Can anyone tell me how to make the pancakes that are eaten in the US, what are the right measures (oz or grams!


Question: I would like to know also what type of pan would be used to cook them in to, they always look so yummy :-)


Answers: I would like to know also what type of pan would be used to cook them in to, they always look so yummy :-)

Basic pancakes

16 oz of AP flour
1/4 oz baking powder (or a Tbls)
1 pinch of salt
1/4 oz sugar ( or a Tbls)
2 whole eggs
12- 16 oz of milk ( 12 for thicker batter)
1/2 oz melted butter

Mix together dry ingredients, then add liquid ingredients. Don't mix the too much though( lumps are ok). If you like, this is when to add your favorite fruit to the batter and just fold it in. Cook @ medium heat, and when you see bubbles on the uncooked side its time to turn them! Enjoy!

I like to use a cast iron pan, but whatever you have will work

Pancakes are made from a special flour, which today is sold in commercial mixes under numerous brand names. The proportions of mix, egg and water or milk are on the box, depending on how many pancakes you plan to make.

They are cooked on a flat griddle or big flat skillet, not one with a curved bottom.

You can cook them in a frying pan or on a griddle.

Buttermilk Pancakes
Start to Finish: 25 minutes

Ingredients
1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1-1/2 cups buttermilk or sour milk (see tip)
3 tablespoons cooking oil
Desired fruit options (optional)*
Desired syrup (optional)

Directions
1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

3. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

4. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

5. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

6. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

7. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

8. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.

If you want home made i can tell you how i make mine.2cup flour ( white, wheat or whole grain) 1 Tbsp baking powder, 1/2 cup sugar, 1egg and milk ( reg.milk or buttermilk) First you stir all dry ingredients, then add your egg ( then if you fruit in it like blueberries or any other add them) then slow ly add your milk until it is were you want it. i don't ever measure my milk, just don't get it to thick or to thin. good luck

200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
sunflower oil or a little butter for cooking

Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter

Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.

American pancakes

Serves 4



Preparation time less than 30 mins

Cooking time 10 to 30 mins






The classic American breakfast. Vary the topppings - serve it for brunch with crispy bacon, or as a summer breakfast with fresh raspberries and a sprinkling of icing sugar.
Ingredients
255g/9oz plain flour
2 tsp baking powder
1 tsp salt
2 tbsp caster sugar
250ml/9fl oz milk
2 medium eggs, lightly beaten
6 tbsp cottage cheese
55g/2oz unsalted butter, melted
To serve:
chopped pecans
maple syrup



Method
1. Beat the eggs into the milk and add the melted butter.
2. Sift the flour with the baking powder, salt and sugar.
3. Make a well in the centre of the flour and pour in the milk.
4. Using a wooden spoon beat the mixture quickly to make a batter.
5. Stir in the cottage cheese.
6. Heat a heavy based frying pan. Grease with butter and pour in the batter to make rounds approximately 8cm/3? inch diameter.
7. Cook until bubbles start to appear on the surface, this will take approximately 1 minute. Flip the pancake over and cook the other side.
8. Continue until you have used up all the batter.
9. Heat the maple syrup in a small pan and add the chopped pecans.
10. Serve the pancakes and pour over the maple syrup.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources