Breakfast Foods Discussion Board

pancake recipes

lightsaber — Tue, 21 Jun 2011 15:27:11 GMT

The cultured butter milk actually gets better with age in your refrigerator as long as it doesn't grow green stuff on top. The butter milk will separate but not to worry, just shake it up and keep on using it. Butter milk lasts much longer than the use by date stamped on the container.

pancake recipes

lightsaber — Tue, 21 Jun 2011 14:59:38 GMT

AGVance;

We use cultured reduced fat butter milk. Don't think it is flavored milk at all, just straight up cultured butter milk! I don't even remember how long ago when we started making pancakes from scratch like this, but it has been years. You might be able to substitute the buttermilk with other types of milk, but butter milk is much thicker, so you won't need as much of the other milk. Do try the yogurt in the batter, and you might never go back to the package mix.

SHC-Robert;

I have not ventured into mygofer's recipe center yet, but I'll check it out.

Thanks

pancake recipes

AGVance — Tue, 21 Jun 2011 14:11:00 GMT

When you reference buttermilk - are you referring to actual buttermilk flavored milk? Sorry probably an obvious answer but I like the idea of the yogurt and want to try. Would you substitute any milk for yogurt?

lightsaber I also add my fruit once the pancakes are on the griddle.

I have never tried wheat flour. I grew up on Bisquik and particular on syrup as well. We always used Vermont made Maple syrup but they don't sell it in the midwest. I am not that picky so I have tried new brands. Seems like we could all agree here that pancakes rule!!

pancake recipes

SHC-RobertG — Tue, 21 Jun 2011 13:58:01 GMT

Hi lightsaber,

This sounds like a delicious recipe. Did you know you can share recipes on mygofer's recipe center?

Robert

pancake recipes

lightsaber — Mon, 20 Jun 2011 14:58:26 GMT

I would be upset if someone else had gotten more chocolate than I did also! LOL

Substituting 1/2 cup of the buttermilk with equal amount of your favorite yogurt makes for some awesome flavored pancakes.

pancake recipes

JulieK — Mon, 20 Jun 2011 14:38:48 GMT

I have never thought of substituting yogurt for the buttermilk, lightsaber! That is a great idea. We use whole wheat to make them a tad bit healthier-but you are right, the all purpose for sure makes them fluffier.

I add them when they are on the griddle. For even distribution: my kids would complain if one of them got more chocolate chips than the other, of course.

pancake recipes

lightsaber — Mon, 20 Jun 2011 13:36:37 GMT

The pancakes are more fluffy by using 1 cup all purpose flour and no whole wheat flour, but the whole wheat adds a different flavor, is more filling, and I don't get hungry again as fast. The baking soda works with the baking powder to help with rising. We don't mix anything else into the batter, but whole blueberries, etc would be great. I sometimes use jam on top for a change. When we are short on buttermilk, we add in vanilla yogurt. yum yum

Do you add the chocolate or bananas into the batter, or place them on the pancakes while on the griddle JulieK?

pancake recipes

JulieK — Mon, 20 Jun 2011 11:32:10 GMT

That's a good one, lightsaber. We do half whole wheat, half all purpose flour, too. I am intrigued that your recipe calls for baking soda. The one I use does not. Interesting...will give these a try!

What do you like to put in them? Anything, or just plain? The new favorite in our house are bananas and chocolate chips. My kids love them, of course, but I really like them, too!

pancake recipes

lightsaber — Mon, 20 Jun 2011 05:28:16 GMT

What is your favorite pancake recipe?

We really like this version of buttermilk pancake. Recipe can be doubled!

1/2 cup all purpose flour

1/2 cup whole wheat flour

1 tablespoon sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoon canola oil

1 1/4 cup butter milk

Using whisk, mix dry ingredients in medium size bowl, in separate cup whip egg and oil with a fork. Blend butter milk, egg and oil to dry ingredients. Using an electric griddle preheated to 350 degrees, pour batter (4" to 6" size) and cook until bubbles start to pop, then flip to cook the other side. Butter, remove from griddle and enjoy with peanut butter and syrup.