How can I make delicious pancakes?

Question

What's a good recipe for making delicious pancakes? The boxed pancake mix just doesn't do the trick.

I have to watch my potassium intake for medical purposes.

Answer 1

http://www.makezine.com/blog/archive/2006/09/wordless_pancake_recipe.html

or
sift:
one cup flour
2 teaspoons baking powder
one-quarter teaspoon salt (not needed)

beat and add:
one egg (optional)

add:
1 cup milk (scant)
stir gradually to make smooth
add:
1 teaspoon melted butter or oil

cook in a hot frying pan, flip pancakes when they bubble, to brown the other side.

Serve with Vermont maple syrup.



These pancakes are sure to be tasty -- if you're watching your sodium intake, you can make them without salt and baking powder, which also contains sodium (as does milk), and they'll probably still be pretty good. We never add salt to anything, but when we omitted the baking powder the pancakes came out a little bit on the glue-ey side.

Answer 2

I had struggled with pancakes for many years. I recall two types of excellent pancakes I have had. One is the very thin and almost whispy crispy pancake at a diner on Victory Pkwy in Cincinnati OH. The other is a simple, classic pancake like from IHOP. These are different recipes, but both good pancakes.

I have studied courses at my local cooking shchool (outside Washington DC) in "quick breads" to try to learn the basic of how to make these.

The key thing is in how long you rest the batter, and, what proportion of liquid (it doesn't mater what) to solid there is.

Resting the batter is absolutely essential. The key is to use room temp. eggs and to then rest the batter for two hours or so in the fridge. and then let the batter come back to room temp. before frying.

I repeat. Use room temp. eggs. Mix the batter and then let it rest 2 hours or so in the fridge. Then, take it out and let it come back to room temp. This is the key. It is easier to do this if you are a diner expecting many customers than it is for a person waking up to cook breakfast. You HAVE TO PLAN AHEAD.

The recipe itself is not that important, except that you need to decide if you will be making thin (more liquid) or thick (less liquid) pancakes.

Please try the resting of the batter. Once I found this, I have not gone back, and everyone (and me) now loves my pancakes. (They used to be just OK, or too doughy, or taste like flour)

Also, use an electric skillet with regulated heat. Keep the temp high (at 400 deg.) while cooking for thin pancakes.

For thicker pancakes, use a lower temp, like 350 so that the insides can cook too. Use your cooking skills to decide.

Forget the box. That has the oil already cut into the flour and it breaks down and makes a dense batter. resting of the batter does not help here. You need the fresh ingredients.

Answer 3

my favorite boxed mix is by Krusteze

but here is an easy one that i use sometimes



Blender Pancakes

(4 servings)


2 cups all-purpose flour
2 cups vanilla yogurt (or 2 cups plain yogurt plus 1/4 teaspoon vanilla extract)
2 large eggs
4 Tablespoons canola oil
4 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
This recipe makes about 12 pancakes.

In the blender, whip the yogurt, canola oil and egg until smooth. Add all remeaining ingredients to blender and pulse until completely mixed. Add water by the Tablespoon if batter seems to thick.

Pour batter from blender in about 1/4 cup amounts onto hot griddle per pancake. Cook until edges are dry. Turn and cook until golden brown.


It's easy and it works every time. Once I had no yogurt and I added milk until batter was medium thick. Not quite as tasty but that worked too.


Mr Breakfast would like to thank newjerseygal for this recipe.

Recipe number 1230. Submitted 4/26/2004.

Answer 4

add a little sugar and a teeny tiny bit of baking powder like a 1/4-tsp. and slice some tiny pieces of apple and add a little when cooking pancakes by sprinkling the apple in the mix before the first flip when cooking the pancakes then sprinkle lightly powdered sugar and a hint of cinnamon for presentation looks totally different and it also tastes very good baking powder will make it fluffier pancakes can be tricky because there is a tecnique to this so enjoy or change the recipe around and add acouple eggs and make waffles add pecans or strawberries with whipped cream belgian anyone

Answer 5

My basic pancake recipe:

1 cup flour
1 teaspoon baking powder
1 Tablespoon sugar
1 Tablespoon oil (I use canola) or melted butter
1 egg, beaten
3/4 cup milk, soured (either naturally, or with about 8 drops of lemon juice, stir and wait a couple of minutes)
1/4 teaspoon salt

Mix flour and baking powder in medium bowl. Mix sugar, oil, egg, milk and salt in small bowl. Add wet ingredients to dry, mix scraping the bowl often, and stir until only small lumps remain. Don't overmix, your pancakes will get tough. Bake on a hot greased griddle using 1/4 to 1/3 cup of mixture for each cake. Flip the cake when there are bubbles all over the surface of the cake and the edges begins to dry. Watch the cakes, the centers will puff up with the steam. When the centers begins to deflate, the cakes are ready.

