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Questions tagged [pancakes]

For pancakes and similar products like crepes.

2
votes
2answers
151 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
votes
4answers
241 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
votes
3answers
319 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
1k 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
votes
3answers
766 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
votes
1answer
8k 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
1k 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
votes
1answer
199 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 ...
20
votes
3answers
26k 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
votes
1answer
2k 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
votes
1answer
675 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 ...
4
votes
1answer
316 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
162 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 ...
4
votes
3answers
8k 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 ...
10
votes
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 ...
3
votes
2answers
495 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
4k 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
votes
2answers
235 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
votes
1answer
5k 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
148 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
vote
0answers
661 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
votes
2answers
859 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
votes
1answer
88 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
4k 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
345 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
10k 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
450 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
vote
1answer
5k 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
7k 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
693 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 ...
5
votes
3answers
5k 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 ...
12
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 ...
1
vote
2answers
366 views

Difference between Pancakes and “Kaiserschmarrn”?

Is there a difference between pancakes and Kaiserschmarrn from Austria?
2
votes
1answer
92 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 ...
9
votes
15answers
15k 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
453 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
274 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
vote
2answers
526 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
28k 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
284 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
46k 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 ...
3
votes
1answer
2k views

Substituting soy milk for regular (cow) milk in crepes/pancakes

I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, ...
9
votes
5answers
4k views

How to use a bottom concave ebelskiver (Æbleskiver) pan on a glass cook-top stove?

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 glass-...
4
votes
1answer
532 views

What happens if you cook pureed pancakes?

Okay to begin with, I know this is an odd question, but I've been reading The Flavor Bible and they mention an experiment where they made pancakes, pureed them with milk so it looked like batter again,...
4
votes
4answers
433 views

Can I make gluten free crepes?

I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make ...
2
votes
1answer
1k views

To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?

Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?