How can I make a good pancakes?

Question

Tell me your secrets.

Answer 1

put your griddle on medium heat, allow it to sit for a bit (five to ten minutes) if you hold your hand over it, you should feel some radiating heat (my mother would flick water on it to see if it was hot enough to sizzle). you don't want it to be so hot you might burn yourself... put a THIN layer of oil (spray, butter, whatever makes your day) on the griddle, and pour the pancake batter on in a SMALL manageable portion (remember it spreads). Try to keep it smaller than the spatula you're using. watch for the bubbles... they'll rise for a bit, once they seem to stop and the outside rim becomes dry, flip the pancake, just like you would a burger on the grill. the pancake is done when you press down in the center and it springs back to you (like bread, it is a pan CAKE afterall)


******************************...
Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence


2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings


******************************...
Crepes Suzette au Beurre d'Orange
Recipe courtesy Pierre Orsi

13 1/2 ounces all-purpose flour
1 large pinch salt
1 3/4 cups milk, plus 1 3/4 cups
4 eggs
10 ounces unsalted butter, melted
Orange butter, recipe follows
Zest, recipe follows
In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.
Orange Butter:
18 ounces unsalted butter
12 ounces caster sugar
12 oranges, juiced
1 lemon, juiced
1 big splash Grand Marnier
Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.
Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.
Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.
To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.
Zest:
3 oranges
4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan)
Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes.



******************************...
The Willows Raised Apple Pancake
Recipe courtesy Lee Fraitag


2 tablespoons oat flour
2 tablespoons cake flour (*Cook's Note: use low-gluten, which keeps the pancake from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated (recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof non-stick frying pan
Serving suggestion: Maple, Apple Cider and Nutmeg syrups
Preheat oven to 350 degrees F.
Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately.

******************************...

PANCAKES (like IHOP)

Recipe By
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 teaspoon baking powder -- heaping
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
cooking spray

Preheat skillet over medium heat. Use pan with nonstick surface and apply pam spray. In blender or with mixer, combine all ingredients until smooth. Pour batter by spoonfuls onto the hot pan, forming 5 inch circles. When edges appear to harden, flip the pancakes. They should be golden brown. Cook on other side. Makes 8 pancakes.

- - - - - - - - - - - - - - - - - -

Serving Ideas : serve with good syrup and fruit


IHOP Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 cup cooking oil
Pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray. In a blender or with a mixer, combine all of
the remaining ingredients until smooth. Pour the batter by spoonfuls into
the hot pan, forming 5-inch circles. When the edges appear to harden, flip
the pancakes. They should be golden brown. Cook pancakes on the other side
for same amount of time, until golden brown. Makes 8 to 10 pancakes.

******************************...

Ihop banana syrup

Banana Syrup:

1 very ripe banana, mashed
1/4 cup granulated sugar
1/2 cup water
1 Tbs. dark molasses
1 1/2 Tbs. light corn syrup

Combine all ingredients in saucepan. Bring to a boil, stirring constantly. Reduce to a simmer, continue heating and stirring until desired thickness. Serve immediately, enjoy!

Tip: also try honey instead of sugar - 1/1 ratio

******************************...
Recipe for IHOP's country griddle pancakes

Country Griddle Cakes
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup Instant Cream of Wheat, dry
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
Nonstick spray
1. In large bowl, combine all ingredients with mixer set on high speed. Mix until smooth.
2. Preheat skillet over medium heat. Apply nonstick spray (away from heat source).
3. Pour batter by 1/3-cup portions into hot pan and cook pancakes 1-2 minutes per side or until brown. Repeat with remaining batter.
Yield: 8-10 pancakes

******************************...
Original Pancake House Apple Pancake

2 tablespoons butter
1 Granny Smith apple, peeled, cored, and
sliced thin
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup milk
1/8 teaspoon vanilla
2 eggs
1/4 cup dark brown sugar
2 tablespoon granulated sugar
Cinnamon ice cream, optional

Add butter to a cast-iron skillet and put in the oven. Turn on to 400 degrees. When the butter is melted, add the apple slices to the skillet, sprinkle with 1/8 teaspoon cinnamon, and stir to coat.

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.

In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. Pour the batter over the apples that are in the oven and top with the sugar mixture.

Bake for 25-30 minutes. Cut into wedges and serve topped with ice cream (if desired).

Yield: Serves one

Source(s):
http://www.recipelink.com/mf/14/15785......

******************************...
Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.

Answer 2

Blueberry Buttermilk Pancake Recipe

Blueberry pancakes are a classic favorite recipe. They are really easy. You can add blueberries and a touch of cinnamon to your favorite pancake recipe or use the recipe here.


Ingredients

2 cups all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
4 tablespoons melted butter or oil
2 cups buttermilk
1 1/2 cups frozen blueberries
additional water if required

Note: I think that the touch of whole wheat flour gives this pancake a wonderful texture and flavor. If you prefer a pancake without whole wheat flour, simply substitute all-purpose flour.

Directions

1. Mix the dry ingredients together in a large bowl.
2. Mix the egg, butter, and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir until moistened—some lumps will remain. Add more water to get the right consistency, if required. Do not over mix.
3. Gently stir in the blueberries, stirring only until dispersed.
4. Pour about 1/3 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles begin to cook into open craters. Turn over and cook on the other side.
Serve hot.

Answer 3

No need to repeat a recipe that's already been posted, but a couple tips:

Seperate the eggs. Mix the yolks in with the rest of the ingredients; beat the whites in a seperate bowl (like you were making a meringue), then gently fold them into the batter just before pouring it into the pan.

Do not mix berries into the batter. No matter how careful you are some of the juice will bleed out. Instead, drop a few berries into each pancake immediately after pouring the batter into the pan.

Using a mixture of 1/3 whole wheat and 2/3 white flour makes a much heartier flavor.

Add a squirt or two of banana extract to the batter.

Answer 4

Old Fashioned Pancakes

INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted


DIRECTIONS:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Answer 5

Do not over stir pancake batter--I make it on the thin side. I melt some butter in the pan, about 3 tablespoons, then empty it into a little bowl. Add the same amount of corn oil, and use that for frying. The pan should be hot, then the batter goes on, then flip when they get dry looking and bubbling, then cook the other side, flip over to show the good side, eat, enjoy with real maple syrup.

Answer 6

EASY PANCAKES

1 c. flour
1 tsp. soda
1 tsp. baking powder
3 tbsp. sugar
2 tbsp. oil
Pinch of salt
1 egg
1 c. buttermilk or 1 tbsp. vinegar in milk

Mix ingredients together in a container which can be used to pour batter onto a prepared griddle. Makes 10 to 12 pancakes.

Answer 7

Hungry Jack Instant Mix...use milk instead of water. Preheat griddle medium low...when top bubbles, flip. Top with gobs of butter (the real stuff) and Aunt Jemima syrup.

Answer 8

Put Matzo Meal in them. That will make them Kosher Passover.

Answer 9

but the Aunt Jemima ( just add water ) directions are on the box !

Answer 10

grease the pan..and do not flip it until the top is all bubbly.