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I love making pancakes, it’s super easy to do from scratch.
Last Sunday, I made these: https://sophiacooking.com/coffee-pancakes/#tasty-recipes-292-jump-target
If you like coffee, then I recommend them! ☕🥞
Pancakes are literally three ingredients, I got so confused seeing pancake mix at the store at american section. Just mix 1L milk, 500g flour and 2 eggs.
I’m guessing from “american section” that your definition of a “pancake” is what we’d call a “crepe”. If your goal is fluffy, Canadian / American style pancakes doused in butter and maple syrup, that recipe is gonna make nothing of the sort.
Yeah, those are crêpes. Never made american pancakes. Just waffles and those are pretty easy, just need to beat the egg whites.
Yeah, North American pancakes are very different. You need leavening, shortening, sugar, salt, and I like to add vanilla for flavour. It’s much closer to an actual cake. Not a three ingredient recipe by any means.
Those will be biscuits where’s the leavening?
The “complete” pancake mixes can make some sense for people without a stable living condition because they are shelf stable and just require water. I sometimes buy them and donate them to local food shelves.
Flour and milk are pretty much shelf stable if stored right, the only thing that isn’t are eggs and those last a month or so.
Milk is shelf stable? Maybe some sort milk can be, but not the type that people typically buy. I’ve stopped buying it entirely unless we have a specific recipe because it tends to go bad so quickly.
The milk we have at home rn has expiration date till august.
Wtf, it is usually two to three weeks tops when I get milk at the store.
Ultra pasteurization can keep up to 3 months. You can also get dry milk that last for a very very long time.
Flour, eggs, milk, butter or oil, brown sugar, baking soda, salt, and yeast. If you are lactose intolerant use oat milk.
Pancakes must be leavened, thick, and fluffy. If you are using a mix or leaving out the yeast, you are not making pancakes and this grandma is very disappointed in you.
Wrong my G’Ma knew I was vegan and wouldn’t poison me with another sentiences’ torture.
1 tablespoon of baking powder and apple cider vineger can replace an egg.
Keeping chickens is very rewarding if you have the space, no torture necessary. I prefer mung-bean based substitutes, otherwise.
I make them from scratch :3
The recipe is stupid, but seriously worth it. I spent the pandemic force feeding my roommates pancakes twice a week until it was perfect.
You can use whatever Buttermilk you have, but combining the thick Bulgarian with the thinner normal tasted best to the 8 of us.
You want as little time as possible between mixing and applying heat. 70% of baking soda’s lift is in the first 3 minutes. The double acting baking powder has an additional acid that’s heat activated, so there will be additional lift before the pancake sets.
Wet ingredients
· 240 g Bulgarian buttermilk (1 cup) · 240 g buttermilk (1 cup) · 13 g vanilla (1 Tbsp) · 85 g heated honey (¼ cup) {I microwave the glass jar 30 seconds at a time until it’s easy to pour} · 60 g apple cider vinegar (¼ cup) · 100 g eggs (2 large eggs)
Dry ingredients
· 240 g flour (2 cups) {protein % doesn’t seem to noticeably change anything} · 14 g double acting baking powder (1 Tbsp) · 7 g baking soda (½ Tbsp) · 2.5 g cinnamon (1 tsp) · 2 g allspice (1 tsp) · 2 g cardamom (1 tsp) · 1 g cloves (½ tsp) · 2 g nutmeg (1 tsp)
Method
- Preheat your griddle to medium-high.
- Do not combine wet and dry ingredients until the griddle is hot.
- Mix dry into wet until you don’t see any dry ingredients.
- Immediately spoon or pour onto the hot griddle.
- Cook until bubbles form on the surface, then flip.
- Cook until golden brown on the second side.
No salt?
I will advocate for aluminum free double acting baking powder. The cheap stuff with aluminum salts have a bitter aftertaste.
I’m just gonna go ahead and make everyone’s lives a little better;
- 5oz Flour
- 1½tbsp sugar
- 2tsp baking powder
- ¼tsp baking soda
- ½tsp salt
- 1 large egg
- 2tbsp oil (vegetable / peanut)
- ¾cup milk (preferably 3.5% but work with whatever you have)
- ½tsp vanilla extract
Measures are based on a 250ml cup.
