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egjcimom
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| Joined: | Tue Mar 13th, 2007 |
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Posted: Wed Mar 14th, 2007 01:54 am |
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Does anyone have a different pancake recipe than what is in the book? We love the waffles but our pancakes turn out more like crepes. I want them fluffly. Any ideas?
Thanks!
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Gigmaster
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Posted: Wed Mar 14th, 2007 09:51 am |
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Pancakes
2-3 cups fresh ground (med) soft white, or soft red flour. You can add 1/2 cup ground buckwheat if desired.
1-2 cups whole buttermilk
1 egg, beaten
1/4 cup sugar, succanat, or tupelo honey
1/8 cup oil or melted butter
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp vanilla extract (optional)
1 tsp orange zest (optional)
Get your griddle about med. hot. If you must grease your grill or pan, do it lightly and evenly. Mix all ingredients but the buttermilk gently together. Add buttermilk a little at a time until a cake-like batter is formed...not too thick, not too thin. Stir until just mixed. DO NOT OVER-BEAT! Allow the batter to set for a few minutes until you see tiny bubbles forming.
Using a 1 oz. ladle, drop one ladlefull of batter for each pancake onto the grill. Adjust the heat as necesary. Cook unitl the sides are shiny and solid looking. The bottoms should be a beautiful, even golden brown. Adjust heat as necesary. Ease a spatula under them and flip them gently. Cook the other side until they too are beautiful, golden brown. Stack on a plate and keep them in the oven on low and contunue to cook the rest of the pancakes. When all are done, serve with fresh, hot maple syrup, and real butter.
There are other trees that the sap can be used for syrup. This recipes works for any of them (pecan, sweetgum, etc..)
Maple Syrup
If you live where there are maple trees, get 3 buckets and spiles and tap the trees until you get about 2-3 gals of sap (this can take a day or two). Run the sap through a fine sieve to remove any foreign material that might have gotten into it. Place in a large soup kettle on med heat, stirring occasionally. Simmer until the liquid is reduced to about 2 qts. Allow to cool, and jar. Refrirgerate until needed. I never add any sugar or flavorings to ours. It does'nt need it!
Imitation Maple Syrup
For those of you unfortunate enough to live where there are no natural resources, here is an alternative that captures the flavor and essence of real maple syrup. Pour 2 -32 oz. bottles of white corn syrup into a large kettle and heat until just simmering. Add 2 cups succanat or sugar, 1 tsp vanilla extract, and 2 capfuls of Maplene maple extract. Simmer for 10 minutes. Allow to cool, jar and refrigerate.
Enjoy!
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KSherrill
Moderator
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Posted: Wed Mar 14th, 2007 12:15 pm |
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Here is our favorite pancake recipe using all kamut. The kamut has a mild, sweet flavor and fluffy texture. You can use a combination of any grains to like to see what your family prefers.
DRY:
3 C freshly-milled kamut
1 tsp. salt
1 tsp. baking soda
3 tsp. baking powder
3 tsp. lecithin
1 1/2 T sucanat (or sucanat with honey)
WET:
1/3 C oil
1 1/2 T honey
3 eggs
3 C milk & yogurt: 1 C yogurt + 2 C milk (Experiment with the amounts of milk and yogurt to get the consistency you like. The more yogurt, the thicker the batter.)
Combine dry ingredients in mixing bowl. Combine wet ingredients in a separate bowl or large glass measuring cup.
Pour wet ingredients into mixing bowl with dry, and stir/mix with a spatula or hand beater until most of the clumps are gone. (Beware...you can over-mix pancake batter. But you also want to get rid of those big clumps of batter.) If you think your batter is too thick, you can add milk until it is the right consistency. Allow the batter to sit for 5-10 minutes before cooking on your griddle.
Serve with warm, real maple syrup or fresh strawberries & blueberries.
*These freeze well for a quick "Saturday morning breakfast" during the week.* 
Variations
Multigrain Pancakes: Mill these grains to yield 3 C flour: 3/4 C kamut, 1/4 C soft wheat, 1/4 C spelt. 3/4 C oat groats
Banana Pancakes: Place 3-4 banana slices on each pancake before flipping. Works best if you place bananas right after spooning batter onto griddle.
Blueberry Pancakes: Thaw frozen blueberries on a paper towel to drain. Plop a few blueberries into the scoop before spooning the batter onto the griddle. You can mix them into the whole batch, but we have some finicky eaters here. So this way, I can have my pancake and eat it too.
Chocolate Chip Pancakes: Use mini chips. Sprinkle them on the pancake after spooning onto the griddle, or put them in the scoop first. Again, you can mix them into the whole batch if you like.
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adawnw1999
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Posted: Sun Mar 18th, 2007 06:30 pm |
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Hi! I use the recipe out of the Betty Crocker cookbook and just add a little flour if necessary. If the weather is wet, then I have to add flour or if the weather is dry, I don't. Also, I use the non-aluminum baking powder. I have a lot of recipes like this that I have just tweaked.
