -0600, (z z) wrote:

> Lemon poppyseed buttermilk pancakes?

Oh, man.... that sounds GOOD! Add a few blueberries and it would be
heaven on a plate.


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On Sat, 28 Jan 2012 13:01:49 -0600, (z z) wrote:

>Any combination of sweet with salty or spicy goes well together so next
>time you make pancakes get creative. Lemon poppyseed buttermilk
>pancakes? Almond flour pancakes? Chopped nuts pancakes? Spice cake
>pancakes? Black pepper pancakes I betcha betcha.

Zucchini pancakes with half the flour replaced with masa. Top with
shredded cheddar when you flip them and serve with sour cream.

Lou

On 1/28/2012 1:23 PM, Judy Haffner wrote:
>
> Kent wrote:
>
>> What mix do you use, or do make
>> pancakes from scratch? Do you have a
>> special seasoning?
>
> I just use my regular buttermilk pancake batter, which for hubby and I
> is 1 tbsp. oil, 1 egg and 1-1/4 cup buttermilk beaten together. In a
> medium bowl, stir together 1 cup flour, 2 tsp. sugar, 1 tsp. baking
> soda, 1/2 tsp. baking powder and 1/4 tsp. salt. Add liquid ingredients
> to the dry, and blend with wire whip just till flour is no longer
> visible (do NOT over mix) and then I dump in a couple handfuls of fresh
> blueberries and fry on hot griddle, 1/4 cup batter for each pancake.
> Also when adding blueberries, I add generous dashes of cinnamon to the
> dry ingredients before mixing up.
> NOTE: the more blueberries the better, and after I put the batter in the
> skillet, if it doesn't look like enough berries in them, I sprinkle a
> few more onto them before turning them over. Makes about 10 to 12 small
> ones.

All recipes for pancakes say not to overmix. What happens if you mix it
smooth?

On Sat, 28 Jan 2012 21:49:15 -0500, Cheryl >
wrote:

>On 1/28/2012 1:23 PM, Judy Haffner wrote:
>>
>> Kent wrote:
>>
>>> What mix do you use, or do make
>>> pancakes from scratch? Do you have a
>>> special seasoning?
>>
>> I just use my regular buttermilk pancake batter, which for hubby and I
>> is 1 tbsp. oil, 1 egg and 1-1/4 cup buttermilk beaten together. In a
>> medium bowl, stir together 1 cup flour, 2 tsp. sugar, 1 tsp. baking
>> soda, 1/2 tsp. baking powder and 1/4 tsp. salt. Add liquid ingredients
>> to the dry, and blend with wire whip just till flour is no longer
>> visible (do NOT over mix) and then I dump in a couple handfuls of fresh
>> blueberries and fry on hot griddle, 1/4 cup batter for each pancake.
>> Also when adding blueberries, I add generous dashes of cinnamon to the
>> dry ingredients before mixing up.
>> NOTE: the more blueberries the better, and after I put the batter in the
>> skillet, if it doesn't look like enough berries in them, I sprinkle a
>> few more onto them before turning them over. Makes about 10 to 12 small
>> ones.
>
>All recipes for pancakes say not to overmix. What happens if you mix it
>smooth?

Flat tough pancakes.

Lou

Cheryl wrote:

>All recipes for pancakes say not to
> overmix. What happens if you mix it
> smooth?

They will become "tough" and not the tender, light texture they should
be. It's the same for waffles. Hubby ordered pancakes at a restaurant
recently and couldn't even cut through them with his fork to eat..they
were very firm, which is not the desirable results. I use a wire whip
and mix only until all the dry particles have disappeared, but is still
small lumps in the batter.

Judy