HOMEMADE PANCAKES: PANCAKES FROM SCRATCH

[elleng]

http://www.almanac.com/content/best-pancake-recipes

[Warpy]

1. Why the hell anyone uses a mix or prefab pancakes is beyond me

You dump everything into a single bowl, measurements aren't very fussy, you give it enough of a stir to moisten it and break up the big lumps, and you cook the pancakes over low to medium heat. You can do this half asleep nearly as easily as you can take a carton out of the fridge and shake it for 5 minutes. You can even use Bisquick so you don't have to add the oil separately. Doesn't matter.

I guess the mixes are for people who have convinced themselves that either they can't cook or that cooking is menial work best left to the lower classes in restaurants and food processing factories.

[Major Nikon]

2. Scratch pancakes can be as easy or complicated as you want

Somewhere in this group I posted a recipe for rye sourdough pancakes, which is a bit more challenging. The Betty Crocker recipe has been around forever and is about as simple as it gets.

[Warpy]

3. Even sourdough pancakes are easy, just start them the day before

and let them sit in the fridge when they get bubbly.

It's when they contain artfully arranged fruit and are topped with whipped cream that they lose me.

[Major Nikon]

4. The only part that is hard is starting and maintaining the starter

[japple]

5. At one time, I had a recipe for buckwheat pancakes that were egg free.

There was yeast in the mix and they were the best things in the world. I haven't found another recipe that I liked as well as that one, but haven't been able to duplicate it again.

[mntleo2]

6. I also make Swedish pancakes without a recipe

They are basically a little thicker crepe ~ and it is OK if you mix the hell out the dough ~ they are not supposed to be "soft." Fry them in a well greased griddle that is over medium hi heat, slather on some of your homemade strawberry jam with whippy cream, the traditional lingon berry jam, and Grandpa also liked syrup and butter on his sometimes, or sometimes we rolled up fresh blackberries we picked that morning folded with a little thick cream and sugar, whatever you like.

Here is my Grandpa Nelson's recipe that we concocted one day while I watched him make them, but even then he did not measure, we just guessed:

About 3 eggs, 1 cup of milk mixed together, a couple tsps. baking powder, a couple tbsps of sugar (or more if you like 'em sweeter), and about 1/2-1 C of flour sifted together before you add them to the liquid. The batter should be thin ~ but a little thicker than a crepe batter. He used to use a hand beater, and I just use a french whip to smooth the batter.

Grandpa used to have this old thin fry pan but I use an old round cast iron griddle and he was generous with the oil, heating it until it shimmers on med-hi heat and then pouring about 1/2 C batter for each pancake onto the sizzling grease and tilting the pan ~ adding more oil as needed for each pancake. Flip them over when the batter loses its gloss and when the edges are the crispy deliciousness ~ a longish spatula really helps to flip them and don't try to flip them too soon or they will tear, wait until the batter is "set." Fry another 1/2 minute or so on the uncooked side. Add whatever you want, then fold them over on a plate or roll them if you want and VOILA!

You really can't mess these up ~ add more milk and/or another egg if too thick, add flour if too thin, there ya go!
Love, Cat in Seattle

Oh and PeeEss: These pancakes are pretty good made like crepes ahead of time and kept warm in the oven or reheated a minute or less in the microwave ~ but mine never last that long, my fam just grabs them as they come off the griddle