27 votes
Accepted

Baking soda as a substitute for baking powder

Baking powder contains baking soda, plus acidic ingredient(s). If you have cream of tartar, you can make baking powder directly: 2 parts cream of tartar 1 part baking soda 1 part corn starch ...
mattm's user avatar
  • 2,474
19 votes
Accepted

Can you make crepes/pancakes on a stainless steel pan without oil or butter so that it doesn't stick?

No. Any starchy batter, without oil, fat, or teflon*, will adhere to a stainless steel pan, and will be removable only with a scraper. (* or other nonstick surface, such as ceramic nonstick or ...
FuzzyChef's user avatar
  • 58.9k
17 votes
Accepted

Is it better to freeze crepe batter or cooked crepes?

It is a compromise either way. Neither will be as good as freshly made, but both methods will work. As far as frozen batter, you will either need to plan ahead, or be willing to wait for it to thaw. ...
moscafj's user avatar
  • 73.2k
15 votes
Accepted

Melting yellow cheese for savory pancakes or crêpes

One simple option is to shred the cheese. The heat moves from the surface of the pancake into the cheese - so a thick slice has to melt all at once, and from the bottom up, and it may not melt in ...
Megha's user avatar
  • 11.7k
15 votes
Accepted

Why did the apple skins turn blue/purple-ish in my apple pancakes the next day?

I feel fairly confident that what you see is anthocyanins (naturally present in apple skin) reacting with some leavening in your pancakes. Here's a link that explains in more details, but I'll ...
kitukwfyer's user avatar
  • 5,204
13 votes

how to not get burned keto flour pancakes?

Your pan is getting too hot. Cast iron has a lot of" thermal mass", which means that it takes a good bit of energy (and time) to heat up, then it holds on to that heat and takes time to cool ...
AMtwo's user avatar
  • 8,987
8 votes
Accepted

Should I rest pancake batter?

Resting pancake batter improves texture. I think the rise is better and the pancakes less chewy. From https://en.wikipedia.org/wiki/Baking_powder Double-acting baking powders work in two phases; ...
mattm's user avatar
  • 2,474
8 votes
Accepted

What do the base ingredients in pancakes do?

The range of possibilities with a basic pancake recipe is not very broad. There are additional things you can add of course, but the basic recipe is really basic. Eggs are mostly protein. When you ...
Pointy's user avatar
  • 1,851
8 votes

Melting yellow cheese for savory pancakes or crêpes

The method that you describe says you put all the cheese in a row, if you make that row thick it's going to have a hard time melting. Instead of a thick line spread the cheese out evenly across the ...
GdD's user avatar
  • 74.2k
8 votes

Melting yellow cheese for savory pancakes or crêpes

However adding more cheese means making the row thicker and sometimes not all the cheese melts. I am looking for a way to add more cheese while still getting it all to melt One thing you can do is to ...
Caleb's user avatar
  • 4,796
7 votes

How many different varieties of 'pancake' are there?

I'm not going to accept this as an answer, but as Community has decided to give it a nudge. I wrote up my little 'experiment' after I did it. Although culinarily, a pancake would be something from a ...
Joe's user avatar
  • 79.3k
7 votes

What can I substitute for eggs in a pancake recipe?

2 tablespoons of APPLESAUCE! An old family trick my grandmother used to use, works magic you cant taste the difference!
user37911's user avatar
7 votes
Accepted

Swedish/Finnish dinner pancakes

Here's the original: -Ole varovainen, sanoi Muumimamma Muumille tämän lähtiessä. -Tule pian takaisin, minä teen lettuja iltapalaksi. Be careful, said Moominmamma to Moomintroll as he was leaving. ...
lambshaanxy's user avatar
  • 1,416
7 votes

Dutch Baby Disaster!

I figured it out after looking at the recipe as I was copying it to my question. I didn't add the milk! 😫
haakon.io's user avatar
  • 1,063
7 votes

Is it better to freeze crepe batter or cooked crepes?

