"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-05-2020, 11:41 PM   #1
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
Pancake recipe in progress.

2 Cups Flour
2 Tbsp Sugar
2 tsp Baking Powder
1/2 tsp Salt
1-2 Cup Milk
2 Eggs
1 Tbsp Butter

I tried this recipe with 1 Cup milk but it had consistency of oatmeal so I added more without measuring (my bad). Probably was a little thin afterwards but did create pancakes. However they were light and didn't brown easy or rise well and were a little too dense. Need more butter or what would help?

Cooking4Fun is offline   Reply With Quote
Old 11-05-2020, 11:50 PM   #2
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,567
Add 1/4 tsp of baking soda to aid in browning and rising. After combining all the ingredients, let the batter sit for 20 to 30 minutes for the ingredients to get acquainted.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-06-2020, 10:26 AM   #3
Senior Cook
 
ScottinPollock's Avatar
 
Join Date: Oct 2019
Location: West slope of the Sierra Nevada
Posts: 371
Here is my easy, light and fluffy recipe:

1 cup flour
1.5 tablespoons sugar
2 teaspoons baking powder
.5 teaspoon salt
1/4 teaspoon baking soda
1 egg
1oz vegetable oil
3/4 cup milk
1/2 teaspoon vanilla

Mix dry ingredients in one bowl.

In a second bowl whisk together first egg and oil, then add milk and vanilla.

Add wet ingredients to dry and mix just until lumpy (do not overmix). Let sit ten minutes before cooking.
ScottinPollock is offline   Reply With Quote
Old 11-06-2020, 04:32 PM   #4
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
Yes, I did let it rest 30 minutes. Do you really think adding 1/4 tsp baking powder will help the 2tsp already there? It stays very pale.
Cooking4Fun is offline   Reply With Quote
Old 11-06-2020, 04:33 PM   #5
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
I am looking for slight changes. Not overhaul.
Cooking4Fun is offline   Reply With Quote
Old 11-06-2020, 10:26 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Cooking4Fun View Post
Yes, I did let it rest 30 minutes. Do you really think adding 1/4 tsp baking powder will help the 2tsp already there? It stays very pale.
Not 1/4 tsp baking powder, 1/4 tsp baking soda. Baking soda raises the pH and makes lots of things brown better.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-06-2020, 11:14 PM   #7
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,567
Quote:
Originally Posted by taxlady View Post
Not 1/4 tsp baking powder, 1/4 tsp baking soda. Baking soda raises the pH and makes lots of things brown better.
Exactly!
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-07-2020, 12:09 PM   #8
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 813
Almost all of the pancake recipes I have call for using BUTTERMILK. They say it makes a big difference, makes them nice and fluffy.
cookieee is offline   Reply With Quote
Old 11-08-2020, 09:13 AM   #9
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,668
Suoer fluffy, super moist, super tasty. Feel free to add fresh blueberries, M&M's, corn kernals, whatever suits your fancy.

Dry Ingredients:
1 cup all-purpose flour
2 tbs. Sugar
˝ tsp. Salt
1 tbs. Double Acting Baking Powder

Wet Ingredients:
3/4 cup milk
1 large Egg
3 tbs. Cooking oil

Mix the wert & dry ingredients in separate bowls; then combine into a batter. Make sure to leave small lumps.

Cook over medium heat until bubbles begin to pop on top. Flip an cook until golden brown. eve fresh with your favorite pancake topping. Enjoy.

Seeeeya; Chidf Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-09-2020, 03:40 PM   #10
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
I tried the following today:

2 Cup flour
2 Tbsp sugar
2 tsp baking powder
0.5 tsp salt
0.25 tsp baking soda

1.5 Cup Milk
2 Eggs
1 Tbsp butter
0.25 tsp vanilla extract


Mix and set for 30 minutes.

They came out great as far as fluffy and flavor but are a little too hard to press through with a fork. Too rubbery. Any suggestions?
Cooking4Fun is offline   Reply With Quote
Old 11-09-2020, 04:10 PM   #11
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
C4F, did you test the temperature of the pan with a drop of water?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-09-2020, 04:39 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,901
Quote:
Originally Posted by Cooking4Fun View Post
They came out great as far as fluffy and flavor but are a little too hard to press through with a fork. Too rubbery. Any suggestions?
I'm curious about why you seem to want to reinvent the wheel. There are many tried-and-true recipes for pancakes, including the one the Chief posted above. Why do you want keep trying to make up your own?
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-09-2020, 08:18 PM   #13
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
How is that test done?
Cooking4Fun is offline   Reply With Quote
Old 11-09-2020, 08:21 PM   #14
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
I want a recipe with few enough ingredients that is as good a store bought mixes. Just subtle changes. And I like my recipes to be kind of original.
Cooking4Fun is offline   Reply With Quote
Old 11-09-2020, 09:48 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,691
Send a message via Skype™ to taxlady
The water test is done by dripping a drop of water on the hot pan or griddle. If it dances, the temperature is right. If it just sits there with little bubbles or just sizzles a bit, the pan isn't hot enough. If it vanishes in a puff of steam, the pan is too hot. It should dance around for several seconds as it evaporates.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-09-2020, 09:56 PM   #16
Cook
 
Join Date: Jun 2020
Location: Buffalo
Posts: 53
Interesting. I will try that next time. I think I got best results on range level 5 which is basically a shade above medium heat.
Cooking4Fun is offline   Reply With Quote
Old 11-10-2020, 09:48 AM   #17
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,668
The recipe I posted is better than boxed mixes, and can be modified to male it your own by adding flavor extracts such ass vanilla, almond, or whatever suits you taste. You can add cinnamon, diced apple, blueberries, various chopped nuts, pumpkin, use melted butter, or bacon/sausage grease instead of cooking oil, etc.

Plus, if you use a little more flour, and sweetener, you have muffin batter. You can replace 1/3 of the all-purpose flour with buckwheat flour, or use whole whet flour. If you add another 1/4 cup of milk, it makes great waffle batter. I've even been known to replace the oil with pumpkin puree, or apple sauce, with the appropriate spices to make delectable fruity pancakes and/or waffles.

The point is, the original recipe has the correct ratios of flour, fat, eggs, leavening agent, and milk to create really great pancakes. How you modify it to make it into everything from muffins, to cake, to waffles, even biscuits is up to you.I'm not posting to toot my own horn, but rather to share wat I've learned from 50 years of cooking, so that you don't have to struggle as I once did.

You can even change the leavening agents and use baking soda and buttermilk to create the Co2 bubbles that make the pancakes rise, or use baking soda and cream of tartar to make your own baking powder. The important aspect of any quick breads is the fat, liquid, flour ratios. everything else is variable. Oh, and just so you know, pork fat has less cholesterol than does butter. So if you enjoy the flavors of bacon, or sausage, you can use the rendered grease from cooking these items in place of cooking oil, or butter in the batter.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
cake, cake recipe, recipe

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




All times are GMT -5. The time now is 06:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.