I've been messing around with the pancake recipe that calls for the following ingredients in the past few days. 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large ...
I have made potato pancakes / potato latkes many times and they've come out quite edible. However, they are very soft, sometimes fall apart easily, and have a very soggy feel. Here is approximately ...
I've recently come in to a lovely cast iron ebelskiver pan (pictured below) and would like to try to make some ebelskivers. The problem is I don't have a gas range and I'm rather sure that my ...
I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs. Can I substitute milk, ...
I'm a big pancake fan, but also a big fan of eating healthy. How can you go about making your pancakes more healthy, provided that you're starting out with a recipe consisting of eggs, milk, wheat ...
I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ... How many fundamentally different regional types of ...
I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has decided to throw a party in the office ...
I like making buttermilk pancakes but usually the batter is too much for one day, after I put the mix in the refrigerator, the mix was a greenish color the next day. Does anyone know if this means it ...
I want to make pancakes which have a slightly crispy outside ring but on the inside are soft like a pancake. How can I do this? Thanks.