Homemade pancakes

David_huai says: Apr 24, 2011. 8:11 PM

Firstly, split the pancake into two layers..
Secondly, brush on some pepper sauce.
Thirdly, put some bacons and some vegatables.
Finally, Open your mouth and enjoy it.

David_huai says: Apr 24, 2011. 8:06 PM

Sorry, actually I mean flavor.

David_huai says: Apr 24, 2011. 8:04 PM

Western food is really tasty and healthy. I am thinking about how to mixture the favors of both western food and chinese food. Frankly, I like pepper very much.
David.
China

FightCube Technologies says: Apr 21, 2011. 7:47 AM

Any idea how to make this recipe so the pancakes are lighter? I tried some Aunt Jemima pancake mix, and it's so light and fluffy!

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oldanvilyoungsmith (author) in reply to FightCube TechnologiesApr 21, 2011. 6:05 PM

No idea, sorry, I never make it from a mix, so I don't have a way to compare. And I'm not really a cooking expert, I just follow the recipes, then try to modify them without ruining them.

FightCube Technologies in reply to oldanvilyoungsmithApr 21, 2011. 7:20 PM

Well I did try your recipe and loved it ;-) I just then also love the lighter mix stuff too. Would like to get it somewhere closer to the lighter side.

FightCube Technologies says: Apr 8, 2011. 10:05 AM

I guess I'll be the first to say I actually tried this recipe!

I just made these this morning and hoped they would be good. I made it exactly to the recipe but only thickened the mix with an additional 1/4 cup of flour. I also curdled the milk after bringing it to room temp and adding 3 tbsp of distilled white vinegar. They browned up beautifully and tasted better than any pancakes I've made to date, most have been premixed stuff from the store.

Thanks so much for the recipe, you've made me a hero at home ;-)

dogopoly in reply to FightCube TechnologiesApr 21, 2011. 11:35 AM

Did you used the curdled milk instead of the sour milk?

FightCube Technologies in reply to dogopolyApr 21, 2011. 1:38 PM

I used regular 1% milk and "curdled" it with the vinegar.

They tasted great, but I would like the pancakes a little lighter and fluffier though. I'm not sure how to do that.

matits says: Apr 10, 2011. 10:02 PM

Is that a salad dressing shaker you are using to pour the pancakes onto the griddle? It looks like a "Secret Valley" Ranch dressing shaker.....hmmmm?

chabias says: Apr 9, 2011. 7:56 AM

Those look delicious!!! Will definitely try your recipe. Thanks for sharing!

dudaott says: Apr 7, 2011. 8:35 AM

Hi everyone!

Can someone tell me the difference between baking soda and baking powder? We call the baking soda "chemical yeast" - free translation... So, I can´t tell the difference between them... The other kind of yeast we use here - Brazil - is the natural "wet" one and the natural dried.

Best Regards

Dudaott

max_brasil in reply to dudaottApr 8, 2011. 2:33 PM

Olá - baking soda = bicarbonato baking powder = fermento "Royal" yeast = fermento biológico
Hope that helps
Abraço

chiefredelk in reply to dudaottApr 7, 2011. 8:17 PM

Look for this on the label: Bicarbonato de Sodio---------- That is what we call Baking Soda... Normally it's sold in a rectangle card board box that opens on the side and does not need to be sealed air tight..

Half teaspoon mixed in half a cup of fresh water and drank is used by my family for heart burn, or acid reflux..

A past made of this mixed with salt is used to brush teeth.

Half cut tossed in a bath tub removes body odor. It's also good for cleaning pots and pans.

Polvo Para Hornea---------------- Is what we call Baking Powder... It's
mixed with dough to make foods light
and fluffy. Normally it's sold in round cans
with tight fitting lids. Exposure to air can make
it stop working correctly..

