Whats the best way to make pancakes?!
i use 8oz flour 1oz sugar 1 egg n enough milk n sum soda!.!.!.
somtimes they come out PERFECT!.
but somebody giv me a really reliable recipie and the right heat settings!?Www@FoodAQ@Com
somtimes they come out PERFECT!.
but somebody giv me a really reliable recipie and the right heat settings!?Www@FoodAQ@Com
Answers:
The best way is not to use sugar or soda at all!.
Pancakes are just plain flour, eggs, milk or a mixture of milk and water, melted butter and a pinch of salt!.
My infallible recipe is this:
4oz plain flour
2 eggs
10 fl oz of milk or 7fl oz of milk and 3 of water!.
2 oz melted butter!.
Pinch of salt!.
Blend everything BUT the butter and let it rest in the fridge for at least 30 mins, overnight is better!.
Once you're about to cook, put the 2oz of melted butter in!.
Cook with medium heat, you don't want them to burnt outside and be raw inside!.Www@FoodAQ@Com
Pancakes are just plain flour, eggs, milk or a mixture of milk and water, melted butter and a pinch of salt!.
My infallible recipe is this:
4oz plain flour
2 eggs
10 fl oz of milk or 7fl oz of milk and 3 of water!.
2 oz melted butter!.
Pinch of salt!.
Blend everything BUT the butter and let it rest in the fridge for at least 30 mins, overnight is better!.
Once you're about to cook, put the 2oz of melted butter in!.
Cook with medium heat, you don't want them to burnt outside and be raw inside!.Www@FoodAQ@Com
"Instant" Pancake Mix
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container!. Shake to mix!.
Use the mix within 3 months!.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F!. Heat oven to 200 degrees F!.
Whisk together the egg whites and the buttermilk in a small bowl!. In another bowl, whisk the egg yolks with the melted butter!.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined!. Pour the liquid ingredients on top of the pancake mix!. Using a whisk, mix the batter just enough to bring it together!. Don't try to work all the lumps out!.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle!. The griddle is ready if the water dances across the surface!.
Lightly butter the griddle!. Wipe off thoroughly with a paper towel!. (No butter should be visible!.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired!. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes!. Continue to cook 2 to 3 minutes or until the pancake is set!.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel!. Hold in a warm place for 20 to 30 minutes!.
Yield: 12 pancakesWww@FoodAQ@Com
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container!. Shake to mix!.
Use the mix within 3 months!.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F!. Heat oven to 200 degrees F!.
Whisk together the egg whites and the buttermilk in a small bowl!. In another bowl, whisk the egg yolks with the melted butter!.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined!. Pour the liquid ingredients on top of the pancake mix!. Using a whisk, mix the batter just enough to bring it together!. Don't try to work all the lumps out!.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle!. The griddle is ready if the water dances across the surface!.
Lightly butter the griddle!. Wipe off thoroughly with a paper towel!. (No butter should be visible!.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired!. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes!. Continue to cook 2 to 3 minutes or until the pancake is set!.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel!. Hold in a warm place for 20 to 30 minutes!.
Yield: 12 pancakesWww@FoodAQ@Com
Preparation time less than 30 mins
Cooking time less than 10 mins
good luck here goes
Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing!. Now make a well in the centre of the flour and break the eggs into it!. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so!.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk)!. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream!. Now melt the 50g/2oz of butter in a pan!. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake!.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter!. I find 2 tbsp is about right for an 18cm/7in pan!. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go!. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter!. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be!. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate!.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest!.
To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up!. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon!.Www@FoodAQ@Com
Cooking time less than 10 mins
good luck here goes
Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing!. Now make a well in the centre of the flour and break the eggs into it!. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so!.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk)!. When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream!. Now melt the 50g/2oz of butter in a pan!. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake!.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter!. I find 2 tbsp is about right for an 18cm/7in pan!. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go!. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter!. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be!. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate!.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest!.
To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up!. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon!.Www@FoodAQ@Com
INGREDIENTS:
1 cup plain flour
tiny pinch salt
1 egg
1 1/4 cups milk
METHOD:
1!. Sift flour & salt
2!. Break egg & remove speck if any
3!. Make a well in the centre of the flour
4!.Add the egg [whole]
5!. Stir in flour gradually from the sides
6!. Add milk a little at a time
7!.When half the milk is used, all the flout should be moistened!.
