How do you make pancakes ?

Answer 1

Serves 4

Flour, 2 cups
Sugar, 2 tablespoons
Baking powder, 2 teaspoons
Salt to taste
Mixing bowl

Butter, 4 tablespoons (2 ounces), melted
Eggs, 2
Milk, 2 cups
Water
Another mixing bowl


To mix batter

Melt the butter and set aside.

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

In the second bowl, beat the egg with the whisk 20 to 30 seconds. Gradually add melted butter, whisking all the while. Stir in milk, all at once if you wish.

Pour milk mixture onto the dry ingredients. Mix them together with a spatula 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.)

Standing
The batter may be used immediately, but is best if allowed to stand for more thorough mixing. Ten minutes standing is good, 30 minutes better. Batter will thicken with standing. (This is a good time to warm plates, warm syrup, prepare other toppings, check the Sunday comics, etc.)

Batter for evenly browned pancakes
This is probably thinner than you are used to, unless you make crepes. To test consistency, pour a teaspoon of batter on a cold plate. The batter should not stay in place, but flow outward after hitting the plate to form a pool 1/8 inch thick at most.

As batter sits, it thickens. Therefore check consistency just before cooking, thinning with water as necessary.

To heat griddle
Have everything else ready before heating.

Turn on heat to medium or medium high. When griddle is slightly warm, melt a thin film of butter over the surface. This should not again be necessary during the session.

Heat a cast iron griddle at medium until a spoonful of water dropped on the griddle surface almost immediately breaks up into small beads. (Yes, that hot.) Heating may take awhile, especially for a large griddle. My two-burner griddle takes 10 to 15 minutes.

To Pour
Select a spoon with 2 tablespoon capacity, more or less as desired.

Test first with a trial teaspoon of batter on the griddle. Pancake should become a rich, dark brown in a few seconds. If not, the griddle needs to be hotter. The trial pancake should be no more than 1/8 inch thick.

The griddle should never smoke. If it does at any point, turn heat down immediately.

Once you start production, pancakes should take 10 to 15 seconds each side.

On Top
Melted butter and maple syrup are the classic.

For a change try lingonberry preserves topped with yogurt or sour cream.

Answer 2

Best pancakes in the world, in my humble opinion:)

Buttermilk Pancakes

1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
1 pinch salt

1. Preheat a skillet over medium heat.
2. Mix all of the ingredients until smooth.
3. Melt a little bit of butter in the pan.
4. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
5. When the edges appear to harden, flip the pancakes.
6. They should be golden brown.
7. Cook the pancakes on the other side until they are also golden brown.
8. Enjoy.

Miammmmmmmmmmmmmmmm

Answer 3

Basic pancakes with sugar and lemon
Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges

Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the 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.

Next gradually add small quantities of the milk and water mixture, 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. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

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 tbsp is about right for an 18cm/7in 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. 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 take only 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. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon


or Blueberry and ricotta pancakes
Ingredients
4 eggs, yolks and whites separated
310g/11oz ricotta
190ml/6½fl oz milk
255g/9oz plain flour
1 tsp baking powder
pinch of salt
310g/11oz blueberries
110g/4oz sugar
85g/3oz butter
extra blueberries to garnish

Method
1. Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.
2. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
3. Add one third of the blueberries to the batter and stir in.
4. Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
5. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
5. Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.
6. Finally put a scoop of crème fraîche on the pile of pancakes. Garnish with a few fresh blueberries.

Answer 4

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INGREDIENTS:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, slightly beaten
2 tablespoons vegetable oil
milk, just enough to make pourable batter
PREPARATION:
Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily. Mix lightly to blend. Cook pancakes on a hot, well greased griddle. This recipe for pancakes makes 2 to 3 servings.

Answer 5

I cup flour
1 cup milk
2 eggs
pinch salt or 2 tspoons sugar if you like them sweet

Beat altogether with an egg whisk. (there will be lumps, but dont worry) stand until pan is heated.

Heat pan to medium setting and grease with a little butter when very hot.
Pour a little mixture into the pan. When the top forms bubbles, turn it over carefully with an egg lifter.
Should only take a couple of minutes to cook both sides if the pan is hot enough.

Answer 6

Read the Bisquick box.

Search pancake recipes on the internet like any bright and intelligent person would do.

Answer 7

1 1/3 c flour
1 Tbsp sugar
2 tsp baking powder
2 eggs

Use whole wheat flour and brown sugar (same amounts)

Answer 8

Eggs!