National Pancake Day
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MarcD
Cook
I'll have to say good old blueberry......home made with fresh blueberries.
But, many years ago when my kids were little I would cut back on the milk and add applesauce to the batter.....not bad.
With the price of gas and the location of the nearest IHOP......$$$$$
But, many years ago when my kids were little I would cut back on the milk and add applesauce to the batter.....not bad.
With the price of gas and the location of the nearest IHOP......$$$$$
My favorite: Pecan pancakes, layered with warm applesauce and topped with hot maple syrup.
DampCharcoal
Executive Chef
Vanilla bean ice cream and strawberries!
And hey there, MarcD, I'm a few miles east of you.
And hey there, MarcD, I'm a few miles east of you.
Chief Longwind Of The North
Certified/Certifiable
National Pancake Day!
I didn't know there was a National Pancake Day. Why didn't anyone ever tell me there was a National Pancake Day?Anybody who knows me, knows that I have a special pancake recipe. Couple that with Upper Peninsula wild blueberries, and you have to know what my favorite pancakes are, and with the abundance of sugar maple trees in my neck of the woods, you have to know what my favorite topping is.
After that, I'd have to say Dutch Babies with freshly sliced cling peaches, a bit of cinnamon, and Chantilly Cream (whipped cream flavored with vanilla and sugar).
Of course, it's hard to beat pumpkin-pie pancakes with butter and brown sugar.
Flapjacks cooked on a cast iron pan over a cooking fire on a warm summer day in the woods, with family of course, in a little bacon grease to give them crispy edges (the pancakes, not the family), with bacon on the side, and maple syrup. How I used to love camping when the kids were young. This would be at the top if my kids still lived close enough to go camping with, even if the pancakes were dropped in the dirt, or had a little ash in them, it would be at the top.
Whole wheat pancakes with my good friend's local, wild honey from his beehives
Buckwheat pancakes with butter and buckwheat honey
Mickey Mouse pancakes, or any funny shaped pancakes with my Grandkids, oh wait, that has to be my number one pancake breakfast because I'm having fun with my Grandkids. And it doesn't matter how irresistably good the other pancakes are, this is number one, even if they were overcooked and yucky tasting (but that never happens in this house), they would be the best pancakes. And we'd have to sing the pancake song, you know the one - Pancakes are delicious, pancakes are so fine, I outta know, 'cause I like 'em so, that I eat 'em all the time.
Seeeeeeya; Chief Longwind of the North
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I may have to make a trip to the Chief's house ;-)
I was scurrying around this AM, turned on the local News, & they were flipping pancakes like there was no tomorrow. I think it's called Fat Tuesday?
We have a local place that serves red velvet pancakes. I'm very tempted. Have some all-in-one blueberry pancake mix. Might give it a go in my aebelskiver pan.
Keep those hot cakes/flapjacks coming
I was scurrying around this AM, turned on the local News, & they were flipping pancakes like there was no tomorrow. I think it's called Fat Tuesday?
We have a local place that serves red velvet pancakes. I'm very tempted. Have some all-in-one blueberry pancake mix. Might give it a go in my aebelskiver pan.
Keep those hot cakes/flapjacks coming
National Pancake Day!
Anybody who knows me, knows that I have a special pancake recipe. Couple that with Upper Peninsula wild blueberries, and you have to know what my favorite pancakes are, and with the abundance of sugar maple trees in my neck of the woods, you have to know what my favorite topping is.
After that, I'd have to say Dutch Babies with freshly sliced cling peaches, a bit of cinnamon, and Chantilly Cream (whipped cream flavored with vanilla and sugar).
Of course, it's hard to beat pumpkin-pie pancakes with butter and brown sugar.
Flapjacks cooked on a cast iron pan over a cooking fire on a warm summer day in the woods, with family of course, in a little bacon grease to give them crispy edges (the pancakes, not the family), with bacon on the side, and maple syrup. How I used to love camping when the kids were young. This would be at the top if my kids still lived close enough to go camping with, even if the pancakes were dropped in the dirt, or had a little ash in them, it would be at the top.
