Making homemade pancakes (or hot cakes, griddle cakes, whatever you call them...)

MarkS · #1 01/02/2008, 01:32 PM

The hash brown thread got me thinking. I love pan cakes. However, I cannot make them if my life depended on it.

I've tried different box mixes as well as several recipes, but no luck. I heat the griddle to the point that water dances on the surface without dissipating, lightly grease the top and add the batter. I let it cook until the edges are bubbly, at which point I flip. Without fail, the pan cake is burned on at least one side and it's very dense and doughy. I've tried increasing the liquid content of the mix, but that just makes for a thin, dense pan cake. Should I increase the leavening? What am I doing wrong?

billsreef · #2 01/02/2008, 01:35 PM

Turn down the heat a bit and flip them as soon as the bubbles don't immediately close over after breaking open.

der_wille_zur_macht · #3 01/02/2008, 01:38 PM

I make pancakes from scratch at least 2 - 3 times a week, so hopefully I can help! I use the basic recipe from the Joy of Cooking as a starting point.

Mix gently and as little as possible - over-mixing will ruin cakes in no time flat. The batter should still have small pea sized chunks of dry ingredients in it when it's ready.

Add an extra egg, and increase the leavening by 50%. More than that will throw off the batter and give funky results.

If you're still getting bad results, use half AP flour and half cake flour. The cake flour will have less protein and hence produce a lighter cake.

If they're burning before getting cooked all the way, you're probably cooking too hot. What are you greasing with? Just like I mentioned in the potato thread, IMHO butter works the best to produce a nice brown.

spoiledcats · #4 01/02/2008, 01:52 PM

DWIZUM-

You need to make some pancakes for the lounge me thinks!

PoukieBear · #5 01/02/2008, 02:01 PM

You're just like my mother. I thought she was the only one on the planet that can screw up pancakes...I guess not.

What kind of mix are you using??

I can make a killer pancake. I like to add in a mashed banana and some choc chips. YUMMY!

PoukieBear · #6 01/02/2008, 02:02 PM

And you know you can't have a great pancake without REAL Canadian maple syrup, right?

der_wille_zur_macht · #7 01/02/2008, 02:04 PM

Meh. Canadian Maple Syrup is so. . . . . . cold/ I prefer the best syrup in the world, which - of course - comes from NY state.

How I pine for a nice stand of sugar maples like the one my family tapped when I was a wee lad!

MarkS · #8 01/02/2008, 02:04 PM

Quote:

Originally posted by PoukieBear
And you know you can't have a great pancake without REAL Canadian maple syrup, right?

Yup. Unfortunately, it cannot be found this far south. We have to make do with the fake stuff.

dkh0331 · #9 01/02/2008, 02:05 PM

Quote:

Originally posted by PoukieBear
And you know you can't have a great pancake without REAL Canadian maple syrup, right?

You canadians are pretty darn proud of your maple syrup, btw. It's priced as if it is made of liquid gold.

PoukieBear · #10 01/02/2008, 02:07 PM

Quote:

Originally posted by dkh0331
You canadians are pretty darn proud of your maple syrup, btw. It's priced as if it is made of liquid gold.

It IS liquid gold! mmmm....

der_wille_zur_macht · #11 01/02/2008, 02:27 PM

Quote:

Originally posted by dkh0331
You canadians are pretty darn proud of your maple syrup, btw. It's priced as if it is made of liquid gold.

Considering it takes 25 - 30 gallons of sap to create one gallon of product, plus TONS of energy (boiling), IMHO it's pretty reasonably priced.

PoukieBear · #12 01/02/2008, 02:27 PM

Quote:

Originally posted by MarkS
Yup. Unfortunately, it cannot be found this far south. We have to make do with the fake stuff.

Mark, PM me your address, and I'll send you a bottle of liquid gold, and a box of Aunt Jemima. You can't screw up with Aunt Jemima, I promise!

dc · #13 01/02/2008, 02:33 PM

I don't like pancakes, waffles or nothing....

MarkS · #14 01/02/2008, 02:34 PM

Quote:

Originally posted by dc
I don't like pancakes, waffles or nothing....

And now you're on MY ignore list!

xxaquanutxx · #15 01/02/2008, 02:36 PM

Try beating the egg whites to form stiff peaks and very carefully fold them in to the rest of the batter mixture right before you pour the batter on the griddle.

Plus it helps if you dont make the pancake too big... 4 1/4 inches is the largest I go... If that doesnt work for you I can send over a riccotta pancake recipe that is phenominal!!!

Mostly I just make homemade pancakes and use sour milk from the fridge and it fluffs up mighty fine!!!

dc · #16 01/02/2008, 02:44 PM

Quote:

Originally posted by MarkS
And now you're on MY ignore list!

I already know you can't put me on ignore....

dc · #17 01/02/2008, 02:46 PM

And I did mean it's waffles or nothing...

Quote:

Try beating the egg whites to form stiff peaks and very carefully fold them in to the rest of the batter mixture right before you pour the batter on the griddle.

That's how I do chili rellenos.

xxaquanutxx · #18 01/02/2008, 09:19 PM

Quote:

Originally posted by dc
And I did mean it's waffles or nothing...

That's how I do chili rellenos.

Never had one of those... wanna send me some

dc · #19 01/02/2008, 10:11 PM

Sure, wonder how long it would take.

Agu · #20 01/03/2008, 12:01 AM

IHOP

Rock Anemone · #21 01/03/2008, 12:42 AM

Yeah, just go to IHOP, but the pancakes, bring them home, throw them on the griddle for a second and PRESTO! Hot pancakes for you and the family! (nobody will ever suspect...)

billsreef · #22 01/03/2008, 07:56 AM

Pancakes, Waffles, Chiles Rellenos, it's all good

dkh0331 · #23 01/03/2008, 07:58 AM

French toast Bill. Can't forget the French Toast!!!

Or is it Freedom Toast these days?

der_wille_zur_macht · #24 01/03/2008, 08:22 AM

It's GOOD toast when you make it with creme brulee batter instead of plain eggs. MMMMMM!

BigSkyBart · #25 01/03/2008, 09:34 AM

flipping the page with an assist to: