Pancakes!!!!

[Yared]

A modified recipe of Swedish pancakes that doesn't have eggs in it.

Queen's Jam (blueberry & raspberry jam with a cool name) and some whipped cream. Not the bottled kind; we whip it ourselves. It tastes pretty good, but I'm looking to diversify my list of toppings, like trying the sugar & lemon juice Camikaze suggested.

Maple syrup is the best part of pancakes and french toast. I can't imagine using anything else.

Whenever I'm in the US I eat pancakes with maple syrup and butter, with some blueberries too.

 

[bhsup]

As a young kid, I used to love Karo corn syrup for some reason. Now, like the rest of you, I'm a devout Maple Syrup acolyte.

 

[Formaldehyde]

Whenever I'm in the US I eat pancakes with maple syrup and butter, with some blueberries too.

I hope it's the real deal. Maple syrup is rather pricey so most restaurants use a substitute. I grew up on Log Cabin syrup and never realized what I was missing until much later.

 

[Cutlass]

Fortunately I grew up with relatives in Vermont. I've rarely had to put up with pretend syrup.

 

[galdre]

I used to make my own syrup out of cream and brown sugar - damn good

and bisquick for the pancakes

 

[Veritass]

Once you have tasted real buckwheat pancakes, you'll never go back. Don't use the mixes; they only have a smattering of buckwheat. Go to a real find house, such as The Original Pancake House in Southern California, and order buckwheat pancakes, or make them from scratch at home. Yum!

 

[duckstab]

I don't have my exact recipe handy. I'll try to edit it in later, but here's a few tips.

These are for fluffy, thick, American style pancakes. I love crispy thin crepes too but they're a different beast entirely.

First, use self-rising flour. It's basically just flour with salt and baking powder already added. For some reason when I try to do it myself the results just aren't as good, maybe it has to do with uniformity of texture.

I like to add about a quarter teaspoon (1-2ml) of vanilla extract to the wet ingredients and a few shakes of ground cinnamon to the dry. Produces a nice, well-rounded flavor.

I use the so-called "muffin method". Mix the dry ingredients first, mix the wet ingredients in a separate bowl, and then add the wet, all at once, to the dry. Don't over mix the batter, I can't stress this enough. If you stir until it's completely free of lumps you're doomed. Over mixing leads to more gluten formation which produces a tough, chewy pancake. If the lumps aren't enormous they'll cook out. Really.

If you're going to add blueberries, I'd recommend adding them on top of the batter once you've poured it into the pan rather than mixing them into the batter. I don't usually defrost/drain frozen ones first unless they're large.

Make sure your pan is really hot. I use a cast-iron skillet and about a teaspoon (5ml) of butter. I make them in small batches, adding more butter after every other batch.

Finally, avoid the kind of mass-produced syrups that are mostly made from corn. I use real maple syrup typically. Sometimes if I'm ambitious I'll cook some blueberries or blackberries with some sugar and lemon juice into a syrupy jam, or sweeten some Greek yogurt with honey or agave nectar and top them with that.

Edit: Here's the ingredients list. Follow the directions above.

Dry ingredients:
* 1 c. self-rising flour
* 1 Tbsp. sugar
* Ground cinnamon, to taste

Wet ingredients:
* 1 egg, beaten
* 3/4 c. milk (2% or whole)
* 2 Tbsp oil (canola, corn, or even light olive oil will work)
* 1/4 tsp. vanilla extract, more or less to taste

 

[Formaldehyde]

There is, or at least was, a pancake house in midtown Manhattan that has pancakes from around the world. A friend and I once ordered a blueberry one that was essentially a single-layer cake. It was about 14" wide and 3-4" deep. We ate perhaps a third of it. The rest ostensibly went to the neighborhood homeless who knew that this frequently occurred.

 

[Holycannoli]

I hope it's the real deal. Maple syrup is rather pricey so most restaurants use a substitute. I grew up on Log Cabin syrup and never realized what I was missing until much later.

I still use Log Cabin or Mrs Butterworths most of the time, but yeah they're no substitute for the real thing if you can find it at a price that won't bankrupt you. I find real maple syrup a lot stronger too, and can't use nearly as much.

I still don't know what golden syrup or treacle are though?

 

[duckstab]

I still don't know what golden syrup or treacle are though?

I think they're both by-products of sugar refining. Like molasses only not as dark/bitter.

 

[amadeus]

NO. AL'S BREAKFAST.

No, Mickey's. If I want french toast at 10:00 at night, where can I go? I can't go to Al's, because they'll have been closed for 9 hours. Mickey's is open 24 hours a day, 365¼ days a year.

 

[Chukchi Husky]

The only time I ever have pancakes is on Pancake Day.

 

[warpus]

The best pancakes are potato pancakes. If you've never had good potato pancakes, you're seriously missing out.

What you do is you grate some potatoes, add an egg, some flour, salt, pepper, and mix well. Fry in canola oil - but make sure they are not too thick.. i prefer them to be pretty thin

I eat them by putting a bunch of sugar on them

OR you can go the hungarian route and make a GIANT (yet still fairly thin) potato pancake and putting spicy gravy-like beef goulash on it (with peppers, mushrooms, etc.). It is one of my favourite meals ever. If done right, it will look something like this:

 

[ParadigmShifter]

1) Make Yorkshire pudding mix
2) Use mix to make pancakes instead

 

[Holycannoli]

1) Make Yorkshire pudding mix
2) Use mix to make pancakes instead

I've made super simple yorkshire pudding mix with only eggs, milk, flour and salt. Is that a true mix?

 

[ParadigmShifter]

I like 'em thin with nutella spread. Just like my women.

Do you like your men like you like your coffee too?

Spoiler :

Strong and black?

 

[Kozmos]

More like my mattress. Long and hard.

 

[Pokurcz]

I prefer apple pancakes!

 

[CurtSibling]

Best pancakes (apart from my own homemades) are these:
They come in a "giant" variety too, with 80% more awesome!

 

[_random_]

I don't like syrup on my pancakes too much. Cinnamon, chocolate chips, and peanut butter are all superior toppings, but they're just fine with no frills. Syrup is best used in small quantities on French Toast.