"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Brownies & Dessert Bars
Reply
 
Thread Tools Display Modes
 
Old 07-09-2012, 07:18 PM   #11
Assistant Cook
 
Join Date: Jul 2012
Location: Metz, France
Posts: 9
When I say flat, that mean they dont raise up.
__________________

__________________
mehdi57000 is offline   Reply With Quote
Old 07-09-2012, 10:05 PM   #12
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by merstar View Post
In general, when making pancakes, make sure not to overmix the batter - a few lumps in the batter are okay
This is an important point I've seen made in virtually every pancake recipe I've seen and on every package mix. I'm sure it's important!
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 07-09-2012, 11:43 PM   #13
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,298
Yes - too much mixing overdevelops the gluten and causes tough and rubbery pancakes - it also breaks down all those lovely air bubbles which we want in pancake batter. Lumps are good.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-10-2012, 12:01 AM   #14
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by FrankZ View Post
I use:

1c AP FLour
1tsp Baking Powder
1/4tsp Baking Soda
1/4tsp Salt
2TBS Sugar
1c Buttermilk
3TBS Butter (melted)
1 Large egg

Mix the dry, mix the wet... combine them and then add a little extra milk if it is too thick. Griddle.
This is very close to the recipe I use, too. In fact, I wouldn't make pancakes without buttermilk.

I also agree about not over mixing the batter. Too much mixing will result in pancakes that don't rise well. The lumps are good and will not be noticeable in the final pancake.

Also, I don't know if you can buy maple syrup in France, but that's part of typical American pancakes.
__________________
Steve Kroll is offline   Reply With Quote
Old 07-10-2012, 06:55 AM   #15
Assistant Cook
 
Join Date: Jul 2012
Location: Metz, France
Posts: 9
Yes, I had overmixing the batter before, and we have maple syrup in France imported from Canada.
__________________
mehdi57000 is offline   Reply With Quote
Old 07-10-2012, 10:42 AM   #16
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Steve Kroll View Post
This is very close to the recipe I use, too. In fact, I wouldn't make pancakes without buttermilk.
I will, but I am not happy about it...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 07-10-2012, 11:41 AM   #17
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Funny, I guess, but when I was a kid, we didn't have much, and Mom didn't like to let anything go to waste. When milk soured, it meant we were having pancakes or cornbread. Mom used, as do I still, a cup of ap flour, a tsp. salt, a tbsp. baking powder, a cup or so sour milk (you'll know the consistency you want when you get it) and an egg plus oil to cook in. As mentioned, she left the batter a little lumpy, and let it rise for about ten minutes before it hit the pan. Makes 'em fluffy.
__________________
gadzooks is offline   Reply With Quote
Old 07-10-2012, 12:10 PM   #18
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
You want to try a truly American pancake, N'est pas?

Buckwheat Pancakes
Ingredients:
  • Cooking oil for coating the pan
  • 1 cups (200g) buckwheat flour (you can use buckwheat and all-purpose flour)
  • 3 Tbs sugar
  • tsp salt
  • 1 tsp baking soda
  • 3 Tbs unsalted butter, melted
  • 1 egg
  • 2 cups (475 ml) buttermilk
Instructions:

Combine dry ingredients. Combine wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined. For best results, allow batter to sit for 30 minutes before using, adding additional buttermilk if it becomes too thick.
Heat a griddle or large cast iron skillet coated with oil over medium heat. Ladle cup measures of batter onto griddle/skillet, ensuring the pancakes don't run together. Allow to cook until bubbles form on the surface and the edges start to turn brown. Turn over with a spatula and allow to cook for about 3 more minutes, until browned. As you take the pancakes off the griddle/skillet, spread with butter and stack on a plate. Re-oil the griddle/skillet and continue ladling cup measures until all the butter is used. Serve with maple syrup and American style breakfast sausage.

Breakfast Sausage
Ingredients:
  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried marjoram
  • 1 tablespoon brown sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pinch ground cloves
  • 2 pounds ground pork
Instructions:

In a small bowl, combine the first 7 ingredients (through ground cloves) and mix well.
Place pork in a large bowl, add the mixed spices and mix well with your hands. Form the pork mixture into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal temperature reaches 160F (73C).
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 07-10-2012, 12:17 PM   #19
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by mehdi57000 View Post
When I say flat, that mean they dont raise up.
The grand children love this one. I'll pass it on to you. Enjoy
They call this The Surprise
blend 1 cup of cottage cheese, 1 cup of sour cream2-1/2 Tablespoons of honey,1/2 teaspoon of vanilla dash of salt, in food processor, and blen til smooth Then add4 eggs one at a time.Sift your 1 cup of flour and 1 teaspoon of baking powder. Slowly stir egg mixture into flour, stir out the lumps but do not over mix.Lightly dust 2 medium bananas cut into slices about 1/4 of an inch. Brush a griddle lightly with either butter or oil. I prefer the butter Drop the batter by the tablespoon onto the griddle top each tablespoon with a banana then spoon more batter on top of the banana slice, to cover. When bubbles form on top, Flip the pancake over and cook til til golden brown. Serve with warm syrup or warmed melted jam and powdered sugar.This recipe will many cakes so you might reduce it to fit you family.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 07-10-2012, 06:07 PM   #20
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
[QUOTE=Sir_Loin_of_Beef;1159313] Re-oil the griddle/skillet and continue ladling cup measures until all the butter is used. [/QUOTE]

Uh, that would be until all the BATTER is used!
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
other, recipe

ISO USA-type pancakes recipe Hi, I'm french and I would like to get the real recipe of pancakes from USA, I've try a lot of recipes from french websites, but they were not great, and very flat. Sorry for my English, and thank you. (If you have any quastions about french food, i can try to reply you). 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.