Questions tagged [pancakes]

For pancakes and similar products like crepes.

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3
votes
0answers
101 views

Making Thai Khanom Tang Teak (ขนม ถัง แตก)

I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake like course made from a batter with the following pattern: About one cup of White Rice flour About 2 cups of ...
2
votes
1answer
52 views

Oatmeal pancake deflates

My wife's diet breakfast includes a pancake made only with: one egg; one spoonful of oat flour. I also add two spoonful of water. I have tried different procedures to make it the best possible. The ...
1
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2answers
145 views

Lumps in pancake batter

It seems pretty well understood that you shouldn't stir pancake batter until there are no lumps, cause that will create a tough batter. I'm curious as to what "lumps" exactly are. Are they ...
3
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3answers
355 views

How do I make a pancake without egg?

I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
1
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1answer
87 views

Chocolate pancakes using melted chocolate

I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use ...
2
votes
2answers
240 views

American pancakes: Why not substitute some wheat flour for starch?

please bear with me: I've only eaten pancakes once (not even in the US), so I might not know how real American pancakes taste like. In pancake recipes the mantra seems to be not to over-mix the ...
3
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4answers
383 views

Why do my pancakes fizz?

TL;DR: Usual pancake (French-style crepe) mixture causes separation of mixture in the blender and fizzes when fried resulting in very poor quality pancakes which burn easily. The last couple of weeks ...
0
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4answers
700 views

What can replace milk, for vegan pancakes without eggs?

Please see the question in the title. My goal is to make vegan pancakes without: eggs, milk, any milk alternative that uses Natural Flavours, like soy or coconut milk. I live in Ontario, Canada and ...
4
votes
1answer
3k views

Melted butter or not for pancake batter?

I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was the texture more dense and less fluffy? So ...
3
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3answers
1k views

Crepe vs Pancake

What is the difference in the mixture for crepes vs pancakes. Every recipe I can find on an english language website, suggests a very similar ratio of flour/eggs/milk, but then end result is ...
0
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1answer
12k views

How long can you keep pancake batter in the refrigerator? [duplicate]

How long can you keep pancake batter in the refrigerator ?
0
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2answers
3k views

Am i able use overripe bananas in pancakes?

I'm trying to think of a different way to make pancakes and didn't want to throw away a banana I have, that's almost completely brown, but still has a little yellow. I heard you can use overripe ...
2
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1answer
221 views

Learning how to cook again, burned cooking oil making pancakes but not sure what it produces?

I've tried to research my problem but for whatever reason either I'm not using the correct terms or getting results that don't match what I think I'm experiencing. I moved into my apartment half a ...
19
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3answers
35k views

Baking soda as a substitute for baking powder

I am making a pancake recipe that calls for 2 teaspoons of baking powder, which I do not have. I was wondering if it would be ok to use baking soda as a substitute, and if so, how much would I need ...
0
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1answer
4k views

What can I substitute for flour in pancakes?

I don't have flour to make pancakes. Are there ingredients I use as a substitute, or is there a way to make pancakes without flour?
-1
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1answer
936 views

One Cup in Grams

How much is a cup of milk in grams? Of course I can search google and get it (240gr) but that sounds too much for making pancakes . I don't have a measuring cup and I have to use 1+1/4 cup milk and I ...
3
votes
1answer
330 views

Dutch Baby Disaster!

So I made these Dutch Babies this morning following the New York Times recipe and usually they puff up beautifully but today they didn't and were a disaster. What did I do wrong? I'm thinking to much ...
1
vote
1answer
204 views

Can I still cook this white king hot cake without using any eggs?

So I have a hotcake mix in a box, White King Hotcake Creamy Classic, but I ran out of eggs. It's 1:10 AM here in the Philippines and there are no stores open so I'm asking if I can still cook this ...
3
votes
3answers
14k views

Why arent my pancakes browning correctly?

I am using a cast iron pan and all of my pancakes are coming out like this. I leave them on and they get crispy on the outside and cook through but they do not brown. I tried turning the heat up and ...
9
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7answers
3k views

Melting yellow cheese for savory pancakes or crêpes

Due to differences in cultures I will begin with explaining the terms I am going to use: Savoury pancake - It is a normal pancake or a crêpe by US standards, but instead of being eaten with jam or ...
2
votes
2answers
606 views

How can I make my (American style) pancakes light and spongy?

I will be participating at a charity event at the end of this month and I am still not sure about my recipe. I am using a mini pancake griddle to cook the pancakes. My pancakes are ok, but I think ...
1
vote
1answer
5k views

How to make Cafe Gram bouncy pancakes? (Fluffiest pancakes in the world)

I have read this question on making thick and fluffy pancakes but I think that the Japanese Cafe Gram goes beyond the normal "fluffy pancake". See video of the pancake here Cafe Gram Pancakes Are ...
6
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2answers
318 views

Swedish/Finnish dinner pancakes

I was reading a Moomin book (Comet in Moominland) recently and there was a part in which Moomintroll and Sniff fry up some pancakes for dinner (40). I don't know if these are normal pancakes or if ...
3
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1answer
7k views

Are egg yolks neccessary for proper pancake structure in flourless pancakes?

