Post by Glen Carman aka Delmonico on Jul 19, 2019 10:12:45 GMT -6
Pancakes and Waffles
Pancakes are also called griddle cakes, flap jacks and some other names I can’t think of right now or there are ones I’d best not repeat. It seems most everyone likes these, plus they are easy to make. Most of us have a griddle to make them with, but a frying pan or lid off a dutch oven works fine also.
Recipes vary; one could search for days and come up with dozens if not more variations of this, but it would only vary slightly, tweak it to how you like it, this will make 5-6 fairly large pancakes or more if smaller.
Basic pancake:
2 cups flour or 2 cups self rising flour
1½ teaspoons baking powder
½ teaspoon of salt
or
2 cups self-rising flour
1-3 tablespoons sugar (I prefer brown)
2 tablespoons melted lard or bacon grease
1-2 eggs beaten
1½ to 1¾ cups milk
Mix the dry ingredients in a bowl and stir in the melted lard, with a fork or a whisk beat the eggs in another bowl and beat 1½ cups of milk into it, pour into the first bowl and mix will, till it is smooth with no lumps, a wire whisk is best for this, adding more milk or flour if needed to get the consistency wanted. A thicker batter will make a thicker pancake; a thinner batter will make a thinner pancake.
Heat up a greased griddle, when it is at the proper temperature a drop of water will dance for a few seconds when tossed on.
Pour the batter out to the size desired, watch the bubbles on the top, when most have burst, check to see if it is done on the bottom and flip, cook that side to a golden brown and serve as desired.
Just like other recipes, this one can be modified slightly to make other just slightly different recipes.
Corn pancakes: Substitute ⅓ to all the flour with cornmeal, individual taste will determine how much to use.
Potato pancakes: Replace ½ the flour with grated and drained raw potatoes or left over mashed potatoes.
Blueberry or other fruit: Blueberry pancakes seem to be the most common of this type, but any drained fruit can be used, raw, frozen or even canned, the texture of the fruit will vary some though. Simply add the desired amount of fruit (½ cup is about right for this recipe) and make as regular pancakes.
Buckwheat pancakes: Replace ½ to all the flour with buckwheat flour. The all buckwheat ones have the advantage for some of being gluten free. Do check your brand to be sure it is. (Buckwheat is not a true grain and is not even related to other grains.)
Waffles: Waffle recipes date to before the Civil War in American cook books and one can find the cast iron waffle irons if you look hard enough.
Waffle recipes like any type of recipe will vary, but in keeping with our one basic recipe theme, use 3-4 eggs instead of 1-2 and reduce the flour to 1⅓ to 1½ cups.
Pancakes are also called griddle cakes, flap jacks and some other names I can’t think of right now or there are ones I’d best not repeat. It seems most everyone likes these, plus they are easy to make. Most of us have a griddle to make them with, but a frying pan or lid off a dutch oven works fine also.
Recipes vary; one could search for days and come up with dozens if not more variations of this, but it would only vary slightly, tweak it to how you like it, this will make 5-6 fairly large pancakes or more if smaller.
Basic pancake:
2 cups flour or 2 cups self rising flour
1½ teaspoons baking powder
½ teaspoon of salt
or
2 cups self-rising flour
1-3 tablespoons sugar (I prefer brown)
2 tablespoons melted lard or bacon grease
1-2 eggs beaten
1½ to 1¾ cups milk
Mix the dry ingredients in a bowl and stir in the melted lard, with a fork or a whisk beat the eggs in another bowl and beat 1½ cups of milk into it, pour into the first bowl and mix will, till it is smooth with no lumps, a wire whisk is best for this, adding more milk or flour if needed to get the consistency wanted. A thicker batter will make a thicker pancake; a thinner batter will make a thinner pancake.
Heat up a greased griddle, when it is at the proper temperature a drop of water will dance for a few seconds when tossed on.
Pour the batter out to the size desired, watch the bubbles on the top, when most have burst, check to see if it is done on the bottom and flip, cook that side to a golden brown and serve as desired.
Just like other recipes, this one can be modified slightly to make other just slightly different recipes.
Corn pancakes: Substitute ⅓ to all the flour with cornmeal, individual taste will determine how much to use.
Potato pancakes: Replace ½ the flour with grated and drained raw potatoes or left over mashed potatoes.
Blueberry or other fruit: Blueberry pancakes seem to be the most common of this type, but any drained fruit can be used, raw, frozen or even canned, the texture of the fruit will vary some though. Simply add the desired amount of fruit (½ cup is about right for this recipe) and make as regular pancakes.
Buckwheat pancakes: Replace ½ to all the flour with buckwheat flour. The all buckwheat ones have the advantage for some of being gluten free. Do check your brand to be sure it is. (Buckwheat is not a true grain and is not even related to other grains.)
Waffles: Waffle recipes date to before the Civil War in American cook books and one can find the cast iron waffle irons if you look hard enough.
Waffle recipes like any type of recipe will vary, but in keeping with our one basic recipe theme, use 3-4 eggs instead of 1-2 and reduce the flour to 1⅓ to 1½ cups.