This recipe is enough to serve two. It is easily doubled, but do not triple. The best pancakes are made from fresh batter.

Now you have the basic. You can do all sorts of good things to this recipe.

For example:

Use buttermilk instead of sour milk
Add another Tablespoon of sugar and 1/2-1 cup fruit, either fresh or (thawed) frozen. Mother used to use home-canned black cherries. Ahhhh, heavenly.
Use half all-purpose flour and half whole wheat flour.
Use half all-purpose flour and half buckwheat flour.
Use half all-purpose flour and half corn meal, add 1 Tablespoon sugar and 1/2-1small can drained corn (or leftover cooked corn).

Nowdays, I use Splenda instead of sugar. It works out okay, but its not as tasty as with sugar.

Answer 6

Pancakes with Orange Honey Butter

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
3 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon honey
1/2 cup butter or margarine, softened
1/3 cup honey
2 tablespoons orange juice concentrate

In a mixing bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.

Answer 7

"prompt" Pancake blend 6 cups all-objective flour a million a million/2 teaspoons baking soda (examine expiration date first) 3 teaspoons baking powder a million tablespoon kosher salt 2 tablespoons sugar integrate each and each of the elements in a lidded field. Shake to blend. Use the blend interior of three months. "prompt" PANCAKES: 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups "prompt" Pancake blend, recipe above a million stick butter, for greasing the pan 2 cups sparkling fruit which include blueberries, if wanted warmth an electric powered griddle or frying pan to 350 ranges F. warmth oven to 2 hundred ranges F. Whisk mutually the egg whites and the buttermilk in a small bowl. In yet another bowl, whisk the egg yolks with the melted butter. integrate the buttermilk blend with the egg yolk blend in a great blending bowl and whisk mutually till thoroughly mixed. Pour the liquid elements on properly of the pancake blend. utilising a whisk, blend the batter barely adequate to convey it mutually. do not attempt to artwork each and each of the lumps out. examine to work out that the griddle is warm through putting some drops of water onto to the griddle. The griddle is waiting if the water dances in the course of the exterior. gently butter the griddle. Wipe off thoroughly with a paper towel. (No butter must be seen.) gently ladle the pancake batter onto the griddle and sprinkle on fruit if wanted. at the same time as bubbles commence to set round the perimeters of the pancake and the griddle-component of the cake is golden, gently turn the pancakes. proceed to practice dinner 2 to three minutes or till the pancake is determined. Serve on the prompt or get rid of to a towel-lined baking sheet and canopy with a towel. carry in a warmth position for 20 to 0.5-hour. Yield: 12 pancakes

Answer 8

Buttermilk Pancakes

2 cups flour
1 t salt
½ t baking powder
1¼ t baking soda
2 cups buttermilk
½ cup sour cream
1 egg, well beaten

Mix flour, salt, baking soda, baking powder. Add buttermilk, sour cream and egg. Mix well. Bake on hot griddle or skillet, lightly greased. Makes about 16 pancakes.

Answer 9

Fluffy & Light Pancakes

2 1/4 cups Self-Rising Flour
1/4 c melted butter or margarine
2 tsp. sugar
2 cups milk
2 eggs, separated
1 tsp. vanilla

Combine Flour, margarine, sugar, milk, and egg yolks. Beat egg whites until stiff. FOLD egg whites into batter. Cook on greased griddle.
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I also have a recipe for good Banana Sour Cream Pancakes, but since you're wathicng your K+, I"ll skip it. Email me if you want it, tho.

Answer 10

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 1/2 c milk

i sometimes add:
1-2 T melted butter
1/2 tsp cinnamon
1tsp real vanilla extract