If your recipe is as given, you're making a crêpe, or something akin to it (as it's not risen). That's important here, I feel, as crêpes freeze much better than risen pancakes. The lack of a risen ...
Joe M's user avatar
  • 5,673
6 votes
Accepted

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

Ah, the worsening pancake debacle. I know it well. We have all been there, even after training for countless hours to make the perfect soufflé at the Culinary Institute. The pan is getting too hot. ...
Fred Sykes's user avatar
6 votes

To what extent are dimpled pans interchangeable?

There were five dishes mentioned in that post: Poffertjes Dutch pancake puffs. Small, shallow impressions. Æbleskiver Danish pancake balls. Large, deep (half-spherical) impressions. Takoyaki Japanese ...
Joe's user avatar
  • 79.3k
6 votes

Baking soda as a substitute for baking powder

Baking powder and baking soda ARE NOT THE SAME THING. Baking powder is a mix of soda and an acid that reacts to produce gas that will leaven (rise) the cake. Baking soda is only 1/2. It has a ...
user60670's user avatar
6 votes

How do I make a pancake without egg?

There are multiple recipes for eggless pancakes online. Most increase the amount of baking powder to help with the rise. Many use milk and butter, so they are not vegan. If you are looking for a ...
moscafj's user avatar
  • 73.2k
6 votes
Accepted

Lumps in pancake batter

Bob1's answer has some of the basics -- "lumps" are mostly caused by bits of starch that don't dissolve completely in the liquid to blend with the rest of the batter. But the potential "downsides" ...
Athanasius's user avatar
5 votes
Accepted

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

Debbie's right about the gluten - overmixing is a reliable way to get tough pancakes. I'm not sure what the best solution is within your process. By far the easiest thing would be simply to use ...
Cascabel's user avatar
  • 58.1k
5 votes

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

I can't say for sure what is wrong, but here's a few possibilities: Your mix is too runny: if you have a batter that's too thin then it will spread out too far on the pan, if it's too thin you will ...
GdD's user avatar
  • 74.2k
5 votes

Why arent my pancakes browning correctly?

You seem to be doing everything alright with the heat and pan. This sounds like a problem with the recipe. Add more milk (or yogurt, or whatever dairy you are using) - you need lactose for browning, ...
rumtscho's user avatar
  • 135k
5 votes

Why arent my pancakes browning correctly?

I had the same problem! I originally used almond milk, an egg, flour, baking POWDER, butter and sugar. My pancakes looked more like tortillas. Lol. I fixed it by adding a few things to the batter. I ...
Brandy isadora's user avatar
5 votes

how to not get burned keto flour pancakes?

Give the pan longer to heat initially, but use a lower flame. It sounds like the temperature is still evening out on the first one & has settled subsequently. Alternatively, do the first as you ...
Tetsujin's user avatar
  • 28.9k
4 votes

Swedish/Finnish dinner pancakes

Surely it would be pannukakku, the custardy vanilla pancake that is oven baked. The basic formula per serving is 1/4 cup flour/1/4 cup milk/1 egg. It is eaten, and loved, for breakfast, lunch, or ...
Giorgio's user avatar
  • 2,755
4 votes

Melting yellow cheese for savory pancakes or crêpes

I'm going to take something from Megha's answer and go a bit further. I think what you want is a quesadilla. A crêpe (which is the kind of pancake I think you're referring to) is very similar to a ...
Joe M's user avatar
  • 5,673
4 votes

Melting yellow cheese for savory pancakes or crêpes

Use a microwave to pre-heat the cheese. You'll need to experiment with timings for your cheese/quantities/microwave, but it's easy enough to microwave cheese until it's almost melting but not quite. ...
Graham's user avatar
  • 1,033
4 votes

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

From an NIH paper about cooking fumes: "Frying at high temperatures also produces aerosols of fat with small aerodynamic diameters of 20–500 nm which disperse in the air of the kitchen and nearby ...
ChefAndy's user avatar
  • 3,053

Only top scored, non community-wiki answers of a minimum length are eligible