I have read many great things about the surfacing two-ingredient egg/banana pancake recipes... However, I am a fitness nut and don't want to overdo it on the cholesterol, which is found in the yolk. ...
3
votes
1answer
175 views

Cooking with sourdough starter

I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and water. Is there a reason why most ...
1
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0answers
771 views

How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?

How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
9
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2answers
1k views

To what extent are dimpled pans interchangeable?

We recently got a very popular question, What is the function of this shallow, 19-divoted, eared cast iron piece?. It centers on recognizing exactly what type of dimpled pan is on the picture, and it ...
0
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1answer
96 views

Mastrad Orka pancake spatula

Where can I purchase the Mastrad Orka pancake spatula? It has a curved silicone blade about 8" long and 1" to 1 1/2" wide with a nice silicone handle. Some websites indicate this item is ...
2
votes
2answers
6k views

What do the base ingredients in pancakes do?

So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I guess you also need: Baking powder ...
3
votes
3answers
349 views

How can I improve the texture of my whole grain pancakes?

I've been experimenting for a while with whole grain pancake recipes that I can make in a blender. This is the best variation I've come up with so far: ½ cup hard white wheat 1 cup rolled oats 1 ½ ...
9
votes
2answers
12k views

Should I rest pancake batter?

I read somewhere that pancake batter should rest. This confuses me. On the one hand, mixing the wet ingredients with flour creates gluten. Resting lets the gluten relax, so that I don't get chewy ...
4
votes
3answers
2k views

Why would the first few pancakes come out perfect, but only get worse from there?

I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe: Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk pinch of salt Method Mix all the ingredients ...
3
votes
0answers
520 views

How do you make Hull Hotcakes? [closed]

I am fast going barmy trying to find someone who remembers the Hull Hotcake recipe. This hot cake was very very popular over generations through to the 1960's then seems to have disappeared. It was a ...
1
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1answer
6k views

Three day old pancake batter with grey spots

I know from experience and Googling that day-old carrot cake can result in green carrot bits due to oxidation but remains perfectly edible. Has the same thing happened to my pancake batter? Or are ...
0
votes
1answer
9k views

Why do my pancakes taste dry?

I've tried various pancake mixes, and they always taste "healthy" and dry compared with the ones at a good cafe, and I don't mean greasy like iHOP's. What am I missing, fat?
1
vote
1answer
870 views

Why does waffle dough get dark?

Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still use it? The ingredients I use for ...
6
votes
3answers
6k views

How to get spongy slightly chewy pancakes?

One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges. I'm wondering what steps one ...
13
votes
3answers
2k views

Why is the first hotcake always the worst?

Every time I cook hotcakes, the first one is usually the worst one. It seems like it will take forever to cook and for the bubbles to show up at the surface. I initially thought it was the pan, that ...
5
votes
2answers
2k views

How to make pretty crêpes?

I know how to make crêpes, however they have some tendency to be a bit ugly aesthetically speaking. Each time I go to a crêperie, I can see this kind of crêpes : However, when I try myself, I often ...
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2answers
416 views

Difference between Pancakes and “Kaiserschmarrn”?

Is there a difference between pancakes and Kaiserschmarrn from Austria?
2
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1answer
96 views

Having trouble getting lower fat fluffy pancakes with baking soda approach

I have a baking soda and vinegar pancake recipe that uses too much butter for my liking. When I reduced the butter content, the pancakes seemed too thin and crisp. I tried yogurt, but they seemed too ...
10
votes
18answers
17k views

How can I make NON-fluffy pancakes?

Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-like" the better. Apparently I'm the only ...
3
votes
1answer
492 views

Increasing my pancake recipe..Are soda and salt in a different ratio than the other ingredients?

I need to increase my pancake recipe 4.5 times. I seem to remember that the salt and soda are increased at a smaller ratio than the rest of the ingredients. Is that true, and what is the correct ...
6
votes
1answer
279 views

How to make dutch pannekoek?

How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
1
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2answers
553 views

How to fry big potato pancakes for hungarian pancakes?

Good hungarian pancakes use potato pancakes the size of a big plate as base under the goulash. I never managed to successfully flip such a pancake. I can make small ones that occupy 1/3 of the pan ...
10
votes
5answers
32k views

How can I get thinner pancakes?

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 ...
5
votes
2answers
303 views

Will dried buttermilk react with other ingredients in dry mix with oil, stored in fridge?

I would like to make a (dry) pancake mix in a large batch, and then store it in the fridge. I have done this before with no problem, and would now like to do the same thing, but add dried buttermilk. ...
4
votes
3answers
50k views

How would changing the amount of egg affect a pancake recipe?

When I make pancakes, the recipe I use calls for 1 egg and 1c of flour. However, usually I increase the flour (up to 50%) to make a bit more. I've tried both keeping 1 egg, or adding a second one, but ...
13
votes
2answers
4k views

How do I make crispy potato pancakes?

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 ...
2
votes
3answers
2k views

How can you keep a stack of Swedish pancakes fresh?

I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on the surface where the batter has ...