help !! How to make good PANCAKES ???

Question

Actually, I love pancakes but don't know how to make them !

Answer 1

Pancakes are best when made from scratch.

Do you have an electric skillet or griddle? This is best to control the temperature. Too hot and they burn without cooking through, too cool and they don't get that crispy outside and light inside.

Here's a recipe:

Pancakes
1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons unsalted butter, melted

Additional unsalted butter

Additional pure maple syrup



Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

Stay away from the box mixes - they don't taste nearly as good

Answer 2

Dry ingredients:

1 Cup all purpose flour
1 Teaspoon baking soda
2 Teaspoons baking powder
1 Teaspoon granulated sugar
1 Pinch of salt


Wet ingredients:

1 Large egg
1 Cup (approx) of buttermilk (it's better if the batter is a bit thick)
1-2 Teaspoon veg. oil or melted butter

Sift dry ingredients together (to lighten and remove any lumps). Add wet ingredients (already combined). Do NOT overmix. There will be some lumps, and that's fine.

With a measuring spoon, scoop 1/4 cup onto a hot, greased griddle. When it stops bubbling, flip and cook for about 2-3 more minutes.

Top with fresh berries and REAL maple syrup.

P.S. Don't think that buttermilk is fattening. It isn't. You can even get 1%. It provides the acid that reacts with the baking powder and that's what lightens (leavens) the pancake.

Answer 3

"Ricotta Pancakes

These are very delicate. Ricotta replaces half the flour in the recipe above, as well as all the sugar and butter.

Serves 4

Flour, 1 cup
Baking powder, 2 teaspoons
Salt to taste
Mixing bowl

Ricotta, 1 cup
Milk, 1 1/2 cup
Eggs, 2
Water
Another mixing bowl
To mix batter

Place flour, baking powder, and salt in a mixing bowl. Mix well with a wire whisk.

To lighten the ricotta, whip it in a food processor. (Or push through a sieve.)

Place the ricotta in a second bowl. Stir in a little milk. When absorbed into the paste, add more milk. Proceed gradually so that milk is well mixed into the ricotta.

In a third bowl, beat the egg with the whisk 20 to 30 seconds. Stir the beaten egg into the ricotta mixture.

Pour milk mixture onto the dry ingredients. Mix them together as gently as possible. Avoid kneading the dough, which will toughen it.

Thin with water as necessary. Batter should not be stiff, but like a creamy soup.

(May be done ahead of time to this point.)

Proceed as above for thin pancakes. As the ricotta cakes are light and delicate, they cannot be very large."

Answer 4

Alton Brown's pancake recipe is hands-down my favorite. I have tried recipe after recipe to find a good one, and my fiance and I think this one rivals the pancakes that you get at restaurants. It's a basic buttermilk pancake recipe, so you can add blueberries, chocolate chips or whatever else you like in the pancakes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13660,00.html

My tips are-
-mix just enough for it to be combined, leave it lumpy
-don't press on the pancakes with your turner while they're cooking, or you'll squeeze out all the bubbles and they'll be dense
-if you love pancakes, and eat them frequently (like we do!) keep buttermilk for the above recipe on hand. Buttermilk will keep for about three months in the fridge

Hope you enjoy!

Answer 5

Mrs. Butterworths, mix and syrup, plus the thinner the better, don't flip them until there are alot of bubbles in the pancake. YUM, put a fried egg on top and that is good stuff. My hubby makes the best pancakes ever, I could eat them everyday.

Answer 6

What you mean a recipe? Look on the side of a Bizquick box that's how I like to make my pancakes. Yum. There are more complicated made from scratch recipes. For something like that check out http://www.allrecipes.com

Answer 7

use Bisquick or Krusty pancake mix
fry in a DRY pan or grill
put oil IN the batter instead
add some sugar to the batter
(this will help them be golden brown)
med. heat
do not flip until bubbles appear
(peek to see if it's brown first)

Answer 8

I use the bisquick recipie but doctor it up a little. Make according to package and then add 1 tsp vanilla and 1 Tbls sugar. Additional items can be added:

fruit (blueberries, chopped strawberries, banana)
chocolate chips
peanut butter chips
lemon juice
lime juice

Answer 9

If you want it to be really simple (but not the most delicious), buy a box of Bisquik and just follow the directions.

Answer 10

I love Bisquick. Just follow the directions, they are my fave. You can also throw some chocolate chips in. MMMMMMM!