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Title: Fluffy Pancakes
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URL Source: http://allrecipes.com/Recipe/Fluffy-Pancakes-2/Detail.aspx
Published: Feb 13, 2010
Author: Kris
Post Date: 2010-02-13 22:32:38 by James Deffenbach
Keywords: None
Views: 233
Comments: 26
Do you like pancakes? I don't know many people who don't. And making good pancakes is not hard. Here is a recipe I have tried and the pancakes turned out great. I will also give the recipe for the syrup that we have used for generations. Fluffy Pancakes Ingredients * 3/4 cup milk Directions 1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". (you could substitute buttermilk instead if you prefer--buttermilk is not available everywhere but you can get plain milk and vinegar just about anywhere) Maple flavored syrup Add two cups sugar to one cup of water. Bring to a boil and boil for three to five minutes. Turn off heat and add one to two teaspoons maple flavoring. This makes wonderful syrup. I usually make double this amount and use a tablespoon of maple flavoring. You can use more or less to suit your own taste.
* 2 tablespoons white vinegar
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 tablespoons butter, melted
* cooking spray
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
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#1. To: James Deffenbach, *The Freedom4um Cook Book* (#0)
(Edited)
Another trick to make them fluffier is to beat the egg white separately until it is foamy and has peaks. Once you have the batter whipped up then fold the egg white into the batter until it is complete incorporated, but do not over mix or you'll beat out the air bubbles which is what helps making it fluffier. Cook's Natural Maple Extract works real good for making Syrup. I do the same as you except I use 50-50 White Sugar with Evaporated Cane Sugar which still has the natural molasses flavor. Another variation is to use Brown Sugar. You can also add a dash of vanilla which some people like. Another good topping is Strawberries Romanoff which is Whipping Cream beat until fluffy, sweetened with a little bit of powdered sugar and then fold in the Strawberries that have been sugared the night before. Stir the thinly sliced strawberries with a rubber mixing spatula to make sure all of the sugar is dissolved. Serve a layer between pancakes and a dollop on top. It works real good with waffles too. Another way to keep buttermilk is that it is also made into powdered form and used in the baking trade. You use the powder and a little less water than reccomended (or the pancake batter gets too thin). Keep the open powdered buttermilk in the fridge where it will keep for months for when you need a bit of buttermilk.
LOL that's how I do my Belgium waffles. Friend of my husband was bragging about how his wife had made Belgium waffles from scratch. My husband asked if she separated the eggs too and that's when he found out she had actually used a mix. I think you'll agree with me, that's not from scratch.
No, if it is made from a mix it is not "made from scratch." Anyone can open a box and mix some water and an egg or some milk into some flour and whatever else they have in their mix.
The King Arthur Flour 200th Anniversary Cookbook has a good basic recipe, and it tells you how to prepare it in advance and then add the last few ingredients when you are ready to make a batch. Works great for camping - and I use a non-aluminum baking powder. Most boxed mixes use an aluminum baking powder. Since aluminum has been connected to alzheimer's I avoid it like the plague.
Good move. I know I avoid fake maple syrup on pancakes, and prefer jam to pure McCain sugar as well.
Unfortunately most grocery store "Maple Flavored" Pancake Syrups are now based on High Fructose Corn Syrup and artificial (chemical) flavoring. So, if the budget allows I get real Maple Syrup or make my own. I bought a big bottle of the Cook's Natural REAL Maple Extract - so it is going to last for a while. I keep the home made syrup it in a mason jar in the fridge.
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#4. To: Original_Intent (#1)
Another trick to make them fluffier is to beat the egg white separately until it is foamy and has peaks.
#5. To: farmfriend (#4)
#8. To: James Deffenbach, farmfriend (#5)
No, if it is made from a mix it is not "made from scratch." Anyone can open a box and mix some water and an egg or some milk into some flour and whatever else they have in their mix.
#11. To: Original_Intent (#8)
"Most boxed mixes use an aluminum baking powder. Since aluminum has been connected to alzheimer's I avoid it like the plague."
#12. To: Ferret Mike, James Deffenbach (#11)
Replies to Comment # 12.