how do u make pancakes?

Answer 1

If you want to make them from scratch its real simple.

2 cups of flour
1 egg
1 1/2 cups of buttermilk

Mix flour & buttermilk together. Whip the egg and add to the mixture. Stir until the egg is well blended. (about 25-30 strokes) Pour on a well greased griddle or frying pan. When batter starts to bubble (1-2 min) flip and cook the other side for approx 1-2 minutes.

Answer 2

This is a great website from a Bed and Breakfast joint. They have a list of about 40 or more recipes for pancakes. Also check the website (just type in 'pancakes') . This question was asked before and a nice man provided a really great answer. I tried to email him just now and system gave me some funky answer, but pancakes are very easy to make. I eat them for breakfast and dinner - when the mood strikes - especially with some good hot maple syrup and rich creamy butter. Yum!

Answer 3

Beat up an egg, add a cupful of half and half milk and water beat in an equal volume ie: 1 cupful of plain flour. Leave to stand for at least an hour, briefly beat again.
Heat a frying pan to very hot, wipe it over inside with a piece of kitchen paper dipped in cooking oil. Pour in a small ladle of the batter, and swirl it around. It should "set" almost immediately if your pan is hot enough, flip it over, giving it perhaps 10 to 20 seconds on side 2, then turn it out onto a warmed plate.
This will give you thin "lacy" pancakes, known in France as "crepes"
If you want thicker pancakes, add more flour and cook them for longer.
Pancakes can be kept warm by placing the plate over a pan of boiling water until all the batter has been used up, or you are ready to serve them. Serve with whatever you choose.

Some suggestions:
smoked salmon with cream cheese
cheese sauce with crispy bacon bits
honey and cream
butter and jam
sugar and lemon juice
Fresh soft fruits with yogurt

Answer 4

. Making pancakes for the first time,

if no one's ever shown you how, can be a nightmare. Yet, once the technique has been properly explained, as with all cooking skills, it becomes a very simple affair. What should a pancake be like?
Well, almost transparent, crisp and lacy at the edges, meltingly light. The following quantities will make 12-14 pancakes in a 7 inch (18 cm) pan or 10 pancakes in an 8 inch (20 cm) pan. First of all, measure 7 fl oz (200 ml) of milk and 3 fl oz (75 ml) of water in a measuring jug. Sift 4 oz (110 g) of plain flour and a pinch of salt into a large mixing bowl, with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break 2 large eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next, gradually add small quantities of milk and water, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.
3. Pancakes should always be cooked in butter. Melt 2 oz (50 g) of butter in a pan and add 2 tablespoons of it to the batter and whisk it in.
4. When needed, use the butter to lubricate the pan using a wodge of kitchen paper to smear it round. Only use the merest trace to prevent sticking – a pancake should never actually be cooked in fat. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go.
5. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be.
6. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only. I think tossing pancakes is a lot more bother than flipping them over with a palette knife but, in my experience, if there are any men around, tossing pancakes seems to give them enormous pleasure!
7. Then simply turn it out from the pan on to a plate. The finished pancake should be almost transparent, crisp and lacy at the edges.
8. Stack the pancakes as you make them, between sheets of silicone paper (baking parchment), on a plate fitted over simmering water to keep them warm while you make the rest. If you want to make them ahead of time, cover and store them (as above) in the fridge. To reheat, cover the stack loosely with foil and place in a preheated oven at gas mark 1, 275°F (140°C) on a high shelf for 10-15 minutes. Pancakes freeze divinely, stacked as above then placed in freezer bags. If frozen, it's best to defrost the pancakes before reheating.

I got that from www.deliaonline.com

Answer 5

basically a good pancake mix, mix it well, no lumps, not too thick but not too thin, heat a good sized frying pan as hot as you can get it an pour a very small amout of cooking oil in, wait till the oil is pipping hot.
now pour in a small amout of mixture (i think its about the 50ml mark) the mixture should just cover the base of the pan,(dont be too generous with the mixture, its meant to be thin of you'll get some sort of yorkshire pudding) lift pan to get even coverage, then just wait about 1 min turn over, if its a nice brown colour your set.do the same to the second side. and serve. repeat for the amout you want. hope this helps

Answer 6

Go to store... purchase milk, butter, eggs, maple syrup and BISQUICK pancake mix... Go back home... Read the back of the Bisquit box... FOLLOW THE DIRECTIONS VERY CLOSELY... and don't forget to turn off the stove... NOTE... if you can't follow these directions to make pancakes... you shouldn't be cooking anything that requires heat or flame... Be Safe...

Answer 7

There's a great one on the Bisquick box. Or head to allrecipes.com and enter the search term pancakes

Answer 8

Well, you can buy the box and just add the water which is easy and good.

But....the best are on the Bisquick box or in the Betty Crocker Cookbook.

Answer 9

Some writers 'ASSUME' one can purchase the obvious requisite 'BISQUICK' mix so easily ~ like without having to also purchase a plane ticket to fetch it.

However, one does not HAVE TO HAVE the named product.

It's like, you DO NOT HAVE TO VISIT a store / shop to buy eggs, not if you know someone who keeps chickens.

I've never seen BISQUICK on sale in the UK!

Sash.

Answer 10

2 CUPS BISQUIK
3 Eggs
1/2 CUP SUGAR
3 LBS BUTTER
6 LBS Strawberries
3 lbs Blueberries
16 oz Red-iWhip