The best way to get really fluffy pancakes is to whip your eggs until they are like a huge cloud of eggs and then add dry ingredients and then add the rest of the wet ingredients and then fold together. Then use your mixer and give the batter about two minutes on med to get the batter unlumpy. Hope this helps!
Angela
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egjcimom
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Posted: Tue Apr 3rd, 2007 10:17 pm |
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| Thank you for the recipes! What a difference! It's just what I was looking for.
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PattyCake
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| Location: | Dacula, Georgia USA |
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Posted: Wed Jun 27th, 2007 09:21 pm |
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| With any pancake recipe it helps to seperate the eggs and beat the egg whites until stiff. Then fold them in by hand after mixing the rest of the ingredients. I've seen recipes go from flat to light and fluffy in no time flat with this simple change.
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cojasmc
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Posted: Tue Jul 24th, 2007 03:58 am |
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Southern Living's Pancakes (modified a little and SOOOOO DELICIOUS!!!)
- 2 1/2 cups freshly milled flour (I use spelt)
- 2 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 Tbsp. sucanat with Honey
- 2 large eggs, lightly beaten
- 2 cups buttermilk (I use kefir or yogurt)
- 1/4 cup oil (I use extra virgin coconut oil (EVCO), but have used olive oil)
- Combine first 5 ingredients; stir well.
- Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
- For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle (with the EVCO there's no need for greasing and it gives a little crisp to edges!).
- Cook pancakes until tops are covered with bubbles and edges look cooked; turn to other side.
Should make about 18 (4-inch) pancakes
Note: Can add 1 cup fresh blueberries or chopped pecans (my personal favorite) to batter.
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Gigmaster
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Posted: Fri Oct 12th, 2007 01:21 pm |
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Actually, I don't think I've ever had a really bad pancake. Some recipes are better than others, but any of them are better than none at all.
I like to add some corn flour to my recipe sometime, as well as buckwheat. It gives them enough of a different flavor that you won't get tired of them.
Bon Apetit!
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lovemyhome
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Posted: Wed Oct 31st, 2007 07:12 pm |
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| I use the recipe in the book, but I put 2-1/2 c soft white wheat and 1/2 c bread flour. I also double the baking powder. Buttermilk makes them better than regular milk. I just bought the King Arthur Whole grains cook book, and they say to let your pancake batter set for 15 minutes after you mix it, that it tends to soften the grain and makes it lighter.
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Gigmaster
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Posted: Thu Nov 1st, 2007 05:59 pm |
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Here's another tip: If you want even richer tasting pancakes, add a little fresh ground cornmeal to the mix.
Allowing the batter to set for 15 minutes allows the reaction of the baking soda and buttermilk to reach it's peak, making the pancakes taller, lighter and fluffier. More CO2.
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LSH in MS
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Posted: Sun Mar 22nd, 2009 11:39 pm |
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| When I beat the egg whites like it says in the BB red cookbook and fold them in, they have been very light and fluffy.
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Alison in KY
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Posted: Tue Mar 24th, 2009 04:38 pm |
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cojasmc wrote: Southern Living's Pancakes (modified a little and SOOOOO DELICIOUS!!!)
- 2 1/2 cups freshly milled flour (I use spelt)
- 2 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 Tbsp. sucanat with Honey
- 2 large eggs, lightly beaten
- 2 cups buttermilk (I use kefir or yogurt)
- 1/4 cup oil (I use extra virgin coconut oil (EVCO), but have used olive oil)
- Combine first 5 ingredients; stir well.
- Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
- For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle (with the EVCO there's no need for greasing and it gives a little crisp to edges!).
- Cook pancakes until tops are covered with bubbles and edges look cooked; turn to other side.
Should make about 18 (4-inch) pancakes
Note: Can add 1 cup fresh blueberries or chopped pecans (my personal favorite) to batter.
I tried these last night and they were really good. We liked them better than the original BB recipe, and I used spelt also.
Alison in KY
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Treklady
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| Location: | Florida USA |
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Posted: Fri May 15th, 2009 12:14 am |
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Since I am in the process of going vegan here is how we make our pancakes and they practically rise off the griddle and no one is the wiser that there is no dairy or eggs in this recipe.
1&1/2-2 cups flour of choice (we used what we have ground)
1T baking powder
1/4-1/2 t salt
1&1/2 cups almond, soy or rice milk
2-3 T applesauce
1-2 t sweetener of choice (we usually use agave nectar)
1-2 t olive oil
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Mix wet ingredients first in large bowl. Then is small to medium bowl on the side, mix wet ingredients together and add to dry ingredients. You may need to alter to get the consistency that you like and or need. So if you need to add more flour to thicken it up then do so, but if you need to add more milk to thin it out then do so as well.
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langfam
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| Location: | Georgia USA |
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Posted: Wed May 20th, 2009 04:06 pm |
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We like this one:
Mill 2 1/4 cup soft white wheat grain (use all the flour it makes)
2 cups oatmeal
1 cup dry milk
4 TBSP dark brown sugar
5 tsp baking powder
1tsp salt
3 1/2 cups water
4 TBSP oil
4 eggs
vanilla essence
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