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Old 08-24-2008, 12:24 PM   #1
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How do restaurants ruin pancakes?

I just gotta know. How do restaurants make their pancakes so flexible and rubbery? Most restaurant pancakes I've had are like eating a thin, round, uniformly shaped sponge.

Seeeeeeya; Goodweed of the North

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Old 08-24-2008, 05:18 PM   #2
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Those sound like the frozen ones our food man talked us into trying one time. Yuck! But they are definately uniform!
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Old 08-24-2008, 05:35 PM   #3
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If you made a big batch of batter, let it sit around and occasionally beat the devil out of it would that do it? I don't have a clue.
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Old 08-24-2008, 08:35 PM   #4
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I love pancakes.........

...


yum.
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Old 08-24-2008, 10:16 PM   #5
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In a few days Il be having breakfast at Polly's pancake parlor in New Hampshire.

http://www.pollyspancakeparlor.com/

Im hoping these will be the best pancakes ive ever had .

Ill give a report in a few days to see if they rise above the rest , or fall into the rubbery pancake classification as others do.
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Old 08-25-2008, 07:10 AM   #6
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sounds like most place I have had the misfortune of having pancakes....the over mix the batter, little rubber flapjacks ensue...
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Old 08-25-2008, 08:59 AM   #7
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Very simple, milk.
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Old 08-25-2008, 10:30 AM   #8
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It's the flour and the milk. White flour with all that gluten, and plain milk with little acid, sitting around and over beaten means a tough pancake.

Multi grain flours (not course grind, fine grind) with less gluten, and buttermilk will make you a melt in your mouth pancake.

The best mixes of multi grain fine grind flours I've come across in 52 years are:

Kansas Seal (by far the # 1 AWESOME pancakes)

and from Baltic Mills in Baltic Ohio, their store brand buckwheat. They also have a course milled multigrain (whole wheat graham and corn meals) which I mix with either of the other two to make a tender pancake.

I am sure there are others out there.
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Old 08-25-2008, 10:47 AM   #9
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I had some pancakes with blackberry jam this morning.

Can't be beat.
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Old 08-27-2008, 10:58 AM   #10
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So we went to Polly's Pancake Parlor in Sugar Hill, NH. Have to say they were perfect. Tried the sampler, which allowed me to choose from 6 batters, and several additions too. I got Oatmeal/Butter milk with chocolate chips and walnuts. Buckwheat with chocolate chips and coconut, and plain with coconut ( my favorite).

My wife tried the cornmeal pancakes and loved them too.

Real maple syrup , not the imitation crap. ( since we are in the right region)

Anyway, back to my vacation.
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