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You do have to eat them hot off the griddle. When I make them we usually keep the oven on warm and I stack them in there until they're ready to eat. When we're camping we keep them near the campfire. I've gotten good at making really fluffy pancakes. I don't usually eat them with the kids. But when we go camping, well, I figure a pancake now and then won't hurt ;-) The peaches and the whole wheat ginger cakes sound yummy!
I put fresh fruit and nuts on my pancakes. I hate syrup! I hardly ever have them, though. My waffle maker has taken over.
Now I want both pancakes AND waffles.
I make MEAN crepes...I don't really use a recipe, just know sort of rough quantities of butter, eggs, flour, and milk to use.Quote:
Originally Posted by shootingstar
But that Meijer pancake mix sounds great. I have yet to find a Meijer Naturals or Gold product that I didn't LOVE!
I'm sure your crepes are great, zoom-zoom.
Dearie doesn't really have a recipe either. He has rough proportional quantities of the same ingredients --except he might add nutmeg or cinnamon. Not always. His lst crepe is always like a "test" or "eat-throwaway" because it's to help "proof" the pan. We don't use a teflon nor iron cast pan which is why I admire his skill because the crepes are thin, even and aren't burnt.
He usually makes at minimum 8-10 crepes in 1 batch or more. This summer I'm glad during her rare visit (since I live thousands kms. far from my family), a sister and her family with 3 children had his creative-on-the-fly crepes with homemade blackberry-blueberry-raspberry-rhubarb compote. Homemade compote is handy because one doesn't need to pour on syrup...with all the wonderful natural juices. The children loved it ..even with such a complicated sounding compote. :)
I really should learn some crepe stuff from him. We each have our specialty cooking/baking (he does more baking than I do) strengths.
Have my pancake mix made in a big batch and stored. my partner likes it with blueberries, and banana. At other times, we might add raspberries. Thinking of making buckwheat pancake mix one of these days.
Pancake, always with real maple syrup.
I also make savory pancake for supper. Zucchini pancake with tomato salsa or mango salsa. Tonight it was with tomato salsa.
Zucchini pancake:
1 whole egg
1 egg white
2TBS goat cheese
2TBS oil (canola or safflower... but not olive)
1-1/2 cup shredded zucchini (ring out excess liquid) use cheese grater works great.
1/2cup flour
1 tsp baking powder
method mix all wet ingredients together with exception of shredded zucchini. once the mixture is well mixed add zucchini and incorporate. Then add flour and the baking powder and mix again. Do not overmix.
Heat cast iron skillet. coat it with butter, drop mixture and spread it into a pancake. cook till bubbles start to form then flip over. Cook till done. Serve with salsa.
Mango salsa:
dice up the fruit of one ripe mango. add lemon juice suit to taste, add minced red onion one or two table spoon or just leave it out. Let it marinate together for about an hour. Also very good on chicken or steamed/braised/roasted fish.
I picked up the recent Runner's World mag at the store. When I got home and did a quick read it has a whole section on different pancakes to make. I think Allen Lim and real food for recovery and general exercise is coming back. There are so many different recipies in this mag, it's like a pancake cookbook. I think I'm going to add it to my cooking mag pile.
Just an FYI for those that might be interested. Happy eating by the way.
Red Rock
Now I'm going to have to try Martha Stewart's pumpkin pancake recipe tomorrow morning...with bacon.
I've started making my pancakes a little different: I use half pancake mix and half: almond flour, flaxseed meal, and wheat germ. It has the same consistency, texture, and taste as a traditional pancake. No one in the family has noticed a difference, I keep my mouth shut and smile knowing that I'm giving them a bit healthier option for breakfast :)
Sounds yummy. Is the substitution for almond flour 1:1? I'm guessing it gives it kind of a nutty taste. What else do you use it in?Quote:
Originally Posted by limewave
How is this different than a latke? Bigger and flatter?
Quote:
Originally Posted by smilingcat
I use to love pancakes, still do but I have found out I am gluten intolerant. Any ways one of my fav ways to cook it is by adding a scoop or two of good vanilla protein powder to the mix. The kids ( and I ) love it and it would really stick to the ribs this way.
Oh I guess its the same thing. I've always known it as zucchini pancake.Quote:
Originally Posted by shootingstar
blueberries in my regular pancake with real maple syrup. None of the fake stuff thank you. I think I need to work on a real buckwheat pancake. Excuse is now the winter is upon us...
Ditto!Quote:
Originally Posted by spokewench
Fresh pancakes - just add chunky unsweetened applesause
Leftover pancakes - toast and sprinkle with powered sugar.
I have a couple of grain-free pancake recipes that I make on occasion, but we don't eat them very often. They just don't have good 'staying' power for me.
That said, if I lived near a Cracker Barrel, I'd be all over a plate of their pecan pancakes topped with real maple syrup. YUM! (thankfully, there are no Cracker Barrel's in my area)