Mix wet ingredients together (start by whisking the egg into the oil for better consistency, then slowly whisk in the milk before adding the vanilla). Sift together the flour and other dry ingredients. Slowly fold the wet into the dry, taking care to mix as little as possible (lumps are OK). Let sit covered in plastic wrap (press to the surface to avoid a skin forming) for 30 minutes to relax the gluten. Cook ladelfuls on a 350F skillet until a knife to the middle comes out clean.
This is enough for 2 people, or 1 very hungry person. Multiply quantities as needed. If your pancakes are coming out sad and flat, check that your baking powder / baking soda aren’t expired. Generally you should replace them after about 6 months for best results.
I love this particular recipe because the results are great, it’s easy, and the ingredients are all the sort of thing you tend to keep around anyway. The only stuff that isn’t shelf stable is the milk and eggs, and most people usually keep milk and eggs handy. It’s great being able to wake up and think “I want pancakes” and boom, there are pancakes.
The resting step can be skipped if you’re impatient or short of time. It just helps them to rise a little better. They’ll still taste great.
damn, now I want pancakes. Time to go to kerby lane and get some of their pancake mix (it’s so good)
Sorry, but if you do that I’ll steal your pancake mix before you can use it.
potato pancakes are awesome and very easy!! definitely do suggest, especially with applesauce.
My diabetic mother-in-law moved in with us a few years ago. One random weekend, I made pancakes and she came out and asked to see “the box”. I had no idea what she was referring to and had to ask for clarification. It turned out she wanted to see the pancake mix box to determine the carbohydrate content. We were able to figure it out from the ingredients of the recipe.
I have waffles memorized:
1.75 cups flour, 1tbsp baking powder, 0.25tsp salt, 2 eggs, 1.75 cups milk (creamy oat milk actually is even better), 0.5 cup canola oil.
We do fast for dinner once a week and this is my sons favorite, and my wife can’t eat dairy.
From the better homes and gardens cook book. I have the same exact waffle recipe memorized. Last time I was lazy and neglected to beat the egg whites separately and they came out too dense and nonabsorbent. I always have to relearn that lesson.
siiiigh I know.
worst case u get the video in July, but ill try to get it out sooner.
So long as I know it’s coming, I’m willing to wait. I don’t want to put too much pressure on you, just a lil bit :3
nono more pressure is good with me.
i…dont do stuff without a deadline, u know…
i made some reasonably good video games in 3 days cuz i put a deadline, but still havent even designed an area for my currently project “bloom” cuz i… didnt put any deadlines at all.
slightly spicy
oh yes or u out me on a leash then i also do stuffs-
EDIT: hey its me right after posting this comment! can’t believe i put that last line but- now its too late! but imma wrap it in a spoiler so peeps dont get cought offguard
That photo is nightmare fuel. Source?
Idk, it’s a very old picture that I’ve had for years, but couldn’t find the right opportunity to use.
Gib recipe that beats out Krusteaz buttermilk, cause I want to but I just can’t pull it
I’ve acquired buttermilk powder thinking that was the missing magicks, but my first shot just wasn’t it
I often keep Krusteaz around (habit from years of 3 small kids), but I don’t really care for it. It’s too sweet. I’d much rather use Bisquick or Jiffy.
I haven’t actually gotten around to trying it yet, but Alton Brown made a video recently where he rolled his own pancake mix. It looked good.
I don’t think I have ever even seen pancake mix. I believe I am safe
I still want to watch you making them :3
I throw them in the air to flip them. But I don’t think that is that interesting to warrant a watch party
🥺
I just realised we might not be thinking of the same type of pancakes
My recipe is simple, you put n eggs, n dl of milk and then mix and add flour until the consistency is reasonable. Add a pinch of salt if you want to feel fancy. Takes 10 min.
I call that Omelette, not pancakes though…
I milked eggs for 10min and covered them in flour. Did I do this right?
Did you do n eggs? You need that to achieve linear egg-complexity
