Pancakes

[Domo]

Our pancake days are usually celebrated with lemon and sugar, individual pancakes, thin as possible... om nom nom!

 

[kimblebee]

I make a pancake for DD's breakfast every morning. It isn't your recipe; it's your technique. Don't use a really thick-bottomed pan; I find that a ceramic-coat nonstick is the best surface. Pancakes need a really hot pan to work right, so get your pan good and hot before you pour your batter. If you cook it too slow it will end up too dense. Most importantly, beat the mix with a whisk or fork; incorporating air cuts the density AND makes it easier to judge the timing: when the bubbles that have popped stay open, then it's time to flip.

I use box mix most of the time; it's quick and consistent. We always add stuff, though: nuts, mini-chocolate chips (the large ones are apt to burn), cinnamon, etc. Fruit (except dried fruit) goes on top, not in the recipe. We're not butter people, but we're not picky about syrup, either. Cane syrup is also an option, but harder to get here, so we tend to save it for special occasions.

Thanks for all the tips, but, I already do everything you suggested.

I am telling you, my mom is a great cook/Baker/pancake maker and I copy her to a tee. Hers turn out perfect and mine are a flop. It’s the one great remaining mystery of life.

 

[wenrob]

Lemon poppyseed pancakes sound amazing!!!!!!!!!!!

They are!

 

[jrmasm]

Blech

 

[Micca]

Butter & syrup please, prefer maple syrup but I'll be flexible. Sometimes pancakes are so good they only need butter.

 

[soccerdad72]

Generally speaking, just a little bit of butter and a little syrup.

During the fall, I love pumpkin pancakes, but unfortunately, the place I used to get them from closed a few years back and I haven't found a good one since.

 

[mjkacmom]

I only like them for dinner, made with bisquick. Butter and fake syrup.

 

[mmouse37]

Ok, if you have the time make these pancakes made with oats (they have to sit overnight). They are so good. Had them at a bed and breakfast once and have been thinking about them ever since. Found the recipe online at this blog.

Fordhook Farms Pancakes....below is from a blog called Orangette

http://orangette.net/tag/pancakes/

Oatmeal Pancakes
Adapted from the Inn at Fordhook Farm
If you want to add blueberries here, you can use fresh or frozen. (And if you’re using frozen, there’s no need to thaw them. The hot pan will do that for you.) I don’t like to stir the berries into the batter, because then you wind up with weird purple streaks, so I press them into the individual pancakes as they cook. You can use however many berries you want, but be sure to add them after the pancakes have cooked on their first side for a minute or two, so that the batter has time to start to set. When you flip the pancakes, the heat of the pan will make the berries sizzle and soften nicely.

Also, if you find yourself with any leftover pancakes, as I often do, know that they are delicious. This past Saturday, I had three left over, so I put them in a plastic bag on the kitchen counter, and I ate them cold that night, after going out for a drink, a completely undrinkable drink, with a girlfriend. I love gin, and I love Lillet, and I have nothing against Scotch, but apparently I do not care for the union of gin, Lillet, and Scotch. Cold pancakes saved the day.

2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

Yield: about 12 pancakes, or 3 to 4 servings

These pancakes are so good!!!!!

MJ

 

[ncc1701]

Butter and syrup sometimes with berries on the top. There is a small restaurant chain we go to when down the shore that has a variety of pancakes and waffles . I sometimes get the pecan ones and DH gets their buckwheat pancakes. On time we are going to try their corn pancakes.

 

[tasha99]

I'm intrigued by the lemon, do you slice it raw or caramelize it? I would have never thought to put it on a pancake but it sounds really good!

Lemon wedges--first butter on the pancake, then sprinkle powdered sugar, then squeeze lemon juice on it. I put that on regular pancakes, dutch baby pancakes, crepes . . . even funnel cakes (without the butter).

 

[JaneBanks]

Depends on what I'm in the mood for.

Butter and fake syrup. I really don't like the real stuff. I know, weird.

Butter and Jam

Butter and Cinnamon Sugar

All equally delicious.

(The same goes for French Toast!)