Whole wheat pancakes with my good friend's local, wild honey from his beehives
Buckwheat pancakes with butter and buckwheat honey
Mickey Mouse pancakes, or any funny shaped pancakes with my Grandkids, oh wait, that has to be my number one pancake breakfast because I'm having fun with my Grandkids. And it doesn't matter how irresistably good the other pancakes are, this is number one, even if they were overcooked and yucky tasting (but that never happens in this house), they would be the best pancakes. And we'd have to sing the pancake song, you know the one - Pancakes are delicious, pancakes are so fine, I outta know, 'cause I like 'em so, that I eat 'em all the time.
Seeeeeeya; Chief Longwind of the North
Who decided it was national pancake day...
I like butter (lots) and maple syrup (little bit) on buttermilk pancakes.
I like butter (lots) and maple syrup (little bit) on buttermilk pancakes.
buckytom
Chef Extraordinaire
cranberry corn pancakes are my fave, with real vermont butter and maple syrup. actually they're 2nd fave only to my mom's norwegian pancakes (really crepes) rolled with butter and sugar.
SaucyChefette
Assistant Cook
National Pancake Day!
It's sort of a religious thing... ya know to use up all your gluttonous ingredients like flour, eggs and milk before you start your very strict fast for Lent...
Now then, I'm English, therefore I know how pancakes should be served.
Batter made in a litre ice cream tub, starting with two eggs, a sort of a cup of wholemeal flour and same amount of white flour and milk until the batter is runny. That way you can make them really thin, and crisscross them with honey (NEVER maple syrup) and lemon juice (straight from the lemon, not the plastic stuff) and roll them up.
Yummy, yummy
vitauta
Executive Chef
<3
my favorite pancakes have always been the european style crepes--both savory and sweet that my mom made for us usually for lunch or dinner. my second favorite is potato pancakes, which mom made only once in a great while. grating all those potatoes was a long arduous task....
i just heard on the news that ihop is serving up free flapjacks for customers until 10:00 tonight in honor of pancake day. i think this is a national promo, so if you hurry....
my favorite pancakes have always been the european style crepes--both savory and sweet that my mom made for us usually for lunch or dinner. my second favorite is potato pancakes, which mom made only once in a great while. grating all those potatoes was a long arduous task....
i just heard on the news that ihop is serving up free flapjacks for customers until 10:00 tonight in honor of pancake day. i think this is a national promo, so if you hurry....
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SaucyChefette
Assistant Cook
Mmmmm - but a worthwhile one!! With Apple Sauce on top.
i just heard on the news that ihop is serving up free flapjacks for customers until 10:00 tonight in honor of pancake day. i think this is a national promo, so if you hurry....
Huh??? You guys start Lent a week later than we do?? Do you have Easter a week later too?
Buttermilk Pancakes, butter and maple syrup.
FluffyAngel
Senior Cook
OMG! I MISSED NATIONAL PANCAKE DAY???!!!! Kicking myself now!
Good call...
I saw your list and completely agreed.
It's the only way I eat them unless I go for buckwheat with butter and maple syrup.
Chief Longwind Of The North
Certified/Certifiable
It's sort of a religious thing... ya know to use up all your gluttonous ingredients like flour, eggs and milk before you start your very strict fast for Lent...
Now then, I'm English, therefore I know how pancakes should be served.
Batter made in a litre ice cream tub, starting with two eggs, a sort of a cup of wholemeal flour and same amount of white flour and milk until the batter is runny. That way you can make them really thin, and crisscross them with honey (NEVER maple syrup) and lemon juice (straight from the lemon, not the plastic stuff) and roll them up.
Yummy, yummy
No, no, no. That's crepe's Pancakes are thick, and tender, and melt in your mouth moist, and almost always with maple syrup or honey. Here's the way we make 'em around here. Just try the recipe and tell me they're not great.
Chief Longwind’s World Famous Pancakes
There was a time when my Dad would take me to my grandparents’ house. Now you have to understand. I was a skinny and generally small of stature, so they were always trying to feed me. Of course, since I had boundless energy and used all of it, I had an enormous appetite. I would often receive for breakfast a bowl of Sugar Smacks, or a bowl of oatmeal, followed by 2 poached eggs, from the egg-poaching pan of course and served atop a piece of toast, and finally, either pancakes or waffles.
When the final course was pancakes, my Grandpa would serve them up as he sang; “Pancakes are delicious, pancakes are so fine, I oughta know, cause I like ‘em so, that I eat ‘em all the time.” He always had a big grin on his face as here served them up.