Half teaspoon placed on the tip of the tongue followed by half a cup of fresh water and it's used by my family for treating gas pains and loose bowels

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tabi in reply to dudaottApr 7, 2011. 7:48 PM

BAKING SODA = Sodium Bicarbonate (you can get it at the pharmacy)
BAKING POWSER = usually Royal or something like that, it has bicarbonate and other stuff it is NOT the same a YEAST...
Yeast is alive and works either wet or dry (powder)

1

tabi in reply to tabiApr 7, 2011. 7:50 PM

OOPS powDer... sorry fingermistake

manjar in reply to dudaottApr 7, 2011. 10:36 AM

Baking powder contains an acid and a base, which release gas when mixed together (usually also requires some heat to be added), thereby leavening the product. Baking soda is just a base, so it requires some acidity in the other ingredients to create gas. Too much of either can create a bitter or soapy flavor in the final product.

Yeast are organisms that consume carbohydrates in the batter/dough and release carbon dioxide as part of a biological process. The downside is that this takes much longer than using the above-mentioned chemicals, but it does add flavor.

dudaott in reply to manjarApr 7, 2011. 11:18 AM

Dear manjar!

I am aware of the MO of eachj one, but many thanks for the explanation. This will be really good to everyone that don't know how they work.

Just to add: the yeast does tastes good, but using too much of it can - and will - leave a bitter taste in the dough...

Many thanks and Best Regards

Dudaott

jwelch1103 in reply to dudaottApr 7, 2011. 8:45 AM

IIRC, baking soda requires an acidic batter to complete the leavening process,i.e. releasing gas, while cooking.

Baking powder is baking soda with additives so that even if a batter has a neutral pH or even slightly base it will release gas when cooked

dudaott in reply to jwelch1103Apr 7, 2011. 10:13 AM

Dear jwelch1103

Many thanks for the reply! Now I know that we use baking powder down here, and baking soda is known as bicarbonate of soda - the original and real deal!

Again, thank you for the enlightenment !!

Best Regards

Dudaott

EmilinIowa says: Apr 7, 2011. 5:20 PM

For a bit of variety and texture, reduce the flour a bit, and ad Oatmeal . We use the quick Oats. Adjust the liquids to keep it about the same consistancy or viscosity.
I could eat pancakes nearly everyday. . .

jpetty says: Apr 7, 2011. 2:39 PM

Add a teaspoon of Vanilla Extract to the batter mix. Add some great depth to the taste of the pancakes.

theshouka says: Apr 7, 2011. 2:05 PM

To sour the milk, I add 2 tablespoons of vinegar to about 3/4 -1 cup of milk!

It curdles/sours right away and makes the pancakes fluffy... it's so awesome and delicious!

manjar says: Apr 7, 2011. 10:33 AM

In addition to the effect on the flavor, sugar in the mix improves browning.

ImOnlyHuman says: Apr 7, 2011. 10:04 AM

The sugar helps to crisp up the edges while cooking.

I would make two changes to the above recipe:

1. use a multigrain flour - Bob's Red Mill is my preference.
2. add some pre-cooked cream of wheat for a nice, moist pancake.
OK, maybe 3 changes...
3. Supplement the milk or buttermilk with 4-6 ozs. of yogurt, for creaminess and flavor.

dscotthep says: Apr 5, 2011. 7:12 AM

Is the sugar really necessary since the pancakes will (presumably) be slathered in syrup?

gingerbaker in reply to dscotthepApr 7, 2011. 9:49 AM

Yes - sugar helps the pancakes brown correctly, which is important for the proper texture. :)

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oldanvilyoungsmith (author) in reply to dscotthepApr 5, 2011. 8:41 AM

Sorry I forgot to mention that I typically replace it with honey. I'm not sure if it's necessary or not, never tried it. Try it and let us know.

Oldanvil

EightySixed says: Apr 7, 2011. 8:26 AM

I find the sugar to be optional, though I usually go for it. Yes, it's usually "slathered" in syrup, but the more sugar I add to the mix, the less syrup I end up needing, so the relative amount of sugar is usually around the same. If you don't want to add any, your pancakes will be just fine. I still enjoy being able to pick them up with my hands occasionally and eat them without any syrup though, so I always add a bit of sugar to mine. :)