Pancake help, please?

Cafe Society
1

So Mrs Aruns tried to make pancakes for us like her mom does, and she couldn’t manage it. She keeps getting those shapeless things that certainly aren’t pancakes, even if they taste nice… They would be okay for me, but she’s not happy and now she’s sitting in the living room with a sad face listening to sad Jackie Cheung songs, poor darling… :frowning:

Unfortunately pancakes are just a name for me so I can’t help. But then I thought about those smart fellas on the SMDB (there, captatio benevolentiae!) - I’m sure there’s a king/queen of pancakes out there, I told myself! So, what’s your trick for those yummy pancakes? Wikipedia (link here) gives ingredients as milk, flour and eggs, but what about the relative quantities?

Can you help me bringing back the smile to her poor sad face?

2

See this recent thread: http://boards.straightdope.com/sdmb/showthread.php?t=283175

3

Lars, my understanding is that Brit pancakes are much different from Yank pancakces. Do you want the thick, fluffy variety or the more thin type?

4

Lars
If her pancakes are “shapeless”, I’d suspect the batter of being too runny. If it’s the right consistencey, it should need a little “help” to pour out of a bowl. When mixing the batter, only stir it enough to dissolve the flour. It should be kind of lumpy. Overmixing will cause flat pancakes.

5

We were trying to aim for the thin variety. I have been experimenting a little and now they turn up much better! Much more flour was needed, like NutMagnet suggests. Still not perfect, but hey, what a perfect excuse to have pancakes more often!

Oh, and it turned out my MIL does not use milk at all, but water.

Thanks to everyine for the ideas and the link to the old thread.

6

Go buy some Sacco brand cultured buttermilk. Follow the recipe on the back; but add a splash of vanilla and a little more water to the mix. Perfect pancakes.

To get a consistent size, I use a ladle to dip the batter from the mixing bowl.

Also, she may not have had the skillet hot enough.

7

Two things that make good pancakes:

1 - Sifting. Sift the dry ingredients. Then sift them again. And when you think you’ve sifted them enough, sift them one more time. It mixes air into the dry ingredients, which adds additional leavening.

2 - Separate the eggs, whip the whites until hard peaks form, then fold them into the batter last. Whipped egg whites = more leavening.

In the end you’ll have three different versions of leavening.
Aerated flour
Baking soda (or powder, depends on your recipe.)
Whipped egg whites.

Your batter will end up a bit stiff, will hold it’s shape, and will generate light and fluffy pancakes.

8

If you like fluffy pancakes, I’ve heard adding a little 7-Up to the batter will fluff them right up!

9

And if you want cowboys to love them, try adding a little ham.

10

And of course, the best batter in the world is irrelevant if you don’t properly season and butter your griddle before cooking. Wait to flip them until the entire top of the puddle has tiny bubble holes; that means the wet batter down near the griddle surface is boiling, and hot steam is shooting up through the pancake to cook the innards.

11

Do not use butter. It burns at far too low a temp. Use shortening.

12

I don’t use butter at all. I used to. I would cook bacon on the griddle, then make the pancakes using some of the bacon fat or butter.

Now, after the bacon is cooked, I scrape the griddle hastily and try to wipe it down with a paper towel. My pancakes come out sooo much better.

13

<SNORT!> :stuck_out_tongue:

man, what an old thread that was…

14

FWIW, I was no good at making pancakes until I tried this recipe, and now I make them every Sunday, and they are perfection. Not too heavy, but not so full of air they make you gassy, they are just good pancakes. I get a lot of compliments on these pancakes, so I’m assuming I’m not the only one that likes them.

Whether you try these or not, good luck :slight_smile:

15

It helps to let the batter sit for 20 mins or so before cooking. Also, the right temperature of the pan is when a drop of water dances on the surface.

16

I use Nigella Lawson’s recipe from “Nigella Bites,” with whole-wheat flour and a little extra milk. Bravissimo.

17

Well everybody I’ve ever made these pancakes for love them, so I’ll include the recipe:

1 1/3 Cups of All Purpose Flour
3 Tbsp Sugar
3 Tsp Baking Powder
1/2 Tsp Salt
1 Egg Beaten
1 1/3 Cups of Milk
3 Tbsp Melted Margarine (1/2 of square)
4 ml Vanilla

Mix all dry ingredients together. Beat egg in measureing cup, add milk. Wet ingredients should equal 1 1/2 cups. Mix wet and dry ingredients. Add melted margarine and vanilla.

Yeild 10-12 4 inch pancakes.

Mmmm mmmm good!

MtM

18

Mr. 3894 spent the better part of five years perfecting the following recipe. Like most great things, it turns out to be simplicity itself.
1/3 cup whole wheat flour
2/3 cup white flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
1 egg
1 1/2 cups buttermilk
2 Tablespoons canola oil
(You can also dump in 1/2 cup of cottage cheese and 1 teaspoon vanilla, if you like)

Mix it all together - no sifting, no separating eggs. You know the rest.