Of course, the pancakes I got in those fondly remembered days came from a ready made mix, usually Aunt Jemima brand. But to a skinny kid, they were gourmet treats.
In honor of my Dad, and my Grandparents, I chose for my signature dish, pancakes. Of course mine are far different. But I still sing that little ditty that my Grandpa used to sing when I dish them up. “Pancakes are delicious, pancakes are so fine...” I even made everyone at out church sing it before I would serve them my pancakes at one of our annual pancake breakfasts. That was fun.
So here’s the recipe that I perfected (with help from my eldest daughter), and serve every year by request to better than a hundred folks.
Ingredients: Dry Ingredients:
1 cup all-purpose flour
2 tbs. Sugar
½ tsp. Salt
3 tsp. Double Acting Baking Powder (You must use Double Acting Baking Powder to get the best texture)
Wet Ingredients:
3/4 plus 1/8 cup milk
1 large Egg
3 tbs. Cooking oil
Preheat the griddle. Place the dry ingredients into a large bowl and stir together with a wire whisk or mixing spoon. Add the remaining ingredients and again stir until mixed. Do not stir until all the lumps are gone as this will over mix the batter. There should be small lumps. These will disappear while cooking the pancakes.
Cook over medium heat until the bubbles close slowly as they rise and pop. Do not cook until the bubbles stay open as this will dry out the pancake. And most importantly, Don’t squish them down with your cake turner or spatula. When they are ready to flip, turn them over and cook for about 1 minute more. Remove from the pan and serve immediately. If you must cook up enough for a bunch of people, keep them warm by stacking in a large-rectangular cake pan and placing the pan into a 120' oven covered with a clean kitchen towel.
You can add blueberries to the uncooked batter without changing anything else. However, if you add acidic fruits such as strawberries, raspberries, or pineapple, you will need to add ½ tsp. Baking soda to the batter to balance the acid from the fruit.
The above recipe makes enough pancakes for two people. You can easily enlarge the recipe by simply multiplying the ingredients by the same number. That is, if you double the flour, multiply all other ingredients by two.
Another great pancake breakfast involves that thin, delicate, and tender French creation, the crepe'. I make mine into what I like to call, blueberry burritos.
Crepe's:
1 cup all purpose flour
2 eggs
1/2 tsp. salt
1 tsp. baking powder
3 tsp. sugar
1 tsp. vanilla
1 cup milk
2 tbs. cooking oil
Combine all ingredients in a large bowl with a balloon Whisk until smooth. Lay the batter on the griddle to form a large square. Cook as you would any crepe'. When they are done, remove to a plate and place blueberry preserves in the middle. Fold the bottom up an inch or two, and the sides inward to contain the preserves, like you would a burrito. Spread with softened butter, and sprinkle with powdered sugar. Can you say, yum!
Ok, I'll admit that your recipe is pretty darned tasty too.
Seeeeeya; Chief Longwind of the North
buckytom
Chef Extraordinaire
lol, i knew he couldn't resist.
but i would say it's a perspective thing. much like pizza crusts, there's thick and very thin pancakes. as i'd mentioned (you wouldn't doubt my mom, would ya,chief?
), i love american fluffy pancakes,vand norwegian pancakes, aka crepes.
although, i've never heard that the english were specialists at pancakes of any kind.
but i would say it's a perspective thing. much like pizza crusts, there's thick and very thin pancakes. as i'd mentioned (you wouldn't doubt my mom, would ya,chief?
), i love american fluffy pancakes,vand norwegian pancakes, aka crepes.although, i've never heard that the english were specialists at pancakes of any kind.
FluffyAngel
Senior Cook
Forgot to say what pancakes I love: my favorite is good old Buttermilk pancakes with a little butter and lots of Real Maple syrup (not that colored corn syrup and additive laden stuff that lines the grocery store shelves). I have this Kashi pancake recipe that is a sort of whole grain recipe that you mix up the night before, refrigerate till morning and then the batter is ready to cook - that my friends beg me to make. They are pretty awesome. I started searching for a recipe to compare to I-Hop's harvest grain (I believe they are called) when I stumbled upon this. A couple of my friends quit I-Hop and get their pancake fix from me now. Ummm, it may not be pancake day anymore but pancake day will visit my home tomorrow.
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