8!. Beat well to remove any lumps and make it light!. [Electric hand whisk best]
9!. When quite smooth, add the remainder of the milk gradually!.
10!. STAND IT ASIDE FOR AN HOUR!.
NOTES:
This is only a small amount
This batter is good for sweet pancakes if the salt is ommited, or for yorkshire pudding & Toad in the Hole if salt IS included!.
Both Ol' Mamabear and I have used this simple recipe for years and it hasn't failed us yet!.
That hour stand is important!!- a light whisk after the stand before use is also a good idea to get a bit more air into it [for lightness]
Good luck!.
Secret for Yorkshire Pud is that the fat has to be VERY hot when the batter hits it - best when a light haze is coming of it!.
i like 'em with just sugar and a squirt of lemone juice on them!.
USE NON STICK PAN, AND WIPE AND RE BUTTER BETWEEN EVERY PANCAKE!
EDIT:
Sunday 1 June
I made some yesterday to Nessie from Loch Ness's recipe - its a good one and they were delicious nessie!. You deserve 10 points! I gave you a thumbs up!.Www@FoodAQ@Com
1 cup plain flour
tiny pinch salt
1 egg
1 1/4 cups milk
METHOD:
1!. Sift flour & salt
2!. Break egg & remove speck if any
3!. Make a well in the centre of the flour
4!.Add the egg [whole]
5!. Stir in flour gradually from the sides
6!. Add milk a little at a time
7!.When half the milk is used, all the flout should be moistened!.
8!. Beat well to remove any lumps and make it light!. [Electric hand whisk best]
9!. When quite smooth, add the remainder of the milk gradually!.
10!. STAND IT ASIDE FOR AN HOUR!.
NOTES:
This is only a small amount
This batter is good for sweet pancakes if the salt is ommited, or for yorkshire pudding & Toad in the Hole if salt IS included!.
Both Ol' Mamabear and I have used this simple recipe for years and it hasn't failed us yet!.
That hour stand is important!!- a light whisk after the stand before use is also a good idea to get a bit more air into it [for lightness]
Good luck!.
Secret for Yorkshire Pud is that the fat has to be VERY hot when the batter hits it - best when a light haze is coming of it!.
i like 'em with just sugar and a squirt of lemone juice on them!.
USE NON STICK PAN, AND WIPE AND RE BUTTER BETWEEN EVERY PANCAKE!
EDIT:
Sunday 1 June
I made some yesterday to Nessie from Loch Ness's recipe - its a good one and they were delicious nessie!. You deserve 10 points! I gave you a thumbs up!.Www@FoodAQ@Com
Recipe seems Ok Dont use sugar or soda myself!. But a fairly hot frypan, drain excess oill so pan is just moist!. spread to fill pan I loosen edges with a slice then turn, cant toss, do the other side!. slide onto plate , add lemon, sugar!. honey!. syrup or what you fancy then fold !. Usuall come out OK !. Big thing is to get condistency of batter right, not too runny,Www@FoodAQ@Com
If you are in UK, LIDLS do a fantastic pancake mix!. It comes in a bottle, so you just add milk, shake and pour!. It's got a great vanilla flavour to it!. If you add a little bit of salt to it, it tastes great with tuna may and savoury things like that!. On xmas day we had it with ham and cheese and bucks fizz!
It's normally down the end by the booze on a shelf with lemon juice and raisins etc!.!.Www@FoodAQ@Com
It's normally down the end by the booze on a shelf with lemon juice and raisins etc!.!.Www@FoodAQ@Com
Use the premade pancake mix!. (aunt jamima) and then add a teaspoon of vanilla, and a little bit of cinnamon(according to how mch you like it!.Www@FoodAQ@Com
Put the mix into a deep bowl and use a ladle in a circular motion before the mixture solidifies!.Www@FoodAQ@Com
i bought the shake and bake ones recently you just add water and shake they were lovely try them!.!.if not youre recipe sounds fine!.Www@FoodAQ@Com
Buy a high quality pan if you want to make them good every time!.Www@FoodAQ@Com
if you want perfect, use a mix so it comes out the same every time!.Www@FoodAQ@Com
I use applesauce!.!. it makes them more moist and waaay better :) try it its awesome!Www@FoodAQ@Com
the best wayis to use a fry
panWww@FoodAQ@Com
panWww@FoodAQ@Com