Is there a way to convert a pancake recipe into a cookie recipe??

Question

Sorry if the question sounds stupid but I don't have a clue! I have a really nice pancake recipe that I would like to try to convert into a great cookie recipe. Can anyone help?

Answer 1

The type of flour and the amounts of flour, sugar, and fat determine most of the texture of breads (including cookies).

Example:

PANCAKE
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt (not needed)
1 egg (optional)
1 cup milk (scant)
1 teaspoon melted butter or oil

Flour + fat + sugar = 16 T + 1/3 T + 0 T = 16.3 Tablespoons

COOKIE
Sugar Cookie Recipe
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Flour + Fat + Sugar = 24 T + (16 x 2/3) T + 52 T = 86.66 Tablespoons

The ratio is (86.66 / 16.3) = 5.3

Multiply the Pancake Recipe quantities, except flour, fat, and sugar.

1 cup flour
5.3 x 2 = 10.6 teaspoons baking powder
5.3 x 0.25 = 2.65 teaspoon salt (not needed)
5.3 x 1 = 5.3 egg (optional)
5.3 x 1 = 5.3 cup milk (scant)
1 teaspoon melted butter or oil
0 sugar

Next, replace the flour, sugar, and fat quantities with those from the cookie recipe:

1 --> 3-1/4 cup flour
5.3 x 2 = 10.6 teaspoons baking powder
5.3 x 0.25 = 2.65 teaspoon salt (not needed)
5.3 x 1 = 5.3 egg (optional)
5.3 x 1 = 5.3 cup milk (scant)
1 --> 2/3 cup melted butter or oil
0 --> 1-1/2 cup sugar

Cleaning up:

3-1/4 cup flour
10.6 teaspoons baking powder
2.65 teaspoon salt (not needed)
5.3 egg (optional)
5.3 cup milk (scant)
2/3 cup melted butter or oil
1-1/2 cup sugar

That should do it. You can round the quantities that are in ugly amounts.

Now, you might already know that you can't really convert the quantities in recipes. That is because the baking process has so many uncertainties. You always have to test a recipe to determine whether it works or not.

Notice the baking soda is much different in the combined recipe than it is in the original cookie recipe. You should probably stick with the original amount of baking soda.

Make a small batch of this recipe and see how it works--it will not be satisfactory. Then adjust the ingredients to match your wishes. More flour will make it more bread-like. More sugar will make it crisper. More fat will make it denser and flatter.

Also, be sure that you use all purpose flour for cookies instead of cake flour or pancake flour, since these will give crumbly results.

Answer 2

That's an interesting question and it's something I've never tried.

If... just IF... mind you... I decided to try using a pancake dough recipe for cookies, I would add water to the batter just a small amount at a time and knead it into the flour until I had a solid batter such as I would use for cookies. I would also add 1 Teaspoon of Baking Powder to the flour and about the same amount of salt. Then let the batter rest for half an hour before I'd continue with the baking.

None of this will probably work, however and I am about to pillaried for my indescretion, so it's AYOR.

Answer 3

There are these cookies, I think they are Swedish, that are baked with an Iron placed in a fire. You put the dough in the heated press. The resulting cookie tastes like a pancake. There are Italian cookie presses that work similarly. They are like a shallow waffle iron. On your pancake recipe I would just hold back a little milk/buttermilk. Remember that sugar is a wet ingredient. So if you substitute, add, remove sugar compensate with the thought that it is wet.

Answer 4

The simplest way to do this would be to mix all your dry ingredients, then add enough sugar to make it as sweet at you would want your cookies to be. At this point add nuts, chocolate chips or whatever it is that your pancake recipe calls for that makes it so special to you. Then instead of adding any oil as pancakes generally call for, add a stick of butter at room temperature and blend into the mixture. Next add only enough milk to make your mixture the consistancy of cookie dough. Divide by spoonfuls onto your cookie sheet and bake.

Answer 5

First off, how strict is your gluten free diet ? My sister is coeliac, she probably couldn't do this recipe because almost ALL spices contain traces of gluten. Also, the caramel and pecans for sure, maybe the canned pumkin and cream cheese... If it is just a dietary choice, like being vegan, then I would follow the recipe as usual, but substitute your gluten free mix. Make sure it is the same serving size, most GF products are smaller servings. I would adjust milk/oil to follow what is recommended on the package directions. GF mixes usually contain several flours/starches and are very powdery. They don't absorb as much liquid as wheat flour. So start with half the pumkin or maybe reduce the other liquids then adjust until it seems sorta the consistency you usually make. Other than that, I'd just follow the directions ! sounds delicious !

Answer 6

You could try using the same indgriedients that make the pancake special, but use cookie dough instead of pancake batter.

Answer 7

Convert pancake mix to cookie mix

Answer 8

Try it by leaving out the milk. Do not melt the butter/shortening. Beat it w/ sugar, then add eggs, then restof ingredients. 350ºF is always a safe cookie-baking temp.

Answer 9

I'm not sure, maybe try adding extra flour and some baking soda and baking powder until it has the texture of cooki dough?????

Answer 10

You simply lessen the liquid ingredient and add vanilla or cinnamon extract. Then place the mixture in an oven pan or small tart shaped pans. Then bake. Oh, you can also use oven toaster. Try it...... Yummy.....