how do you make pancakes fluffy from scratch?

Question

I've just graduated from instant mixes, so now - I have this new principle when baking: I do things from scratch.
I'd like to know how to make really fluffy from-scratch pancakes.

First of all, I've used an embarrassing amount of baking powder: Like a cup of flour would get about 2-3 tbs of baking powder. They still have that gummy quality.

Second, I'm already aware of over-mixing: makes them gummy and tough.

(Also, I've read about using Bisquik, which I consider a shortcut - no offense but I'm still a learner; soda and carbonated water, too, I think are shortcuts. Very neat tricks, I have to admit but I am still trying to get my bearings with pancakes.)

Or is it that the secret is in the eggs: whisking them until they're light and airy themselves?

Though, if you do know any other tricks and shortcuts, I'd love to hear about them, too. I'd like to see my options.

Cheers!

Answer 1

Cultured Buttermilk (lowfat is OK)!!! (not Bulgarian)
It is so simple you are making it hard!
These take 3 min. to mix & 5 min. to cook and melt in your mouth!!! It's the BAKING SODA and BUTTERMILK that make the difference.
This is my son's favorite pancakes, he has them a lot before school.

1 lg egg .............. 1Tbs sugar
1 cup Buttermilk ............ 1 Tbs oil
3/4 tsp baking soda ............ 1 1/2 tsp baking powder
1 cup all purpose flour ............1/2 tsp salt

(if you don't have buttermilk, just add 2 TBLSP's of vinegar to regular milk, stir immediately then let it sit while you get everything together)

Beat egg, add soda & buttermilk stir all that good (not beat). Put in flour, sugar, oil, baking powder & salt. (JUST DUMP IT ALL IN THERE then stir that all up real good (not beat). Now get the griddle or skillet med hot, not to hot, but hot enough! Oil that baby. Take a soup ladle full or pour some of the mix on the med. hot griddle. Cook till bubbles form in the middle, couple minutes, flip once! Cook few more minutes. Plate it top with butter or margerine and Log Cabin or Aunt Jemima!!!!
He likes chocolate chips or pecans in them sometimes or topped with sweetened strawberries N whipped creme w/syrup to.
Banana's and Peanut butter w/syrup is YUM YUM YUMMY!!!
Quick and easy better than a mix. This makes about 9 5" pancakes. You can make em smaller or bigger. I cut this in half just for my son.

Answer 2

(L)
Ingredients:
Nonstick Spray
1 < Cups All-Purpose Flour
1 Egg
1 Cup Buttermilk
< Cup Granulated Sugar
1 Teaspoon(Heaping) Baking Powder
1 Teaspoon Baking Soda
< Cup cooking oil



Directions:

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


These are the best pancakes ever! This recipe can be easily doubled! If you don't have buttermilk, you can sour your own milk by adding a Tablespoon of Lemon juice or white or apple cider vinegar to a cup of milk. Enjoy!

Answer 3

I was experimenting with pancakes this weekend and discovered this good mix. I cook for quite a few people and it makes a lot, but they can be stored for a week in the fridge, with Saran wrap over, or even frozen with paper in between each one and in an airtight bag. They reheat nicely in the microwave. Mine are served with lemon juice and brown sugar and maple syrup.
Combine in mixing bowl:
1 cup whole wheat flour, 2 cups plain flour, 1/4 cup wheat germ, 2 tblsps brown sugar, 3 tsps baking powder. Aerate with fork.
In glass mixing jug: 1 cup plain unsweetened low fat yoghurt, lightly beat in 2 eggs, 1 cup skim milk, 2 tblsps canola oil.
Make well in centre of dry ingredients, pour in wet ingredients. On low speed of handmixer, beat lightly, then with mixer running low, add more milk to make a thin, pouring pancake mix. Do not overbeat a pancake mix as it will make them tough. The ingredients just need mixing together. Slight lumps do not matter.
I use 4 non-stick pancake pans at the same time, and keep a bowl of canola oil and brush on the side to smear over each pan for the next pancake. Use a ladle that dispenses the right quantity of batter to cover your pan thinly. Turn pancake with a heatproof spatula when bubbles form on top, and the bottom is golden brown. As each one cooks, put it on a prewarmed plate in a low heated oven. These were surprisingly light considering they contain whole wheat flour, and very healthy mix. If you use very little sugar, the lemon ones are quite low fat and calorie content. It's what you add to them that adds the calories! Experiment and enjoy!!

Answer 4

ok, I taught myself how to make pancakes from scratch...so I am no cooking expert....but my pancakes ,after an embarrassing amount of tries , came out really well.......

first ...have you tried using self rising flour...instead of plain flour that you have to add baking powder to?......I found that self rising flour can takes some of the guess work out of things..this flour can't be used for everything..but for pancakes it works really well...

using the self rising floor ..I mix up the egg or eggs depending on how much I am making..with the milk..than gradually add the flour in.. -with the instant mixes the mixture looks pretty runny- I make my mixture a little thicker..you don't want to make it stiff ...just less runny looking than you have with the instant mixes......

than when it is frying...I don't turn the pancake until bubbles appear all over the one side..by this time you should see the pancake rising ......than I flip....

this will give you a nice thick fluffy pancake....and they taste good to.... : )

Answer 5

Go light on the baking powder. Less is more in this case. Whish your eggs in a chilled bowl (with chilled beaters if you can!) just like you would make a meringue. Use well sifted flour, and mix quickly! Add a dash of nutmeg and vanilla, and your pancakes will be to die for. You're on the right track already. Sounds great!

Answer 6

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 7

i tired a tip i saw on the food network and swear by it. whip the eggs for 15-20 min, no cheating, until pale pale yellow and soft peaks form. they'll triple in size. fold in other ingredients. until just barely mixed. done. and if you're using baking soda, you're already using a levener like carbonated water, so it's not really more of a cheat. just an unusual ingredient. but i've never used it so i'm not trying to sell you on the idea... :)

Answer 8

Add a few drops of lemon juice, it will add some fluff.

Answer 9

Instead of milk... put water instead..